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| | 2-Ethyl-3,5-dimethylpyrazine Basic information |
| Product Name: | 2-Ethyl-3,5-dimethylpyrazine | | Synonyms: | FEMA NUMBER 3149;FEMA 3149;DIMETHYLETHYLPYRAZINE;2,6-DIMETHYL-3-ETHYLPYRAZINE;2-ETHYL-3,5(6)-DIMETHYLPYRAZINE;2-ETHYL-3,5-DIMETHYLPYRAZINE;2-ETHYL-3,5-DIMETHYLPYRAZINE AND 2-ETHYL-3,6-DIMETHYLPYRAZINE;2-ETHYL-3,5(OR 6)-DIMETHYLPYRAZINE | | CAS: | 27043-05-6 | | MF: | C8H12N2 | | MW: | 136.19 | | EINECS: | 248-182-2 | | Product Categories: | | | Mol File: | 27043-05-6.mol |  |
| | 2-Ethyl-3,5-dimethylpyrazine Chemical Properties |
| Boiling point | 180-181 °C(lit.) | | density | 0.965 g/mL at 25 °C(lit.) | | refractive index | n20/D 1.5015(lit.) | | FEMA | 3149 | 2-ETHYL-3,(5 OR 6)-DIMETHYLPYRAZINE | | Fp | 157 °F | | storage temp. | 2-8°C | | color | Colorless to Light yellow | | Odor | at 0.10 % in dipropylene glycol. burnt coffee nutty roasted woody | | Odor Type | burnt | | biological source | synthetic | | JECFA Number | 775 | | Major Application | cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care | | Cosmetics Ingredients Functions | PERFUMING | | InChI | 1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3 | | InChIKey | BOFLOMVCGPWPQC-UHFFFAOYSA-N | | SMILES | CCc1ncc(C)nc1C.CCc2nc(C)cnc2C | | CAS DataBase Reference | 27043-05-6(CAS DataBase Reference) | | EPA Substance Registry System | Pyrazine, 2-ethyl-3,?-dimethyl- (27043-05-6) |
| Hazard Codes | Xn | | Risk Statements | 22-36/37/38 | | Safety Statements | 26 | | WGK Germany | 3 | | TSCA | TSCA listed | | HS Code | 2915.39.3500 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Acute Tox. 4 Oral
Eye Irrit. 2
Skin Irrit. 2
STOT SE 3 |
| | 2-Ethyl-3,5-dimethylpyrazine Usage And Synthesis |
| Chemical Properties | clear light yellow liquid | | Chemical Properties | 2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor. | | Occurrence | Reported found in Burley and Virginia tobacco, cooked beef, Swiss cheese, roasted barley, cocoa products,
coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas,
malt and cooked shrimps. | | Uses | 2-Ethyl-3,(5 or 6)-dimethylpyrazine is a component of the alarm pheromone of fire ant, Solenopsis invicta. 2-Ethyl-3,(5 or 6)-dimethylpyrazine has shown to attract the phyorid fyl, Pseudacteon tricuspis. | | Definition | ChEBI: 2-Ethyl-3,5-dimethylpyrazine is a member of pyrazines. | | Preparation | The 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine
is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium. A mixture of the two can be obtained by condensation of
2,3-pentanedione with propylenediamine. A mixture of the two is obtained from the side chain alkylation of trimethylpyrazine. | | Aroma threshold values | Detection: 15 to 43 ppm in water. Aroma characteristics at 1.0%: peanut nutty, caramel, coffee, musty
cocoa, popcorn, pyridine, graham sweet with roasted undertones | | Taste threshold values | Taste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances. | | Biological Activity | Taste at 5 ppm |
| | 2-Ethyl-3,5-dimethylpyrazine Preparation Products And Raw materials |
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