EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2,3-dimethyl pyrazine
2,3-dimethylpyrazine

Sponsors

Name:2,3-dimethylpyrazine
CAS Number: 5910-89-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:227-630-0
FDA UNII:WHF7883D0V
Nikkaji Web:J45.570I
MDL:MFCD00006144
CoE Number:11323
XlogP3:0.50 (est)
Molecular Weight:108.14376000
Formula:C6 H8 N2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Mixture of positional isomers (2,3-; 2,5- and 2,6-isomers), 2,3- (70-85 %); 2,5- (10-25 %) and 2,6-isomers (1-2 %) (sum 95 %) (EFFA, 2010a).
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:765 2,3-dimethylpyrazine
FLAVIS Number:14.050 (Old)
DG SANTE Food Flavourings:14.050 2,3-dimethylpyrazine
FEMA Number:3271 2,3-dimethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,3-DIMETHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Additional Assay Information:sum of 2,3- 2,5- and 2,6- isomers
Food Chemicals Codex Listed: Yes
Specific Gravity:0.99700 to 1.01900 @ 25.00 °C.
Pounds per Gallon - (est).: 8.296 to 8.479
Specific Gravity:0.99700 to 1.03000 @ 25.00 °C.
Pounds per Gallon - est.: 8.296 to 8.571
Refractive Index:1.50600 to 1.50900 @ 20.00 °C.
Refractive Index:1.50100 to 1.51000 @ 20.00 °C.
Boiling Point: 155.00 to 157.00 °C. @ 760.00 mm Hg
Vapor Pressure:3.449000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.7 ( Air = 1 )
Flash Point: 128.00 °F. TCC ( 53.33 °C. )
logP (o/w): 0.540
Soluble in:
 alcohol
 ether
 water, 3.816e+004 mg/L @ 25 °C (est)
Stability:
 non-discoloring in most media
 stable in most media
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity: < 3 hour(s) at 100.00 %
nutty nut skin cocoa peanut butter coffee walnut caramellic roasted
Odor Description:at 0.10 % in dipropylene glycol. nutty nut skin cocoa peanut butter coffee walnut caramellic roasted
Odor sample from: Bedoukian Research, Inc.
musty nut skin cocoa powdery roasted potato coffee
Odor Description:Musty, nut skins, cocoa powdery and roasted with potato and coffee nuances
Mosciano, Gerard P&F 21, No. 6, 49, (1996)
Flavor Type: nutty
nutty nut skin peanut cocoa coffee roasted coffee walnut corn chip bready
Taste Description: nutty nut skin peanut cocoa roasted coffee walnut corn chip bready
musty nut skin cocoa powdery roasted coffee bready
Taste Description: at 7.50 ppm. Musty, nut skins, cocoa powdery, roasted coffee and bready
Mosciano, Gerard P&F 21, No. 6, 49, (1996)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2,3-DIMETHYL PYRAZINE ≥99.0%, Kosher
Odor Description:A meaty, nut-like, coffee aroma
Taste Description:meaty
Used in meat, coffee, cocoa, soup and gravy products.
Treatt
2,3-Dimethylpyrazine Halal, Kosher
Odor Description:nutty, peanut butter, caramel and meat, coffee and cocoa
Taste Description:nutty
Used in baked and dairy products, gravies, beverages, at 10ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2,3 DIMETHYL PYRAZINE
Odor: Cocoa, Nutty
Anhui Haibei
2,3-Dimethyl Pyrazine
Odor: Green nutty coffee peanut butter walnut caramel leather
Anhui Suzhou Jinli Aromatic Chemicals
2,3-Dimethyl Pyrazine
Odor: roast, coffee, milk, meat
Apiscent Labs
2, 3 DIMETHYLPYRAZINE
Odor: Roast, coffee, meat
Bedoukian Research
2,3-DIMETHYL PYRAZINE
≥99.0%, Kosher
Odor: A meaty, nut-like, coffee aroma
Flavor: meaty
Used in meat, coffee, cocoa, soup and gravy products.
Beijing Lys Chemicals
2,3-Dimethylpyrazine
BOC Sciences
For experimental / research use only.
2,3-Dimethylpyrazine
CG Herbals
2,3-Dimethyl Pyrazine
Odor: Green, Nutty, Potato, Cocoa, Coffee, Caramel, Meaty notes
Charkit Chemical
DIMETHYLPYRAZINE, 2,3- FEMA 3271
Charkit Chemical
DIMETHYLPYRAZINES NATURAL N9113 FEMA 3271
DeLong Chemicals America
2,3-Dimethylpyrazine, Kosher
Diffusions Aromatiques
2,3-DIMETHYL PYRAZINE
Elan Inc.
2,3-DIMETHYL PYRAZINE
Kosher
EMD Millipore
For experimental / research use only.
2,3-dimethylpyrazine
Endeavour Specialty Chemicals
2,3-Dimethylpyrazine 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2,3-DIMETHYLPYRAZINE
Odor: GREEN GRASS, NUT, CHOCOLATE,ROASTED
FCI SAS
2,3-DIMETHYL PYRAZINE
Odor: Roast, coffee, meat
Fleurchem
2,3-dimethyl pyrazine
Frutarom
2,3-DIMETHYLPYRAZINE
Indukern F&F
2,3-DIMETHYL PYRAZINE
Odor: NUTTY, CACAO
Jiangyin Healthway
2,3-Dimethyl Pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,3-Dimethyl pyrazine, Kosherk
Lluch Essence
PYRAZINE 2,3-DIMETHYL
M&U International
2,3-DIMETHYL PYRAZINE, Kosher
M&U International
Nat. 2,3-Dimethyl Pyrazine
Moellhausen
2,3-DIMETHYL PYRAZINE
Odor: coffee, nut, cocoa
Flavor: meat, nut, coffee
Myrazine
Pyrazine, 2,3-dimethyl-
Odor: nutty coffee peanut butter walnut caramel leather
Pearlchem Corporation
2,3-Dimethyl Pyrazine
Penta International
2,3-DIMETHYL PYRAZINE FCC, Kosher
Penta International
2,3-DIMETHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
2,3-DIMETHYL PYRAZINE NATURAL 5% IN TRIACETIN, Kosher
Reincke & Fichtner
2,3-Dimethylpyrazine
Riverside Aromatics
2,3-DIMETHYLPYRAZINE
Robinson Brothers
2,3-Dimethylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,3-Dimethylpyrazine
Sigma-Aldrich
2,3-Dimethylpyrazine, ≥95%, FCC, FG
Odor: almond; green; meaty; coffee
Certified Food Grade Products
Sunaux International
2,3-Dimethyl Pyrazine
Synerzine
2,3-Dimethylpyrazine
Synerzine
natural 2,3-Dimethylpyrazine
Taytonn
2,3-Dimethylpyrazine
Odor: Caramellic/ Caramel, Green, Nutty, Roast
Taytonn
Natural Dimethylpyrazines
Odor: Nutty, Roast, Toasted
TCI AMERICA
For experimental / research use only.
2,3-Dimethylpyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2,3-Dimethyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2,3-Dimethyl Pyrazine
Treatt
2,3-Dimethylpyrazine
Halal, Kosher
Odor: nutty, peanut butter, caramel and meat, coffee and cocoa
Flavor: nutty
Used in baked and dairy products, gravies, beverages, at 10ppm.
Vigon International
Dimethyl-2,3 Pyrazine
Wujiang CIYUN Flavor & Fragrance
2,3-Dimethyl Pyrazine ≥99.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-rat LD50 613 mg/kg
(Moran et al., 1980)

intraperitoneal-mouse LD50 1390 mg/kg
Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.

oral-rat LD50 613 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2,3-dimethyl pyrazine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 14.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 4.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: -10.00000
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -10.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)
View page or View pdf

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):5910-89-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :22201
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2,3-dimethylpyrazine
Chemidplus:0005910894
RTECS:UQ2625000 for cas# 5910-89-4
 
References:
 2,3-dimethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:5910-89-4
Pubchem (cid):22201
Pubchem (sid):134987453
Flavornet:5910-89-4
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32971
FooDB:FDB010958
Export Tariff Code:2933.99.8210
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
butyl decanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
balsamic
balsamic
guaiacyl phenyl acetate
FL/FR
guaiyl acetate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
burnt
rum ether
FL/FR
caramellic
caramel furanone solution
FL/FR
ethyl cyclopentenolone
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
cocoa oleoresin
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
fermented
iso
amyl alcohol
FL/FR
floral
champaca absolute
FR
dimethyl benzyl carbinyl propionate
FR
geranyl formate
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
phenethyl isobutyrate
FL/FR
tea acetate
FR
tetrahydrolinalool
FL/FR
fruity
cherry oxyacetate
FL/FR
heptyl butyrate
FL/FR
green
2-
heptyl furan
FL/FR
magnolia flower oil
FL/FR
herbal
6-
acetoxydihydrotheaspirane
FL/FR
clary sage absolute
FL/FR
clary sage oil france
FL/FR
licorice
sweet
basil oleoresin
FL/FR
meaty
sulfurol
FL/FR
sulfuryl acetate
FL/FR
minty
dextro-
carvone
FL/FR
musty
2-
acetyl pyrrole
FL/FR
ketoiso
phorone
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
spicy
caraway seed oleoresin
FL/FR
(-)-
cubenol
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
tobacco
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
tropical
genet absolute
FL/FR
vanilla
ethyl vanillin isobutyrate
FL/FR
vegetable
methional
FL/FR
woody
cyperus root oil (cyperus rotundus)
FR
(-)-
guaiol
FR
yeasty
laevo-
glutamic acid
CS
For Flavor
No flavor group found for these
6-
acetoxydihydrotheaspirane
FL/FR
2-
acetyl-2-pyrroline
FL
benzyl methyl sulfide
FL
butyl decanoate
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
guaiyl acetate
FL/FR
magnolia flower oil
FL/FR
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-(
methyl thio) butanol
FL
peanut dithiazine
FL
pyrazines mixture
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
2,4-
dimethyl-3-oxazoline
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
dicyclohexyl disulfide
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
burnt
furfuryl alcohol
FL
rum ether
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
caramellic
caramel furanone solution
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chemical
2,5-
dimethyl furan
FL
chocolate
cocoa oleoresin
FL/FR
citrus
ketoiso
phorone
FL/FR
cocoa
butyraldehyde
FL
cocoa hexenal
FL/FR
coffee
difurfuryl ether
FL
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
alpha-iso
methyl ionone (90% min.)
FL/FR
tetrahydrolinalool
FL/FR
fruity
cherry oxyacetate
FL/FR
fusel
iso
amyl alcohol
FL/FR
green
clary sage absolute
FL/FR
geranyl formate
FL/FR
heptyl butyrate
FL/FR
2-
methyl-5-isopropyl pyrazine
FL
propylene glycol acetone ketal
FL
hay
genet absolute
FL/FR
herbal
clary sage oil france
FL/FR
honey
phenethyl isobutyrate
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
licorice
sweet
basil oleoresin
FL/FR
meaty
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
minty
dextro-
carvone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
propionaldehyde
FL
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
spicy
caraway seed oleoresin
FL/FR
(-)-
cubenol
FL/FR
sulfurous
S-
furfuryl thioformate
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
potato butanone
FL
tomato
methional
FL/FR
vanilla
ethyl vanillin isobutyrate
FL/FR
vegetable
potato butyraldehyde
FL
waxy
furfuryl octanoate
FL
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLbread
FRchocolate
 chocolate cocoa
FRcoffee
FRhazelnut
FLmeat
FRpeanut
FRpopcorn
FLroasted
 shellfish
 soup
FLvegetable
 
Occurrence (nature, food, other):note
 asparagus
Search Trop Picture
 barley roasted barley
Search Trop Picture
 cabbage
Search Trop Picture
 cheese swiss cheese
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 dairy products
Search PMC Picture
 filbert roasted filbert
Search Trop Picture
 kohlrabi plant
Search Trop Picture
 lavender oil spike spain @ 0.063%
Data GC Search Trop Picture
 meat
Search PMC Picture
 nuts
 papaya fruit
Search Trop Picture
 pecan roasted pecan
Search Trop Picture
 pepper bell pepper fruit
Search Trop Picture
 potato baked potato
Search Trop Picture
 potato chip
Search PMC Picture
 shrimp
Search PMC Picture
 tea black tea
Search Trop Picture
 tea green tea
Search Trop Picture
 tea leaf
Search Trop Picture
 
Synonyms:
2,3-dimethyl pyrazine FCC
2,3-dimethyl pyrazine natural 5% in ethyl alcohol
2,3-dimethyl pyrazine natural 5% in ethyl alcohol, kosher
2,3-dimethyl pyrazine, kosher
2,3-dimethyl-1,4-diazine
 dimethyl-2,3 pyrazine
2,3-dimethyl-pyrazine
2,3-dimethylpyrazin
2, 3 dimethylpyrazine
2,3-dimethylpyrazine
2,3-dimethylpyrazine, kosher
 pyrazine, 2,3-dimethyl-
 pyrazine, dimethyl-
 

Articles:

US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Relevant and unprecedented C-H/σ supramolecular interactions involving σ-aromatic M2X2 cores.
PubMed:Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
PubMed:Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
PubMed:Odorant-evoked electrical responses in Grueneberg ganglion neurons rely on cGMP-associated signaling proteins.
PubMed:Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms.
PubMed:Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone.
PubMed:Crystal transformation and host molecular motions in CO2 adsorption process of a metal benzoate pyrazine (M(II) = Rh, Cu).
PubMed:Biodegradation of the major color containing compounds in distillery wastewater by an aerobic bacterial culture and characterization of their metabolites.
PubMed:Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives.
PubMed:Structural study of silver(I) sulfonate complexes with pyrazine derivatives.
PubMed:Synthesis, crystal structure, thermal and luminescence properties of CuX(2,3-dimethylpyrazine) (X=Cl, Br, I) coordination polymers.
PubMed:Construction of polyoxometalates-based coordination polymers through direct incorporation between polyoxometalates and the voids in a 2D network.
PubMed:Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company.
PubMed:Investigations on the synthesis, structures, and properties of new copper(I) 2,3-dimethylpyrazine coordination compounds.
PubMed:Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:Influence of steric hindrance of organic ligand on the structure of Keggin-based coordination polymer.
PubMed:Identification of components responsible for the odor of cigar smoker's breath.
PubMed:Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Effects of static vs. tidal hydrology on pollutant transformation in wetland sediments.
PubMed:Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives.
PubMed:Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
PubMed:A study by ultraviolet spectroscopy on the self-association of diazines in aqueous solution.
PubMed:Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
PubMed:Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
PubMed:Poly[copper(I)-mu-bromo-mu-2,3-dimethylpyrazine-N:N'].
PubMed:Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose.
PubMed:2,3-dimethyl-5-(2-methylpropyl)pyrazine, a trail pheromone component of Eutetramorium mocquerysi Emery (1899) (Hymenoptera: Formicidae).
PubMed:Formation of sugar-specific reactive intermediates from (13)C-labeled L-serines.
PubMed:Effects of Maillard reaction products on mutagen formation in boiled pork juice.
PubMed:Effects of dimethylpyrazine isomers on reproductive and accessory reproductive organs in male rats.
 
Notes:
Flavour additive and odorant in foods, Present in papaya, crispbread, Swiss cheeses, black or green tea, asparagus, kohlrabi, baked potato, French fries, bell pepper, roasted filberts or pecans, roasted barley and other foodstuffs.
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