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2-ethyl pyrazine
2-ethylpyrazine

Sponsors

Name:2-ethylpyrazine
CAS Number: 13925-00-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:237-691-5
FDA UNII:0QO4LUV16Z
Nikkaji Web:J27.869F
Beilstein Number:0108200
MDL:MFCD00006149
CoE Number:2213
XlogP3:0.70 (est)
Molecular Weight:108.14376000
Formula:C6 H8 N2
NMR Predictor:Predict (works with chrome or firefox)
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:762 2-ethylpyrazine
FLAVIS Number:14.022 (Old)
DG SANTE Food Flavourings:14.022 2-ethylpyrazine
FEMA Number:3281 2-ethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-ETHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.99500 to 0.99800 @ 20.00 °C.
Pounds per Gallon - (est).: 8.289 to 8.314
Refractive Index:1.49800 to 1.50000 @ 20.00 °C.
Boiling Point: 152.00 to 153.00 °C. @ 760.00 mm Hg
Boiling Point: 122.00 to 124.00 °C. @ 90.00 mm Hg
Vapor Pressure:4.007000 mm/Hg @ 25.00 °C. (est)
Flash Point: 109.00 °F. TCC ( 42.78 °C. )
logP (o/w): 0.690
Soluble in:
 alcohol
 water, 2.841e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
peanut butter musty nutty woody roasted cocoa
Odor Description:at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa
nutty musty fermented coffee roasted cocoa meaty
Odor Description:at 1.00 %. Nutty, musty, fermented, coffee, roasted,cocoa and meaty nuances
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
Flavor Type: nutty
nutty musty woody potato earthy cocoa fishy
Taste Description: at 10.00 ppm. Nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor and/or flavor descriptions from others (if found).
Treatt
2-Ethylpyrazine Halal, Kosher
Odor Description:Musty, nutty, buttery, peanut
Taste Description:chocolate-peanut
Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm).
Advanced Biotech
2 ETHYL PYRAZINE
Odor Description:Peanut Butter, Woody, Musty
Ernesto Ventós
2-ETHYLPYRAZINE
Odor Description:NUTTY, COFFEE, ROAST, MEAT
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 ETHYL PYRAZINE
Odor: Peanut Butter, Woody, Musty
Anhui Haibei
2-Ethyl Pyrazine
Odor: Peanut butter musty nutty woody buttery
Apiscent Labs
ETHYL PYRAZINE
Odor: Roast, Nut, Coffee, Meat
Beijing Lys Chemicals
2-Ethylpyrazine
BOC Sciences
For experimental / research use only.
2-Ethylpyrazine
Charkit Chemical
ETHYLPYRAZINE, 2-
Ernesto Ventós
2-ETHYLPYRAZINE
Odor: NUTTY, COFFEE, ROAST, MEAT
FCI SAS
2-ETHYL PYRAZINE
Odor: Roast, nut, coffee, meat
Jiangyin Healthway
2-Ethyl Pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Ethyl pyrazine, Kosherk
M&U International
2-ETHYL PYRAZINE, Kosher
Pearlchem Corporation
2-Ethyl Pyrazine
Penta International
2-ETHYLPYRAZINE 10% IN ETHYL ALCOHOL, Kosher
Penta International
2-ETHYLPYRAZINE, Kosher
Phoenix Aromas & Essential Oils
Pyrazine, 2-Ethyl
Reincke & Fichtner
2-Ethylpyrazine
Robinson Brothers
2-Ethylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Ethylpyrazine
Sigma-Aldrich
2-Ethylpyrazine, ≥98%, FG
Odor: butter; musty; nutty; woody
Certified Food Grade Products
Sunaux International
2-Ethyl Pyrazine
Synerzine
2-Ethylpyrazine
Synerzine
natural 2-Ethylpyrazine
TCI AMERICA
For experimental / research use only.
2-Ethylpyrazine >99.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Ethyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2-Ethyl Pyrazine
Treatt
2-Ethylpyrazine
Halal, Kosher
Odor: Musty, nutty, buttery, peanut
Flavor: chocolate-peanut
Normal use levels in finished consumer product: 0.5-10 ppm. Council of Europe limits: Foods (10 ppm).
Vigon International
Ethyl-2 Pyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-ethyl pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 6.00 (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: -10.00000
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: -10.00000
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):13925-00-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :26331
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-ethylpyrazine
Chemidplus:0013925003
RTECS:UQ3330000 for cas# 13925-00-3
 
References:
 2-ethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13925-00-3
Pubchem (cid):26331
Pubchem (sid):135230618
Flavornet:13925-00-3
Pherobase:View
 
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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31849
FooDB:FDB008533
Export Tariff Code:2933.99.9700
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
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
caramellic
caramellic
fenugreek oleoresin
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
coffee
1-
hydroxy-2-butanone
FL/FR
earthy
nutty pyrazine
FL/FR
green
geranic acid
FL/FR
2-
heptyl furan
FL/FR
4-
hexenol
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
meaty
sulfurol
FL/FR
sulfuryl acetate
FL/FR
medicinal
quinoline
CS
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
peanut butter cookie fragrance
FR
sesame absolute
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl thiazole
FL/FR
spicy
eugenyl acetate
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
waxy
butyl laurate
FL/FR
woody
cedrenyl acetate
FR
4-
hydroxybenzaldehyde
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
2-
acetyl-6-methyl pyrazine
FL
(E)-
aconitic acid
FL
benzyl methyl sulfide
FL
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
methyl 2-(methyl thio) acetate
FL
peanut dithiazine
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
brown
brown
fenugreek oleoresin
FL/FR
1-
hydroxy-2-butanone
FL/FR
burnt
2,4,5-
trimethyl oxazole
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
butyraldehyde
FL
cocoa hexenal
FL/FR
coffee
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
methyl furfuryl thiol
FL
corn chip
2-
acetyl thiazole
FL/FR
creamy
4-
hydroxybenzaldehyde
FL/FR
earthy
camu camu distillates
FL
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
green
geranic acid
FL/FR
2-
methyl-5-isopropyl pyrazine
FL
3,5,5-
trimethyl hexanol
FL/FR
meaty
benzothiazole
FL/FR
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
4-
hexenol
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
sesame absolute
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
furfuryl thioacetate
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
solvent
2-
ethyl furan
FL
spicy
eugenyl acetate
FL/FR
sulfurous
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
potato butanone
FL
waxy
butyl laurate
FL/FR
 
Potential Uses:
FLbread
FRbutter
 chocolate cocoa
FRcoffee
FLnut
FLpeanut butter
FRwoody
 
Occurrence (nature, food, other):note
 asparagus
Search Trop Picture
 beef boiled beef
Search PMC Picture
 bread
Search PMC Picture
 chicory root oil @ 0.028%
Data GC Search Trop Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 fenugreek seed
Search Trop Picture
 filbert
Search Trop Picture
 fish
Search PMC Picture
 malt
Search PMC Picture
 peanut
Search Trop Picture
 pork cooked pork
Search PMC Picture
 potato baked potato
Search Trop Picture
 shrimp
Search PMC Picture
 tea leaf
Search Trop Picture
 
Synonyms:
2-ethyl pyrazine, kosher
2-ethyl-1,4-diazine
 ethyl-2 pyrazine
2-ethyl-pyrazine
2-ethylpyrazine
2-ethylpyrazine 10% in ethyl alcohol
2-ethylpyrazine 10% in ethyl alcohol, kosher
 moldin
 pyrazine, 2-ethyl-
 

Articles:

US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Key aroma compounds in roasted in-shell peanuts.
PubMed:Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
PubMed:Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
PubMed:Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays.
PubMed:2-Ethyl-3,5,6-triphenyl-pyrazine.
PubMed:GC-MS based metabolomics for rapid simultaneous detection of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Muenchen, and Salmonella Hartford in ground beef and chicken.
PubMed:Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography.
PubMed:Similar odorants elicit different behavioral and physiological responses, some supersustained.
PubMed:Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone.
PubMed:Isolation of a pyrazine alarm pheromone component from the fire ant, Solenopsis invicta.
PubMed:Strategy for the identification of key odorants: application to shrimp aroma.
PubMed:Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
PubMed:Closed-pore crystal capable of adsorbing CO2 onto isolated cavities generated by disorderly mixing of substituents on host skeleton.
PubMed:Structural study of silver(I) sulfonate complexes with pyrazine derivatives.
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:Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:Identification of components responsible for the odor of cigar smoker's breath.
PubMed:The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria.
PubMed:Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
PubMed:Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives.
PubMed:Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast.
PubMed:Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).
PubMed:Volatile flavor components of rice cakes.
PubMed:Pyrazine formation from serine and threonine.
PubMed:Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
PubMed:Synthesis and in vitro trypanocidal activity of some novel iron chelating agents.
PubMed:Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.
 
Notes:
Flavouring ingredient. Present in baked or French fried potato, wheat bread, crispbread, asparagus, cocoa, coffee, black or green tea, roasted filbert, roasted peanut, soybean, shoyu, malt, cooked shrimp and clam
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