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

2-sec-butyl-3-methoxypyrazine
2-methoxy-3-(1-methylpropyl)pyrazine

Supplier Sponsors

Name:2-butan-2-yl-3-methoxypyrazine
CAS Number: 24168-70-5Picture of molecule3D/inchi
Other:123625-20-7
ECHA EINECS - REACH Pre-Reg:246-050-9
FDA UNII:62UR370ONE
Nikkaji Web:J126.473G
MDL:MFCD00006136
CoE Number:11300
XlogP3-AA:1.60 (est)
Molecular Weight:166.22378000
Formula:C9 H14 N2 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate (EFFA, 2010a). Specific gravity: depending on the quality and the producer, the SG ranges from: 0.976-1.002 (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:791 2-methoxy-3-(1-methylpropyl)pyrazine
FLAVIS Number:14.062 (Old)
DG SANTE Food Flavourings:14.062 2-(sec-butyl)-3-methoxypyrazine
FEMA Number:3433 2-methoxy-3-(1-methylpropyl)pyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHOXY-3-(1-METHYLPROPYL)PYRAZINE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.99800 to 1.00800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.304 to 8.388
Refractive Index:1.48600 to 1.49600 @ 20.00 °C.
Boiling Point: 50.00 °C. @ 1.00 mm Hg
Boiling Point: 218.00 to 219.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.100000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.7 ( Air = 1 )
Flash Point: 171.00 °F. TCC ( 77.22 °C. )
logP (o/w): 2.924 (est)
Soluble in:
 alcohol
 water, 229.6 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 stable in most media
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
musty pea green pea galbanum pepper bell pepper
Odor Description:at 0.10 % in dipropylene glycol. musty green pea galbanum bell pepper
musty green vegetable nutty peppery potato
Odor Description:at 1.00 %. Musty, green, vegetative, nutty, peppery and potato-like
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
Flavor Type: vegetable
musty vegetable potato galbanum fishy earthy
Taste Description: at 1.00 ppm. Musty, vegetative, potato, galbanum, fishy and earthy
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor and/or flavor descriptions from others (if found).
Frutarom
2-METHOXY-3-SEC-BUTYL PYRAZINE
Odor Description:Galbanum, Green, Musty, Pepper
Suggested Uses: Chocolate, Cocoa, Coffee, Mushroom, Vegetables
Sigma-Aldrich
2-Methoxy-3-(1-methylpropyl)pyrazine, ≥98%, FG
Odor Description:green; vegetable; pepper
Moellhausen
2-METHOXY-3-SECBUTYL PYRAZINE
Odor Description:green, vegetable
Taste Description:strong green note, galbanum, potato
Indukern F&F
2-METHOXY-3-ISOBUTYL PYRAZINE
Odor Description:SPICY, GREEN PAPRIKA, GALBANUM
Taytonn
2-sec-Butyl-3(5/6)-methoxypyrazine
Odor Description:Peppery, Green, Galbanum, Musty
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
2 METHOXY 3 SEC BUTYL PYRAZINE
Ambles Nature et Chimie
2-METHOXY-3-SEC-BUTYL PYRAZINE
Augustus Oils
2 Sec Butyl 3 Methoxy Pyrazine
Services
Beijing Lys Chemicals
2-Methoxy-3-(1-methylpropyl)pyrazine
BOC Sciences
For experimental / research use only.
2-Methoxy-3-secbutylpyrazine
DeLong Chemicals America
2-Methoxy-3-(1-methylpropyl)pyrazine
Endeavour Specialty Chemicals
2-Methoxy-3-sec-butylpyrazine
Speciality Chemical Product Groups
Ernesto Ventós
2-METHOXY-3-SECBUTYLPYRAZINE
Odor: CLAY, PANAX, VEGETABLE ODOR
FCI SAS
2-METHOXY-3-SECBUTYL PYRAZINE
Odor: Earthy and vegetable
Fleurchem
2-methoxy-3-sec-butyl pyrazine
Frutarom
2-METHOXY-3-SEC-BUTYL PYRAZINE 1% IN PG
Frutarom
2-METHOXY-3-SEC-BUTYL PYRAZINE 1% IN TEC
Frutarom
2-METHOXY-3-SEC-BUTYL PYRAZINE
Odor: Galbanum, Green, Musty, Pepper
Use: Suggested Uses: Chocolate, Cocoa, Coffee, Mushroom, Vegetables
Indukern F&F
2-METHOXY-3-ISOBUTYL PYRAZINE
Odor: SPICY, GREEN PAPRIKA, GALBANUM
Jiangyin Healthway
2-Methoxy-3-secbutyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methoxy-3-secbutyl pyrazine, Kosherk
Kingchem Laboratories
2 METHOXY 3 SECBUTYL PYRAZINE
Odor: Clay, vegetable odor
M&U International
2-METHOXY-3-SEC-BUTYL PYRAZINE, Kosher
Moellhausen
2-METHOXY-3-SECBUTYL PYRAZINE
Odor: green, vegetable
Flavor: strong green note, galbanum, potato
Penta International
2-METHOXY-3-sec-BUTYLPYRAZINE, Kosher
Phoenix Aromas & Essential Oils
Pyrazine, 2-Methoxy-3-Sec Butyl
R C Treatt & Co Ltd
2-Methoxy-3-sec-Butyl Pyrazine
Halal, Kosher
Reincke & Fichtner
2-Methoxy-3-(1-methylpropyl)pyrazine
Robinson Brothers
2-Methoxy-3-sec-butylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-sec-Butyl-3-methoxypyrazine
Sigma-Aldrich
2-Methoxy-3-(1-methylpropyl)pyrazine, ≥98%, FG
Odor: green; vegetable; pepper
Certified Food Grade Products
Sunaux International
2-Methoxy-3-sec-butyl Pyrazine
Synerzine
2-Methoxy-3-sec-Butylpyrazine
also named 2-Methoxy-3-(1-Methylpropyl)pyrazine
Taytonn
2-sec-Butyl-3(5/6)-methoxypyrazine
Odor: Peppery, Green, Galbanum, Musty
TCI AMERICA
For experimental / research use only.
2-sec-Butyl-3-methoxypyrazine >97.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methoxy-3-secbutyl pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2-Methoxy-3-Secbutyl Pyrazine
WholeChem
2-Methoxy-3-secbutyl pyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
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 23 - Do not breath vapour.
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:
gavage-mouse LD50 2000 mg/kg
(Quest International, 1983b)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-sec-butyl-3-methoxypyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.85 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 8
 average usual ppmaverage maximum ppm
baked goods: -0.05000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): -20.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -0.05000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.05000
fruit ices: -0.05000
gelatins / puddings: -0.05000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: -0.05000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
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
EPA Substance Registry Services (TSCA):24168-70-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :520098
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-butan-2-yl-3-methoxypyrazine
Chemidplus:0024168705
 
References:
Leffingwell:Chirality or Article
 2-butan-2-yl-3-methoxypyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:24168-70-5
Pubchem (cid):520098
Pubchem (sid):135263578
Flavornet:24168-70-5
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32933
FooDB:FDB010918
Export Tariff Code:2933.99.8090
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
citrus carbaldehyde
FR
decanal (aldehyde C-10)
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
animal
animal carbolactone
FR
costus valerolactone
FR
para-
cresyl caprylate
FL/FR
anise
anise seed oil colombia
FL/FR
balsamic
iso
amyl benzoate
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
cotinus coggygria branch/leaf oil
FL/FR
fir balsam absolute
FR
fir needle oil siberia
FL/FR
3-
phenyl propyl alcohol
FL/FR
berry
raspberry ketone methyl ether
FL/FR
caramellic
strawberry furanone
FL/FR
chocolate
cocoa hexenal
FL/FR
citrus
dihydromyrcenol
FL/FR
grapefruit pentanol
FR
methyl heptenone
FL/FR
earthy
bean pyrazine
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
floral
benzyl alcohol
FL/FR
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
floral pyranol
FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
heliotropyl diethyl acetal
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl 2-furoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hyacinth ether
FR
leerall
FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
mimosa absolute france
FL/FR
muguet carboxaldehyde
FR
muguet octadienol
FR
neryl acetate
FL/FR
ocean propanal
FL/FR
orris pyridine 25% IPM
FR
phenethyl acetate
FL/FR
phenethyl salicylate
FL/FR
violet methyl carbonate
FR
fruity
allyl amyl glycolate
FR
iso
butyl hexanoate
FL/FR
butyl isovalerate
FL/FR
gamma-
decalactone
FL/FR
ethyl 2-cyclohexyl propionate
FR
fleuramone (IFF)
FR
green acetate
FR
propyl 2,4-decadienoate
FL/FR
rhubarb undecane
FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
S-sec-
butyl thioisovalerate
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
para-
dimethyl hydroquinone
FL/FR
galbanum decatriene
FL/FR
galbanum oxyacetate
FR
galbascone (IFF)
FR
2-
heptyl tetrahydrofuran
FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl tiglate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
(Z)-
leaf acetal
FL/FR
leafy oxime
FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
narcissus flower absolute
FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
phenyl acetaldehyde
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
pineapple heptadienone 10%
FR
iso
propyl 3-methyl thiocrotonate
FL/FR
iso
propyl thioisovalerate
FL/FR
sorbyl isobutyrate
FL/FR
styralyl acetate
FL/FR
violet dienyne
FR
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
lavender absolute bulgaria
FL/FR
honey
phenyl acetic acid
FL/FR
marine
green
algae absolute
FL/FR
melon
melon heptenal
FL/FR
watermelon ketone
FR
moldy
strawberry furanone methyl ether
FL/FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
shoyu pyrazine
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
cubeb oil
FL/FR
cumin seed oil
FL/FR
cuminaldehyde
FL/FR
levisticum officinale root oil
FL/FR
black
pepper oil
FL/FR
terpenic
frankincense oil
FL/FR
juniperus communis fruit oil
FL/FR
alpha-
terpineol
FL/FR
tonka
flouve absolute
FR
tonka bean absolute
FR
tropical
ethyl (Z)-3-hexenoate
FL/FR
cis-
galbanum oxathiane
FL/FR
2-
tropical oxathiane
FL/FR
vegetable
methional
FL/FR
waxy
decyl acetate
FL/FR
1-
dodecanol
FL/FR
ethyl laurate
FL/FR
1-
undecanol
FL/FR
woody
cistus twig/leaf oil
FL/FR
patchouli ethanone
FR
santall
FR
spruce needle oil canada
FL/FR
thuja occidentalis leaf oil
FL/FR
tobacarol (IFF)
FR
vetiver oil haiti
FL/FR
woody acetate
FR
(Z)-
woody amylene
FR
woody propanol
FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
bean pyrazine
FL/FR
S-sec-
butyl thioisovalerate
FL/FR
cotinus coggygria branch/leaf oil
FL/FR
ethyl (Z)-3-hexenoate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-(
methyl thio) butanol
FL
iso
propyl 3-methyl thiocrotonate
FL/FR
iso
propyl thioisovalerate
FL/FR
2-
tropical oxathiane
FL/FR
sorbyl isobutyrate
FL/FR
aldehydic
aldehydic
1-
undecanol
FL/FR
alliaceous
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
animal
para-
cresyl caprylate
FL/FR
anise
anise seed oil colombia
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
fir needle oil siberia
FL/FR
berry
raspberry ketone methyl ether
FL/FR
caramellic
strawberry furanone
FL/FR
citrus
laevo-
linalool
FL/FR
alpha-
terpineol
FL/FR
cocoa
cocoa hexenal
FL/FR
creamy
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
methyl dihydrojasmonate
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
phenyl acetic acid
FL/FR
fruity
iso
amyl benzoate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl alcohol
FL/FR
iso
butyl hexanoate
FL/FR
butyl isovalerate
FL/FR
gamma-
decalactone
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
cinnamyl alcohol
FL/FR
cortex pyridine
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dihydromyrcenol
FL/FR
para-
dimethyl hydroquinone
FL/FR
galbanum decatriene
FL/FR
cis-
galbanum oxathiane
FL/FR
geranyl acetate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl tiglate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
melon nonenoate
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
oakmoss absolute
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
propylene glycol acetone ketal
FL
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
lavender absolute bulgaria
FL/FR
honey
phenethyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
medicinal,
phenethyl salicylate
FL/FR
melon
propyl 2,4-decadienoate
FL/FR
milky
dextro,laevo-3-(
methyl thio) butanone
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
2-
ethoxythiazole
FL
propionaldehyde
FL
shoyu pyrazine
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
aconitic acid
FL
3,6-
cocoa pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
nutty pyrazine
FL/FR
orris
costus root oil
FL
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
1-
dodecanol
FL/FR
spicy
cubeb oil
FL/FR
cumin seed oil
FL/FR
cuminaldehyde
FL/FR
levisticum officinale root oil
FL/FR
black
pepper oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
sulfurous
potato butanone
FL
terpenic
juniperus communis fruit oil
FL/FR
tomato
methional
FL/FR
vegetable
potato butyraldehyde
FL
waxy
decanal (aldehyde C-10)
FL/FR
decyl acetate
FL/FR
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
winey
5-
ethyl-2-methyl pyridine
FL
woody
amyris wood oil
FL/FR
cistus twig/leaf oil
FL/FR
frankincense oil
FL/FR
spruce needle oil canada
FL/FR
thuja occidentalis leaf oil
FL/FR
vetiver oil haiti
FL/FR
 
Potential Uses:
FLcapsicum
 chocolate cocoa
FRcoffee
FRfungus
FRgalbanum
 grass
FRgreen
 pea green pea
FLpepper bell pepper
FLpotato
FLvegetable
 
Occurrence (nature, food, other):note
 asparagus
Search Trop Picture
 beet root
Search Trop Picture
 carrot
Search Trop Picture
 carrot root
Search Trop Picture
 celery
Search Trop Picture
 cheese @ 0.05 ± 0.03 µg%
Data GC Search PMC Picture
 coffee
Search PMC Picture
 cucumber
Search Trop Picture
 fenugreek seed
Search Trop Picture
 galbanum oil
Search Trop Picture
 ginger
Search Trop Picture
 hyacinthus orientalis absolute @ trace%
Data GC Search Trop Picture
 hyacinthus orientalis absolute @ trace%
Data GC Search Trop Picture
 krill
Search PMC Picture
 parsnip
Search Trop Picture
 pea
Search Trop Picture
 pea green pea
Search PMC Picture
 pepper bell pepper fruit
Search Trop Picture
 pumpkin
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 wine white wine
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Synonyms:
 asparagus pyrazine
2-butan-2-yl-3-methoxypyrazine
2-(butan-2-yl)-3-methoxypyrazine
3-sec-butyl-2-methoxypyrazine
3-tert-butyl-2-methoxypyrazine
2-sec-butyl-3-methoxy-pyrazine
2-sec-butyl-3(5/6)-methoxypyrazine
2-(2-butyl)-3-methoxypyrazine
2-(sec-butyl)-3-methoxypyrazine
2-methoxy 3 sec butyl pyrazine
2 methoxy 3 secbutyl pyrazine
2-methoxy-3-(1-methyl propyl) pyrazine
2-methoxy-3-(1-methylpropyl)pyrazine
2-methoxy-3-(methylpropyl)pyrazine
2-methoxy-3-sec-butyl pyrazine
2-methoxy-3-sec-butylpyrazine
2-methoxy-3-secbutyl pyrazine
2-methoxy-3-secbutylpyrazine
2-(1-methylpropyl)-3-methoxypyrazine
 pyrazine, 2-methoxy-3-(1-methylpropyl)-
 pyrazine, 2-s-butyl-3-methoxy-
 pyrazine, 2-sec-butyl-3-methoxy-
 

Articles:

PubMed:Defensive allomones function as aggregation pheromones in diapausing Ladybird Beetles, Hippodamia convergens.
PubMed:Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
PubMed:Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed:The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry.
PubMed:Determination of characteristic odorants from Harmonia axyridis beetles using in vivo solid-phase microextraction and multidimensional gas chromatography-mass spectrometry-olfactometry.
PubMed:Headspace gas chromatography-mass spectrometry: a fast approach to the identification and determination of 2-alkyl-3- methoxypyrazine pheromones in ladybugs.
 
Notes:
Volatile component of many vegetables, e.g. asparagus, carrot, celery, cucumber, parsnip, bell peppers and pea, also in ginger, galbanum oil and white wine. Flavouring ingredient
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