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

2,3,5-trimethyl pyrazine
2,3,5-trimethylpyrazine

Sponsors

Flavor Demo Formulas
Name:2,3,5-trimethylpyrazine
CAS Number: 14667-55-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:238-712-0
FDA UNII:Q8PR0W8TIT
Nikkaji Web:J27.872F
Beilstein Number:0002423
MDL:MFCD00006145
CoE Number:735
XlogP3:1.00 (est)
Molecular Weight:122.17070000
Formula:C7 H10 N2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Specific gravity: depending on the quality and the producer, the SG ranges from: 0.967-0.987 (EFFA, 2010a).
Category:cosmetic, flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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NCBI:Search
JECFA Food Flavoring:774 2,3,5-trimethylpyrazine
FLAVIS Number:14.019 (Old)
DG SANTE Food Flavourings:14.019 2,3,5-trimethylpyrazine
FEMA Number:3244 2,3,5-trimethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,3,5-TRIMETHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.96500 to 0.98500 @ 25.00 °C.
Pounds per Gallon - (est).: 8.030 to 8.196
Refractive Index:1.49000 to 1.51000 @ 20.00 °C.
Boiling Point: 171.00 to 172.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.724000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.2 ( Air = 1 )
Flash Point: 130.00 °F. TCC ( 54.44 °C. )
logP (o/w): 0.950
Soluble in:
 alcohol
 oils
 water, 1.521e+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 0.01 % solution or less
Substantivity:21 hour(s) at 0.05 % in ethyl alcohol
nutty nut skin earthy powdery cocoa potato baked potato peanut roasted peanut hazelnut musty
Odor Description:at 0.01 % in dipropylene glycol. nutty nut skin earthy powdery cocoa baked potato roasted peanut hazelnut musty
Odor sample from: CA Aromatics Company Inc.
nutty musty powdery cocoa potato musty
Odor Description:Nutty, musty, powdery cocoa, potato and musty
Mosciano, Gerard P&F 15, No. 6, 35, (1990)
Flavor Type: musty
">raw nut skin vegetable cocoa toasted earthy chocolate coffee
Taste Description: raw nut skin vegetable cocoa toasted earthy chocolate coffee
raw musty nutty potato
Taste Description: at 80.00 ppm. Raw, musty, nutty, potato
Mosciano, Gerard P&F 15, No. 6, 35, (1990)
Odor and/or flavor descriptions from others (if found).
Frutarom
2,3,5-TRIMETHYLPYRAZINE
Odor Description:Cocoa, Earthy, Musty, Nutty
Suggested Uses: Chocolate, Cocoa, Coffee, Nut, Savoury, Shellfish
Taste Description:musty nut skin vegetable cocoa
Treatt
2,3,5-Trimethylpyrazine Halal, Kosher
Odor Description:Nutty, baked potato, roasted peanut, cocoa, burnt notes
Odour threshold in water: 400 ppb
Taste Description:nutty
Much used as a component in modern cocoa and chocolate flavors. Also used in coffee, bread and roast nut flavours (e.g., hazelnut, almond, peanut, etc.). Normal use levels in finished consumer product: 0.01-5 ppm. Council of Europe limits: Foods (1 ppm).
Natural Advantage
Trimethyl Pyrazines Nat
Taste Description:Coffee, nut, chocolate, cocoa and potato
Flavor Use: Coffee, nut, chocolate, cocoa and potato. Use Level: 0.01 5ppm
Firmenich
2,3,5-TRIMETHYLPYRAZINE NAT min. 97%, Kosher
Taste Description:Powerful toasted, nutty, earthy, chocolate and coffee notes
2,3,5-TRIMETHYLPYRAZINE brings toasted notes which are excellent for grilled profile to meat flavors. Essential for chocolate, nut and coffee flavors.
Pell Wall Perfumes
Potato Pyrazine
Odor Description:chocolate, hazelnut, baked-potato, musty, natural, nutty, roasted
Naturally present in bread, some cheeses and chocolate as well as the potato it is named for, this is a surprisingly versatile material that is used as a component in modern cocoa flavours as well as coffee, bread and roast nuts. It can contribute all these notes to fragrance but, even more than most pyrazines it requires heavy dilution to be effective. Excellent in a gourmand when properly dosed.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
2 3 5 TRIMETHYL PYRAZINE HP NATURAL
Odor: Potato, Roasted Peanut
Advanced Biotech
2,3,5 TRI METHYL PYRAZINE
Advanced Biotech
2,3,5 TRIMETHYL PYRAZINE NATURAL
95% min. (mixed isomers)
Odor: Baked-Potato, Peanut Butter, Roasted
Alfrebro
2,3,5-TRIMETHYL PYRAZINE NATURAL 98%
Alfrebro
2,3,5-TRIMETHYL PYRAZINE NATURAL
Odor: Baked Potato, Peanut
Alfrebro
2,3,5-TRIMETHYL PYRAZINE
Odor: Roasted Nuts, Cocoa, Baked Potato
Anhui Haibei
2,3,5-Trimethyl Pyrazine natural
Odor: Nutty musty earthy powdery cocoa roasted peanut
Anhui Haibei
2,3,5-Trimethyl Pyrazine
Odor: Nutty musty earthy powdery cocoa roasted peanut
Anhui Suzhou Jinli Aromatic Chemicals
2,3,5-Trimethyl Pyrazine
Odor: roast, peanut, hazelnut, cocoa
Apiscent Labs
2, 3, 5 TRIMETHYL PYRAZINE
Odor: Roast, peanut, filbert, cocoa
Aromiens International
2,3,5-Trimethyl Pyrazine, Natural
Artiste
2,3,5-Trimethyl Pyrazine Natural
Entire library of synthetic pyrazines is available.
Astral Extracts
Trimethylpyrazine
Aurochemicals
2,3,5-TRIMETHYL PYRAZINE, Natural
Axxence Aromatic
2,3,5-TRIMETHYL PYRAZINE Natural, Kosher
Sustainability
Beijing Lys Chemicals
2,3,5-Trimethylpyrazine
Beijing Lys Chemicals
Natural 2,3,5-Trimethyl pyrazine
Berjé
2,3,5-Trimethyl Pyrazine Natural
Happening at Berje
Berjé
2,3,5-Trimethyl Pyrazine
BOC Sciences
For experimental / research use only.
2,3,5-Trimethylpyrazine
CG Herbals
2,3,5-Trimethyl Pyrazine
Odor: Nutty, Baked potato, Roasted peanut, Cocoa, Burnt notes
Charkit Chemical
TRIMETHYLPYRAZINE NATURAL FEMA 3244
Charkit Chemical
TRIMETHYLPYRAZINE, 2,3,5- FEMA 3244
Citrus and Allied Essences
2,3,5-Trimethyl Pyrazine FCC
Odor: reminiscent of baked potato or roasted peanut
Market Report
De Monchy Aromatics
2,3,5-Trimethylpyrazine
DeLong Chemicals America
2,3,5-Trimethylpyrazine, Kosher
Diffusions Aromatiques
2,3,5-Trimethyl Pyrazine
Elan Inc.
2,3,5-TRIMETHYL PYRAZINE
Kosher
Endeavour Specialty Chemicals
2,3,5-Trimethylpyrazine 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2,3,5-TRIMETHYLPYRAZINE, NATURAL
Ernesto Ventós
2,3,5-TRIMETHYLPYRAZINE
Odor: BAKED PATATOE OR ROASTED PEANUT
Excellentia International
2,3,5-Trimethyl Pyrazine (Pyrazine Mix. # 10, 12, 14, 16, 18, 22, 26) Natural
FCI SAS
2,3,5-TRIMETHYL PYRAZINE
Odor: Roast, peanut, filbert, cocoa
Firmenich
2,3,5-TRIMETHYLPYRAZINE NAT
min. 97%, Kosher
Flavor: Powerful toasted, nutty, earthy, chocolate and coffee notes
2,3,5-TRIMETHYLPYRAZINE brings toasted notes which are excellent for grilled profile to meat flavors. Essential for chocolate, nut and coffee flavors.
Fleurchem
2,3,5-trimethyl pyrazine
Fleurchem
trimethyl pyrazine natural
Frutarom
2,3,5-TRIMETHYLPYRAZINE
Odor: Cocoa, Earthy, Musty, Nutty
Use: Suggested Uses: Chocolate, Cocoa, Coffee, Nut, Savoury, Shellfish
Frutarom
TRIMETHYL PYRAZINE NATURAL
Indukern F&F
2,3,5-TRIMETHYL PYRAZINE
Odor: NUTTY, POTATO, PEANUT, CACAO
Jiangyin Healthway
2,3,5-Trimethyl Pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,3,5-Trimethyl pyrazine, Kosherk
Kunshan Sainty
2,3,5-Trimethyl Pyrazine, Kosher
Kunshan Sainty
2,3,5-Trimethyl Pyrazine, Natural
Lluch Essence
PYRAZINE 2,3,5-TRIMETHYL NATURAL
Lluch Essence
PYRAZINE 2,3,5-TRIMETHYL
M&U International
2,3,5-TRIMETHYL PYRAZINE, Kosher
M&U International
NAT.2,3,5-TRIMETHYL PYRAZINE
Moellhausen
2,3,5-TRIMETHYL PYRAZINE
Odor: roasted hazel-nut, peanuts, potato
Myrazine
Pyrazine, trimethyl-
Odor: nutty musty earthy powdery cocoa roasted peanut
Natural Advantage
Trimethyl Pyrazines Nat
Flavor: Coffee, nut, chocolate, cocoa and potato
Flavor Use: Coffee, nut, chocolate, cocoa and potato. Use Level: 0.01 – 5ppm
Odowell Co.,ltd
Natural 2,3,5-trimethyl-pyrazine
PURITY: ≥98%
OQEMA
2,3,5-Trimethyl Pyrazine natural
Pearlchem Corporation
2,3,5-Trimethyl Pyrazine
Pell Wall Perfumes
Potato Pyrazine
Odor: chocolate, hazelnut, baked-potato, musty, natural, nutty, roasted
Use: Naturally present in bread, some cheeses and chocolate as well as the potato it is named for, this is a surprisingly versatile material that is used as a component in modern cocoa flavours as well as coffee, bread and roast nuts. It can contribute all these notes to fragrance but, even more than most pyrazines it requires heavy dilution to be effective. Excellent in a gourmand when properly dosed.
Penta International
2,3,5-TRIMETHYL PYRAZINE, Kosher
Penta International
2,3,5-TRIMETHYL PYRAZINE, NATURAL, Kosher
Perfumery Laboratory
Trimethyl pyrazine 10
Odor: The strong aroma of roasted hazelnuts and peanuts, baked potatoes with hints of cocoa beans
Phoenix Aromas & Essential Oils
Pyrazine, 2,3,5- Trimethyl
Phoenix Aromas & Essential Oils
Pyrazine, 2,3,5-Trimethyl Natural
Reincke & Fichtner
2,3,5-Trimethyl Pyrazine natural
Reincke & Fichtner
2,3,5-Trimethyl Pyrazine
Riverside Aromatics
2,3,5-TRIMETHYLPYRAZINE NATURAL
Riverside Aromatics
2,3,5-TRIMETHYLPYRAZINE
Robertet
PYRAZINE TMPK (2,3,5 TRIMETHYLPYRAZINES) PURE
Pure & Nat (EU)
Robinson Brothers
2,3,5-Trimethylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,3,5-Trimethylpyrazine
Sigma-Aldrich
2,3,5-Trimethylpyrazine, ≥99%, FCC, FG
Odor: chocolate; hazelnut
Certified Food Grade Products
Sigma-Aldrich
2,3,5-Trimethylpyrazine, natural, ≥95%, FG
Sunaux International
2,3,5-Trimethyl Pyrazine
Synerzine
2,3,5-Trimethylpyrazine
Synerzine
natural Trimethylpyrazine
Synerzine
natural Trimethylpyrazine
Taytonn
2,3,5-Trimethylpyrazine
Odor: Cocoa, Earthy, Musty, Nutty
Taytonn
Natural Trimethylpyrazine
Odor: Caramellic/ Caramel, Cocoa, Earthy, Myrrh, Nutty
TCI AMERICA
For experimental / research use only.
2,3,5-Trimethylpyrazine >98.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
2,3,5-Trimethyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2,3,5-Trimethyl Pyrazine
The Perfumers Apprentice
Trimethyl Pyrazine 10% (PG)
Odor: nutty musty earthy powdery cocoa roasted peanut
Treatt
2,3,5-Trimethylpyrazine
Halal, Kosher
Odor: Nutty, baked potato, roasted peanut, cocoa, burnt notes
Use: Odour threshold in water: 400 ppb
Flavor: nutty
Much used as a component in modern cocoa and chocolate flavors. Also used in coffee, bread and roast nut flavours (e.g., hazelnut, almond, peanut, etc.). Normal use levels in finished consumer product: 0.01-5 ppm. Council of Europe limits: Foods (1 ppm).
Vigon International
Trimethyl 2,3,5 Pyrazine Natural
Vigon International
Trimethyl-2,3,5 Pyrazine
WEN International
TRIMETHYL PYRAZINE Natural
Wujiang CIYUN Flavor & Fragrance
2,3,5-Trimethyl 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 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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 37/39 - Wear suitable 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 806 mg/kg
(Moran et al., 1980)

oral-rat LD50 806 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: cosmetic, flavor and fragrance agents
Recommendation for 2,3,5-trimethyl pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 100.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 46.00 (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: 4
 average usual ppmaverage maximum ppm
baked goods: 5.0000010.00000
beverages(nonalcoholic): 5.0000010.00000
beverages(alcoholic): --
breakfast cereal: -2.00000
cheese: --
chewing gum: --
condiments / relishes: -2.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -2.00000
hard candy: 5.0000010.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: -1.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
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):14667-55-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :26808
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2,3,5-trimethylpyrazine
Chemidplus:0014667551
RTECS:UQ3907000 for cas# 14667-55-1
 
References:
 2,3,5-trimethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:14667-55-1
Pubchem (cid):26808
Pubchem (sid):134989811
Flavornet:14667-55-1
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):HMDB31844
FooDB:FDB008527
YMDB (Yeast Metabolome Database):YMDB01442
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
acidic
acidic
cyclohexyl acetic acid
FL/FR
chocolate
chocolate specialty
FR
cocoa hexenal
FL/FR
cocoa oleoresin
FL/FR
cocoa pentenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
corn chip
popcorn pyrimidine
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
floral
cyclamen aldehyde
FL/FR
fruity
benzyl isovalerate
FL/FR
green
2-iso
butyl thiazole
FL/FR
2-
heptyl furan
FL/FR
medicinal
quinoline
CS
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert 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
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
vegetable
methional
FL/FR
woody
4-
hydroxybenzaldehyde
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
(E)-
aconitic acid
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
ethyl dimethyl pyrazine
FL
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
methyl octyl sulfide
FL
4-(
methyl thio) butanol
FL
2-
propionyl pyrrole
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
bready
2-
propionyl thiazole
FL
burnt
2,4,5-
trimethyl oxazole
FL/FR
chocolate
cocoa oleoresin
FL/FR
cocoa
cocoa hexenal
FL/FR
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
popcorn pyrimidine
FL/FR
creamy
4-
hydroxybenzaldehyde
FL/FR
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
cocoa pentenal
FL/FR
fruity
benzyl isovalerate
FL/FR
green
2-iso
butyl thiazole
FL/FR
cocoa butenal
FL/FR
cyclamen aldehyde
FL/FR
propylene glycol acetone ketal
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
shoyu pyrazine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
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-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
filbert heptenone
FL/FR
filbert 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
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
sulfurous
potato butanone
FL
sweet
cyclohexyl acetic acid
FL/FR
tomato
methional
FL/FR
vegetable
potato butyraldehyde
FL
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLcaramel
 chocolate cocoa
FLcoffee
FLcorn
FLnut
FLpeanut
FLpopcorn
FLpotato
FLpotato chip
 shellfish
FLsugar
 
Occurrence (nature, food, other):note
 almond roasted almond
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 barley roasted barley
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 beef
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 bread wheat bread
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 cheese emmental cheese
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 cocoa
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 coconut endosperm
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 coffee
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 corn seed
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 dairy products
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 filbert roasted filbert
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 kohlrabi stem
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 lavender oil spike spain @ 0.062%
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 licorice
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 maize
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 meat
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 nuts
 peanut
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 pepper bell pepper fruit
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 popcorn
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 potato chip
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 rum
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 shrimp
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 soy products
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 tea leaf
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 tobacco burley tobacco
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 whiskey
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Synonyms:
 cocoa pyrazine base
 potato pyrazine
 pyrazine TMPK (2,3,5 trimethylpyrazines) pure
 pyrazine, 2,3,5- trimethyl
 pyrazine, 2,3,5-trimethyl natural
 pyrazine, 2,3,5-trimethyl-
2,3,5-tri methyl pyrazine
 trimethyl 2,3,5 pyrazine natural
2, 3, 5 trimethyl pyrazine
2,3,5-trimethyl pyrazine
2,3,5-trimethyl pyrazine FCC
 trimethyl pyrazine natural
2,3,5-trimethyl pyrazine natural
2,3,5-trimethyl pyrazine, kosher
2,3,5-trimethyl-1,4-diazine
 trimethyl-2,3,5 pyrazine
 trimethylpyrazine
2,3,5-trimethylpyrazine
2,3,5-trimethylpyrazine nat
2,3,5-trimethylpyrazine natural
2,3,5-trimethylpyrazine, natural
 

Articles:

US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts.
PubMed:Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
PubMed:Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
PubMed:Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
PubMed:Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
PubMed:Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
PubMed:Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.
PubMed:Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
PubMed:Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation.
PubMed:Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules.
PubMed:Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives.
PubMed:Identification of chemicals emitted by calling males of the Sapote fruit fly, Anastrepha serpentina.
PubMed:Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
PubMed:Solitary foraging in the ancestral South American ant, Pogonomyrmex vermiculatus. Is it due to constraints in the production or perception of trail pheromones?
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:Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:Degradation of 2,3-diethyl-5-methylpyrazine by a newly discovered bacterium, Mycobacterium sp. strain DM-11.
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:Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
 
Notes:
Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, soybean etc. Flavouring ingredient
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