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

filbert pyrazine
2-ethyl-3-methylpyrazine

Sponsors

Flavor Demo Formulas
Name:2-ethyl-3-methylpyrazine
CAS Number: 15707-23-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:239-799-8
FDA UNII:9GF35MK66U
Nikkaji Web:J45.582B
Beilstein Number:0956775
MDL:MFCD00006150
CoE Number:548
XlogP3:1.10 (est)
Molecular Weight:122.17070000
Formula:C7 H10 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- (75-85 %); 2,5- (15-25 %) and 2,6-isomers (1-2 %) (sum 97%) (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:768 2-ethyl-3-methylpyrazine
FLAVIS Number:14.006 (Old)
DG SANTE Food Flavourings:14.006 2-ethyl-3-methylpyrazine
FEMA Number:3155 2-ethyl-3-methylpyrazine
FDA Mainterm: 3-ETHYL-2-METHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Additional Assay Information:sum of 2,3- 2,5- and 2,6- isomers
Food Chemicals Codex Listed: Yes
Specific Gravity:0.97800 to 0.98800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.138 to 8.221
Refractive Index:1.50200 to 1.50500 @ 20.00 °C.
Boiling Point: 57.00 °C. @ 10.00 mm Hg
Boiling Point: 169.00 to 171.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.689000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.2 ( Air = 1 )
Flash Point: 138.00 °F. TCC ( 58.89 °C. )
logP (o/w): 1.070
Soluble in:
 alcohol
 water, 1.202e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
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
nutty peanut musty corn raw earthy bready
Odor Description:at 0.10 % in dipropylene glycol. nutty peanut musty corn raw earthy bread
nutty peanut musty corn raw earthy bready
Odor Description:Nutty, peanut, musty, corn-like with raw earthy and bready nuances
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Flavor Type: nutty
nutty peanut musty corn raw oily
Taste Description: at 10.00 ppm. Nutty peanut, musty corn-like with raw and oily nuances
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2-ETHYL-3-METHYL PYRAZINE ≥99.0%, Kosher
Odor Description:A roasted, nutty, potato-like aroma
Could be used very sparingly in appropriate applications.
Taste Description:nutty
Used in nut, peanut, popcorn, cocoa and bread flavors.
Frutarom
3-ETHYL-2-METHYLPYRAZINE ≥99.00%, NI, Kosher
Odor Description:Earthy, Musty, Nutty, Roast
Suggested Uses: Bread, Chocolate, Cocoa, Coffee, Nut, Potato, Shellfish
Taste Description:nut peanut musty corn raw oily
Treatt
2-Ethyl-3-methylpyrazine Halal, Kosher
Odor Description:Potato, burnt nutty, roasted, cereal, earthy
Taste Description:nutty
"nutty peanut, musty corn-like with raw and oily nuances" taste at 10 ppm. Similar in odour to 2,3-Diethylpyrazine in that this material has an earthy character. Useful in Roasted Nut, Chocolate, Vegetable and Tobacco flavors. Normal use levels in finished consumer product: 0.05-3 ppm. Council of Europe limits: Foods (5 ppm); Beverages (5 ppm).
Symrise
Methyl ethylpyrazine-2,3
Odor Description:typical, very intensive pyrazine-note with grilled, bread-like aspects and earthy, green pea-like shades
Taste Description:powerful pyrazine character, nutty, roasted
Useful in: brown nuts, brown cereals, brown cocoa, brown coffee, brown others, dairy, savory vegetable, savory meat.
Moellhausen
2-ETHYL-3-METHYL PYRAZINE
Odor Description:roasted, aromatic, coffee-, cocoa- and nut connotation
Taste Description:cereal, nutty, burnt, peanut, musty corn-like, potato, hazelnut
OQEMA
2-Ethyl-3-methyl Pyrazine
Odor Description:A roasted, nutty, potato-like aroma
Taste Description:nutty
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
ETHYL 3 METHYL PYRAZINE
Odor: Earthy, Potato, Roasted
Anhui Haibei
2-Ethyl-3-methyl pyrazine
Odor: Nutty peanut musty corn raw earthy bread
Anhui Suzhou Jinli Aromatic Chemicals
3-ElhyI-2-methyl pyrazine
Odor: coffee, peanut, hazel nut, potato, soybean
Apiscent Labs
2 ETHYL-3-METHYLPYRAZINE
Odor: Coffee, Earthnut, filbert, potato, soybean
Bedoukian Research
2-ETHYL-3-METHYL PYRAZINE
≥99.0%, Kosher
Odor: A roasted, nutty, potato-like aroma
Use: Could be used very sparingly in appropriate applications.
Flavor: nutty
Used in nut, peanut, popcorn, cocoa and bread flavors.
Beijing Lys Chemicals
2-Ethyl-3-methylpyrazine
Berjé
2-Ethyl-3-Methyl Pyrazine
Happening at Berje
BOC Sciences
For experimental / research use only.
3-Ethyl-2-methylpyrazine
Charkit Chemical
ETHYL-2-METHYLPYRAZINE, 3- FEMA 3155
Citrus and Allied Essences
2-Ethyl-3-Methyl Pyrazine FCC
Market Report
DeLong Chemicals America
2-Methyl-3-ethyl pyrazine
Diffusions Aromatiques
2 ETHYL 3 METHYL PYRAZINE
Endeavour Specialty Chemicals
2-Ethyl-3-methylpyrazine 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2-ETHYL-3-METHYLPYRAZINE
Odor: BURNT,WOODY,NUTTY,CARAMEL
Excellentia International
2-Ethyl-3-Methyl Pyrazine (Pyrazine Mix. # 18) Natural
FCI SAS
2-ETHYL-3-METHYL PYRAZINE
Odor: Earthy, roast, filbert, potato
Frutarom
3-ETHYL-2-METHYLPYRAZINE
≥99.00%, NI, Kosher
Odor: Earthy, Musty, Nutty, Roast
Use: Suggested Uses: Bread, Chocolate, Cocoa, Coffee, Nut, Potato, Shellfish
Indukern F&F
2-ETHYL-3-METHYL PYRAZINE
Odor: NUTTY, PEANUT, FUNGUS
Jiangyin Healthway
2-Ethyl-3-methyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Ethyl-3-methyl pyrazine, Kosherk
Lluch Essence
PYRAZINE 2-ETHYL-3-METHYL
M&U International
3-ETHYL-2-METHYL PYRAZINE, Kosher
Moellhausen
2-ETHYL-3-METHYL PYRAZINE
Odor: roasted, aromatic, coffee-, cocoa- and nut connotation
Flavor: cereal, nutty, burnt, peanut, musty corn-like, potato, hazelnut
Myrazine
3-Ethyl-2-Methylpyrazine
Odor: Nutty, peanut, musty, corn-like with raw earthy and bready
OQEMA
2-Ethyl-3-methyl Pyrazine
Pearlchem Corporation
2-Ethyl-3-methyl pyrazine
Penta International
2-ETHYL-3-METHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
2-ETHYL-3-METHYLPYRAZINE, Kosher
Phoenix Aromas & Essential Oils
Pyrazine, 2-Ethyl-3-Methyl
Reincke & Fichtner
2-Ethyl-3-methylpyrazine
Robinson Brothers
2-Ethyl-3-methylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Ethyl-3-methylpyrazine
Sigma-Aldrich
2-Ethyl-3-methylpyrazine, ≥98%, FCC, FG
Odor: hazelnut; earthy; potato
Certified Food Grade Products
Sunaux International
3-Ethyl-2-methyl Pyrazine
Symrise
Methyl ethylpyrazine-2,3
Odor: typical, very intensive pyrazine-note with grilled, bread-like aspects and earthy, green pea-like shades
Flavor: powerful pyrazine character, nutty, roasted
Useful in: brown nuts, brown cereals, brown cocoa, brown coffee, brown others, dairy, savory vegetable, savory meat.
Synerzine
2-Ethyl-3-Methylpyrazine
(= 3-Ethyl-2-Methylpyrazine)
Synerzine
natural 2-Ethyl-3-methylpyrazine
Taytonn
3-Ethyl-2-methylpyrazine
Odor: Earthy, Musty, Nutty, Roast
TCI AMERICA
For experimental / research use only.
2-Ethyl-3-methylpyrazine >98.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
2-Ethyl-3-methyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
3-Ethyl-2-Methyl pyrazine
Treatt
2-Ethyl-3-methylpyrazine
Halal, Kosher
Odor: Potato, burnt nutty, roasted, cereal, earthy
Flavor: nutty
"nutty peanut, musty corn-like with raw and oily nuances" taste at 10 ppm. Similar in odour to 2,3-Diethylpyrazine in that this material has an earthy character. Useful in Roasted Nut, Chocolate, Vegetable and Tobacco flavors. Normal use levels in finished consumer product: 0.05-3 ppm. Council of Europe limits: Foods (5 ppm); Beverages (5 ppm).
Vigon International
Ethyl-2 3-Methyl Pyrazine
 
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 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 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 600 mg/kg
(Moran et al., 1980)

oral-rat LD50 600 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 filbert pyrazine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 72.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 9.00 (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: --
beverages(nonalcoholic): -3.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -3.00000
fruit ices: -3.00000
gelatins / puddings: -3.00000
granulated sugar: --
gravies: --
hard candy: -3.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -3.00000
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
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):15707-23-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :27457
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-ethyl-3-methylpyrazine
Chemidplus:0015707230
RTECS:UQ3335000 for cas# 15707-23-0
 
References:
 2-ethyl-3-methylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:15707-23-0
Pubchem (cid):27457
Pubchem (sid):134992121
Flavornet:15707-23-0
 
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):HMDB41254
FooDB:FDB021162
Export Tariff Code:2933.59.9500
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
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
balsamic
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
geranyl crotonate
FR
chocolate
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
tonka bean resinoid
FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
autumn carboxylate
FR
boronia butenal
FR
para-
cresyl laurate
FL/FR
bitter
orangeflower concrete morocco
FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
filbert hexenone
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
tropical thiazole
FL/FR
green
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
herbal
acorn acetate
FR
saffron pyranone
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
naphthyl
para-
methyl anisole
FL/FR
ortho-
methyl anisole
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-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert fragrance
FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
(E)-
filbertone
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
peanut fragrance
FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
benzothiazole
FL/FR
dimethyl sulfide
FL/FR
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
coumarin
FR
tonka bean absolute
FR
whiskey lactone
FL/FR
waxy
butyl laurate
FL/FR
woody
cedrenyl acetate
FR
4-
hydroxybenzaldehyde
FL/FR
pinacol
FR
sandalwood oil
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
bornyl isobutyrate
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
butyramide
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl dimethyl pyrazine
FL
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
(E)-
filbertone
FL/FR
3-(2-
furyl) acrolein
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxypyrazine
FL/FR
methyl 2-(methyl thio) acetate
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
2-
propionyl pyrrole
FL
2-
propyl pyridine
FL
pyrazines mixture
FL
para-
salicylic acid
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
alliaceous
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
ammoniacal
2-
methyl piperidine
FL
bready
2-
propionyl thiazole
FL
burnt
2-
methyl quinoxaline
FL
buttery
butyroin
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
coffee
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
alpha-
angelica lactone
FL/FR
4-
hydroxybenzaldehyde
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
(E,E)-2,4-
decadienal
FL
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
filbert hexenone
FL/FR
2,4-
hexadien-1-ol
FL
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
propyl benzoate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
2-
vinyl pyrazine
FL
lactonic
gamma-
heptalactone
FL/FR
malty
yeast thiazoline
FL
meaty
benzothiazole
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
propionaldehyde
FL
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
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-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
arachis hypogaea fruit extract
FL
3,6-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert flavor
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl 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 brittle flavor
FL
roasted
peanut flavor
FL
peanut flavor
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
solvent
2-
ethyl furan
FL
sulfurous
dimethyl sulfide
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
butyl laurate
FL/FR
para-
cresyl laurate
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
sandalwood oil
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
FLbread
 chocolate cocoa
FLcoffee
FLcorn
FLnut filbert
FLnut peanut
FLpopcorn
FLpotato
 tobacco
 vegetable
 
Occurrence (nature, food, other):note
 bakery products
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 barley roasted barley
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 beef cooked beef
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 cocoa
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 coffee
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 egg
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 fenugreek seed
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 filbert
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 peanut
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 potato products
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 shrimp
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 soy products
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Synonyms:
 ethyl 3 methyl pyrazine
 ethyl-2 3-methyl pyrazine
3-ethyl-2-methyl pyrazine
3-ethyl-2-methylpyrazine
2-ethyl-3-methyl pyrazine
2-ethyl-3-methyl pyrazine FCC
2-ethyl-3-methyl pyrazine natural 5% in ethyl alcohol
2-ethyl-3-methyl-1,4-diazine
2-ethyl-3-methylpyrazine
2 ethyl-3-methylpyrazine
2-ethyl-3-methylpyrazine, kosher
 filbert pyrazine
 methyl ethylpyrazine-2,3
2-methyl-3-ethyl pyrazine
2-methyl-3-ethylpyrazine
 pyrazine, 2-ethyl-3-methyl
 pyrazine, 2-ethyl-3-methyl-
 
 
Notes:
Flavour component in cooked foods, e.g. baked potato, wheat bread, boiled egg, roast chicken, cooked beef, cooked pork, roasted barley, roasted sesame seed. Flavouring ingredient
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