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

shoyu pyrazine
2,3-diethylpyrazine

Supplier Sponsors

Flavor Demo Formulas
Name:2,3-diethylpyrazine
CAS Number: 15707-24-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:239-800-1
FDA UNII:AD31A42VY0
Nikkaji Web:J208.374D
MDL:MFCD00006151
CoE Number:534
XlogP3:1.50 (est)
Molecular Weight:136.19764000
Formula:C8 H12 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:771 2,3-diethylpyrazine
FLAVIS Number:14.005 (Old)
DG SANTE Food Flavourings:14.005 2,3-diethylpyrazine
FEMA Number:3136 2,3-diethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):15707-24-1 ; 2,3-DIETHYLPYRAZINE
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95400 to 0.96400 @ 25.00 °C.
Pounds per Gallon - (est).: 7.938 to 8.021
Refractive Index:1.49500 to 1.50100 @ 20.00 °C.
Boiling Point: 180.00 to 182.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.033000 mmHg @ 25.00 °C. (est)
Vapor Density:4.7 ( Air = 1 )
Flash Point: 159.00 °F. TCC ( 70.56 °C. )
logP (o/w): 1.510
Soluble in:
 alcohol
 water, 4458 mg/L @ 25 °C (est)
Stability:
 stable in most media
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
raw nutty pepper bell pepper
Odor Description:at 0.10 % in dipropylene glycol. raw nutty green pepper
raw nutty pepper bell pepper
Odor Description:at 1.00 %. Raw nutty and green pepper
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Flavor Type: musty
earthy potato hazelnut
Taste Description: earthy potato hazelnut
musty raw nutty radish
Taste Description: at 10.00 ppm. Musty, raw, slight nutty, slight radish
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor and/or flavor descriptions from others (if found).
Ernesto Ventós
2,3-DIETHYLPYRAZINE
Odor Description:GREEN, NUTTY, PEPPER, RAW
Taste Description:earthy potato hazelnut
Taytonn
2,3-Diethylpyrazine
Odor Description:Peppery, Nutty, Green, Raw
Taste Description:earthy potato hazelnut
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Ambles Nature et Chimie
2.3-DIETHYL PYRAZINE
Anhui Haibei
2,3-Diethyl Pyrazine
Odor: Raw nutty green pepper
Augustus Oils
2,3-Diethylpyrazine
Services
Beijing Lys Chemicals
2,3-Diethyl pyrazine
BOC Sciences
For experimental / research use only.
2,3-Diethylpyrazine >98.0%(GC)
Charkit Chemical
DIETHYLPYRAZINE, 2,3- D0500 FEMA 3136
Endeavour Specialty Chemicals
2,3-Diethylpyrazine 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2,3-DIETHYLPYRAZINE
Odor: GREEN, NUTTY, PEPPER, RAW
Frutarom
2,3-DIETHYLPYRAZINE
Indukern F&F
2,3-DIETHYL PYRAZINE
Odor: TOASTED, NUTTY, EARTHY, POTATO
Jiangyin Healthway
2,3-Diethyl pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,3-Diethyl pyrazine, Kosherk
Lluch Essence
PYRAZINE 2,3-DIETHYL
M&U International
2,3-DIETHYL PYRAZINE, Kosher
Penta International
2,3-DIETHYL PYRAZINE
Penta International
2,4-DIETHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL
R C Treatt & Co Ltd
2,3-Diethylpyrazine
Halal, Kosher
Reincke & Fichtner
2,3-Diethyl Pyrazine
Robinson Brothers
2,3-Diethylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,3-Diethylpyrazine
Sigma-Aldrich
2,3-Diethylpyrazine, ≥98%, FG
Odor: hazelnut; meaty; earthy
Certified Food Grade Products
Sunaux International
2,3-Diethyl Pyrazine
Synerzine
2,3-Diethylpyrazine
Taytonn
2,3-Diethylpyrazine
Odor: Peppery, Nutty, Green, Raw
TCI AMERICA
For experimental / research use only.
2,3-Diethylpyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2,3-Diethyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2.3-Diethyl Pyrazine
United International
2,3-Diethyl Pyrazine
WholeChem
2,3-Diethyl Pyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 41 - Risk of serious damage to eyes.
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 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for shoyu pyrazine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (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
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: -1.00000
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: --
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):15707-24-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :27458
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,3-diethylpyrazine
Chemidplus:0015707241
 
References:
 2,3-diethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:15707-24-1
Pubchem (cid):27458
Pubchem (sid):134992122
 
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 Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB41253
FooDB:FDB021161
Export Tariff Code:2933.39.9100
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
amber
amber
alpha-
ambrinol
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
chocolate
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
citrus
methyl heptenone
FL/FR
(E)-2-
tetradecenal
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
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
geosmin
FL/FR
1-
octen-3-one
FL/FR
fatty
coconut absolute
FL/FR
hexyl pivalate
FR
fermented
valeraldehyde
FL/FR
floral
boronia butenal
FR
para-
cresyl laurate
FL/FR
cyclamen aldehyde
FL/FR
2-
methyl-4-phenyl butanal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical thiazole
FL/FR
green
2-tert-
butyl pyrazine
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
2-sec-
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
2-
heptyl furan
FL/FR
4-
hexenol
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
tiglaldehyde
FL/FR
herbal
saffron pyranone
FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
ortho-
methyl anisole
FL/FR
para-
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-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
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
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
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 thiazole
FL/FR
spicy
3-(2-
furyl) acrolein
FL/FR
ginger oleoresin
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
coumarin
FR
tonka bean absolute
FR
whiskey lactone
FL/FR
waxy
octyl 2-methyl butyrate
FL/FR
woody
sandalwood oil
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
bornyl isobutyrate
FL/FR
2-tert-
butyl pyrazine
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
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
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
3-(2-
furyl) acrolein
FL/FR
geosmin
FL/FR
green pea pyrazine
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxy-3-propyl pyrazine
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
2-
methyl-4-phenyl butanal
FL/FR
peanut dithiazine
FL
2-
propyl pyridine
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
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
amber
alpha-
ambrinol
FL/FR
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 chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
alpha-
angelica lactone
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
1-
octen-3-one
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
2,4-
hexadien-1-ol
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
propyl benzoate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tiglaldehyde
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
cyclamen aldehyde
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
galbanum decatriene
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
methyl heptenone
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
2-
vinyl pyrazine
FL
lactonic
gamma-
heptalactone
FL/FR
meaty
benzothiazole
FL/FR
metallic
4-
hexenol
FL/FR
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
propionaldehyde
FL
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-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
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 heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
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
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
spicy
ginger oleoresin
FL/FR
turmeric oleoresin
FL
sulfurous
potato butanone
FL
toasted
acetyl propionyl
FL/FR
vegetable
2-sec-
butyl-3-methoxypyrazine
FL/FR
waxy
para-
cresyl laurate
FL/FR
octyl 2-methyl butyrate
FL/FR
(E)-2-
tetradecenal
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:
FRchocolate
FLchocolate cocoa
FRcoffee
FRearth
FRfilbert
FRfungus
FRhazelnut
FLnut
FRpeanut
FLpotato
 
Occurrence (nature, food, other):note
 bread white bread
Search PMC Picture
 cocoa
Search Trop Picture
 filbert roasted filbert
Search Trop Picture
 hazelnut roasted hazelnut
Search Trop Picture
 potato baked potato
Search Trop Picture
 shoyu
Search PMC Picture
 
Synonyms:
2,3-diethyl pyrazine
2,3-diethyl pyrazine natural
2,3-diethyl-1,4-diazine
2,3-diethyl-pyrazine
2,3-diethylpyrazin
2,3-diethylpyrazine
 pyrazine, 2,3-diethyl-
 shoyu pyrazine
 terrazome
 

Articles:

US Patents:3,952,024 - Furfurylthioacetone
PubMed:Electroantennogram and Behavioral Responses of the Imported Fire Ant, Solenopsis invicta Buren, to an Alarm Pheromone Component and Its Analogues.
US Patents:Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils.
PubMed:Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone.
PubMed:A comprehensive evaluation of the toxicology of cigarette ingredients: heterocyclic nitrogen compounds.
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:Thermochemical study of the ethylpyridine and ethylpyrazine isomers.
PubMed:Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast.
PubMed:Interactions of flavor compounds with pectic substances.
PubMed:Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
 
Notes:
Flavour component in cooked foods, e.g. baked potato, wheat bread and roasted filbert. Flavouring ingredient
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