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2-Ethyl-3,5-dimethylpyrazine

2-Ethyl-3,5-dimethylpyrazine Basic information
Product Name:2-Ethyl-3,5-dimethylpyrazine
Synonyms:FEMA NUMBER 3149;DIMETHYLETHYLPYRAZINE;2-ETHYL-3,5(6)-DIMETHYLPYRAZINE;2-ETHYL-3,5-DIMETHYLPYRAZINE;2-ETHYL-3,5-DIMETHYLPYRAZINE AND 2-ETHYL-3,6-DIMETHYLPYRAZINE;2-ETHYL-3,5(OR 6)-DIMETHYLPYRAZINE;2-ETHYL-3,5(3,6)-DIMETHYLPYRAZINE MIXTURE;3-ETHYL-2,5-DIMETHYLPYRAZINE AND 3-ETHYL-2,6-DIMETHYLPYRAZINE
CAS:27043-05-6
MF:C8H12N2
MW:136.19
EINECS:248-182-2
Product Categories:
Mol File:27043-05-6.mol
2-Ethyl-3,5-dimethylpyrazine Structure
2-Ethyl-3,5-dimethylpyrazine Chemical Properties
Boiling point 180-181 °C(lit.)
density 0.965 g/mL at 25 °C(lit.)
refractive index n20/D 1.5015(lit.)
FEMA 3149 | 2-ETHYL-3,(5 OR 6)-DIMETHYLPYRAZINE
Fp 157 °F
storage temp. 2-8°C
form neat
color Colorless to Light yellow
Odorat 0.10 % in dipropylene glycol. burnt coffee nutty roasted woody
Odor Typeburnt
JECFA Number775
CAS DataBase Reference27043-05-6(CAS DataBase Reference)
EPA Substance Registry SystemPyrazine, 2-ethyl-3,?-dimethyl- (27043-05-6)
Safety Information
Hazard Codes Xn
Risk Statements 22-36/37/38
Safety Statements 26
WGK Germany 3
HS Code 2915.39.3500
MSDS Information
ProviderLanguage
2-Ethyl-3,5-dimethylpyrazine English
SigmaAldrich English
ACROS English
2-Ethyl-3,5-dimethylpyrazine Usage And Synthesis
Chemical Properties2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor.
Chemical Propertiesclear light yellow liquid
OccurrenceReported found in Burley and Virginia tobacco, cooked beef, Swiss cheese, roasted barley, cocoa products, coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas, malt and cooked shrimps.
Uses2-Ethyl-3,(5 or 6)-dimethylpyrazine is a component of the alarm pheromone of fire ant, Solenopsis invicta. 2-Ethyl-3,(5 or 6)-dimethylpyrazine has shown to attract the phyorid fyl, Pseudacteon tricuspis.
PreparationThe 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium. A mixture of the two can be obtained by condensation of 2,3-pentanedione with propylenediamine. A mixture of the two is obtained from the side chain alkylation of trimethylpyrazine.
DefinitionChEBI: 2-Ethyl-3,5-dimethylpyrazine is a member of pyrazines.
Aroma threshold valuesDetection: 15 to 43 ppm in water. Aroma characteristics at 1.0%: peanut nutty, caramel, coffee, musty cocoa, popcorn, pyridine, graham sweet with roasted undertones
Taste threshold valuesTaste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances.
2-Ethyl-3,5-dimethylpyrazine Preparation Products And Raw materials
Raw materialsAmmonium phosphate dibasic-->2,3-Pentanedione-->Trimethyl-pyrazine
2-Ethyl-3,5-dimethylpyrazine 2,5-Dimethyl pyrazine 2-Methylpyrazine Pyrazine 3,5(6)-Dimethyl-2-ethylpyrazine N-ETHYL-5,6-DIMETHYLPYRAZINE-2-CARBOXAMIDE 3-Ethyl-2,5-diMethylpyrazine 2,6-Dimethylpyrazine Ethylpyrazine 3,5-DIMETHYL-2-ETHYLPYRAZINE 2,3-Dimethyl-5-ethylpyrazine Diethyl ether 2-Ethyl-3,5-dimethylpyrazine Pyrazinamide Ethyl acrylate Sulfachoropyrazine sodium 3,5-DIMETHYL-2-ETHYLPYRAZINE-D6 Glipizide
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