Category: cosmetic, flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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 mmHg @ 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 Luebke, William tgsc, (2017) |
|
| 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 Luebke, William tgsc, (2017) |
|
| 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). |
|
R C Treatt & Co Ltd |
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). |
|
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. |
|
Perfumery Laboratory |
Trimethyl pyrazine 10 |
Odor Description: | The strong aroma of roasted hazelnuts and peanuts, baked potatoes with hints of cocoa beans |
|
FCI SAS |
2,3,5-TRIMETHYL PYRAZINE |
Odor Description: | Roast, peanut, filbert, cocoa |
|
|
Cosmetic Information:
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 |
Ambles Nature et Chimie |
2.3.5 TRIMETHYL NAT
|
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 |
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
|
Augustus Oils |
2,3,5 Trimethyl Pyrazine
|
Services |
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
|
Media |
Berjé |
2,3,5-Trimethyl Pyrazine
|
BOC Sciences |
For experimental / research use only. |
2,3,5-Trimethylpyrazine
|
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 |
Endeavour Specialty Chemicals |
Cocoa pyrazine base (10% in PG)
|
Endeavour Specialty Chemicals |
Cocoa pyrazine base, neat
|
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
KOSHER Flavor: Cocoa, Earthy, Musty, Nutty |
CBD Offering |
IFF |
2,3,5 TRIMETHYLPYRAZINE
KOSHER Flavor: Cocoa, Earthy, Musty, Nutty |
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
|
Kingchem Laboratories |
2, 3, 5 TRIMETHYL PYRAZINE
Odor: Roast, peanut, filbert, cocoa |
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: baked, burnt, cocoa, nutty, potato, roasted |
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
Odowell Co.,ltd |
Natural 2,3,5-trimethyl-pyrazine
PURITY: ≥98% |
Omega Ingredients |
2,3,5-Trimethyl Pyrazine Natural >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 FCC
|
Penta International |
2,3,5-TRIMETHYL PYRAZINE NATURAL
|
Penta International |
2,3,5-TRIMETHYL PYRAZINE
|
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
|
Primechem |
2,3,5-Trimethylpyrazine natural
|
Prodasynth |
2,3,5-TRIMETHYLPYRAZINE
Odor: BAKED POTATO OR ROASTED PEANUT |
R C Treatt & Co Ltd |
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). |
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) |
Seasons and Harvest / Crop calendar |
Robinson Brothers |
2,3,5-Trimethylpyrazine F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Robinson Brothers |
Cocoa pyrazine base (10% in PG)
|
Robinson Brothers |
Cocoa pyrazine base, neat
|
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
|
SRS Aromatics |
TRIMETHYL PYRAZINE
|
Sunaux International |
2,3,5-Trimethyl Pyrazine
|
Synerzine |
*2,3,5-TRIMETHYL PYRAZINE
|
Synerzine |
2,3,5-TRIMETHYL PYRAZINE MIXTURE, NATURAL, 95%
|
Synerzine |
2,3,5-TRIMETHYL PYRAZINE NATURAL, 1% IN ETHANOL
|
Synerzine |
2,3,5-TRIMETHYLPYRAZINE MIXTURE (NATURAL)
|
Synerzine |
2,3,5-Trimethylpyrazine
|
Synerzine |
natural Trimethylpyrazine
|
Taytonn ASCC |
2,3,5-Trimethylpyrazine
Odor: Cocoa, Earthy, Musty, Nutty |
Taytonn ASCC |
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 |
Tianjin Danjun International |
2,3,5-Trimethylpyrazine
|
Tianjin Danjun International |
Natural 2,3,5-Trimethylpyrazine
|
United International |
2,3,5-Trimethyl Pyrazine Nat.
|
United International |
2,3,5-Trimethyl Pyrazine
|
Vigon International |
Trimethyl 2,3,5 Pyrazine Natural
|
Vigon International |
Trimethyl-2,3,5 Pyrazine
|
WEN International |
TRIMETHYL PYRAZINE Natural
|
WholeChem |
2,3,5-Trimethylpyrazine, Natural
|
WholeChem |
2.3.5-Trimethyl 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 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 |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
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 |
Click here to view publication 4 |
| average usual ppm | average maximum ppm |
baked goods: | 5.00000 | 10.00000 |
beverages(nonalcoholic): | 5.00000 | 10.00000 |
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: | 5.00000 | 10.00000 |
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:
Flavor & Extract Manufacturers Association (FEMA) reference(s): |
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. View pdf |
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 |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | 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:
Other Information:
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 |
| 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 |
roasted |
2- | acetyl-2-pyrroline | |
sulfurous |
| furfuryl thioacetate | FL/FR |
| 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 | |
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 |
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 |
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Potential Uses:
Occurrence (nature, food, other): note
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. |
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