Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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 mmHg @ 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 |
|
| 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. |
|
R C Treatt & Co Ltd |
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:
Suppliers:
Advanced Biotech |
ETHYL 3 METHYL PYRAZINE
Odor: Earthy, Potato, Roasted |
Ambles Nature et Chimie |
3-ETHYL-2-METHYL PYRAZINE
|
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 |
Beijing Lys Chemicals |
2-Ethyl-3-methylpyrazine
|
Berjé |
2-Ethyl-3-Methyl Pyrazine
|
Media |
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 |
2-ETHYL-3-METHYL PYRAZINE
KOSHER Flavor: Nutty, Peanut, Musty, Corn, Raw, Earthy, Roasted |
CBD Offering |
IFF |
2-ETHYL-3-METHYL PYRAZINE
KOSHER Flavor: Nutty, Peanut, Musty, Corn, Raw, Earthy, Roasted |
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
|
Kingchem Laboratories |
2 ETHYL-3-METHYLPYRAZINE
Odor: Coffee, Earthnut, filbert, potato, soybean |
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 |
2-Ethyl-3-methylpyrazine/EU Nat.
|
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 1% IN ETHANOL
|
Penta International |
2-ETHYL-3-METHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL
|
Penta International |
2-ETHYL-3-METHYL PYRAZINE NATURAL 5% IN PROPYLENE GLYCOL
|
Penta International |
2-ETHYL-3-METHYL PYRAZINE NATURAL
|
Penta International |
2-ETHYL-3-METHYLPYRAZINE FCC
|
Penta International |
2-ETHYL-3-METHYLPYRAZINE NATURAL 5% IN ETHYL ACETATE
|
Penta International |
2-ETHYL-3-METHYLPYRAZINE
|
Phoenix Aromas & Essential Oils |
Pyrazine, 2-Ethyl-3-Methyl
|
R C Treatt & Co Ltd |
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). |
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
|
Synerzine |
natural 2-Ethyl-3-methylpyrazine
|
Taytonn ASCC |
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
|
Tianjin Danjun International |
2-Ethyl-3-methylpyrazine
|
United International |
2-Ethyl-3-Methyl Pyrazine
|
Vigon International |
Ethyl-2 3-Methyl Pyrazine
|
WholeChem |
2-Ethyl-3-methylpyrazine
|
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 |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
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 |
Click here to view publication 4 |
| average usual ppm | average 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:
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 |
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:
Other Information:
Potential Blenders and core components note
|
For Odor |
No odor group found for these |
1- | propanoyl pyrrole | |
| 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 |
| 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 |
cocoa |
2- | methyl butyraldehyde | FL/FR |
coconut |
alpha- | angelica lactone | FL/FR |
gamma- | heptalactone | FL/FR |
| 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 |
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 |
3,6- | 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 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 |
roasted |
2- | acetyl-2-pyrroline | |
spicy |
3-(2- | furyl) acrolein | 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 | |
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/FR |
(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 |
| propyl alcohol | FL/FR |
alliaceous |
2- | methyl thioacetaldehyde | FL |
| tropical thiazole | FL/FR |
ammoniacal |
2- | methyl piperidine | FL |
astringent |
1- | propanoyl pyrrole | |
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- | cocoa pyrazine | FL/FR |
3,5(6)- | cocoa pyrazine | FL |
| 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 |
| sandalwood oil | FL/FR |
| whiskey lactone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
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- |
Articles:
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