2-Ethyl-3(5 or 6)-dimethylpyrazine, mixture of isomers

ALDRICH/W314900 - ≥95%, FG

Synonym: 2-ethyl-3,5(or 6)-dimethylpyrazine

CAS Number: 27043-05-6
Empirical Formula (Hill Notation): C₈H₁₂N₂
Molecular Weight: 136.19
Linear Formula: C₈H₁₂N₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W314900-SAMPLE-K	1 each	$58.00 1/EA	Add To Favorites
45-W314900-100G-K	100 g	$123.00 1/EA	Add To Favorites
45-W314900-250G-K	250 g	$175.00 1/EA	Add To Favorites
45-W314900-1KG-K	1 kg	$721.00 1/EA	Add To Favorites

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
application(s)	flavors and fragrances
assay	≥95%
biological source	synthetic
bp	180-181 °C (lit.)
density	0.965 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
InChI	1S/2C8H12N2/c1-4-8-7(3)10-6(2)5-9-8;1-4-8-7(3)9-5-6(2)10-8/h2*5H,4H2,1-3H3
InChI key	BOFLOMVCGPWPQC-UHFFFAOYSA-N
organoleptic	chocolate; hazelnut; nutty; peanut; roasted
Quality Level	300
	400
refractive index	n20/D 1.5015 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
SMILES string	CCc1ncc(C)nc1C.CCc2nc(C)cnc2C

Application:	Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy.: This study by Yuan et al. characterizes the flavor profile of sauced pork using various sensory and chromatographic techniques, including gas chromatography-ion mobility spectroscopy. It identifies key aroma compounds, including 2-ethyl-3,5(6)-dimethylpyrazine, contributing to the overall flavor profile (Yuan et al., 2024 ). The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.: Liu et al. explore how different thermal processing times affect the formation of volatile and non-volatile compounds in roasted mutton, highlighting the presence of 2-ethyl-3,5(6)-dimethylpyrazine among the key aroma contributors (Liu et al., 2023 ). Investigation of the effect of over-fired drying on the taste and aroma of Lu′an Guapian tea using metabolomics and sensory histology techniques.: Zhang et al. investigate how over-fired drying affects the aroma and taste of Lu′an Guapian tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as a significant aroma compound (Zhang et al., 2024 ). Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties.: This comparative study by Wang et al. examines the sensory attributes and odor-active compounds of Wuyi Rock Tea, highlighting the role of 2-ethyl-3,5(6)-dimethylpyrazine in the aroma profile (Wang et al., 2024 ). Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.: Wang et al. characterize the key aroma compounds in Dong Ding Oolong tea, identifying 2-ethyl-3,5(6)-dimethylpyrazine as one of the major contributors to its distinct aroma profile (Wang et al., 2023 ).
Biochem/physiol Actions:	Taste at 5 ppm
General description:	2-Ethyl-3(5 or 6)-dimethylpyrazine, a mixture of isomers are odor-active pyrazine compounds that are typically found in roasted foods formed due to Maillard reaction and pyrolysis of serine and threonine.
Other Notes:	Natural occurrence: Burley and Virginia tobacco, cocoa, coffee, cooked beef, peanut, Swiss cheese.

Symbol	GHS07
Signal word	Warning
Hazard statements	H302 - H315 - H319 - H335
Precautionary statements	P261 - P264 - P270 - P301 + P312 - P302 + P352 - P305 + P351 + P338
Hazard Codes	Xn
Risk Statements	22-36/37/38
Safety Statements	26
WGK Germany	WGK 3
Flash Point(F)	156.2 °F
Flash Point(C)	69 °C

Purity	≥95%
bp	180-181 °C (lit.)
Density	0.965 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.5015 (lit.)
FEMA Number	3149
UNSPSC	12164502

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