Ethylpyrazine Chemical Properties

Melting point:

155 °C

Boiling point:

152-153 °C (lit.)

Density 

0.984 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.498(lit.)

FEMA 

3281 | 2-ETHYLPYRAZINE

Flash point:

109 °F

storage temp. 

Sealed in dry,Room Temperature

solubility 

freely soluble

pka

1.62±0.10(Predicted)

form 

Liquid

color 

Colorless to Light yellow to Light orange

Specific Gravity

0.984

Odor

at 1.00 % in dipropylene glycol. peanut butter musty nutty woody roasted cocoa

Odor Type

nutty

Water Solubility 

freely soluble

JECFA Number

762

BRN 

108200

LogP

0.69

CAS DataBase Reference

13925-00-3(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, ethyl-(13925-00-3)

EPA Substance Registry System

Pyrazine, ethyl- (13925-00-3)

Safety Information

Hazard Codes 

Xi,Xn

Risk Statements 

10-41-37/38-22

Safety Statements 

16-39-26

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

RTECS 

UQ3330000

TSCA 

T

HazardClass 

3

PackingGroup 

III

HS Code 

29339990

MSDS

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Ethylpyrazine Usage And Synthesis

Chemical Properties

clear colorless to yellow liquid

Chemical Properties

2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor.

Occurrence

Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt

Uses

Ethylpyrazine has been used in the synthesis of pyrazinoic acid.

Uses

Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine.

Definition

ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste.

Preparation

By alkylation of methylpyrazine with methyliodide.

Aroma threshold values

Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa and meaty nuances.

Taste threshold values

Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance.

General Description

2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.

Ethylpyrazine(13925-00-3)Related Product Information

• Ethyl propionate
• ISOXADIFEN-ETHYL
• 2-Ethoxyethanol
• Hexahydro-1,3,5-tris(hydroxyethyl)-s-triazine
• Trinexapac-ethyl
• Ethyl formate
• Sulfachoropyrazine sodium
• Pyrazinamide
• Ethanol
• Ethyl acetate
• Glipizide
• Ethylparaben
• 2-Methoxy-3-isobutyl pyrazine
• Diethyl ether
• 2,3-Diethyl-5-methylpyrazine
• 2,4-DIAMINO-6,7-DIISOPROPYLPTERIDINE PHOSPHATE SALT
• 2-Methoxy-3-sec-butyl pyrazine
• 2-METHYL-3-N-PROPYLPYRAZINE