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

Flash point:

157 °F

storage temp. 

2-8°C

color 

Colorless to Light yellow

Odor

at 0.10 % in dipropylene glycol. burnt coffee nutty roasted woody

Odor Type

burnt

JECFA Number

775

CAS DataBase Reference

27043-05-6(CAS DataBase Reference)

EPA Substance Registry System

Pyrazine, 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

• Language:English Provider:2-Ethyl-3,5-dimethylpyrazine
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• Language:English Provider:ACROS

2-Ethyl-3,5-dimethylpyrazine Usage And Synthesis

Chemical Properties

clear light yellow liquid

Chemical Properties

2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor.

Occurrence

Reported 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.

Uses

2-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.

Definition

ChEBI: 2-Ethyl-3,5-dimethylpyrazine is a member of pyrazines.

Preparation

The 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.

Aroma threshold values

Detection: 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 values

Taste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances.

2-Ethyl-3,5-dimethylpyrazine(27043-05-6)Related Product Information

• Sulfachoropyrazine sodium
• Ethylbenzene
• Ethyl acetate
• 2-Methylpyrazine
• 2,5-Dimethyl pyrazine
• Ethyl formate
• Pyrazinamide
• Glipizide
• Ethyl acrylate
• Ethyl cellulose
• Ethylpyrazine
• 3-Ethyl-2,5-diMethylpyrazine
• 3,5-DIMETHYL-2-ETHYLPYRAZINE
• 2-Ethyl-3,5-dimethylpyrazine
• 2,3-Dimethyl-5-ethylpyrazine
• Pyrazine
• Diethyl ether
• 3,5-DIMETHYL-2-ETHYLPYRAZINE-D6