2,3-Diethyl-5-methylpyrazine Chemical Properties

Boiling point:

95 °C (20 mmHg)

Density 

0.949 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.498(lit.)

FEMA 

3336 | 2,3-DIETHYL-5-METHYLPYRAZINE

Flash point:

176 °F

storage temp. 

2-8°C

solubility 

Chloroform, Methanol

pka

2?+-.0.10(Predicted)

color 

Clear Colourless

Specific Gravity

0.950.949

Odor

at 0.10 % in dipropylene glycol. musty nut skin earthy roasted hazelnut toasted potato dusty foliage vegetable

Odor Type

musty

Water Solubility 

SLIGHTLY SOLUBLE

JECFA Number

777

LogP

2.16

CAS DataBase Reference

18138-04-0(CAS DataBase Reference)

NIST Chemistry Reference

Pyrazine, 2,3-diethyl-5-methyl-(18138-04-0)

EPA Substance Registry System

Pyrazine, 2,3-diethyl-5-methyl- (18138-04-0)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36/37/39

RIDADR 

NA 1993 / PGIII

WGK Germany 

3

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29339900

MSDS

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2,3-Diethyl-5-methylpyrazine Usage And Synthesis

Chemical Properties

CLEAR LIGHT YELLOW LIQUID

Chemical Properties

2,3-Diethyl-5-methylpyrazine has a nutty, roasted, vegetable aroma.

Occurrence

Reported to be present in coffee, filberts, potato products, Parmesan cheese, chicken, beef, pork, cocoa, peanuts, popcorn, sesame seed and corn tortillas.

Uses

2,3-Diethyl-5-methylpyrazine is a volatile compound found in food such as almonds and swiss cheese.

Definition

ChEBI: 2,3-Diethyl-5-methylpyrazine is a member of pyrazines.

Preparation

By condensation of 3,4-hexanedione with propylene diamine.

Aroma threshold values

Detection: 0.09 to 1 ppb

Taste threshold values

Taste characteristics at 2.5 ppm: musty, toasted; nutty, potato, cocoa, earthy and dirty.

General Description

2,3-Diethyl-5-methylpyrazine has been identified as a potent odorant in coffee sample and has been evaluated by gas chromatography-olfactometry of decreasing headspace samples.

2,3-Diethyl-5-methylpyrazine(18138-04-0)Related Product Information

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