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2-ethyl-3,5(or 6)-dimethyl pyrazine
2-ethyl-3,5(or 6)-dimethyl pyrazine is a pyrazine compound used as a flavor and fragrance ingredient imparting burnt, nutty, and roasted aromas.
General Material Description
2-ethyl-3,5(or 6)-dimethyl pyrazine is an organic nitrogen-containing heterocyclic compound characterized by the molecular formula C8H12N2 and a molecular weight of approximately 136.2 g/mol. It belongs to the class of pyrazine derivatives widely recognized for their distinctive aromas in flavor and fragrance science. This compound exhibits organoleptic properties described as burnt, nutty, roasted, and woody, contributing complexity to scent profiles. It is synonymous with names such as 2-ethyl-3,?-dimethylpyrazine and pyrazine, 2-ethyl-3,5(6)-dimethyl. The compound is commercially synthesized and can also be found naturally in certain food sources, including peanuts. Detailed chemical and safety data are cataloged in authoritative databases like the PubChem platform. Its distinct aroma profile is leveraged in flavor development as well as in cosmetic perfuming agents.
Occurrence, Applicability & Potential Uses
This compound naturally occurs in peanuts, a common food matrix where it contributes to characteristic nutty and roasted aromas. It is used primarily as a flavoring agent to evoke or enhance nut flavors in a variety of food products. The compound is also valued in the fragrance industry, where its burnt and woody odor notes serve perfuming applications. Regulatory evaluation by FEMA (US) assigns the number 3149 to this material, and it is generally recognized as safe for usage within specified concentration limits in foods such as baked goods, beverages, and confectionery. The compound’s applicability extends to enhancing sensory profiles in flavor formulations and providing aroma complexity in cosmetic products.
Physico-Chemical Properties Summary
2-ethyl-3,5(or 6)-dimethyl pyrazine is a low molecular weight heterocyclic aromatic compound with moderate solubility properties. It is soluble in alcohols and exhibits estimated water solubility around 1473 mg/L at 25°C, although nominally insoluble in pure water under typical conditions. These solubility characteristics affect its formulation potential, facilitating its incorporation into diverse flavor and fragrance systems. The compound’s volatility and chemical stability support its use in delivering aroma attributes during food processing and product use. Its heterocyclic structure containing two nitrogen atoms in the pyrazine ring influences odor perception and interaction with olfactory receptors.
FAQ
What is 2-ethyl-3,5(or 6)-dimethyl pyrazine and what are its main characteristics?
2-ethyl-3,5(or 6)-dimethyl pyrazine is an organic compound belonging to the pyrazine class, known for its distinctive burnt and nutty aroma. Its molecular formula is C8H12N2, and it appears as a flavor and fragrance ingredient used to impart roasted, woody, and nut-like scents. It occurs naturally in peanuts and is synthesized for use in flavor enhancement and perfumery.
How is 2-ethyl-3,5(or 6)-dimethyl pyrazine used and where is it typically found?
This compound is utilized mainly as a flavoring agent to provide nutty and roasted notes in foods including baked goods and beverages. Additionally, it serves as a perfuming agent in cosmetics, contributing burnt and woody odor facets. It naturally occurs in peanuts, contributing to their characteristic aroma, and is also manufactured for inclusion in various formulations where flavor or scent complexity is desired.
What regulations or safety assessments apply to 2-ethyl-3,5(or 6)-dimethyl pyrazine and how is it sourced?
2-ethyl-3,5(or 6)-dimethyl pyrazine is recognized by FEMA (US) under number 3149 and is listed as generally recognized as safe (GRAS) for use in food flavorings within defined concentration limits. Safety data indicate no classified hazards according to OSHA standards. It is commercially produced through synthetic chemical processes and sourced for use in industrial flavor and fragrance applications. Safety evaluations are supported by detailed material safety data sheets and information from regulatory bodies such as the FDA and EPA.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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| PubMeb | Start search |
| NCBI | Start search |
Other Information
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB32276 |
| VCF-Online: | VCF Volatile Compounds in Food |
General Material Information
| Preferred name | 2-ethyl-3,5(or 6)-dimethyl pyrazine |
| Trivial Name | 2-Ethyl-3,?-dimethylpyrazine |
| Short Description | 2-ethyl-3,?-dimethylpyrazine |
| Formula | C8 H12 N2 |
| CAS Number | 27043-05-6 |
| Deleted CAS Number | 55031-15-7 |
| FEMA Number | 3149 |
| ECHA Number | 248-182-2 |
| FDA UNII | Search |
| COE Number | 727 |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 27043-05-6 ; 2-ETHYL-3,(5 OR 6)-DIMETHYLPYRAZINE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 136.19764709473 |
| Solubility | |
| alcohol | Yes |
| water, 1473 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Burnt | |
| burnt, coffee, nutty, roasted, woody | |
| General comment | At 0.10 % in dipropylene glycol. burnt coffee nutty roasted woody |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Nut |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| 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: | |
| Not determined | |
| 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 | |||
| 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: | - | 5.00000 | |
| beverages(nonalcoholic): | - | 5.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | 2.00000 | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 2.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | 2.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | 2.00000 | |
| hard candy: | - | 5.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 2.00000 | |
| milk products: | - | 1.00000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):27043-05-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :53423759 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 3-ethyl-3,6-dimethyl-2H-pyrazine |
| Chemidplus:0027043056 |