| Identification | More | [Name]
2-Ethyl-3,5-dimethylpyrazine | [CAS]
27043-05-6 | [Synonyms]
2,6-DIMETHYL-3-ETHYLPYRAZINE
2-ETHYL-3,5(3,6)-DIMETHYLPYRAZINE MIXTURE
2-ETHYL-3,5(6)-DIMETHYLPYRAZINE
2-ETHYL-3,5-DIMETHYLPYRAZINE
2-ETHYL-3,5-DIMETHYLPYRAZINE AND 2-ETHYL-3,6-DIMETHYLPYRAZINE
2-ETHYL-3,5(OR 6)-DIMETHYLPYRAZINE
3,5-DIMETHYL-2-ETHYLPYRAZINE
3-ETHYL-2,5-DIMETHYLPYRAZINE AND 3-ETHYL-2,6-DIMETHYLPYRAZINE
DIMETHYLETHYLPYRAZINE
FEMA 3149
FEMA NUMBER 3149
2-ethyl-3,?-dimethyl-pyrazin
3-ethyl-3,6-dimethyl-Pyrazine
2-ethyl-3,-dimethylpyrazine
2-Ethyl-3,5(6)-dimethylpyrazine, 99.5+%
Pyrazine, 2-ethyl-3,?-dimethyl-
2-Ethyl-3，5(or 6)-dimethyrlpyrazine | [EINECS(EC#)]
248-182-2 | [Molecular Formula]
C8H12N2 | [MDL Number]
MFCD00047392 | [Molecular Weight]
136.19 | [MOL File]
27043-05-6.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [WGK Germany ]
3
| [HS Code ]
2915.39.3500 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor. | [Chemical Properties]
clear light yellow liquid | [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. |
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