Ethylpyrazine

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

The Uses of Ethylpyrazine

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

The Uses of Ethylpyrazine

Ethylpyrazine has been used in the synthesis of pyrazinoic acid.

Preparation

By alkylation of methylpyrazine with methyliodide.

What are the applications of Application

Ethylpyrazine is used in pyrazinoic acid synthesis

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.

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.