|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow to yellow clear liquid (est) |
| Assay: | 97.00 to 100.00 %
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.95400 to 0.96400 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.938 to 8.021
|
| Refractive Index: | 1.49500 to 1.50100 @ 20.00 °C.
|
| Boiling Point: | 180.00 to 182.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 1.033000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 4.7 ( Air = 1 ) |
| Flash Point: | 159.00 °F. TCC ( 70.56 °C. )
|
| logP (o/w): | 1.510 |
| Soluble in: |
| | alcohol | | | water, 4458 mg/L @ 25 °C (est) |
| Stability: |
| | stable in most media |
Organoleptic Properties:
| |
| Odor Type: nutty |
| |
| | raw nutty pepper bell pepper |
Odor Description: at 0.10 % in dipropylene glycol. | raw nutty green pepper |
| |
| | raw nutty pepper bell pepper |
Odor Description: at 1.00 %. | Raw nutty and green pepper Mosciano, Gerard P&F 14, No. 6, 47, (1989) |
| |
| |
| Flavor Type: musty |
| |
| | earthy potato hazelnut |
Taste Description:
| earthy potato hazelnut |
| |
| | musty raw nutty radish |
Taste Description: at 10.00 ppm. | Musty, raw, slight nutty, slight radish Mosciano, Gerard P&F 14, No. 6, 47, (1989) |
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| Ernesto Ventós |
| 2,3-DIETHYLPYRAZINE |
| Odor Description: | GREEN, NUTTY, PEPPER, RAW |
| Taste Description: | earthy potato hazelnut |
| |
| Taytonn ASCC |
| 2,3-Diethylpyrazine |
| Odor Description: | Peppery, Nutty, Green, Raw |
| Taste Description: | earthy potato hazelnut |
| |
| |
Cosmetic Information:
Suppliers:
| Ambles Nature et Chimie |
| 2.3-DIETHYL PYRAZINE
|
| Anhui Haibei |
| 2,3-Diethyl Pyrazine
Odor: Raw nutty green pepper |
| Augustus Oils |
| 2,3-Diethylpyrazine
|
| Services |
| Beijing Lys Chemicals |
| 2,3-Diethyl pyrazine
|
| BOC Sciences |
| For experimental / research use only. |
| 2,3-Diethylpyrazine >98.0%(GC)
|
| Charkit Chemical |
| DIETHYLPYRAZINE, 2,3- D0500 FEMA 3136
|
| Endeavour Specialty Chemicals |
| 2,3-Diethylpyrazine
|
| Speciality Chemical Product Groups |
| Ernesto Ventós |
| 2,3-DIETHYLPYRAZINE
Odor: GREEN, NUTTY, PEPPER, RAW |
| Frutarom |
| 23-DIETHYLPYRAZINE
KOSHER Flavor: Raw, Nutty, Pepper, Green |
| CBD Offering |
| IFF |
| 23-DIETHYLPYRAZINE
KOSHER Flavor: Raw, Nutty, Pepper, Green |
| Indukern F&F |
| 2,3-DIETHYL PYRAZINE
Odor: TOASTED, NUTTY, EARTHY, POTATO |
| Jiangyin Healthway |
| 2,3-Diethyl pyrazine
|
| New functional food ingredients |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 2,3-Diethyl pyrazine, Kosherk
|
| Lluch Essence |
| PYRAZINE 2,3-DIETHYL
|
| M&U International |
| 2,3-DIETHYL PYRAZINE, Kosher
|
| Penta International |
| 2,3-DIETHYL PYRAZINE
|
| Penta International |
| 2,4-DIETHYL PYRAZINE NATURAL 5% IN ETHYL ALCOHOL
|
| R C Treatt & Co Ltd |
| 2,3-Diethylpyrazine
Halal, Kosher |
| Reincke & Fichtner |
| 2,3-Diethyl Pyrazine
|
| Robinson Brothers |
| 2,3-Diethylpyrazine F&F
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 2,3-Diethylpyrazine
|
| Sigma-Aldrich |
| 2,3-Diethylpyrazine, ≥98%, FG
Odor: hazelnut; meaty; earthy |
| Certified Food Grade Products |
| Sunaux International |
| 2,3-Diethyl Pyrazine
|
| Synerzine |
| 2,3-Diethylpyrazine
|
| Taytonn ASCC |
| 2,3-Diethylpyrazine
Odor: Peppery, Nutty, Green, Raw |
| TCI AMERICA |
| For experimental / research use only. |
| 2,3-Diethylpyrazine >98.0%(GC)
|
| Tengzhou Jitian Aroma Chemiclal |
| 2,3-Diethyl Pyrazine
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 2.3-Diethyl Pyrazine
|
| United International |
| 2,3-Diethyl Pyrazine
|
| WholeChem |
| 2,3-Diethyl Pyrazine
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
|
| |
| 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 |
| Recommendation for shoyu pyrazine usage levels up to: | | | 0.0500 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.60 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
| Structure Class: | II |
| 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: | - | - |
| beverages(nonalcoholic): | - | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 1.00000 |
| fruit ices: | - | 1.00000 |
| gelatins / puddings: | - | 1.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | 1.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
| Flavor & Extract Manufacturers Association (FEMA) reference(s): |
| The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. View pdf |
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1] View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010) View page or View pdf |
Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species View page or View pdf |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 15707-24-1 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 27458 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WGK Germany: | 3 |
| | 2,3-diethylpyrazine |
| Chemidplus: | 0015707241 |
References:
Other Information:
Potential Blenders and core components note
| |
| For Odor |
| No odor group found for these |
| | sulfuryl octanoate | FL/FR |
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
| | sulfuryl propionate | FL/FR |
| | valeraldehyde dibutyl acetal | FL/FR |
| | valeraldehyde propylene glycol acetal | FL/FR |
| amber |
| alpha- | ambrinol | FL/FR |
| balsamic |
| | propyl benzoate | FL/FR |
| bready |
| | coffee furanone | FL/FR |
| buttery |
| | acetyl propionyl | FL/FR |
| 3,4- | hexane dione | FL/FR |
| camphoreous |
| | bornyl isobutyrate | FL/FR |
| caramellic |
| | ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| chocolate |
| | chocolate pyrazine A | FL/FR |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | methoxypyrazine | FL/FR |
| citrus |
| | methyl heptenone | FL/FR |
| (E)-2- | tetradecenal | FL/FR |
| cocoa |
| 2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
| 2- | methyl butyraldehyde | FL/FR |
| coconut |
| alpha- | angelica lactone | FL/FR |
| gamma- | heptalactone | FL/FR |
| | popcorn pyrimidine | FL/FR |
| coumarinic |
| | coumane | FL/FR |
| | tonka bean resinoid | FR |
| earthy |
| 2- | ethyl-3-methoxypyrazine | FL/FR |
| | geosmin | FL/FR |
| (-)- | geosmin | |
| (+)- | geosmin | |
| 1- | octen-3-one | FL/FR |
| fatty |
| | coconut absolute | FL/FR |
| | hexyl pivalate | FR |
| fermented |
| | valeraldehyde | FL/FR |
| floral |
| | boronia butenal | FR |
| para- | cresyl laurate | FL/FR |
| | cyclamen aldehyde | FL/FR |
| 2- | methyl-4-phenyl butanal | FL/FR |
| fruity |
| | allyl 2-ethyl butyrate | FL/FR |
| iso | amyl nonanoate | FL/FR |
| | methyl valerate | FL/FR |
| 3- | methyl-2-butenal | FL/FR |
| | tetrahydrofurfuryl butyrate | FL/FR |
| | tropical thiazole | FL/FR |
| green |
| 2-tert- | butyl pyrazine | FL/FR |
| 2-iso | butyl thiazole | FL/FR |
| 2-iso | butyl-3-methoxypyrazine | FL/FR |
| 2-sec- | butyl-3-methoxypyrazine | FL/FR |
| | cortex pyridine | FL/FR |
| | galbanum decatriene | FL/FR |
| | galbanum oleoresin | FL/FR |
| | galbanum resinoid | FL/FR |
| 2- | heptyl furan | FL/FR |
| 4- | hexenol | FL/FR |
| (E,Z)-3,6- | nonadien-1-ol | FL/FR |
| (E,Z)-2,6- | nonadien-1-yl acetate | FL/FR |
| | tiglaldehyde | FL/FR |
| herbal |
| | saffron pyranone | FR |
| musty |
| 2- | acetyl pyrrole | FL/FR |
| 3- | acetyl-2,5-dimethyl furan | FL/FR |
| | hazelnut pyrazine | FL/FR |
| | menthofuran | FL/FR |
| naphthyl |
| ortho- | methyl anisole | FL/FR |
| para- | methyl anisole | FL/FR |
| nutty |
| 3- | acetyl pyridine | FL/FR |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | ethyl pyrazine | FL/FR |
| 2- | ethyl-4-methyl thiazole | FL/FR |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| 2,6- | lutidine | FL/FR |
| | maraniol | CS |
| 2- | methyl pyrazine | FL/FR |
| 5- | methyl quinoxaline | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| 2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| 2- | methyl-3-ethoxypyrazine | FL/FR |
| 2- | methyl-3-propyl pyrazine | FL/FR |
| | nutty cyclohexenone | FL/FR |
| | nutty quinoxaline | FL/FR |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| | vinyl sulfurol | FL/FR |
| popcorn |
| 2- | acetyl pyrazine | FL/FR |
| 2- | acetyl thiazole | FL/FR |
| roasted |
| 2- | acetyl-2-pyrroline | |
| spicy |
| 3-(2- | furyl) acrolein | FL/FR |
| | ginger oleoresin | FL/FR |
| sulfurous |
| | benzothiazole | FL/FR |
| | furfuryl thioacetate | FL/FR |
| tobacco |
| | veltonal (Bedoukian) | FR |
| tonka |
| | coumarin | FR |
| | tonka bean absolute | FR |
| | whiskey lactone | FL/FR |
| waxy |
| | octyl 2-methyl butyrate | FL/FR |
| woody |
| 2- | methyl-3-isopropyl pyrazine | |
| | sandalwood oil | FL/FR |
| |
| For Flavor |
| |
| No flavor group found for these |
| | acetyl acetaldehyde dimethyl acetal | FL |
| 2- | acetyl-2-pyrroline | |
| | bornyl isobutyrate | FL/FR |
| 2-tert- | butyl pyrazine | FL/FR |
| 2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
| | butyramide | FL |
| | chocolate pyrazine A | FL/FR |
| | chocolate pyrazine B | FL |
| | coumane | FL/FR |
| | cyclohexyl methyl pyrazine | FL |
| 2,5- | diethyl thiazole | FL |
| 2,5- | diethyl-4-methyl thiazole | FL |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| | dimethyl dihydrocyclopentapyrazine | FL |
| 2,5- | dimethyl thiazole | FL |
| | ethyl 2-hydroxy-2-methyl butyrate | FL/FR |
| 2- | ethyl-3-methoxypyrazine | FL/FR |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
| 3-(2- | furyl) acrolein | FL/FR |
| (+)- | geosmin | |
| | geosmin | FL/FR |
| (-)- | geosmin | |
| | green pea pyrazine | FL |
| (E,E)-2,4- | heptadien-1-ol | FL |
| 2- | hexyl-5 or 6-keto-1,4-dioxane | FL |
| 2- | methoxy-3-propyl pyrazine | FL |
| 2- | methoxypyrazine | FL/FR |
| | methyl 2-(methyl thio) acetate | FL |
| 2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| 2- | methyl-3-ethoxypyrazine | FL/FR |
| 2- | methyl-4-phenyl butanal | FL/FR |
| | peanut dithiazine | FL |
| 2- | propyl pyridine | FL |
| para- | salicylic acid | FL |
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
| | valeraldehyde propylene glycol acetal | FL/FR |
|
| 5- | acetyl-2,3-dihydro-1,4-thiazine | FL |
| | sulfuryl formate | FL |
| | sulfuryl octanoate | FL/FR |
| | sulfuryl propionate | FL/FR |
| | valeraldehyde dibutyl acetal | FL/FR |
| alliaceous |
| 2- | methyl thioacetaldehyde | FL |
| | tropical thiazole | FL/FR |
| amber |
| alpha- | ambrinol | FL/FR |
| bready |
| 2- | propionyl thiazole | FL |
| burnt |
| 2- | methyl quinoxaline | FL |
| buttery |
| | butyroin | FL |
| 3,4- | hexane dione | FL/FR |
| camphoreous |
| ortho- | methyl anisole | FL/FR |
| coffee |
| | difurfuryl ether | FL |
| 2- | ethyl-4-methyl thiazole | FL/FR |
| 2-iso | propyl pyrazine | FL |
| corn chip |
| 2- | acetyl thiazole | FL/FR |
| 2- | acetyl-2-thiazoline | FL |
| | popcorn pyrimidine | FL/FR |
| creamy |
| alpha- | angelica lactone | FL/FR |
| earthy |
| 2- | methyl-3-isopropyl pyrazine | |
| 2- | methyl-3-propyl pyrazine | FL/FR |
| 1- | octen-3-one | FL/FR |
| ethereal |
| | allyl 2-ethyl butyrate | FL/FR |
| fatty |
| | coconut absolute | FL/FR |
| (E,E)-2,4- | decadienal | FL |
| 2- | heptyl furan | FL/FR |
| (E,E)-2,4- | nonadienal | FL |
| fishy |
| 4,5- | dimethyl thiazole | FL |
| fruity |
| 2,4- | hexadien-1-ol | FL |
| | methyl valerate | FL/FR |
| 3- | methyl-2-butenal | FL/FR |
| | propyl benzoate | FL/FR |
| | tetrahydrofurfuryl butyrate | FL/FR |
| | tiglaldehyde | FL/FR |
| fusel |
| 2- | methyl butyraldehyde | FL/FR |
| green |
| 2-iso | butyl thiazole | FL/FR |
| 2-iso | butyl-3-methoxypyrazine | FL/FR |
| | cortex pyridine | FL/FR |
| | cyclamen aldehyde | FL/FR |
| | dihydroxyacetophenone (mixed isomers) | FL |
| 2,5- | dimethyl thiophene | FL |
| | galbanum decatriene | FL/FR |
| | galbanum oleoresin | FL/FR |
| | galbanum resinoid | FL/FR |
| | methyl heptenone | FL/FR |
| 4- | methyl thiazole | FL |
| 2- | methyl-5-isopropyl pyrazine | FL |
| (E,Z)-3,6- | nonadien-1-ol | FL/FR |
| (E,Z)-2,6- | nonadien-1-yl acetate | FL/FR |
| 2- | vinyl pyrazine | FL |
| lactonic |
| gamma- | heptalactone | FL/FR |
| meaty |
| | benzothiazole | FL/FR |
| metallic |
| 4- | hexenol | FL/FR |
| milky |
| dextro,laevo-3-( | methyl thio) butanone | FL |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | ethoxythiazole | FL |
| | hazelnut pyrazine | FL/FR |
| | menthofuran | FL/FR |
| | propionaldehyde | FL |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| naphthyl |
| para- | methyl anisole | FL/FR |
| nutty |
| 3- | acetyl pyridine | FL/FR |
| 2- | acetyl pyrrole | FL/FR |
| 3- | acetyl-2,5-dimethyl furan | FL/FR |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| | coffee furanone | FL/FR |
| 3,5- | diethyl-2-methyl pyrazine | FL |
| 2,5- | diethyl-3-methyl pyrazine | FL |
| 2,3- | dimethyl pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2,4- | dimethyl-5-vinyl thiazole | FL |
| 2- | ethyl pyrazine | FL/FR |
| 1- | ethyl-2-acetyl pyrrole | FL |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| european | hazelnut oleoresin | FL |
| 2,6- | lutidine | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 5- | methyl quinoxaline | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| | nutty cyclohexenone | FL/FR |
| | nutty quinoxaline | FL/FR |
| | nutty thiazole | FL |
| | peanut oxazole | FL |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| | vinyl sulfurol | FL/FR |
| popcorn |
| 2- | propionyl-2-thiazoline | FL |
| roasted |
| 2- | acetyl pyrazine | FL/FR |
| | furfuryl thioacetate | FL/FR |
| spicy |
| | ginger oleoresin | FL/FR |
| | turmeric oleoresin | FL |
| sulfurous |
| | potato butanone | FL |
| toasted |
| | acetyl propionyl | FL/FR |
| vegetable |
| 2-sec- | butyl-3-methoxypyrazine | FL/FR |
| waxy |
| para- | cresyl laurate | FL/FR |
| | octyl 2-methyl butyrate | FL/FR |
| (E)-2- | tetradecenal | FL/FR |
| winey |
| iso | amyl nonanoate | FL/FR |
| 5- | ethyl-2-methyl pyridine | FL |
| | valeraldehyde | FL/FR |
| | sandalwood oil | FL/FR |
| | whiskey lactone | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2,3- | diethyl pyrazine | | 2,3- | diethyl pyrazine natural | | 2,3- | diethyl-1,4-diazine | | 2,3- | diethyl-pyrazine | | 2,3- | diethylpyrazin | | 2,3- | diethylpyrazine | | | pyrazine, 2,3-diethyl- | | | shoyu pyrazine | | | terrazome |
Articles:
| US Patents: | 3,952,024 - Furfurylthioacetone |
| PubMed: | Electroantennogram and Behavioral Responses of the Imported Fire Ant, Solenopsis invicta Buren, to an Alarm Pheromone Component and Its Analogues. |
| US Patents: | Certain 2,5-dimethyl-3-thiopyrazines |
| PubMed: | Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils. |
| PubMed: | Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone. |
| PubMed: | A comprehensive evaluation of the toxicology of cigarette ingredients: heterocyclic nitrogen compounds. |
| PubMed: | Identification of potent odorants formed during the preparation of extruded potato snacks. |
| PubMed: | Thermochemical study of the ethylpyridine and ethylpyrazine isomers. |
| PubMed: | Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast. |
| PubMed: | Interactions of flavor compounds with pectic substances. |
| PubMed: | Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. |
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