3,5-diethyl-2-methyl pyrazine
Found in potato, chicken, beef and pork, tea, coffee, galbanum oil and other foods. Flavouring agent
  • Myrazine
    • Myrazine LLC
      EU Natural Ingredients from Fermentation
      All the materials are sourced from fermentation.
      Myrazine LLC,formerly known as Cheng Smith LLC, and Abioco, started its search for Natural materials in 2000, when we started to import natural alcohols from China. China's liquor fermentation technology is as old as the country. Chinese liquor is? unique, because it is fermented from grains, such as rice, wheat, sorghum, and barleys. With bacteria or microorganism present in the fermentaiton, Chinese liquor is rich in flavours. It is reported that there are over 100 flavour materials in the liquor fermentation broth. During the production, the "good" liquor is distilled out, and the "bad" alcohols are dumped as "wastes" before 1980s. Fusel oil is regarded and dumped as the "bad" one during the production. Today, every single ton of the liquor fermentation "wastes" --- fusel oil, has been physically distilled. Alcohols from these distillations are methyl alcohol, ethanol, propanol, butanol, iso-butanol, iso-amyl alcohol, etc. Most of the alcohols are used by the flavour and fragrances industry as raw materials, which eventually go into the beverages, food, and some daily products. According to the US and EU regulations about natural ingredients, materials from fermentation are regarded as "natural".
      Email: Info
      Email: Sales
      Voice: +1.623 565 7047
      Pyrazine, 3,5-diethyl-2-methyl-
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      04-15620 3,5-DIETHYL-2-METHYL PYRAZINE
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CAS Number: 18138-05-1Picture of molecule3D/inchi
Nikkaji Web: J82.718E
CoE Number: 11305
XlogP3-AA: 1.80 (est)
Molecular Weight: 150.22458000
Formula: C9 H14 N2
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 779  3,5-diethyl-2-methylpyrazine
DG SANTE Food Flavourings: 14.095  3,5-diethyl-2-methylpyrazine
FEMA Number: 3916 3,5-diethyl-2-methylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):18138-05-1 ; 3,5-DIETHYL-2-METHYLPYRAZINE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.94400 to 0.95400 @  25.00 °C.
Pounds per Gallon - (est).: 7.855 to  7.938
Refractive Index: 1.49200 to 1.50200 @  20.00 °C.
Boiling Point: 95.00 °C. @ 14.00 mm Hg
Boiling Point: 205.00 to  206.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.353000 mmHg @ 25.00 °C. (est)
Flash Point: 170.00 °F. TCC ( 76.67 °C. )
logP (o/w): 1.966 (est)
Soluble in:
 propylene glycol
 water, slightly
 water, 488.9 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: nutty
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 nutty  meaty  vegetable  
Odor Description:
at 0.10 % in dipropylene glycol. 
nutty meaty vegetable
Flavor Type: nutty
 green  nutty  
Taste Description:
green nutty
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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Pyrazine, 3,5-diethyl-2-methyl-
Odor: nutty meaty vegetable
3,5-diethyl-2-methyl pyrazine
Penta International
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Safety Information:
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 3,5-diethyl-2-methyl pyrazine usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 1.000002.00000
beverages(nonalcoholic): 0.500001.00000
beverages(alcoholic): 0.100000.50000
breakfast cereal: 1.000002.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.500001.00000
fruit ices: --
gelatins / puddings: 0.500001.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.500001.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 1.000002.00000
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: --
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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
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 28906
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0018138051
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NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 28906
Pubchem (sid): 134993060
Flavornet: 18138-05-1
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB32946
FooDB: FDB010931
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
For Odor
 cocoa hexenalFL/FR
2-methoxy-3-methyl pyrazineFL/FR
 allyl 2-ethyl butyrateFL/FR
 tropical thiazoleFL/FR
 hazelnut pyrazineFL/FR
2-acetyl-3-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-propyl pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
For Flavor
No flavor group found for these
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
2-methyl-3-(methyl thio) pyrazineFL/FR
 tropical thiazoleFL/FR
 cocoa hexenalFL/FR
2-methyl-3-propyl pyrazineFL/FR
 allyl 2-ethyl butyrateFL/FR
2-acetyl-5-methyl thiopheneFL
 olive flavorFL
4-penten-1-yl acetateFL
 hazelnut pyrazineFL/FR
3-acetyl-2,5-dimethyl thiopheneFL
2-acetyl-3-methyl pyrazineFL/FR
2,5-diethyl-3-methyl pyrazineFL
2-methoxy-3-methyl pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
3-(methyl thio) propyl mercaptoacetateFL
 methyl 2-methyl-3-furyl disulfideFL
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Potential Uses:
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Occurrence (nature, food, other): note
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 galbanum oil
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 pepper red pepper seed oil
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 diethyl methyl pyrazine
2,6-diethyl-3-methyl pyrazine
 pyrazine, 3,5-diethyl-2-methyl-
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