What is the 2-Ethyl-5-methylpyrazine?

2-Ethyl-5-methylpyrazine is , while it's Molecular Formula is C7H10N2. Used in Food and Beverage Industry: 2-Ethyl-5-methylpyrazine is used as a flavor enhancer for its nutty, roasted, and grassy odor. It is added to various food and beverage products to improve their overall taste and aroma, making it more appealing to consumers. Used in Coffee Aroma: 2-Ethyl-5-methylpyrazine is used as a flavoring agent in the coffee industry, contributing to the rich and complex aroma of the beverage. Its addition helps to create a more enjoyable coffee experience for consumers. Used in Roasted Barley: In the production of roasted barley, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer. It adds a nutty and roasted aroma to the barley, enhancing its overall taste and making it more palatable. Used in Dairy Products: 2-Ethyl-5-methylpyrazine is used as an additive in the dairy industry to improve the flavor and aroma of various dairy products, such as milk, cheese, and yogurt. Used in Peanuts and Nut Products: The compound is used as a flavor enhancer in peanuts and other nut products, adding a nutty and roasted aroma that complements the natural taste of these products. Used in Popcorn: 2-Ethyl-5-methylpyrazine is used in the popcorn industry to enhance the flavor and aroma of the snack, making it more enjoyable for consumers. Used in Potato and Soy Products: In the production of potato and soy products, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to these products. Used in Smoked Fish: The compound is used in the smoked fish industry to enhance the flavor and aroma of the fish, making it more appealing to consumers. Used in Bread: 2-Ethyl-5-methylpyrazine is used as a flavor enhancer in the production of wheat and rye bread, adding a nutty and roasted aroma to the bread. Used in Asparagus: In the preparation of asparagus, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to the vegetable. Used in Bell Pepper: The compound is used in the bell pepper industry to enhance the flavor and aroma of the pepper, making it more enjoyable for consumers. Used in Roasted Coconut: 2-Ethyl-5-methylpyrazine is used as a flavor enhancer in the roasted coconut industry, adding a nutty and roasted aroma to the coconut. Used in Cooked Beef: In the preparation of cooked beef, the compound is used as a flavor enhancer, adding a nutty and roasted aroma to the meat. Used in Beer: 2-Ethyl-5-methylpyrazine is used in the beer industry to enhance the flavor and aroma of the beverage, making it more enjoyable for consumers. Used in Whiskey: The compound is used as a flavor enhancer in the whiskey industry, adding a nutty and roasted aroma to the spirit. Used in Cocoa: 2-Ethyl-5-methylpyrazine is used in the cocoa industry to enhance the flavor and aroma of chocolate products, making them more appealing to consumers. Used in Tea: The compound is used as a flavor enhancer in the tea industry, adding a nutty and roasted aroma to the beverage. Used in Cooked Shrimp: In the preparation of cooked shrimp, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to the seafood.

What is the CAS number for 2-Ethyl-5-methylpyrazine?

The CAS number of 2-Ethyl-5-methylpyrazine is 13360-64-0.

What is 2-Ethyl-5-methylpyrazine (13360-64-0) used for?

2-Ethyl-5-methylpyrazine is an organic compound that is commonly found as a constituent in the aroma of various food and beverage items. It is characterized by its nutty, roasted, and grassy odor, with an odor threshold of 100 ppb in water. The compound is known for its ability to enhance the flavor and aroma of different products, making it a valuable addition to the food and beverage industry.InChI:InChI=1/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3

What is the 2-Ethyl-5-methylpyrazine?

2-Ethyl-5-methylpyrazine is , while it's Molecular Formula is C7H10N2. Used in Food and Beverage Industry: 2-Ethyl-5-methylpyrazine is used as a flavor enhancer for its nutty, roasted, and grassy odor. It is added to various food and beverage products to improve their overall taste and aroma, making it more appealing to consumers. Used in Coffee Aroma: 2-Ethyl-5-methylpyrazine is used as a flavoring agent in the coffee industry, contributing to the rich and complex aroma of the beverage. Its addition helps to create a more enjoyable coffee experience for consumers. Used in Roasted Barley: In the production of roasted barley, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer. It adds a nutty and roasted aroma to the barley, enhancing its overall taste and making it more palatable. Used in Dairy Products: 2-Ethyl-5-methylpyrazine is used as an additive in the dairy industry to improve the flavor and aroma of various dairy products, such as milk, cheese, and yogurt. Used in Peanuts and Nut Products: The compound is used as a flavor enhancer in peanuts and other nut products, adding a nutty and roasted aroma that complements the natural taste of these products. Used in Popcorn: 2-Ethyl-5-methylpyrazine is used in the popcorn industry to enhance the flavor and aroma of the snack, making it more enjoyable for consumers. Used in Potato and Soy Products: In the production of potato and soy products, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to these products. Used in Smoked Fish: The compound is used in the smoked fish industry to enhance the flavor and aroma of the fish, making it more appealing to consumers. Used in Bread: 2-Ethyl-5-methylpyrazine is used as a flavor enhancer in the production of wheat and rye bread, adding a nutty and roasted aroma to the bread. Used in Asparagus: In the preparation of asparagus, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to the vegetable. Used in Bell Pepper: The compound is used in the bell pepper industry to enhance the flavor and aroma of the pepper, making it more enjoyable for consumers. Used in Roasted Coconut: 2-Ethyl-5-methylpyrazine is used as a flavor enhancer in the roasted coconut industry, adding a nutty and roasted aroma to the coconut. Used in Cooked Beef: In the preparation of cooked beef, the compound is used as a flavor enhancer, adding a nutty and roasted aroma to the meat. Used in Beer: 2-Ethyl-5-methylpyrazine is used in the beer industry to enhance the flavor and aroma of the beverage, making it more enjoyable for consumers. Used in Whiskey: The compound is used as a flavor enhancer in the whiskey industry, adding a nutty and roasted aroma to the spirit. Used in Cocoa: 2-Ethyl-5-methylpyrazine is used in the cocoa industry to enhance the flavor and aroma of chocolate products, making them more appealing to consumers. Used in Tea: The compound is used as a flavor enhancer in the tea industry, adding a nutty and roasted aroma to the beverage. Used in Cooked Shrimp: In the preparation of cooked shrimp, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to the seafood.

What is the CAS number for 2-Ethyl-5-methylpyrazine?

The CAS number of 2-Ethyl-5-methylpyrazine is 13360-64-0.

What is 2-Ethyl-5-methylpyrazine (13360-64-0) used for?

2-Ethyl-5-methylpyrazine is an organic compound that is commonly found as a constituent in the aroma of various food and beverage items. It is characterized by its nutty, roasted, and grassy odor, with an odor threshold of 100 ppb in water. The compound is known for its ability to enhance the flavor and aroma of different products, making it a valuable addition to the food and beverage industry.InChI:InChI=1/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3

2-Ethyl-5-methylpyrazine

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2-Ethyl-5-methylpyrazine

Name 2-Ethyl-5-methylpyrazine
CAS 13360-64-0
Purity 99%

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Product Details

Perfect Factory Offer Excellent quality 2-Ethyl-5-methylpyrazine 13360-64-0 with Safe Shipping

Molecular Formula: C7H10N2
Molecular Weight: 122.17
Vapor Pressure: 1.92mmHg at 25°C
Refractive Index: 1.5
Boiling Point: 170.8 °C at 760 mmHg
PKA: 1.94±0.10(Predicted)
Flash Point: 63 °C
PSA： 51.56000
Density: 0.977 g/cm³
LogP: 2.69480

2-Ethyl-5-methylpyrazine(Cas 13360-64-0) Usage

Preparation	By alkylation of dimethyl-2,5-pyrazine.
Aroma threshold values	Detection: 16 to 100 ppb

InChI:InChI=1/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3

13360-64-0 Relevant articles

-

Rizzi

, p. 549,550 (1967)

Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model

Cui, Heping,Deng, Shibin,Hayat, Khizar,Ho, Chi-Tang,Zhai, Yun,Zhang, Qiang,Zhang, Xiaoming

, (2022/03/07)

The generation of pyrazines in a binary ...

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems

Van Lancker, Fien,Adams, An,De Kimpe, Norbert

scheme or table, p. 4697 - 4708 (2012/08/27)

Only a minor part of Maillard reaction s...

Formation of pyrazines in maillard model systems of lysine-containing dipeptides

Van Lancker, Fien,Adams,De Kimpe, Norbert

scheme or table, p. 2470 - 2478 (2010/09/04)

Whereas most studies concerning the Mail...

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

Yu, Ai-Nong,Zhang, Ai-Dong

experimental part, p. 214 - 219 (2011/12/14)

The identification of aroma compounds, f...

13360-64-0 Process route

: 2280-44-6
D-Glucose

: 56-41-7,25191-17-7,18875-37-1
L-alanin

: 109-08-0
2-Methylpyrazine

: 123-32-0
2,5-dimethyl-pyrazine

: 13360-65-1
2-ethyl-3,6-dimethylpyrazine

: 108-50-9
2,6-dimethylpyrazine

: 13925-03-6
2-ethyl-6-methylpyrazine

: 13360-64-0
2-ethyl-5-methypyrazine

Conditions

Conditions	Yield
In various solvent(s); at 180 ℃; for 0.116667h; Product distribution; Mechanism; other amino acids (also 13C-labeled); also fructose;	8 % Chromat. 25 % Chromat. 4 % Chromat. 10 % Chromat. 9 % Chromat. 20 % Chromat.

: 50-99-7
D-glucose

: 410538-35-1
LysAla*hydrobromide

: 290-37-9
1,4-pyrazine

: 109-08-0
2-Methylpyrazine

: 123-32-0
2,5-dimethyl-pyrazine

: 5910-89-4
2,3-dimethylpyrazine

: 13360-65-1
2-ethyl-3,6-dimethylpyrazine

: 108-50-9
2,6-dimethylpyrazine

: 14667-55-1
2,3,5-trimethylpyrazine

: 13925-03-6
2-ethyl-6-methylpyrazine

: 13360-64-0
2-ethyl-5-methypyrazine

: 15707-34-3
5-ethyl-2,3-dimethylpyrazine

Conditions

Conditions	Yield
In water; at 130 ℃; for 2h; pH=8;

13360-64-0 Upstream products

2280-44-6
D-Glucose
56-41-7
L-alanin
50-99-7
D-glucose
410538-35-1
LysAla*hydrobromide

13360-64-0 Downstream products

91920-66-0
2-(1-Bromo-ethyl)-5-methyl-pyrazine

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2-Ethyl-5-methylpyrazine

2-Ethyl-5-methylpyrazine

Perfect Factory Offer Excellent quality 2-Ethyl-5-methylpyrazine 13360-64-0 with Safe Shipping

2-Ethyl-5-methylpyrazine(Cas 13360-64-0) Usage

13360-64-0 Relevant articles

-

Rizzi

, p. 549,550 (1967)

Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model

Cui, Heping,Deng, Shibin,Hayat, Khizar,Ho, Chi-Tang,Zhai, Yun,Zhang, Qiang,Zhang, Xiaoming

, (2022/03/07)

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems

Van Lancker, Fien,Adams, An,De Kimpe, Norbert

scheme or table, p. 4697 - 4708 (2012/08/27)

Formation of pyrazines in maillard model systems of lysine-containing dipeptides

Van Lancker, Fien,Adams,De Kimpe, Norbert

scheme or table, p. 2470 - 2478 (2010/09/04)

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

Yu, Ai-Nong,Zhang, Ai-Dong

experimental part, p. 214 - 219 (2011/12/14)

13360-64-0 Process route

13360-64-0 Upstream products

13360-64-0 Downstream products

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