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Safety Information

W315508

Sigma-Aldrich

2-Ethyl-3-methylpyrazine

≥98%, FCC, FG

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Synonym(s):
filbert pyrazine
Empirical Formula (Hill Notation):
C7H10N2
CAS Number:
15707-23-0
Molecular Weight:
122.17
FEMA Number:
3155
EC Number:
239-799-8
Council of Europe no.:
548
MDL number:
MFCD00006150
UNSPSC Code:
12164502
PubChem Substance ID:
24901497
Flavis number:
14.006
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC

Assay

≥98%

refractive index

n20/D 1.503 (lit.)

bp

57 °C/10 mmHg (lit.)

density

0.987 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

corn; musty; earthy; nutty; peanut

SMILES string

CCc1nccnc1C

InChI

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

InChI key

LNIMMWYNSBZESE-UHFFFAOYSA-N

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General description

2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.

Application


  • RIFM fragrance ingredient safety assessment, 2-ethyl-3-methylpyrazine, CAS Registry Number 15707-23-0.: A comprehensive safety assessment of 2-ethyl-3-methylpyrazine as a fragrance ingredient, highlighting its chemical properties, usage levels, and toxicological profile (Api et al., 2024).

  • Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.: This study identifies and quantifies the volatile compounds in oysters, providing insights into how environmental and biological factors affect flavor profiles, with a specific mention of 2-ethyl-3-methylpyrazine (Sun et al., 2023).

  • Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach.: Analyzes the impact of roasting conditions on the flavor profile of sunflower seeds, including the formation of 2-ethyl-3-methylpyrazine, which contributes to the roasted aroma (Guo et al., 2019).

  • Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species.: Evaluates the safety and effectiveness of 2-ethyl-3-methylpyrazine and related compounds in animal feed, detailing their impact on animal health and product safety (EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) et al., 2017).

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H302,H315,H319,H335

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 3

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Characterization of volatile pyrazine and pyridine components of potato chips.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 19(5), 969-971 (1971)
Some aroma components of roasted sesame seed (Sesamum indicum L.).
Manley CH, et al
Journal of Food Science, 39(1), 73-76 (1974)
Steam volatile components of roasted barley.
Collins E
Journal of Agricultural and Food Chemistry, 19(3), 533-535 (1971)
Model reactions on roast aroma formation.
Baltes W & Bochmann G.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 184(6), 485-493 (1987)
Steam volatile aroma constituents of roasted cocoa beans.
Van Praag M, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1005-1008 (1968)
View All Related Papers

Protocols

GC Analysis of Pyrazines in Peanut Butter

Separation of various pyrazines and sulfur compounds including carbon disulfide and dimethyl disulfide.

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