Hazard
Moderately toxic by ingestion.
Chemical Properties
2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor.
Chemical Properties
clear colorless to slightly yellow liquid
Occurrence
Reported found in bakery products, roasted barley, coffee, peanuts, filberts, potato products, soy products,
roasted and fried chicken, beef, pork, beer, rum, cocoa, coffee, tea, malt, shrimp and crayfish.
Definition
ChEBI: 2-Ethyl-3-methylpyrazine, 9CI is a member of pyrazines.
Preparation
By condensation of ethylenediamine with 2,3-pentanedione.
Aroma threshold values
Detection: 2 ppm (130 ppb in water)
Taste threshold values
Taste characteristics at 10 ppm: nutty, peanut, musty corn-like with raw and oily nuances.
Flammability and Explosibility
Notclassified