Chemical Properties
2,3-Diethyl-5-methylpyrazine has a nutty, roasted, vegetable aroma.
Chemical Properties
CLEAR LIGHT YELLOW LIQUID
Occurrence
Reported to be present in coffee, filberts, potato products, Parmesan cheese, chicken, beef, pork, cocoa, peanuts, popcorn, sesame seed and corn tortillas.
Uses
2,3-Diethyl-5-methylpyrazine is a volatile compound found in food such as almonds and swiss cheese.
Definition
ChEBI: 2,3-Diethyl-5-methylpyrazine is a member of pyrazines.
Preparation
By condensation of 3,4-hexanedione with propylene diamine.
Aroma threshold values
Detection: 0.09 to 1 ppb
Taste threshold values
Taste characteristics at 2.5 ppm: musty, toasted; nutty, potato, cocoa, earthy and dirty.
General Description
2,3-Diethyl-5-methylpyrazine has been identified as a potent odorant in coffee sample and has been evaluated by gas chromatography-olfactometry of decreasing headspace samples.