Description
2,6-Dimethylpyrazine is one of alkylpyrazines. It occurs naturally in cocoa products, coffee, dairy products, meat, peanuts, pecans, filberts, potato products, rum and whisky, soy products. It is used as a flavoring agent in foods such as cereals and products such as cigarettes.
Reference
Glovanni Fenaroli, Fenaroli's Handbook of Flavor Ingredients, 1975, ISBN 0-87819-533-5
Chemical Properties
2,6-Dimethylpyrazine has a nutty, coffee-like odor.
Chemical Properties
PALE YELLOW LOW MELTING CRYSTALLINE SOLID
Occurrence
Reported found in cocoa products, coffee, diary products, peanuts, pecans, filberts, potato products, rum, whiskey, soy products, tomato puree, baked potato, cooked beef and chicken, mushroom, roasted barley, roasted pecan, tea, and Virginia
tobacco; reported found in grilled beef; also a volatile flavor component of potato chips. Also reported found in cheeses, tamarind,
coriander seed and corn tortilla
Uses
2,6-Dimethylpyrazine is used Preparation of chocolate, coffee, meat and nuts and other flavors
Preparation
By condensation of 1,2-diaminopropane, followed by column chromatography to separate the 2,6-methylpyrazine from
the 2,5-dimethylpyrazine.
Definition
ChEBI: 2,6-Dimethylpyrazine is a member of pyrazines.
Aroma threshold values
Detection: 400 to 1500 ppb. Aroma characteristics at 1.0%: musty, cocoa powdery, tobacco, dry leaf tea,
earthy mushroom cap and potato-like, meaty, roasted peanut shell, and coffee.
Taste threshold values
Taste characteristics at 5.0 ppm: musty and earthy, nutty peanut shell, cocoa powdery, earthy coffee, yeasty,
woody, milk roasted peanut.
