Trimethyl-pyrazine

2,3,5-Trimethylpyrazine has a baked potato or roasted nut aroma.

CLEAR YELLOW LIQUID

Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts, filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread, Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt, peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.

2,3,5-Trimethylpyrazine can be used as a flavor ingredient in food industries.

Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties.

ChEBI: Trimethylpyrazine is a member of the class of pyrazines that is pyrazine in which three hydrogens at positions 2, 3 and 5 have been replaced by methyl groups. It has a role as a plant metabolite, a flavouring agent, a bacterial metabolite, an animal metabolite and a pheromone.

From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.

Detection: 400 ppb to 9 ppm (9 ppm in water)

Taste characteristics at 80 ppm: raw, musty, nutty and potato.

2,3,5-Trimethylpyrazine is present in brown cheese.

Moderately toxic by ingestion. Combustible liquid. When heated to decomposition emits toxic fumes of NOx.