clear colorless to yellow liquid
2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor.
Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt
Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine.
Ethylpyrazine has been used in the synthesis of pyrazinoic acid.
By alkylation of methylpyrazine with methyliodide.
ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a
cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste.
Detection: 4 to 22 ppm. Aroma characteristics at 1.0%: nutty, musky, fermented, coffee, roasted, cocoa
and meaty nuances.
Taste characteristics at 10 ppm: nutty, musty, casky, woody, potato, earthy and cocoa with a fishy nuance.
2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.
