clear colorless to slightly yellow liquid
2-Ethyl-3-methylpyrazine has a strong, raw-potato, roasted, earthy odor.
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.
2-Ethyl-3-methylpyrazine is used in preparation of Chinese chestnut pyrolyzate and their application to e-cigarette.
By condensation of ethylenediamine with 2,3-pentanedione.
ChEBI: 2-Ethyl-3-methylpyrazine, 9CI is a member of pyrazines.
Detection: 2 ppm (130 ppb in water)
Taste characteristics at 10 ppm: nutty, peanut, musty corn-like with raw and oily nuances.
Moderately toxic by ingestion.
Flammability and Explosibility
Not classified
Moderately toxic by
ingestion. When heated to decomposition it
emits acrid smoke and irritating fumes.