2-Ethyl-5-methylpyrazine has an odor threshold of 100 ppb in water. It has a nutty, roasted, grassy odor.
Reported found as a constituent in coffee aroma, in roasted barley, dairy products, peanuts, pecans, filberts,
popcorn, potato and soy products, smoked fish, wheat and rye bread, asparagus, bell pepper, roasted coconut, cooked beef, beer,
whiskey, cocoa, coffee, tea and cooked shrimp.
ChEBI: 2-ethyl-5-methylpyrazine is a member of the class of pyrazines that is pyrazine with an ethyl group at position 2 and a methyl group at position 5 or vice versa. Found in tea, soybean paste, chocolate and sesame seed oil. It has a role as a flavouring agent and a Maillard reaction product. It is a member of pyrazines and a volatile organic compound.
