2-Ethyl-3,(5 or 6)-dimethylpyrazine has a toasted nut, sweet woody, roasted cocoa odor.
clear light yellow liquid
Reported found in Burley and Virginia tobacco, cooked beef, Swiss cheese, roasted barley, cocoa products,
coffee, meat, peanuts, filberts, pecans, popcorn, rum and whiskey, soy products, cooked potato, fried pork, beer, corn, corn tortillas,
malt and cooked shrimps.
2-Ethyl-3,(5 or 6)-dimethylpyrazine is a component of the alarm pheromone of fire ant, Solenopsis invicta. 2-Ethyl-3,(5 or 6)-dimethylpyrazine has shown to attract the phyorid fyl, Pseudacteon tricuspis.
The 2-ethyl-3,5-dimethylpyrazine is obtained by alkylation of dimethyl-2, 6-pyrazine; the 2,5-dimethyl-3-ethylpyrazine
is obtained by alkylation of 2,5-dimethylpyrazine with ethyllithium. A mixture of the two can be obtained by condensation of
2,3-pentanedione with propylenediamine. A mixture of the two is obtained from the side chain alkylation of trimethylpyrazine.
ChEBI: 2-Ethyl-3,5-dimethylpyrazine is a member of pyrazines.
Detection: 15 to 43 ppm in water. Aroma characteristics at 1.0%: peanut nutty, caramel, coffee, musty
cocoa, popcorn, pyridine, graham sweet with roasted undertones
Taste characteristics at 5 ppm: peanut, nut skin, brown, roasted hazelnut with coffee and chocolate nuances.
