2-ethyl-3-methyl Pyrazine
Synthétique
Burnt Leather > Burnt > Nutty
Crédits photo: ScenTree SAS
Other names :
2-ethyl-3-methyl-1,4-diazine ; Filbert pyrazine
Volatility :
Head/Heart
Uses in perfumery :
2-ethyl-3-methyl Pyrazine si useful for reconstitutions of coffee, chocolate, hazelnut and other cooked and grilled food notes.
Natural availability :
2-ethyl-3-methyl Pyrazine is not available in its natural state.
Year of discovery :
Data not available.
Other comments :
2-ethyl-3-methyl Pyrazine is more powerful than Furaneol® or 2-acetyl Pyrazine, with a burnt note in all three cases.
Price Range :
€€€
Stability :
Stable in perfumes and diverse functional bases
Crédits photo: ScenTree SAS
- Molecular formula :
- C7H10N2
- Molecular Weight :
- 122,17 g/mol
- Density :
- 0,987
- Flash Point :
- 59°C
- Fusion Point :
- Donnée indisponible.
- Appearance :
- Colorless liquid
- Log P :
- Donnée indisponible,
- Boiling Point :
- 57°C (à 13 hPa)
- Detection Threshold :
- 2 ppm (0,0002%)
Ce qui fait de lui un composé bien moins puissant que la 2-acétyl Pyrazine,
Synthesis route :
2-ethyl-3-methyl Pyrazine is part of a family of molecules which scent is close to peanuts as well as cooked and roasted fruits. Pyrazines are often obtained with a Gutknecht or Gastaldi condensation reaction, in both cases to condense two amines on two ketones, under the effect of an acid and oxidation.
Here, one of the reagents contains the methyl and ethyl groups of the final molecule, while the other does not have any branches.
Synthesis precursor :
2-ethyl-3-methyl Pyrazine is not a precursor to the synthesis of another compound of olfactory interest.
Isomerism :
2-ethyl-3-methyl Pyrazine has no known isomer in perfumery.
- EINECS number :
- 239-799-8
- FEMA number :
- 3155
- JECFA number :
- 768
- FLAVIS number :
- 14.006
- Allergens :
- This ingredient does not contain any allergen.
- IFRA :
- This ingredient is not restricted
To learn more about IFRA's standards : https://ifrafragrance.org/safe-use/library
ScenTree is solely responsible for the information provided here.
