13238-84-1

Basic information

• Product Name: 2,5-Diethylpyrazine
• Synonyms: 2,5-DIETHYLPYRAZINE;femano.--------];Pyrazine, 2,5-diethyl-;2,5-DIETHYPYRAZINE;2,5-DIETHYL PYRAZINE FEMA NO.--------
• CAS NO: 13238-84-1
• Molecular Formula: C₈H₁₂N₂
• Molecular Weight: 136.19
• Product Categories: Pyrazines
• Mol File: 13238-84-1.mol
• Article Data: 9

Chemical Properties

• Boiling Point: 190.656 °C at 760 mmHg
• Flash Point: 71.919 °C
• Appearance: /
• Density: 0.962 g/cm³
• Vapor Pressure: 0.743mmHg at 25°C
• Refractive Index: 1.498
• Storage Temp.: 2-8°C
• PKA: 2.16±0.10(Predicted)
• CAS DataBase Reference: 2,5-Diethylpyrazine(CAS DataBase Reference)
• NIST Chemistry Reference: 2,5-Diethylpyrazine(13238-84-1)
• EPA Substance Registry System: 2,5-Diethylpyrazine(13238-84-1)

Safety Data

• Hazardous Substances Data: 13238-84-1(Hazardous Substances Data)

Usage

General Description

2,5-Diethylpyrazine is a chemical compound with a strong, nutty, and roasted odor. It is commonly used as a flavoring agent in food and beverages, particularly in the manufacturing of chocolate, coffee, and various roasted nut products. It is classified as an aroma compound and is a key contributor to the desirable nutty and roasted flavors in food products. Additionally, 2,5-diethylpyrazine has been identified as a potent attractant for certain insects and is utilized in insect traps and baits. The compound is considered to be safe for use in food and is regulated by various food safety agencies.

InChI:InChI=1/C8H12N2/c1-3-7-5-10-8(4-2)6-9-7/h5-6H,3-4H2,1-2H3

Upstream product

• 77369-28-9 1-amino-2-butanone 
• 86386-73-4 fluconazole 
• 56-45-1 L-serin 
• 50-81-7 ascorbic acid 
• 72-19-5 L-threonine 
• 584-03-2 1,2-dihydroxybutane 
• 96-20-8 2-aminobutanol 
• 108661-54-7 1-amino-2-butanone hydrochloride 
• 492-62-6 alpha-D-glucopyranose 
• 556-50-3 glycylglycine 
• 5051-06-9 (S)-6-Amino-2-((S)-2-amino-propionylamino)-hexanoic acid 
• 997-62-6 Gly-L-Lys-OH 
• 39248-49-2 1,1′-(pyrazine-2,5-diyl)diethanone 
• 139607-09-3 [1-[5-(1-Hydrazono-ethyl)-pyrazin-2-yl]-eth-(E)-ylidene]-hydrazine 

Relevant articles and documents

Thermal characterization of the solid state and raw material fluconazole by thermal analysis and pyrolysis coupled to GC/MS

This article had studied the thermal characterization of the raw material and different fluconazole crystals, obtained through recrystallization with different solvents using thermoanalytical techniques (TG, DTA, DSC-50, DSC Photovisual, DSC-60) and Pyr-GC/MS. The results confirmed that the fluconazole volatilizes without decomposition until 250 °C. Pyr-GC/MS showed hexachlorobenzene like impurities in fluconazole raw material.

Synthesis of Pyrazines and Quinoxalines via Acceptorless Dehydrogenative Coupling Routes Catalyzed by Manganese Pincer Complexes

Base-metal catalyzed dehydrogenative self-coupling of 2-amino alcohols to selectively form functionalized 2,5-substituted pyrazine derivatives is presented. Also, 2-substituted quinoxaline derivatives are synthesized by dehydrogenative coupling of 1,2-diaminobenzene and 1,2-diols. In both cases, water and hydrogen gas are formed as the sole byproducts. The reactions are catalyzed by acridine-based pincer complexes of earth-abundant manganese.

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems

Only a minor part of Maillard reaction studies in the literature focused on the reaction between carbohydrates and peptides. Therefore, in continuation of a previous study in which the influence of the peptide C-terminal amino acid was investigated, this study focused on the influence of the peptide N-terminal amino acid on the production of pyrazines in model reactions of glucose, methylglyoxal, or glyoxal. Nine different dipeptides and three tripeptides were selected. It was shown that the structure of the N-terminal amino acid is determinative for the overall pyrazine production. Especially, the production of 2,5(6)-dimethylpyrazine and trimethylpyrazine was low in the case of proline, valine, or leucine at the N-terminus, whereas it was very high for glycine, alanine, or serine. In contrast to the alkyl-substituted pyrazines, unsubstituted pyrazine was always produced more in the case of experiments with free amino acids. It is clear that different mechanisms must be responsible for this observation. This study clearly illustrates the capability of peptides to produce flavor compounds such as pyrazines.