72668-36-1

Usage

Uses

Used in Food and Beverage Industry:
Pyrazine, 2,5-dimethyl-3-(2-methylbutyl)(9CI) is used as a flavoring ingredient for its nutty and earthy notes, enhancing the taste and aroma profiles of various food and beverage products.
Used in Fragrance Production:
Pyrazine, 2,5-dimethyl-3-(2-methylbutyl)(9CI) is utilized as a key component in the creation of fragrances, contributing to the development of unique and complex scent profiles in perfumes and other scented products.
Used in Industrial Chemicals:
Pyrazine, 2,5-dimethyl-3-(2-methylbutyl)(9CI) is employed in the production of various industrial chemicals, where its chemical properties are leveraged for specific applications.
Used in Antimicrobial Applications:
Due to its potential antimicrobial properties, Pyrazine, 2,5-dimethyl-3-(2-methylbutyl)- (9CI) can be used in applications requiring the control or prevention of microbial growth, such as in certain cleaning products or coatings.
Used in Insecticidal Applications:
The insecticidal properties of Pyrazine, 2,5-dimethyl-3-(2-methylbutyl)(9CI) make it a candidate for use in pest control, particularly in agricultural or residential settings to manage insect populations.

Upstream product

• 95-89-6 2,5-dimethyl-3-chloropyrazine 
• 688-98-2 2-methylbutylmagnesium bromide 
• 10422-35-2 1-bromo-2-methyl-butane 
• 6890-37-5 2,5-dimethyl-pyrazine 1-oxide 
• 123-32-0 2,5-dimethyl-pyrazine 

Relevant academic research and scientific papers

Pheromone synthesis. Part 261: Synthesis of four pyrazines produced by females of the Korean apricot wasp, Eurytoma maslovskii

Four pyrazines were synthesized as sex specific volatiles of female Korean apricot wasp, Eurytoma maslovskii. They are 2,5-dimethyl-3-vinylpyrazine (1), 2,5-dimethyl-3-(2-methylpropyl)pyrazine (2), 2,5-dimethyl-3-(2-methylbutyl)pyrazine (3), and 2,5-dimethyl-3-(3-methylbutylpyrazine (4). They were synthesized in 74–85% yields by Pd- or Fe-catalyzed cross-coupling reactions between 3-chloro-2,5-dimethylpyrazine and CH2=CHBF3K or RMgBr. The present synthesis of 1 is the most reliable and scalable one to date.

Novel pyrazines from the myxobacterium Chondromyces crocatus and marine bacteria

The volatiles released by two strains of the myxobacterium Chondromyces crocatus and seven strains of marine Alpha-proteobacteria from the North Sea were collected using the CLSA or SPME headspace methods and analysed by GC-MS. In the extracts of C. crocatus 27 pyrazines were identified, belonging to different classes. 2,5-Dialkylpyrazines and related 3-methoxy-2,5- dialkylpyrazines dominated. Several pyrazines like 2-(1-methylethenyl)-5-(1- methylethyl)-pyrazine (7) and 3-methoxy-2,5-dialkylpyrazines with methyl, isopropyl, isobutyl or sec-butyl side-chains were obtained from natural sources for the first time. It was essential for the identification to rely on synthetic reference materials, which were obtained using Fuerstner's iron-catalysed coupling of chloropyrazines with Grignard reagents or condensation of azido ketones as key steps. The synthetic material allowed the identification of two previously unknown attractants of bacterial origin for the pineapple beetle Carpophilus humeralis, namely 3-methoxy-2-(1-methylpropyl)-5-(2-methylpropyl) pyrazine (17) and 3-methoxy-2,5-bis(1-methylpropyl)pyrazine (52). Several 2,5-dialkylpyrazines were identified in the extracts of the marine Alphaproteobacteria. The unique 2,5-dimethyl-3-(methylsulfanyl)pyrazine (67) represents a new type of natural pyrazine. Our results, together with literature reports, show that pyrazines are an important class of bacterial volatiles which might be more widespread than previously thought. Wiley-VCH Verlag GmbH & Co. KGaA, 2005.