Back in the 1960s, flavor scientists were busy chasing the rich note of roasted nuts and well-baked bread. That’s about the time 2-Ethyl-3-Methylpyrazine first showed up on patent tables and research journals. Chemists recognized its low-threshold aroma made it a powerhouse for food technology. Over years, those working in both flavor houses and academic labs spent hours unraveling its fine-tuned scent. The interest grew not just for its flavor, but for what it revealed about Maillard reactions in food. Today’s libraries and online databases have it catalogued among classic heterocyclic alkylpyrazines, standing out for its robustness in both research and industry.
Anyone dipping into flavor chemistry will quickly bump into 2-Ethyl-3-Methylpyrazine. This molecule’s fame sticks to its rich, toasted, nut-like aroma. It shows up in roasted coffees, peanut butter, and even cocoa formulations. It’s colorless and compact, easy to handle in solid-state and blends right into both water-based and oil-based systems. The food world leans on it not just for bold flavors, but for filling out authentic, savory, or earthy character in snacks and seasonings. Beyond food, some folks explore its use in tobacco blends and even pet nutrition, hunting for a rounded flavor profile.
This compound has a melting point sitting just above room temperature, settling as a solid under most warehouse conditions. It hangs on to its structure under moderate heat, vaporizing with a hearty aroma rather than breaking down. Its pyrazine ring brings stability, while the ethyl and methyl side-chains offer just enough bulk to make its odor persistent. Density clocks in at about 1.03 g/mL, and it dissolves best in alcohols and fats, less so in pure water. It resists oxidation under standard storage, meaning it doesn’t go rancid or lose punch quickly.
Regulators in the US list it under FEMA number 3152, along with a host of food additive standards. Most suppliers mark purity at 98% or higher, giving a clear threshold for compliance in food manufacturing. Standard labeling includes the chemical’s CAS number (53580-09-7), batch code, net weight, storage directions, and warnings about dust generation. In Europe, REACH guidelines tell manufacturers to add extra notes on occupational exposure and transport. Labeling always carries a tick-box for food safety certification like Kosher or Halal when intended for food use.
The core of its synthesis comes from building the pyrazine ring via condensation reactions, usually by mixing alpha-amino carbonyl compounds under controlled conditions. One common commercial route uses 2-ethylpyrazine as a base, reacting with formaldehyde and a methylating agent to drop the new side chain into the right spot. Firms crank out the product in batch reactors, monitoring temperature and pH closely to keep yield and purity in check. The process runs cleaner than older methods, with less waste and simpler downstream separation. It’s now regular to recycle spent solvents and side-products for cost and environmental wins.
Technical teams tinker with this molecule to coax out new flavors or to fit tight regulatory spaces. Hydrogenation of the pyrazine ring shifts the aroma towards earthier notes, while oxidation can cut the aroma strength by breaking aromaticity. Methylation and ethylation, with different reagents, produce a range of alkylpyrazines, expanding the palette for flavor chemists. Some projects explore acylation to build bulkier molecules, chasing fat-soluble derivatives for luxury confectionery or slow-release aroma blends. Reaction conditions need steady hands; over-playing with heat or acid eats away at the fine-tuned aroma, which makes pilot studies a fixture here.
It picks up a string of alternative labels, including 2-Ethyl-3-methylpyrazine, 3-Methyl-2-ethylpyrazine, and a less common “EMPyrazine” in trade circles. In food compounding catalogs, you might spot it as a “Nutty Aroma Pyrazine.” Regulatory documents sometimes cut to shorthand, just calling it “E3MP.” In branded product lines, ingredient decks keep to IUPAC or CAS shown names to avoid confusion with lesser-known alkylpyrazines. This keeps procurement teams and flavor labs on the same page.
Anyone handling bulk 2-Ethyl-3-Methylpyrazine knows it demands a watchful eye. Inhalation of dust can irritate, so controlled environments and dust extraction become standard. Material safety data points to proper gloves, eye protection, and good ventilation when measuring or blending. Storage routines call for sealed, airtight drums, safely away from strong acids and oxidizers. Food facilities document all handling steps, validating programs under HACCP or equivalent standards, and batch records track movement from supplier to finished product. Any spills or exposure get logged, with clean-up kits out in all mixing rooms. Waste and rinse water from production must route through localized treatment, so no off-notes or residues leak into the environment.
You see this ingredient at work across roasted nuts, coffee, cocoa, and savory snacks. In spice blends and meat analogs, it lifts bland proteins into something crave-worthy. Pet food flavorists rely on it too, teasing green notes from pea protein or masking bitter botanicals. In tobacco and vape flavoring, it softens synthetic edges. Chefs working in high-end dining sometimes reach for purified forms to spike bespoke sauces or compound butters. Small breweries dabble with it to balance malt-forward or smoked beers, hunting for a deeper “fresh-roasted” signature.
Academic groups and company teams spend time mapping its interactions with lipids, proteins, and carbohydrates in model foods. There’s strong interest in how it shifts under different heating regimes or during aging — important for ready meals and snack bars sitting on store shelves for months. The molecule’s performance in micro-encapsulation drives work in shelf-stable seasonings and meal kits. New sensor tech now tracks pyrazine build-up in real time during food processing — not just for flavor control, but as a gauge for Maillard browning. Flavor chemists play with structure-activity relationships, looking to dial up or mute particular taste notes for vegan foods.
Toxicologists draw on rodent studies and occupational health reports. Ingestion at trace levels, below one part per million, shows no clear negative health effects. At higher doses, especially through inhaled dusts, mild irritation pops up, driving the strict safety focus in factories. Chronic exposure studies still run in some labs, aiming to clarify metabolic breakdown pathways and flag any hidden risks. Regulatory bodies in the US and EU both set conservative allowable daily intake levels, well below any demonstrated threshold for harm in humans.
Technologists and researchers keep pressing for greener synthesis methods, shrinking reliance on petroleum-based feedstocks. AI-driven research now tries predicting aroma strength from new hybrids, drawing on the core structure of 2-Ethyl-3-Methylpyrazine for inspiration. As consumer preferences swing hard toward plant-based and lower-sugar products, this molecule’s ability to restore lost flavor from high-heat processing makes it more valuable. Some development labs dive into slow-release encapsulates and combinations with probiotic carriers. Sustainable packaging teams collaborate to keep reactivity in check, stretching both shelf life and aroma strength. Food regulations shift constantly, so compliance and traceability systems get tighter, tracking not only what’s in each batch but how and where it was produced.
Food doesn’t just feed the body—it moves the mind, too. Aromas and taste drive so much of what we find satisfying. 2-Ethyl-3-methylpyrazine, with its potent roasted, nutty scent, plays a surprising role in how snacks, baked goods, and breakfast cereals taste. This molecule shows up in ingredient lists you might skim over, making flavors more intense and giving products what most people call “that real roasted flavor.” If you remember opening a bag of roasted nuts or biting into a piece of toast and thinking, “How does this taste so toasty?”, chances are, this compound contributed something.
Flavor isn’t born by accident. Food scientists rely on data and experience to recreate sensory experiences that tie people to comfort and memories. In the lab, small molecules like 2-ethyl-3-methylpyrazine step in where nature can’t deliver at scale. A tiny sprinkle can mimic the taste of fire-roasted snacks, even if those snacks never see a flame. Having spent time working with product development teams, I saw how developers debated the precise dose—trace amounts would do the job, too much and you tip the flavor into something artificial. It’s not about masking; it’s about layering flavors so they come across as real and satisfying.
Real numbers back this up. The FEMA (Flavor and Extract Manufacturers Association) Expert Panel lists this molecule as safe up to certain levels, showing that regulatory bodies take these ingredients seriously. More than 1500 natural flavors contain molecules from the same family as 2-ethyl-3-methylpyrazine. The pyrazine backbone, found in roasted coffee beans and baked bread, gives familiar comfort to modern processed foods.
Food giants aren’t the only groups banking on this molecule. Pet food companies use it to boost palatability in kibble. Animal studies reveal that cats and dogs respond well to pyrazines, likely because these aromas remind them of roasted meats. This translates to fewer picky eaters and, indirectly, lower waste. The same technology pops up in the fragrance world, where perfumers borrow ideas from the kitchen to create gourmand scents for candles and personal care products. Anyone who’s tried a roasted coffee-scented soap knows the effect—these pyrazines can set a mood from across the room.
Safety never leaves the conversation. Public trust depends on clear scientific backing. Regulatory groups like the Joint FAO/WHO Expert Committee on Food Additives demand toxicity testing before companies get the green light. For this compound, the checks pass—no links to severe health issues at food-typical levels. Of course, ongoing studies keep the industry honest. Consumers want the facts, and the industry serves best by publishing safety data transparently.
Companies ask for more than flavor these days. They want ingredients that appeal to clean label shoppers. Companies aiming for fewer “artificial” additives have started to look at natural ferments or innovative tech that coax these pyrazines out of plant materials. Some smaller producers highlight “nature-identical” flavors—meaning their molecules match what’s found in nature, even if labs craft them. This direction could reassure skeptics and bring bold flavors to brands focused on transparency.
Anyone who’s spent time peering at food ingredient lists has likely spotted some unfamiliar names. 2-Ethyl-3-Methylpyrazine comes up in snack foods, coffee, and even breakfast cereals, delivering that nutty or roasted aroma we often take for granted. I’ve spent afternoons with food scientists learning why flavor molecules grab attention, and this one stands out for its punchy, warm character. People tend to ask what goes into their favorite foods, and I always tell them: safety isn’t just a buzzword. It’s a practice, and it matters every day.
Food regulators across the globe pour energy into vetting flavoring agents. 2-Ethyl-3-Methylpyrazine passed formal reviews, including by the US Food and Drug Administration, which labeled it as Generally Recognized as Safe (GRAS) for use in foods. Product developers aren’t tossing it into ingredients without careful measurement—amounts stay minuscule. Toxicology research gives more reassurance, showing no harmful effects when consumed at the low doses found in food. Rats receiving much higher exposures than a person ever would in a normal diet didn’t develop tumors or organ problems, according to studies published in respected journals like Food and Chemical Toxicology.
Personal experience in the food trade makes it clear how rare allergic reactions to pyrazines are. I’ve yet to hear of anyone getting sick just from eating foods where this molecule features. Most people who contact consumer hotlines worry more about sugar or gluten than the flavors added in such tiny quantities.
Long-term safety also gets checked from every angle. Agencies like the European Food Safety Authority look at metabolism, genetic testing, and how the compound breaks down in the body. Their findings point in the same direction: at normal food levels, risk appears extremely low. This level of transparency and reliance on scientific study helps me feel confident eating those roasted-flavored chips myself.
People want honest answers about their food. Labels spell out every presence for a reason. If you have chemical sensitivities, reach for simple foods or cook from scratch. For most people, though, the science lines up: enjoying that roasted aroma from 2-Ethyl-3-Methylpyrazine won’t likely trigger health problems. Food safety teams monitor new findings. Ingredient panels remain public so all can make informed choices. The tough questions, the push for explanation—those are what build and maintain trust.
Sometimes people feel overwhelmed by chemical names. Simple, accessible resources would help folks make decisions that fit their values. Support for research into long-term effects keeps the safety net strong. If you worry, talk directly to your favorite food brands. Being connected to what we eat matters. Everyone deserves to understand what’s inside their meals, and to trust that it’s safe—science, experience, and openness all play a part in protecting that right.
2-Ethyl-3-Methylpyrazine catches attention because of both its name and strong nutty aroma. The chemical formula, C7H10N2, sums up the bones of its structure: seven carbon atoms, ten hydrogens, two nitrogens. Chemists glance at that formula and see a story of structure, aroma, and surprisingly, taste. Pyrazines form a family of compounds found in coffee, peanuts, fresh-baked bread, even roasted meats. The distinct presence of nitrogens in this ring structure changes the character of whatever food or fragrance calls on it.
I remember the first time a chemistry mentor held up a vial, waved it under my nose, and asked what it smelled like. To me, it was toasted, cozy, familiar—comfort. The culprit? A trace amount of 2-Ethyl-3-Methylpyrazine. In the food world, precision and safety depend on knowing the exact chemical composition of flavor compounds. You can't simply guess or use a generic “natural flavoring” when consistency is on the line. The chemical formula, C7H10N2, gives flavor manufacturers a common language and lets them track purity and regulatory compliance. This helps food safety, as it’s easier to detect unwanted byproducts or adulterants.
Knowing the chemical makeup isn’t just paperwork. Scientists use it to run spectra, to separate and identify molecules by gas chromatography and mass spectrometry techniques. For someone working in a flavor laboratory, these tools let experts look for the “signature” of 2-Ethyl-3-Methylpyrazine, ensuring the right stuff ends up in the mix. Mistakes mean the wrong flavor or, worse, something not safe for our food chain. Most consumers don’t pause to consider this, but the work behind a balanced flavor profile often starts with attention to little details like a chemical formula.
The journey of 2-Ethyl-3-Methylpyrazine from lab to snack bag shows the importance of transparency and traceability. Whether designing a new roasted nut flavoring or ensuring compliance with food safety standards, the chemical formula keeps things honest. Traceability also plays a role in allergy control. With cross-reactivities in mind, having detailed molecular information lowers the odds of unexpected reactions, especially in products for sensitive groups.
A push for clearer labeling and better chemical literacy in the food and fragrance industry won’t make headlines, but it changes lives. Industry standards built around accurate formulas mean less guesswork and more trust. Developing better rapid testing methods could bolster this trust, letting producers ensure identity and safety with minimal delay. Education has a part in this—beyond the industry, teaching young people about chemical structure and formulas makes for future citizens who expect transparency.
So much rides on small pieces of data like C7H10N2. In a world where flavor, safety, and science meet, formulas bridge the gap from synthetic aroma to Sunday dinner and back again. The journey of 2-Ethyl-3-Methylpyrazine shows the work that goes unseen, but makes all the difference in daily comfort and confidence in what we eat.
Some molecules punch well above their weight in the world of smells and flavors. 2-Ethyl-3-Methylpyrazine is one of those. Most folks have tasted it, even if they’ve never heard its chemical name. This compound pops up in places where food and drink take on roasted, nutty, or earthy notes. Scientific literature and flavor panels consistently point to one big impression—it amplifies what people like about bread crust or roasted coffee, even in tiny amounts.
The first time I cracked the door of a bakery before sunrise, a wall of warm, toasty air hit me. That distinctive, hearty smell comes in part from molecules like 2-Ethyl-3-Methylpyrazine. Pyrazines show up naturally in roasted foods, especially grains. This specific one delivers a smell that brings to mind toasted nuts, popcorn, and even cocoa. Chemists call it “nutty” or “earthy,” and sensory scientists back that up. A 2017 review in the journal Foods highlights it as a key player in the odors of roasted nuts and coffee beans.
Biting into a crusty piece of whole-grain bread, I taste more than just flour and yeast. 2-Ethyl-3-Methylpyrazine gets credit for those layers of flavor that suggest toast, corn chips, and a little bit of green, almost pea-like edge. Food researchers at the University of Munich found this compound in over 30 foods, from baked potatoes to peanuts, where it boosts what tasters often describe as “reassuring warmth.” The molecule isn’t harsh or overwhelming; it rounds out the food’s flavor profile instead.
Food flavors don’t always stay the same year to year. Coffee beans grown in one region often develop different levels of these aroma compounds depending on the soil, rainfall, and roast. Food companies work hard to standardize flavor, using knowledge of molecules like this pyrazine to do it. There’s a reason flavorists reach for synthetics—they can create a more reliable taste experience. Even outside manufacturing, knowledge of these molecules helps chefs craft dishes with layers of complexity. I sometimes experiment by toasting spices or nuts longer to bring forward these notes in my cooking, and it makes a real difference in the depth of the finished dish.
2-Ethyl-3-Methylpyrazine’s aroma lures folks into bakeries or cafés, promising comfort and satisfaction. Modern flavorists track its presence down to the microgram to meet consumer expectations. Still, not everyone wants synthetic flavors on their plate. Some consumers prefer foods that keep to traditional processes, using roasting and baking to coax out their natural taste profile.
Food producers often look for ways to boost positive pyrazine notes with techniques like controlled roasting, rather than just adding more flavor through external means. Research in food science suggests that altering roast temperatures, moisture levels, or even the sugar content in dough can influence the amount of 2-Ethyl-3-Methylpyrazine in the finished product. This approach relies less on additives, focusing instead on getting the best from raw ingredients.
In kitchens, knowledge helps home cooks and chefs unlock better flavors with hardly any added cost or complexity. Roasting nuts a bit more, browning bread to a deep gold, or even toasting grains before brewing beer—these simple tweaks draw out the compound’s unique warmth and comfort. That’s a flavor worth seeking out, whether you know its name or not.
Many people outside food science or fragrance circles probably haven't heard of 2-Ethyl-3-Methylpyrazine. In the labs, it's a familiar face. This compound brings a roasted, nutty note to products, turning simple flavors into something more inviting. The hunt for this molecule isn't as straightforward as picking up a bottle at the supermarket. Suppliers often cater only to verified professionals, making transparency and trust essential for every customer.
Search engines bring up dozens of chemical suppliers, but not all offer safe or legitimate purchases. Websites like Sigma-Aldrich, Fisher Scientific, and TCI America have earned solid reputations among researchers and industry folks. I remember helping a friend in the flavor business who had to provide documentation about the intended use and sign a few forms showing he wouldn’t misuse the product. Most American and European suppliers expect this. If a site claims to sell this chemical to anyone, alarm bells go off in my head. Scams and unsafe batches create risks no business or researcher wants.
My own experience grilling sausage manufacturers taught me something: even a trace contaminant can ruin an entire batch. Both the FDA and EU keep an eye on what lands in consumer products. Reputable companies only sell 2-Ethyl-3-Methylpyrazine with safety data sheets, certificates of analysis, and documented provenance. These checks protect more than corporate reputations; they protect people eating, spraying, and handling these flavors every day.
The temptation to go off-book for a cheaper or faster delivery only leads to headaches. Even something that sounds harmless, like a flavor chemical, faces scrutiny. A lot of those who reach out to buy this compound don’t realize their intended use—say, in a home brewing experiment or DIY perfume—might break local health regulations. I once watched an artisan chocolatier hit a wall when his supplier in another country couldn't provide the needed food-grade documentation. That batch, along with hours of work, ended up in the trash.
There’s a gap here for small businesses and inventive chefs. Bulk suppliers serve big manufacturers, but indie scientists get left out. Building a stronger network of verified distributors who cater to smaller buyers would help. Third-party labs and ingredient buyers’ clubs sometimes fill that gap, vetting suppliers and pooling orders. This collaborative approach not only makes high-quality materials accessible but also keeps everyone honest, sharing test results and firsthand experiences.
Searching for 2-Ethyl-3-Methylpyrazine shouldn’t feel like navigating a maze. Trustworthy channels must remain the norm. No shortcut can outweigh quality and safety—whether you’re making candy in your kitchen or testing new scents in the lab. Education and shared resources can guide people toward safe and authentic ingredients. Everyone benefits when expertise meets access, leading both creativity and commerce toward smarter choices.
| Names | |
| Preferred IUPAC name | 3-ethyl-2-methylpyrazine |
| Other names |
2-Ethyl-3-methylpyrazine 3-Methyl-2-ethylpyrazine 3-Ethyl-2-methylpyrazine |
| Pronunciation | /ˈtuː ˈɛθɪl θriː ˈmɛθɪl paɪˈreɪziːn/ |
| Identifiers | |
| CAS Number | 15707-23-0 |
| 3D model (JSmol) | `3Dmol.ws('C1=CN=C(C(=N1)C)CC')` |
| Beilstein Reference | 79508 |
| ChEBI | CHEBI:142259 |
| ChEMBL | CHEMBL295208 |
| ChemSpider | 181912 |
| DrugBank | DB14045 |
| ECHA InfoCard | 15c6e24a-2322-491c-bc1b-5eaf44024ddd |
| EC Number | 208-325-5 |
| Gmelin Reference | 727395 |
| KEGG | C16168 |
| MeSH | D047621 |
| PubChem CID | 13552 |
| RTECS number | UJ8228000 |
| UNII | 0B71J1W620 |
| UN number | UN3276 |
| CompTox Dashboard (EPA) | DTXSID4023275 |
| Properties | |
| Chemical formula | C7H10N2 |
| Molar mass | Molar mass: 122.17 g/mol |
| Appearance | Colorless to light yellow liquid |
| Odor | nutty; roasted; popcorn |
| Density | 1.019 g/mL at 25 °C |
| Solubility in water | Slightly soluble |
| log P | 1.57 |
| Vapor pressure | 0.0333 mmHg at 25°C |
| Acidity (pKa) | pKa = 2.31 |
| Basicity (pKb) | pKb = 10.97 |
| Magnetic susceptibility (χ) | -74.0·10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.507 |
| Viscosity | 1.067 cP (20°C) |
| Dipole moment | 2.54 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 250.7 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | 87.2 kJ·mol⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -4234.6 kJ/mol |
| Pharmacology | |
| ATC code | |
| Hazards | |
| Main hazards | Harmful if swallowed, causes skin irritation, causes serious eye irritation |
| GHS labelling | GHS02, GHS07 |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | H315, H319, H335 |
| Precautionary statements | P261-P264-P271-P272-P273-P280-P302+P352-P305+P351+P338-P321-P332+P313-P362+P364-P501 |
| NFPA 704 (fire diamond) | 1-2-0-🔥 |
| Flash point | Flash point: 93°C |
| Autoignition temperature | 385 °C |
| Lethal dose or concentration | LD₅₀ (oral, rat): >2000 mg/kg |
| LD50 (median dose) | LD50 (median dose): >2000 mg/kg (oral, rat) |
| NIOSH | UE4560000 |
| PEL (Permissible) | No PEL established |
| Related compounds | |
| Related compounds |
2,3-Dimethylpyrazine 2-Ethylpyrazine 3-Ethyl-2-methylpyrazine 2-Methylpyrazine 2,6-Dimethylpyrazine 2-Acetylpyrazine |
