2-Ethyl-3-Methylpyrazine counts among those compounds you run into when focusing on flavor chemistry or fragrance design. The structure holds a pyrazine ring decked out with an ethyl group at the second carbon and a methyl group at the third. Pyrazines have a well-earned place in the world of aroma compounds because they show up in roasted, nutty, and earthy flavors, critical for foods and drinks that want those notes. A mere whiff of this pyrazine and memories of toasted nuts or browned bread pop up straight away. It’s not just about flavors, though. Physical properties matter on the production line or in a lab. In its pure form, this material looks like an off-white solid, sometimes flaking at room temperature, sometimes showing up as crystalline powder—never quite as flashy as those bright liquids you see in other chemical families.
With a formula of C7H10N2, 2-Ethyl-3-Methylpyrazine stands out for more than its role in flavor science. The molecular weight is about 122.17 g/mol, packing two nitrogen atoms into the six-member ring. This structure holds up well under normal handling in a lab or small-scale manufacture. Physical characteristics include a melting point usually in the range of 30°C to 36°C, turning this compound from solid flakes or powder into a liquid at a touch above room temperature, depending on purity and humidity. Density clocks in at roughly 0.98 to 1.01 g/cm³, so it doesn’t float or sink quite as dramatically as oil or water but still plays a role in processing and formulation. Volatility makes a splash if the room gets too warm, as with many pyrazines, so losing some to the air happens unless tightly sealed. This leads to a need for controlled storage.
For any user who needs technical detail, 2-Ethyl-3-Methylpyrazine arrives in flakes or crystalline solid form, sometimes in pearly granules, occasionally processed into solution by dissolving in suitable organic solvents. Purity hovers at or above 98%, key for flavorists targeting consistent results in batches. The boiling point sits above 200°C—an important number when considering high-temperature processes or distillation. In terms of HS Code, customs and importers tag it under 2933.99, covering heterocyclic compounds with nitrogen atoms. Solid at standard temperature, it winds up in jars or drums, plenty of times shipped as a raw material to food factories, or to perfumeries where aroma impact counts. Each lot includes a detailed specification sheet covering melting point, density, appearance, and often chromatographic purity.
Even though this material brings delightful notes to snacks, coffee, and other food favorites, it’s still a chemical first. Safe handling comes with gloves and ventilation. Most safety data sheets flag mild irritation to skin, eyes, and respiratory tract, especially if powders become airborne. Harmful effects rarely show up at concentrations used in food, yet concentrated raw material, as with many aroma compounds, gets a “handle with care” tag from regulatory groups. No acute toxicity for humans at typical exposure, but long-term inhalation in an industrial environment doesn’t help anyone, so quality labs rely on local exhaust and dust masks. Spills clean up with absorbent materials, and as a non-corrosive, non-flammable solid, storage skips the need for anything fancy. Segregation from oxidizers supports safe warehousing, and waste disposal follows regular chemical waste streams—never down the sink.
Take a tour of any industrial food lab and there’s a good chance you’ll uncover 2-Ethyl-3-Methylpyrazine near coffee, chocolate, and savory snack lines. The reason? This compound delivers impact at low concentrations. Raw materials, meaning food-grade solid or powder, integrate into blends and base formulations. Its molecular stability at moderate heat secures it a spot in roasted food flavoring, giving an authentic finish that’s tough to copy. Even with that strength, careful dosing is vital. Overshooting doesn’t punch up taste as much as it gets flagged in quality checks. Outside food, it crosses into fine fragrance or tobacco blending, infusing richness where masking harsh edges matters.
Raw material sourcing and quality fluctuations bring real headaches. Synthetically produced material delivers batch-to-batch consistency, yet contamination or degradation—like off-odors from storage—affect use. Industry moves toward stricter supplier vetting, more robust analytics, and even block-chain-based traceability to keep every shipment at spec. Safety remains a shared burden. Smaller operators sometimes skip personal protective equipment or proper labeling, raising risks in tight or understaffed settings. More thorough training, along with barcoded material tracking, stands out as a realistic fix that actually gets adopted. Disposal and environmental impact don’t get a free pass. Spills absorbed into landfills only look good until local authorities audit waste streams, so re-processing and chemical reclamation gain traction.
Manufacturers benefit from digging into the specifics—structure, physical state, and handling protocols—because tiny oversights end up as either product defects or safety incidents. Small differences in melting point or crystal form change how a raw material behaves in a mixer or extruder. Density affects how it layers with other ingredients or dissolves into carrier solvents. Even HS Code accuracy streamlines customs, delivering shipments on time and without unexpected regulatory hurdles. Knowing structure and reactivity helps in troubleshooting and keeps research teams from hunting lost batches or triggering cross-contamination. It’s only practical to respect hazards, label the stuff, and train every team member to treat it as both a flavor tool and a chemical.
