Pulled from the family of pyrazines, 2-Methyl-3-Ethoxy Pyrazine stands out thanks to its sharp, distinct aroma often noticed in fine foods and specialty fragrances. Built off the pyrazine ring, with the methyl group at the second position and an ethoxy chain at the third, this chemical takes the formula C7H10N2O and packs in a world of sensory impact with just a few milligrams. I’ve seen flavorists marvel at its ability to turn bland into bold. Whether it shows up as a natural byproduct of roasting or as an added note in perfumes, its punchy green, earthy odor isn’t easily forgotten. It comes as a solid at room temperature, but because of its volatility, just a few crystals will infuse a room with its signature snap.
Working with 2-Methyl-3-Ethoxy Pyrazine, there’s no missing its persistence. At room temperature, it presents as a crystalline solid, though high purity preparations often come as fine powders or shiny flakes. It slips into solution easily—ethanol and other organic solvents pick it up with minimal coaxing. Molecular weight lands at 138.17 g/mol. The structure, with nitrogen atoms bridging the ring and the ethoxy group hanging off the third carbon, gives it not only aromatic character but also a certain chemical sturdiness. Its density sits around 1.05 g/cm³, so it doesn’t float above water, and you won’t find it in pearl or bead form; its natural state prefers crystal or powder. The boiling point usually hovers near 213 °C, and it holds together up to roughly 80 °C before its solid form begins to relax.
Pulling specs for safe handling is non-negotiable, whether for food, fragrance, or intermediate chemical supply. The CAS registry tags it at 95064-05-8, a quick way to check critical info for sourcing and regulation. The Harmonized System (HS) Code that often crops up for this kind of aroma compound comes in under 2933, covering heterocyclic compounds with nitrogen hetero-atom(s) only. As a pure raw material, the product typically clears a purity level above 95%. Safety data sheets flag it as hazardous—especially so when handled in bulk or uncorked vessels. Many handlers report that even tiny spills linger for hours in the air, a testament to its volatility. I’ve worked in labs where a dropped spatula’s worth registered days later, and ventilation is always a must.
Most users won’t find this material sold in large drums, nor should they. It comes in tightly secured containers since direct exposure can trigger headaches, irritation, and more serious responses if inhaled or ingested. Agencies label it as harmful, based largely on acute inhalation and ingestion reports. Wearing gloves, a good mask, and working under a fume hood are basic steps—no one in the industry skips them. In contact with skin, it can cause mild irritation, but getting it in the eyes is a bigger concern because of rapid local absorption and discomfort. Disposal runs through hazardous waste channels; pouring down the drain invites not only regulatory trouble but also environmental persistence and scent contamination. I’ve seen cross-contamination cases where even trace amounts left food-grade equipment unusable for months.
Chefs, perfumers, and chemists all find use for this molecule, though in wildly different settings. In food, trace amounts replicate the smell of green bell peppers, peas, or earthy undertones in wines and spirits. My experience tells me that in the hands of a skilled flavor chemist, a pinch sharpens a tomato sauce or adds dimension to a vegan broth. In perfumery, it brings a green, nutty backbone that can keep citrus or floral top notes from floating away. Industrial buyers watch for purity, solid form, and secure packaging, while small lab users buy by the gram for precise dilution in solution blends. Because it works best in ultra-low concentrations, losing track of your measure can ruin the batch—it’s a classic case of less is definitely more.
Selling or shipping 2-Methyl-3-Ethoxy Pyrazine means paying close attention to regulations—shipping declarations must flag hazardous content, and import/export often draws questions from customs. Workers exposed to the vapor in tight spaces have reported nausea and headaches; the compound’s tenacity makes fume extraction a smart investment. Laboratory animals exposed to high concentrations have shown toxic effects, and there are no studies suggesting safe levels above trace dietary exposures. Even so, accidental releases rarely cause lasting environmental havoc, mostly because it’s used in such minuscule amounts compared to solvents or bulk industrial chemicals. Still, the lingering scent of a spill in an enclosed space can bring operations to a halt—and ventilation is the only tool to clear the air.
The starting materials for 2-Methyl-3-Ethoxy Pyrazine syntheses often include basic pyrazine and various alcohols, refined and reacted under precise conditions. In small labs, the product shows up as tightly packed solid; industrial buyers might order multi-kilogram lots sealed to avoid evaporative loss. Solutions in ethanol or propylene glycol set the stage for dosing, but pure product rides in sealed glass. Markets track the commodity for use in flavor formulations and specialty fragrances, not as a bulk chemical. Current prices run high because of synthesis complexity, and regulatory reviews continue as food safety studies evolve. Countries set limits for food and beverage inclusion, and product registration brings paperwork for both customs and safety authorities alike.
Looking at the key numbers, 2-Methyl-3-Ethoxy Pyrazine lists a melting point near 70–80 °C, density at just over 1 g/cm³, and boiling point at 213 °C. The empirical formula, C7H10N2O, reflects a careful balance of carbon, nitrogen, hydrogen, and oxygen—each substitution on the pyrazine core adds a new note to its finished character. Pure samples reveal off-white crystals, though aging samples can take on hints of yellow. Solubility ranges from moderate to high in polar organics, but poor in plain water. Because demand swings with regulatory climates and new product launches, tracking stocks and safety data across regions has become a dedicated role in major aroma houses. The supply chain gears to move small lots fast, avoiding long shelf times and regulatory headaches.
