13360-64-0 Usage
Description
2-Ethyl-5-methylpyrazine is an organic compound that is commonly found as a constituent in the aroma of various food and beverage items. It is characterized by its nutty, roasted, and grassy odor, with an odor threshold of 100 ppb in water. The compound is known for its ability to enhance the flavor and aroma of different products, making it a valuable addition to the food and beverage industry.
Uses
Used in Food and Beverage Industry:
2-Ethyl-5-methylpyrazine is used as a flavor enhancer for its nutty, roasted, and grassy odor. It is added to various food and beverage products to improve their overall taste and aroma, making it more appealing to consumers.
Used in Coffee Aroma:
2-Ethyl-5-methylpyrazine is used as a flavoring agent in the coffee industry, contributing to the rich and complex aroma of the beverage. Its addition helps to create a more enjoyable coffee experience for consumers.
Used in Roasted Barley:
In the production of roasted barley, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer. It adds a nutty and roasted aroma to the barley, enhancing its overall taste and making it more palatable.
Used in Dairy Products:
2-Ethyl-5-methylpyrazine is used as an additive in the dairy industry to improve the flavor and aroma of various dairy products, such as milk, cheese, and yogurt.
Used in Peanuts and Nut Products:
The compound is used as a flavor enhancer in peanuts and other nut products, adding a nutty and roasted aroma that complements the natural taste of these products.
Used in Popcorn:
2-Ethyl-5-methylpyrazine is used in the popcorn industry to enhance the flavor and aroma of the snack, making it more enjoyable for consumers.
Used in Potato and Soy Products:
In the production of potato and soy products, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to these products.
Used in Smoked Fish:
The compound is used in the smoked fish industry to enhance the flavor and aroma of the fish, making it more appealing to consumers.
Used in Bread:
2-Ethyl-5-methylpyrazine is used as a flavor enhancer in the production of wheat and rye bread, adding a nutty and roasted aroma to the bread.
Used in Asparagus:
In the preparation of asparagus, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to the vegetable.
Used in Bell Pepper:
The compound is used in the bell pepper industry to enhance the flavor and aroma of the pepper, making it more enjoyable for consumers.
Used in Roasted Coconut:
2-Ethyl-5-methylpyrazine is used as a flavor enhancer in the roasted coconut industry, adding a nutty and roasted aroma to the coconut.
Used in Cooked Beef:
In the preparation of cooked beef, the compound is used as a flavor enhancer, adding a nutty and roasted aroma to the meat.
Used in Beer:
2-Ethyl-5-methylpyrazine is used in the beer industry to enhance the flavor and aroma of the beverage, making it more enjoyable for consumers.
Used in Whiskey:
The compound is used as a flavor enhancer in the whiskey industry, adding a nutty and roasted aroma to the spirit.
Used in Cocoa:
2-Ethyl-5-methylpyrazine is used in the cocoa industry to enhance the flavor and aroma of chocolate products, making them more appealing to consumers.
Used in Tea:
The compound is used as a flavor enhancer in the tea industry, adding a nutty and roasted aroma to the beverage.
Used in Cooked Shrimp:
In the preparation of cooked shrimp, 2-Ethyl-5-methylpyrazine is used as a flavor enhancer, adding a nutty and roasted aroma to the seafood.
Preparation
By alkylation of dimethyl-2,5-pyrazine.
Check Digit Verification of cas no
The CAS Registry Mumber 13360-64-0 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,3,3,6 and 0 respectively; the second part has 2 digits, 6 and 4 respectively.
Calculate Digit Verification of CAS Registry Number 13360-64:
(7*1)+(6*3)+(5*3)+(4*6)+(3*0)+(2*6)+(1*4)=80
80 % 10 = 0
So 13360-64-0 is a valid CAS Registry Number.
InChI:InChI=1/C7H10N2/c1-3-7-5-8-6(2)4-9-7/h4-5H,3H2,1-2H3
13360-64-0Relevant articles and documents
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Rizzi
, p. 549,550 (1967)
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Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems
Van Lancker, Fien,Adams, An,De Kimpe, Norbert
scheme or table, p. 4697 - 4708 (2012/08/27)
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.
Formation of pyrazines in maillard model systems of lysine-containing dipeptides
Van Lancker, Fien,Adams,De Kimpe, Norbert
scheme or table, p. 2470 - 2478 (2010/09/04)
Whereas most studies concerning the Maillard reaction have focused on free amino acids, little information is available on the impact of peptides and proteins on this important reaction in food chemistry. Therefore, the formation of flavor compounds from the model reactions of glucose, methylglyoxal, or glyoxal with eight dipeptides with lysine at the N-terminus was studied in comparison with the corresponding free amino acids by means of stir bar sorptive extraction (SBSE) followed by GC-MS analysis. The reaction mixtures of the dipeptides containing glucose, methylglyoxal, and glyoxal produced 27, 18, and 2 different pyrazines, respectively. Generally, the pyrazines were produced more in the case of dipeptides as compared to free amino acids. For reactions with glucose and methylglyoxal, this difference was mainly caused by the large amounts of 2,5(6)-dimethylpyrazine and trimethylpyrazine produced from the reactions with dipeptides. For reactions with glyoxal, the difference in pyrazine production was rather small and mostly unsubstituted pyrazine was formed. A reaction mechanism for pyrazine formation from dipeptides was proposed and evaluated. This study clearly illustrates the capability of peptides to produce flavor compounds that can differ from those obtained from the corresponding reactions with free amino acids.
