2,5-Dimethyl pyrazine Information
| Chemical Name | 2,5-Dimethyl pyrazine |
| CAS | 123-32-0 |
| EINECS | 204-618-3 |
| Molecular Formula | C6H8N2 |
| Molecular Weight | 108.14 |
| Spice Type | synthetic fragrances |
2,5-Dimethyl pyrazine Uses
2,5-Dimethylpyrazine is an important synthetic flavor compound with unique nutty, roasted and coffee aromas. As a pyrazine derivative, it is widely used in many industrial fields.
I. Food flavor enhancement and flavoring
Nutty and roasted flavors are often used to simulate the aroma of nuts (such as peanuts, hazelnuts), baked goods (bread, biscuits) or coffee, and are widely added to:
Chocolate and candy: Enhance the richness and roasted flavor of cocoa.
Dairy products: such as coffee-flavored ice cream or nutty yogurt.
Meat products: Seasoning for smoked meat to simulate barbecue aroma.
Convenience foods: Flavoring agent for puffed foods (such as potato chips) to enhance the salty and fragrant taste.
Beverage blending
As a flavor modifier in coffee, cocoa drinks or alcoholic beverages (such as beer, whiskey) to increase complexity.
II. Tobacco industry tobacco flavors
Used in cigarettes or e-cigarette liquids to enhance the natural aroma of tobacco and cover up the irritating smell produced by burning. It adds caramel, roasted nuts and other after-notes to enhance the layering of the smoke. It works with other pyrazine compounds (such as methylpyrazine) to optimize the overall fragrance.
III. Daily Chemical and Perfume Industry
As the middle or base note of perfume, it provides a warm and toasty scent, commonly found in:
Oriental and woody perfumes, paired with ingredients such as vanilla and amber.
Tobacco or leather notes in men's perfumes.
Personal Care Products
Used in skin care products, shampoos, etc., it gives the product a comfortable natural aroma (such as "vanilla almond" or "caramel" themes).
2,5-Dimethyl pyrazine Properties
| Melting point | 15°C |
| Boiling point | 155 °C |
| Density | 0.99 g/mL at 25 °C |
| FEMA | 3272 | 2,5-DIMETHYLPYRAZINE |
| Storage | Inert atmosphere,Room Temperature |
| Fragrance | chocolate |
| PH | 7 (H2O) |
| LogP | 0.64 |
