Unlock the Rich Aroma: Understanding 2-Ethyl-3,5-dimethylpyrazine in Flavor and Fragrance
Discover the nutty, hazelnut, and chocolate notes of this key aromatic compound.
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2-Ethyl-3,5-dimethylpyrazine
This heterocyclic compound, known by its CAS number 55031-15-7, is highly valued for its distinct sensory profile. Its application spans across the flavor and fragrance industries, where its characteristic nutty, hazelnut, and chocolate notes are prized. It is particularly recognized for its role as an odorant in coffee brews, enhancing their overall appeal.
- Explore the science behind the nutty aroma of coffee brews using this key heterocyclic compound.
- Understand the chemical properties of C8H12N2, including its molecular weight and boiling point, to optimize its use.
- Learn about the diverse applications of this compound as a valuable flavor and fragrance ingredient.
- Discover how to source high-quality 2-ethyl-3,5-dimethylpyrazine from reliable food aroma compound suppliers.
Key Advantages
Sensory Enhancement
The potent nutty aroma of 2-ethyl-3,5-dimethylpyrazine significantly enhances the sensory appeal of food products, particularly in coffee flavor applications.
Versatile Application
Its utility extends beyond coffee, making it a versatile ingredient for creating complex nutty, hazelnut, and chocolate flavor profiles in various food and beverage items.
Chemical Purity
Available with high purity levels, this compound ensures consistent and reliable performance in formulation, crucial for achieving desired flavor and fragrance outcomes.
Key Applications
Coffee Industry
As a key odorant, it imparts desirable nutty and roasted notes to coffee brews, elevating the consumer experience.
Flavor Manufacturing
Used to create or enhance nutty, hazelnut, and chocolate flavors in confectionery, baked goods, and beverages, leveraging its rich aroma.
Fragrance Creation
Incorporated into fragrance compositions to add warm, gourmand, or nutty nuances, contributing to complex scent profiles.
Research & Development
Its well-defined properties make it a valuable component for R&D in new flavor and fragrance development, exploring novel aroma combinations.