2,3-Diethyl-5-methylpyrazine, identified by its CAS Number 18138-04-0, stands as a crucial compound in the chemical industry, particularly recognized for its significant role in the realm of flavors and fragrances. This organic compound, a derivative of pyrazine, is valued for its unique sensory properties that contribute to the rich and complex profiles of various consumer products.

Chemically characterized by the molecular formula C9H14N2 and a molecular weight of 150.22, 2,3-Diethyl-5-methylpyrazine typically presents as a colorless to pale yellow transparent liquid. Its physical properties are well-defined: it possesses a density of approximately 0.949 g/mL at 25°C, a boiling point around 198.1°C at 760 mmHg, and a flash point of about 80.0°C. The purity, a critical aspect for its industrial applications, consistently meets a high standard of ≥99.0% assay. These precise specifications ensure its reliability and consistent performance in demanding applications.

What truly sets 2,3-Diethyl-5-methylpyrazine apart is its distinct olfactive and gustative profile. It is renowned for a multifaceted aroma that can be described as musty, nutty, earthy, roasted, reminiscent of hazelnut, toasted potato, and even subtle notes of dusty foliage or vegetables. When tasted, even at low concentrations like 2.5 ppm, it imparts notes of toasted, nutty, potato, cocoa, earthy, and sometimes a slightly "dirty" character, all contributing to its versatility as a flavoring agent. Its presence is naturally detected in a wide array of foods including coffee, filberts, various potato products, Parmesan cheese, and meats such as chicken, beef, and pork. It also occurs in cocoa, peanuts, popcorn, sesame seeds, and corn tortillas, highlighting its natural contribution to the characteristic flavors of these widely consumed items.

The primary application of 2,3-Diethyl-5-methylpyrazine lies in its function as a vital intermediate for flavors and fragrances. Its ability to impart rich, savory, and roasted notes makes it an invaluable ingredient for formulating complex flavor profiles in the food and beverage industry. It is frequently employed in products ranging from coffee and meat flavoring to candies, enhancing their depth and authenticity. The compound has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and is listed under FEMA Number 3336, with no safety concerns at current levels of intake when used as a flavoring agent, affirming its suitability for use in food applications.

For safe handling and storage, 2,3-Diethyl-5-methylpyrazine should be kept in a cool, well-ventilated area, away from ignition sources, and in a tightly closed container. It is slightly soluble in water but soluble in common organic solvents like chloroform and methanol. The compound is typically synthesized through processes such as the condensation of 3,4-hexanedione with 1,2-diaminopropane, ensuring a consistent and high-quality product for industrial use.

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