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Odor Properties & Molecular Visualization

Pyrazines

DETECTION THRESHOLDS
&
Molecular Structures 
2-Methylpyrazine ...C5H6N2
Odor Detection Threshold (in water) = 60,000 ppb
Green, nutty, cocoa, musty, potato, fishy-ammoniacal notes

2-Ethylpyrazine...C6H8N2
Odor Detection Threshold (in water) = 6,000 ppb
Musty, nutty, buttery, peanut odor; chocolate-peanut taste

2,3-Dimethylpyrazine...C6H8N2
Odor Detection Threshold (in water) = 2,500 ppb
Green, nutty, potato, cocoa, coffee, caramel, meaty notes

2,5-Dimethylpyrazine...C6H8N2
Odor Detection Threshold (in water) = 800 ppb
Chocolate, roasted nuts, earthy; chocolate taste

2,6-Dimethylpyrazine...C6H8N2
Odor Detection Threshold (in water) = 200 ppb
Chocolate, roasted nuts, fried potato odor

2,3,5-Trimethylpyrazine...C7H10N2
Odor Detection Threshold (in water) = 400 ppb
Nutty, baked potato, roasted peanut, cocoa, burnt notes

2,3,5,6-Tetramethylpyrazine...C8H12N2
Odor Detection Threshold (in water) = 1000 ppb
Weak, nutty, musty, chocolate odor; chocolate taste

2-Ethyl-3-methylpyrazine...C7H10N2
Flavor Detection Threshold (in water) = 0.4 ppb
Potato, burnt nutty, roasted, cereal, earthy

2-Ethyl-5-methylpyrazine...C7H10N2
Odor Detection Threshold (in water) = 100 ppb
Nutty, roasted, somewhat "grassy"

2-Ethyl-3,5-dimethylpyrazine...C8H12N2
Odor Detection Threshold (in water) = 1 ppb
Cocoa, chocolate, nutty (burnt almond) notes

2-Ethyl-3,6-dimethylpyrazine...C8H12N2
Flavor Detection Threshold (in water) = 0.4 ppb
Cocoa, chocolate, nutty (burnt almond, filbert-hazelnut) notes

2-isoButyl-3-methylpyrazine...C9H14N2
Flavor Detection Threshold (in water) = 35 ppb
Powerful herbaceous green-earthy notes

2-Methoxypyrazine...C5H6N2O
Odor Detection Threshold (in water) = 400 ppb
Nutty, sweet, cocoa odor

2-Methoxy-3-methylpyrazine...C6H8N2O
Odor Detection Threshold (in water) = 3 ppb
Odor reminiscent of roasted peanuts, hazelnuts, almond

2-Ethyl-3-methoxypyrazine...C7H10N2O
Odor Detection Threshold (in water) = 0.4 ppb
Roasted nut character; hazelnut, earthy

2-Methoxy-3-isopropylpyrazine...C8H12N2O
Odor Detection Threshold (in water) = 10 ppb
Earthy, bell pepper; vegetable; potato-like

2-isoButyl-3-methoxypyrazine...C9H14N2O
Odor Detection Threshold (in water) = 0.002 ppb
Characteristic Green Bell Pepper aroma and taste in dilution

2-secButyl-3-methoxypyrazine...C9H14N2O
Odor Detection Threshold (in water) = 0.001 ppb
Green pea, green bell pepper-like odor and taste

Data abstracted from Flavor-Base
Copyright John C. Leffingwell 1989-2010
Leffingwell & Associates

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