2-ethyl-3,6-dimethylpyrazine

roasted pyrazine Key food odorant

Found in 11 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: roasted, nutty, earthy, cocoa
Odor threshold — orthonasal, in clean water: 5.0 ppb 1 published value · see all 6 with sources
CAS number: 13360-65-1
Retention index: 1436

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

roasted cocoa or nuts FlavorDB 2.0

earthy, roasty FlavorDB 2.0

peanut and roasted FlavorDB 2.0

roasted FlavorDB 2.0

earthy FlavorDB 2.0

roasted, nutty, earthy, cocoa shown above Llm Adjudicated

—

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

6 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

5.0 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
5.0 ppb SIDA	water	Rychlik 1998 · 3 studies	—

In a food matrix

0.785 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
0.785 ppb	water (food: coffee)	Literature corpus	—

Retronasal / in-mouth

79.0 ppb

Tasted rather than smelled — a different sense, not comparable.

Threshold	Matrix	Source	Paper
79.0 ppb SIDA	oil_retronasal	Rychlik 1998 · 1 studies	—

Other matrix

40.5 ppb – 57.0 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
40.5 ppb SIDA	oil_orthonasal	Rychlik 1998 · 2 studies	—
57.0 ppb	oil (sunflower oil) (food: cocoa beans)	Literature corpus	—
57.0 ppb	oil (sunflower oil) (food: cocoa powder)	Literature corpus	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Found in

Measured impact first, then profile share

Every ingredient known to contain 2-ethyl-3,6-dimethylpyrazine. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 2-ethyl-3,6-dimethylpyrazine in it.

95 cmpds

164 cmpds

177 cmpds

274 cmpds