2-sec-butyl-3-methoxypyrazine

earthy pyrazine Key food odorant

Found in 5 ingredients across the CompKitchen flavor graph.

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

Key food odorant (intermediary)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 57 intermediary odorants — appears in 5–25% of foods.

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

Properties

Odor description: bell pepper, earthy, vegetal, green
Odor threshold — orthonasal, in clean water: 0.001 ppb – 0.002 ppb median 0.002 ppb · 2 published values · see all 7 with sources
CAS number: 24168-70-5
Retention index: 1453

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.

Also filed as

2-secbutyl-3-methoxypyrazine

Same molecule, unified here — previously counted and displayed as separate compounds.

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.

vegetal and earthy FlavorDB 2.0

bell pepper-like FlavorDB 2.0

earthy/bell pepper FlavorDB 2.0

bell pepper, earthy, vegetal, green 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

7 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

0.001 ppb – 0.002 ppb

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

Threshold	Matrix	Source	Paper
0.001 ppb	water_odor	Leffingwell	—
0.002 ppb SIDA	water	Rychlik 1998 · 2 studies	—

In a food matrix

0.001 ppb – 0.003 ppb

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

Threshold	Matrix	Source	Paper
0.001 ppb	water (food: longjing green tea infusion)	Literature corpus	—
0.003 ppb	water (food: beef vegetable gravy)	Literature corpus	—
0.003 ppb	water (food: pork vegetable gravy)	Literature corpus	—

Retronasal / in-mouth

0.300 ppb

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

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

Other matrix

0.500 ppb

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

Threshold	Matrix	Source	Paper
0.500 ppb SIDA	oil_orthonasal	Rychlik 1998 · 1 studies	—

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-sec-butyl-3-methoxypyrazine. 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-sec-butyl-3-methoxypyrazine in it.

186 cmpds

232 cmpds

395 cmpds

564 cmpds