3,5-dimethyl-2-ethylpyrazine

earthy pyrazine Key food odorant

Found in 3 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: roasted, earthy, potato, nutty
Odor threshold — orthonasal, in clean water: 0.100 ppb – 1.0 ppb median 0.550 ppb · 2 published values · see all 10 with sources
CAS number: 13925-07-0

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.

earthy, roasty FlavorDB 2.0

nutty FlavorDB 2.0

roasted, earthy, potato, nutty 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

10 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

0.100 ppb – 1.0 ppb

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

Threshold	Matrix	Source	Paper
0.100 ppb SIDA	water	Rychlik 1998 · 2 studies	—
1.0 ppb	water_odor	Leffingwell	—

In a food matrix

0.066 ppb

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

Threshold	Matrix	Source	Paper
0.066 ppb	water (food: longjing green tea infusion)	Literature corpus	—

Retronasal / in-mouth

0.080 ppb – 2.2 ppb

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

Threshold	Matrix	Source	Paper
0.080 ppb SIDA	water_retronasal	Rychlik 1998 · 1 studies	—
2.2 ppb SIDA	oil_retronasal	Rychlik 1998 · 1 studies	—

Other matrix

0.170 ppb – 2.2 ppb

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

Threshold	Matrix	Source	Paper
0.170 ppb SIDA	starch	Rychlik 1998 · 1 studies	—
0.500 ppb SIDA	cellulose	Rychlik 1998 · 1 studies	—
2.2 ppb SIDA	oil_orthonasal	Rychlik 1998 · 1 studies	—
2.2 ppb	oil (sunflower oil) (food: cocoa beans)	Literature corpus	—
2.2 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 3,5-dimethyl-2-ethylpyrazine. 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 3,5-dimethyl-2-ethylpyrazine in it.

257 cmpds

388 cmpds

Into the chemistry?

Get a molecule-level pairing breakdown each week — which ingredients share a compound, and why it matters at the table. Free, no spam.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Try the pairing tools to see which ingredient combinations rely on 3,5-dimethyl-2-ethylpyrazine, or compare two ingredients side-by-side.