3-ethylpyrazine

Found in 1 ingredient across the CompKitchen flavor graph.

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

Properties

Odor description: menthol
Odor threshold — orthonasal, in clean water: 1300 ppb 1 published value · see all 3 with sources
CAS number: 123-32-0

Regulatory · United States

FEMA GRAS — Generally Recognized As Safe for flavoring use

? Partial match

FEMA number: 4633
GRAS publication: GRAS 24
FEMA primary name: 2-Ethoxy-3-ethylpyrazine

Reported use levels (ppm by food category)

Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.

Food category	Typical (ppm)	Maximum (ppm)
baked goods	0.02	0.1
beverages (nonalcoholic)	5	5
gravies	0.01	0.1
jams/jellies	0.01	0.1
meat products	0.01	0.1
other grains	0.01	0.1
poultry	0.01	0.07
processed vegetables	0.01	0.1
snack foods	0.01	0.1
soups	0.01	0.1

Source: FEMA GRAS publications 1-33.

Published thresholds

3 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

1300 ppb

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

Threshold	Matrix	Source	Paper
1300 ppb	water_odor	Leffingwell	—

In a food matrix

14.4 ppb – 982 ppb

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

Threshold	Matrix	Source	Paper
14.4 ppb	water (food: coffee)	Literature corpus	—
982 ppb	water (food: unknown)	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-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-ethylpyrazine in it.

veal

Meat

407 cmpds

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