ethylpyrazine (CHEBI:73232)

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ChEBI Name	ethylpyrazine

ChEBI ID	CHEBI:73232

Definition	A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well as cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste.

Stars	This entity has been manually annotated by the ChEBI Team.

Submitter	Steve Jupe

Supplier Information

Download	Molfile XML SDF

Formula

C6H8N2

Net Charge

Average Mass

108.14110

Monoisotopic Mass

108.06875

InChI

InChI=1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3

InChIKey

KVFIJIWMDBAGDP-UHFFFAOYSA-N

SMILES

CCc1cnccn1

Roles Classification
Chemical Role(s):	Maillard reaction product Any thermal degradation product obtained as a result of a chemical reaction between an amino acid and a reducing sugar (Maillard reaction, a non-enzymatic browning procedure that usually imparts flavour to starch-based food products).

Biological Role(s):	flavouring agent A food additive that is used to added improve the taste or odour of a food.

Application(s):	fragrance A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell. flavouring agent A food additive that is used to added improve the taste or odour of a food.

ChEBI Ontology
Outgoing	ethylpyrazine (CHEBI:73232) has role flavouring agent (CHEBI:35617) ethylpyrazine (CHEBI:73232) has role fragrance (CHEBI:48318) ethylpyrazine (CHEBI:73232) has role Maillard reaction product (CHEBI:77523) ethylpyrazine (CHEBI:73232) is a pyrazines (CHEBI:38314)

IUPAC Name

2-ethylpyrazine

Last Modified

26 June 2014