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CHEBI:73232 - ethylpyrazine

ChEBI IDCHEBI:73232
ChEBI Nameethylpyrazine
Stars
DefinitionA 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.
Last Modified26 June 2014
Submittersjupe
DownloadsMolfile
FormulaC6H8N2
Net Charge0
Average Mass108.144
Monoisotopic Mass108.06875
SMILESCCc1cnccn1
InChIInChI=1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3
InChIKeyKVFIJIWMDBAGDP-UHFFFAOYSA-N
Roles Classification
Chemical Role:
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:
flavouring agent  A food additive that is used to added improve the taste or odour of a food.
Applications:
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 Relation(s)
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
Synonyms  Source
2-ethyl-1,4-diazineChemIDplus
FEMA No. 3281ChemIDplus
FEMA 3281ChEBI
Manual XrefsDatabases
HMDB0031849HMDB
EP2425720Patent
Registry NumbersSources
Reaxys:108200Reaxys
CAS:13925-00-3ChemIDplus
CAS:13925-00-3NIST Chemistry WebBook
Citations