Determine the necessary mass, volume, or concentration for preparing a solution.
≥99% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Argon charged,Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 26 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
2,3,5-Trimethylpyrazine is present in brown cheese.
| Pubchem Sid | 488183030 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488183030 |
| Canonical Smiles | CC1=CN=C(C(=N1)C)C |
| IUPAC Name | 2,3,5-trimethylpyrazine |
| InChIKey | IAEGWXHKWJGQAZ-UHFFFAOYSA-N |
| INCHI | 1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3 |
| Isomeric SMILES | CC1=CN=C(C(=N1)C)C |
| WGK Germany | 3 |
| RTECS | UQ3907000 |
| PubChem CID | 26808 |
| UN Number | 1993 |
| Molecular Weight | 122.17 |
| Beilstein | 23,97 |
| Reaxy-Rn | 2423 |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organoheterocyclic compounds |
| Class | Diazines |
| Subclass | Pyrazines |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Pyrazines |
| Alternative Parents | Heteroaromatic compounds Azacyclic compounds Organopnictogen compounds Organonitrogen compounds Hydrocarbon derivatives |
| Molecular Framework | Aromatic heteromonocyclic compounds |
| Substituents | Pyrazine - Heteroaromatic compound - Azacycle - Organic nitrogen compound - Organopnictogen compound - Hydrocarbon derivative - Organonitrogen compound - Aromatic heteromonocyclic compound |
| Description | This compound belongs to the class of organic compounds known as pyrazines. These are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. |
| External Descriptors | Not available |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | May 18, 2026 | T106601 | |
| Certificate of Analysis | May 18, 2026 | T106601 | |
| Certificate of Analysis | May 18, 2026 | T106601 | |
| Certificate of Analysis | May 09, 2026 | T106601 | |
| Certificate of Analysis | Aug 12, 2025 | T106601 | |
| Certificate of Analysis | Aug 12, 2025 | T106601 | |
| Certificate of Analysis | Feb 07, 2025 | T106601 | |
| Certificate of Analysis | Jun 13, 2024 | T106601 | |
| Certificate of Analysis | Jun 13, 2024 | T106601 | |
| Certificate of Analysis | Jun 13, 2024 | T106601 | |
| Certificate of Analysis | Jun 13, 2024 | T106601 | |
| Certificate of Analysis | Jun 15, 2022 | T106601 | |
| Certificate of Analysis | Jun 15, 2022 | T106601 | |
| Certificate of Analysis | Jun 15, 2022 | T106601 | |
| Certificate of Analysis | Jun 15, 2022 | T106601 | |
| Certificate of Analysis | Jun 15, 2022 | T106601 | |
| Certificate of Analysis | Sep 19, 2021 | T106601 | |
| Certificate of Analysis | Sep 19, 2021 | T106601 |
| Sensitivity | air sensitive |
|---|---|
| Refractive Index | 1.503-1.507 |
| Flash Point(°F) | 129.2 °F |
| Flash Point(°C) | 54℃ |
| Boil Point(°C) | 171-172°C |
| Molecular Weight | 122.170 g/mol |
| XLogP3 | 1.000 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 0 |
| Exact Mass | 122.084 Da |
| Monoisotopic Mass | 122.084 Da |
| Topological Polar Surface Area | 25.800 Ų |
| Heavy Atom Count | 9 |
| Formal Charge | 0 |
| Complexity | 92.900 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082] |
| 3. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250] |
| 4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 5. Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu, Jiaping Lv. (2023) Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods, 12 (11): (2151). [PMID:37297397] [10.3390/foods12112151] |
| 6. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 7. Da Wang, Shiwen Dong, Siqi Fu, Yi Shen, Tao Zeng, Weiti Yu, Xiaohui Lu, Lizhang Wang, Shuang Song, Jun Ma. (2022) Catalytic ozonation for imazapic degradation over kelp-derived biochar: Promotional role of N- and S-based active sites. SCIENCE OF THE TOTAL ENVIRONMENT, [PMID:36455736] [10.1016/j.scitotenv.2022.160473] |
| 8. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36342227] [10.1021/acs.jafc.2c06458] |
| 9. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, [PMID:35594769] [10.1016/j.foodchem.2022.133144] |
| 10. Sam Al-Dalali, Cong Li, Baocai Xu. (2022) Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. FOOD CHEMISTRY, [PMID:35299014] [10.1016/j.foodchem.2022.132629] |
| 11. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, [PMID:35245757] [10.1016/j.foodchem.2022.132500] |
| 12. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:35089027] [10.1021/acs.jafc.1c07391] |
| 13. Xu-Hui Huang, Yong Luo, Xiao-Hui Zhu, Charfedinne Ayed, Bao-Shang Fu, Xiu-Ping Dong, Ian Fisk, Lei Qin. (2022) Dynamic release and perception of key odorants in grilled eel during chewing. FOOD CHEMISTRY, [PMID:35030462] [10.1016/j.foodchem.2022.132073] |
| 14. Zhou Wei, Chen Ziyi, Zhang Guohao, Liu Zhigang. (2019) Systems pharmacology-based approach for dissecting the mechanisms of pyrazine components in Maotai liquor. BIOSCIENCE REPORTS, 39 (10): [PMID:31511433] [10.1042/BSR20191864] |
| 15. Qian Dun, Lei Yao, Zeyuan Deng, Hongyan Li, Jing Li, Yawei Fan, Bing Zhang. (2018) Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2018.11.084] |
| 16. Feng Yunzi, Cai Yu, Sun-Waterhouse Dongxiao, Fu Xiong, Su Guowan, Zhao Mouming. (2016) Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O. Food Analytical Methods, 10 (4): (931-942). [PMID:] [10.1007/s12161-016-0606-3] |
| 17. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 18. Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control. FOOD CHEMISTRY, [PMID:40086376] [10.1016/j.foodchem.2025.143828] |
| 19. Yucen Chen, Xinshuo Wang, Yahui Gao, Caleb John Swing, Jingyang Yu, Heping Cui, Shuqin Xia. (2024) Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds. Food Bioscience, [PMID:] [10.1016/j.fbio.2024.104127] |
| 20. Ping Tang, Qingliang Li, Changwen Li, Dongguang Xiao, Xiaodan Wang, Xuewu Guo. (2025) Analysis and formation mechanism of Key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.107656] |
| 21. Xiaomei Chen, Panpan Wu, Shuwei Wang, Jie Sun, Haitao Chen. (2025) Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis. Foods, 14 (18): (3192). [PMID:41008165] [10.3390/foods14183192] |
| 22. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 23. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng. (2025) Reveal the flavor quality changes of soy sauce during shelf life through metabolomics. FOOD CHEMISTRY, [PMID:41443118] [10.1016/j.foodchem.2025.147650] |
| 24. Yanru Qiu, Yudong Wang, Wenrou Su, Feifei Wang. (2025) Revealing the impact of processing technology on the aroma profile of Roasted coffee (Coffea Arabica) oil using Flavoromics strategy and chemometrics. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2025.118913] |
| 25. Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang. (2026) Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, [PMID:] [10.1080/10942912.2026.2618833] |
| 26. Hu Boyong, Zheng Haochen, Shen Yanfei, Wang Hao, Liu Zhihua, Lv Haoming, Han Lijun, Ma Yinuo, Wang Heng, Xiao Zuobing. (2026) Elucidating odorant synergy in red wine: through olfactory receptor-based profiling. npj Science of Food, [PMID:] [10.1038/s41538-026-00793-9] |