≥95% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
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 6 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Canonical Smiles | CCC1=NC(=CN=C1)C.CCC1=NC=C(N=C1)C |
|---|---|
| IUPAC Name | 2-ethyl-5-methylpyrazine;2-ethyl-6-methylpyrazine |
| InChIKey | MHVIQJDXHDKUAM-UHFFFAOYSA-N |
| INCHI | 1S/2C7H10N2/c1-3-7-5-8-6(2)4-9-7;1-3-7-5-8-4-6(2)9-7/h2*4-5H,3H2,1-2H3 |
| Isomeric SMILES | CCC1=NC(=CN=C1)C.CCC1=NC=C(N=C1)C |
| PubChem CID | 16220105 |
| Molecular Weight | 244.34 |
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 | Not available |
| 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 |
|---|---|---|---|
 E2420173 | Certificate of Analysis | Mar 21, 2024 | E665203 |
| Molecular Weight | 244.340 g/mol |
|---|---|
| XLogP3 | |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 4 |
| Rotatable Bond Count | 2 |
| Exact Mass | 244.169 Da |
| Monoisotopic Mass | 244.169 Da |
| Topological Polar Surface Area | 51.600 Ų |
| Heavy Atom Count | 18 |
| Formal Charge | 0 |
| Complexity | 166.000 |
| 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 | 2 |
| 1. 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] |
| 2. Lin Li, Pingping Huang, Rujie Yang, Jingyu Li, Yuping Zhang, Junke Li, Jianjun Li, Jianmei Zhang, Nigel P. Brunton, Huan Liu, Xiangru Wei. (2024) Comparative analysis of key aroma compounds in air-frying roasted pork from five species. Food Chemistry-X, [PMID:39850936] [10.1016/j.fochx.2024.102008] |
| 3. Yuyan Wei, Ling Xie, Bertrand Muhoza, Qian Liu, Shiqing Song. (2024) Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38959426] [10.1021/acs.jafc.4c02871] |
| 4. 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] |
| 5. Jiawei Du, Yang Zhang, Zhenzhen Ning, Sha Jiang, Jiahuan Liu, Xingting Ni, Qiang Li, Qiang Yang. (2025) Comparative Analysis of Pyrazine Compounds in Soy Sauce Aroma Baijiu from Different Regions and Their Impact on Flavor Profiles. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.108447] |
| 6. Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li. (2025) Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS. Food Chemistry-X, [PMID:41211150] [10.1016/j.fochx.2025.103163] |
