Determine the necessary mass, volume, or concentration for preparing a solution.
≥98%(GC) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature,Argon charged 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 12 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Pubchem Sid | 488183045 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488183045 |
| Canonical Smiles | CCC1=CN=C(C(=N1)C)C |
| IUPAC Name | 5-ethyl-2,3-dimethylpyrazine |
| InChIKey | CIBKSMZEVHTQLG-UHFFFAOYSA-N |
| INCHI | 1S/C8H12N2/c1-4-8-5-9-6(2)7(3)10-8/h5H,4H2,1-3H3 |
| Isomeric SMILES | CCC1=CN=C(C(=N1)C)C |
| Molecular Weight | 136.19 |
| Beilstein | 23(5)5,440 |
| Reaxy-Rn | 956766 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=956766&ln= |
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 | Mar 16, 2026 | E156377 | |
| Certificate of Analysis | Mar 16, 2026 | E156377 | |
| Certificate of Analysis | Jun 16, 2025 | E156377 | |
| Certificate of Analysis | Jun 16, 2025 | E156377 | |
| Certificate of Analysis | Jun 16, 2025 | E156377 | |
| Certificate of Analysis | Dec 01, 2022 | E156377 | |
| Certificate of Analysis | Dec 01, 2022 | E156377 | |
| Certificate of Analysis | Sep 15, 2022 | E156377 | |
| Certificate of Analysis | Sep 15, 2022 | E156377 |
| Sensitivity | Air Sensitive |
|---|---|
| Refractive Index | 1.5 |
| Flash Point(°C) | 71 °C |
| Boil Point(°C) | 76 °C/15 mmHg |
| Molecular Weight | 136.190 g/mol |
| XLogP3 | 1.400 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 1 |
| Exact Mass | 136.1 Da |
| Monoisotopic Mass | 136.1 Da |
| Topological Polar Surface Area | 25.800 Ų |
| Heavy Atom Count | 10 |
| Formal Charge | 0 |
| Complexity | 103.000 |
| 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 | 1 |
| 1. Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong. (2023) Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. Food Chemistry-X, [PMID:38144725] [10.1016/j.fochx.2023.100997] |
| 2. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2023.105196] |
| 3. Dong-Yu Shen, Meng-Ke Li, Mu Zhao, Jie Li, Xinyue Cui, Ting-Ting Zou, Huan-Lu Song, Jian Xiong, Ku Li. (2022) Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2022.104879] |
| 4. 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] |
| 5. Huan Liu, Yuping Zhang, Hengbin Ji, Junke Li, Qianli Ma, Nazimah Hamid, Jiangtao Xing, Peng Gao, Pi Li, Jianxun Li, Qianqian Li. (2024) A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology. FOOD CHEMISTRY, [PMID:39182334] [10.1016/j.foodchem.2024.140948] |
| 6. 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] |
| 7. Huan Liu, Jingyu Li, Yuping Zhang, Lin Li, Hansheng Gong, Lixuan Tan, Peng Gao, Pi Li, Jiangtao Xing, Bin Liang, Jianxun Li. (2024) Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS. FOOD CHEMISTRY, [PMID:38870809] [10.1016/j.foodchem.2024.139960] |
| 8. Jingyu Li, Yuping Zhang, Renyu Zhang, Rujie Yang, Qianli Ma, Zhongshuai Wang, Pi Li, Jiangtao Xing, Peng Gao, Huan Liu, Hansheng Gong. (2024) Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS. FOOD RESEARCH INTERNATIONAL, [PMID:39147509] [10.1016/j.foodres.2024.114816] |
| 9. 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] |
| 10. 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] |
| 11. 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] |
| 12. 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] |