| Size | Price | |
|---|---|---|
| Other Sizes |
| Targets |
The primary targets of 2-Ethylpyrazine are olfactory and taste receptors, as it functions primarily as a flavoring ingredient rather than a therapeutic agent. As an endogenous metabolite, it may interact with various metabolic pathways. Pyrazine compounds are known to have various biological activities, and 2-ethylpyrazine may have additional, as-yet-unidentified physiological functions. These characteristics make it relevant for research in flavor chemistry, food science, and metabolomics.
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|---|---|
| ln Vitro |
In vitro, 2-Ethylpyrazine is studied for its organoleptic properties as a flavoring compound. It is evaluated in sensory assays to characterize its musty, nutty, creamy, and peanut flavor profile. The compound is used in the synthesis of pyrazinoic acid and other pyrazine derivatives. It is also studied as a Maillard reaction product, formed during the thermal processing of foods. These in vitro activities support its use in food science, flavor chemistry, and synthetic chemistry.
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| ln Vivo |
In vivo, 2-Ethylpyrazine is used as a flavoring ingredient in food products at approved concentrations. It is generally recognized as safe for use in food applications. As an endogenous metabolite, it is naturally present in the body and may have physiological functions related to normal metabolism. However, its specific in vivo effects have not been extensively studied beyond its sensory properties and safety evaluation. The compound is not used as a therapeutic agent.
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| Enzyme Assay |
In vitro enzyme/receptor binding (cell-free) assays for 2-Ethylpyrazine are not typically conducted, as it is not a conventional enzyme inhibitor or receptor ligand. However, its metabolism can be studied using liver microsomes or recombinant cytochrome P450 enzymes. The compound is incubated with enzyme preparations at concentrations ranging from 0.1-1000 μM, and metabolite formation is monitored by GC-MS or LC-MS. All assays include appropriate controls and reference compounds.
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| Cell Assay |
In vitro cell-based assays for 2-Ethylpyrazine are limited, as the compound is primarily used as a flavoring ingredient. Cytotoxicity studies may be performed to assess safety for food applications. Cells are treated with compound concentrations ranging from 0.1-1000 μM for 24-72 hours. Cell viability is assessed using MTT assays. All experiments include vehicle controls.
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| Animal Protocol |
In vivo animal studies with 2-Ethylpyrazine are limited to safety and toxicology assessments for regulatory approval as a flavoring ingredient. The compound is administered via oral gavage at various doses. Toxicity and irritation potential are evaluated. The compound has established regulatory approval for use as a flavoring ingredient. Each group consists of 6-10 animals with appropriate controls.
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| ADME/Pharmacokinetics |
Pharmacokinetic properties of 2-Ethylpyrazine include its absorption through oral and dermal routes. As a small, lipophilic molecule, it is expected to have good bioavailability. Metabolism likely occurs through oxidation of the ethyl group and the pyrazine ring, followed by conjugation and renal excretion. Detailed PK parameters are available from safety studies.
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| Toxicity/Toxicokinetics |
Toxicological data for 2-Ethylpyrazine indicate that it is generally recognized as safe for use as a flavoring ingredient at approved concentrations. No significant toxicity has been reported at typical exposure levels. The compound has been evaluated by regulatory bodies and is included in the FEMA and FAO flavoring lists. As with all chemicals, appropriate safety precautions should be taken during handling.
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| Additional Infomation |
Ethylpyrazine is a type of pyrazine compound whose structure involves replacing one hydrogen atom in the pyrazine molecule with an ethyl group. It is primarily found in grains and their products, such as baked potatoes, fried potatoes, bread, roasted peanuts, cooked shrimp, as well as cocoa, coffee, and tea. Ethylpyrazine has a musty, nutty, creamy, and peanut flavor, with a hint of chocolate peanut. It can be used as a flavoring agent, seasoning, and Maillard reaction product. It has also been reported that 2-ethylpyrazine is found in the tea plant (Camellia sinensis), perilla (Perilla frutescens), and several other organisms with available data.
2-Ethylpyrazine is a pyrazine compound used as a flavoring ingredient with a musty, nutty, and peanut butter odor and flavor. It is an endogenous metabolite and a Maillard reaction product. The compound is used in food science, flavor chemistry, and synthetic chemistry. It is not approved as a therapeutic agent and is intended for research and commercial applications as a flavoring ingredient. |
| Molecular Formula |
C₆H₈N₂
|
|---|---|
| Molecular Weight |
108.14
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| Exact Mass |
108.068
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| CAS # |
13925-00-3
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| Related CAS # |
2-Ethylpyrazine-d5;1276197-45-5
|
| PubChem CID |
26331
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| Appearance |
Colorless to light yellow liquid
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| Density |
1.0±0.1 g/cm3
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| Boiling Point |
154.9±20.0 °C at 760 mmHg
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| Flash Point |
42.8±0.0 °C
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| Vapour Pressure |
4.0±0.3 mmHg at 25°C
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| Index of Refraction |
1.500
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| LogP |
0.71
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| Hydrogen Bond Donor Count |
0
|
| Hydrogen Bond Acceptor Count |
2
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| Rotatable Bond Count |
1
|
| Heavy Atom Count |
8
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| Complexity |
63.5
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| Defined Atom Stereocenter Count |
0
|
| SMILES |
N1C([H])=C([H])N=C([H])C=1C([H])([H])C([H])([H])[H]
|
| InChi Key |
KVFIJIWMDBAGDP-UHFFFAOYSA-N
|
| InChi Code |
InChI=1S/C6H8N2/c1-2-6-5-7-3-4-8-6/h3-5H,2H2,1H3
|
| Chemical Name |
2-ethylpyrazine
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| Synonyms |
2Ethylpyrazine; 2 Ethylpyrazine
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| HS Tariff Code |
2934.99.9001
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| Storage |
Powder -20°C 3 years 4°C 2 years In solvent -80°C 6 months -20°C 1 month |
| Shipping Condition |
Room temperature (This product is stable at ambient temperature for a few days during ordinary shipping and time spent in Customs)
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| Solubility (In Vitro) |
DMSO : ~100 mg/mL (~924.73 mM)
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|---|---|
| Solubility (In Vivo) |
Solubility in Formulation 1: ≥ 2.5 mg/mL (23.12 mM) (saturation unknown) in 10% DMSO + 40% PEG300 + 5% Tween80 + 45% Saline (add these co-solvents sequentially from left to right, and one by one), clear solution.
For example, if 1 mL of working solution is to be prepared, you can add 100 μL of 25.0 mg/mL clear DMSO stock solution to 400 μL PEG300 and mix evenly; then add 50 μL Tween-80 to the above solution and mix evenly; then add 450 μL normal saline to adjust the volume to 1 mL. Preparation of saline: Dissolve 0.9 g of sodium chloride in 100 mL ddH₂ O to obtain a clear solution. Solubility in Formulation 2: ≥ 2.5 mg/mL (23.12 mM) (saturation unknown) in 10% DMSO + 90% Corn Oil (add these co-solvents sequentially from left to right, and one by one), clear solution. For example, if 1 mL of working solution is to be prepared, you can add 100 μL of 25.0 mg/mL clear DMSO stock solution to 900 μL of corn oil and mix evenly. (Please use freshly prepared in vivo formulations for optimal results.) |
| Preparing Stock Solutions | 1 mg | 5 mg | 10 mg | |
| 1 mM | 9.2473 mL | 46.2364 mL | 92.4727 mL | |
| 5 mM | 1.8495 mL | 9.2473 mL | 18.4945 mL | |
| 10 mM | 0.9247 mL | 4.6236 mL | 9.2473 mL |
*Note: Please select an appropriate solvent for the preparation of stock solution based on your experiment needs. For most products, DMSO can be used for preparing stock solutions (e.g. 5 mM, 10 mM, or 20 mM concentration); some products with high aqueous solubility may be dissolved in water directly. Solubility information is available at the above Solubility Data section. Once the stock solution is prepared, aliquot it to routine usage volumes and store at -20°C or -80°C. Avoid repeated freeze and thaw cycles.
Calculation results
Working concentration： mg/mL；
Method for preparing DMSO stock solution： mg drug pre-dissolved in μL DMSO (stock solution concentration mg/mL). Please contact us first if the concentration exceeds the DMSO solubility of the batch of drug.
Method for preparing in vivo formulation:：Take μL DMSO stock solution, next add μL PEG300, mix and clarify, next addμL Tween 80, mix and clarify, next add μL ddH2O，mix and clarify.
(1) Please be sure that the solution is clear before the addition of next solvent. Dissolution methods like vortex, ultrasound or warming and heat may be used to aid dissolving.
(2) Be sure to add the solvent(s) in order.
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