Kakao Pyrazin (AC)

Cocoa Pyrazine ist ein starkes Aromamolekül mit einem reichen, schokoladigen, nussigen und gerösteten Duft. Hier ist, wie es in der Parfümerie verwendet werden kann:

Vandaag

CAS: 27043-05-6

The chemical with CAS number 27043-05-6 is known as 2-Ethyl-3,5-dimethylpyrazine. It is a clear, light yellow liquid with a molecular formula of C8H12N2 and a molecular weight of 136.19 g/mol. This compound is often associated with a nutty, roasted, and woody aroma and is commonly found in roasted foods due to the Maillard reaction. It is also used in flavors and fragrances2.

If you need more specific details or applications, feel free to ask!

How does 2-Ethyl-3,5-dimethylpyrazine compare to other similar compounds?

2-Ethyl-3,5-dimethylpyrazine is part of the pyrazine family, which is known for its aromatic and flavor-enhancing properties. Here’s how it compares to other similar compounds:

1. Flavor Profile: Like other pyrazines, it has a nutty, roasted, and woody aroma. However, its specific structure gives it a unique balance of these notes, making it particularly prominent in roasted foods and flavor formulations.
2. Chemical Structure: Compared to other pyrazines, such as 2,3,5-trimethylpyrazine or 2,5-dimethylpyrazine, the ethyl group in 2-Ethyl-3,5-dimethylpyrazine adds a slightly different dimension to its aroma and volatility.
3. Applications: While many pyrazines are used in food and fragrance industries, 2-Ethyl-3,5-dimethylpyrazine is especially valued for its ability to mimic the flavors of roasted nuts, coffee, and cocoa. Other pyrazines might lean more towards earthy or green notes.
4. Formation: Like its counterparts, it is formed during the Maillard reaction, a process that occurs when amino acids and reducing sugars interact under heat. This reaction is key in developing the complex flavors of cooked and roasted foods.

If you’re exploring its use or comparing it for a specific application, let me know—I can help dive deeper!

cas Cocoa Ethoxy Pyrazine

The compound commonly referred to as Cocoa Ethoxy Pyrazine is likely 2-Ethoxypyrazine, which has the CAS number 38028-67-02. This compound is known for its distinct aroma, often described as earthy, green, and reminiscent of cocoa or bell peppers. It is used in the flavor and fragrance industries to enhance or mimic natural aromas.

If you’d like more details about its properties or applications, let me know!

CAS: 14667-55-1

The compound with CAS number 14667-55-1 is 2,3,5-Trimethylpyrazine. It has a molecular formula of C7H10N2 and a molecular weight of 122.17 g/mol. This compound is a clear yellow liquid with a roasted, nutty aroma, often associated with coffee, cocoa, and baked goods. It is widely used in the flavor and fragrance industries to enhance or mimic these natural aromas.

If you’d like to explore its applications or properties further, let me know!

CAS: 15707-23-0

The compound with CAS number 15707-23-0 is 2-Ethyl-3-methylpyrazine. It has a molecular formula of C7H10N2 and a molecular weight of 122.17 g/mol. This compound is a clear, colorless to light yellow liquid with a strong, roasted, earthy, and nutty aroma. It is commonly found in roasted foods like cocoa beans, coffee, and peanuts, as it is formed during the Maillard reaction.

It is widely used in the flavor and fragrance industries to enhance the sensory profiles of various products. If you’d like to know more about its applications or properties, feel free to ask!

is it the same as filbert pyrazine

Yes, 2-Ethyl-3-methylpyrazine (CAS: 15707-23-0) is also known as Filbert Pyrazine. It is commonly referred to by this name due to its nutty, roasted aroma, which is reminiscent of hazelnuts (often called filberts). This compound is widely used in flavor and fragrance applications to replicate or enhance nutty and roasted profiles.

If you’d like to explore its uses or properties further, let me know!

CAS: 32737-14-7

The compound with CAS number 32737-14-7 is 2-Ethoxy-3-methylpyrazine. It has a molecular formula of C7H10N2O and a molecular weight of 138.17 g/mol. This compound is a clear, colorless to light yellow liquid with a nutty, roasted, and earthy aroma. It is commonly used in the flavor and fragrance industries to enhance or mimic natural roasted and nutty profiles.

If you’d like to know more about its properties or applications, feel free to ask!

other names for it

2-Ethoxy-3-methylpyrazine (CAS: 32737-14-7) is also known by the following names:

• 2-Methyl-3-ethoxypyrazine
• Pyrazine, 2-ethoxy-3-methyl-
• Pyrazine, 3-ethoxy-2-methyl

These alternative names are often used interchangeably in scientific and industrial contexts. Let me know if you’d like more details about its uses or properties!

CAS: 14667-55-1

The compound with CAS number 14667-55-1 is 2,3,5-Trimethylpyrazine. It has a molecular formula of C7H10N2 and a molecular weight of 122.17 g/mol. This compound is a clear yellow liquid with a roasted, nutty aroma, often associated with coffee, cocoa, and baked goods. It is widely used in the flavor and fragrance industries to enhance or mimic these natural aromas.

If you’d like to explore its applications or properties further, let me know!

is it the same as potato pyrazine

Yes, 2,3,5-Trimethylpyrazine (CAS: 14667-55-1) is also known as Potato Pyrazine. This name comes from its characteristic aroma, which is reminiscent of baked potatoes, roasted nuts, and other earthy, nutty scents. It is widely used in the flavor and fragrance industries to replicate or enhance these sensory profiles.

If you’d like to explore its applications or properties further, let me know!

CAS: 27043-05-6

The compound with CAS number 27043-05-6 is 2-Ethyl-3,5-dimethylpyrazine. It has a molecular formula of C8H12N2 and a molecular weight of 136.19 g/mol. This compound is a clear, light yellow liquid with a nutty, roasted, and woody aroma. It is commonly found in roasted foods, such as coffee, cocoa, and nuts, as it is formed during the Maillard reaction.

It is widely used in the flavor and fragrance industries to enhance or mimic these roasted and nutty profiles. If you’d like to explore its applications or properties further, let me know!

is it known by other names?

Yes, 2-Ethyl-3,5-dimethylpyrazine (CAS: 27043-05-6) is also known by the following names:

• 2-Ethyl-3,5(6)-dimethylpyrazine
• Pyrazine, 2-ethyl-3,5-dimethyl-

These alternative names are often used in scientific and industrial contexts. Let me know if you’d like to explore its properties or applications further!

is it the same as cacao ethoxy pyrazine

No, 2-Ethyl-3,5-dimethylpyrazine (CAS: 27043-05-6) is not the same as Cacao Ethoxy Pyrazine, which is typically associated with 2-Ethoxy-3-methylpyrazine (CAS: 32737-14-7). While both compounds are pyrazines and share nutty, roasted, and cocoa-like aromas, their chemical structures and specific sensory profiles differ due to the variations in their substituents.

If you’d like, I can help you explore their differences in more detail!

CAS: 27043-05-6 what is the scent and what is the use in perfume and how to use in perfume

2-Ethyl-3,5-dimethylpyrazine (CAS: 27043-05-6) has a distinct scent profile characterized by nutty, roasted, and woody aromas, often reminiscent of chocolate, hazelnuts, and peanuts2. This makes it a valuable ingredient in the flavor and fragrance industries.

Use in Perfume

In perfumery, this compound is used as a base note to add depth and warmth to compositions. Its roasted and nutty aroma can evoke comforting, gourmand qualities, making it ideal for perfumes with chocolate, coffee, or nutty accords. It is often blended with other warm and sweet notes to create rich, inviting fragrances.

How to Use in Perfume

When incorporating 2-Ethyl-3,5-dimethylpyrazine into a perfume formula:

1. Dilution: It is typically diluted in a carrier solvent (like ethanol) before use, as its aroma is potent even in small concentrations.
2. Blending: Combine it with complementary notes such as vanilla, caramel, or woody accords to enhance its gourmand qualities.
3. Concentration: Use it sparingly—usually in trace amounts—since its aroma can dominate if overused.
4. Testing: Always test the blend on a scent strip or skin to ensure the desired balance is achieved.

If you’re experimenting with perfume creation, this compound can add a unique and comforting touch to your fragrance! Let me know if you’d like more tips.

cas 13925-07-0

The compound with CAS number 13925-07-0 is 2-Ethyl-3,5-dimethylpyrazine. It has a molecular formula of C8H12N2 and a molecular weight of 136.19 g/mol. This compound is a clear, light yellow liquid with a nutty, roasted, and woody aroma. It is commonly used in the flavor and fragrance industries to enhance roasted and nutty profiles, often found in products like coffee, cocoa, and baked goods.

If you’d like to explore its applications or properties further, let me know!

is cas 13925-07-0 same as CAS: 27043-05-6

No, CAS 13925-07-0 and CAS 27043-05-6 are not the same compounds, though they are both pyrazines.

• CAS 13925-07-0 corresponds to 2-Ethyl-5-methylpyrazine. It is known for its roasted, nutty, and earthy aroma.
• CAS 27043-05-6 corresponds to 2-Ethyl-3,5-dimethylpyrazine, which has a nutty, roasted, and woody aroma.

While both have similar uses in the flavor and fragrance industries, their chemical structures differ due to the additional methyl group in 2-Ethyl-3,5-dimethylpyrazine. This results in slight variations in their scent profiles and applications.

If you’d like a deeper comparison, let me know!

is it cacao ethoxy pyrazine

No, 2-Ethyl-5-methylpyrazine (CAS: 13925-07-0) is not the same as Cacao Ethoxy Pyrazine, which is typically associated with 2-Ethoxy-3-methylpyrazine (CAS: 32737-14-7). While both compounds belong to the pyrazine family and share nutty, roasted, and cocoa-like aromas, their chemical structures and sensory profiles differ due to variations in their substituents.

If you’d like, I can help you explore their differences or applications further!

what cas numbers ave 2-Ethyl-3,5-dimethyl pyrazine

The primary CAS number for 2-Ethyl-3,5-dimethylpyrazine is 27043-05-6. However, it may also be associated with other CAS numbers, such as 55031-15-7, depending on the specific isomeric forms or mixtures being referenced2.

If you’d like to explore more about its properties or uses, let me know!

tetrazine (Advanced Biotech)

Tetrazine Natural (1417) is a product offered by Advanced Biotech. It is described as a pale yellow to yellow liquid with a nutty odor. This compound is partly soluble in water and soluble in most organic solvents. It is primarily used as a natural flavoring substance in the food and beverage industry2.

If you’d like more details about its applications or documentation, let me know!

describe the scent of cocoa pyrazine

Cocoa Pyrazine is known for its rich, distinctive aroma that combines chocolatey, nutty, and roasted notes. It often evokes the scent of roasted cocoa beans, hazelnuts, and peanuts, with subtle earthy undertones. This compound is widely used in the flavor and fragrance industries to replicate or enhance the warm, comforting qualities of chocolate and roasted nuts.

If you’re curious about its applications or how it compares to other pyrazines, let me know!

vertaal nl

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vertaal in duits

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bovenstaande engelse teks over cocoa pyrazine

Cocoa Pyrazine staat bekend om zijn rijke, onderscheidende aroma dat chocoladerijke, nootachtige en geroosterde tonen combineert. Het roept vaak de geur op van geroosterde cacaobonen, hazelnoten en pinda’s, met subtiele aardse ondertonen. Deze verbinding wordt veel gebruikt in de smaak- en geurindustrie om de warme, troostende kwaliteiten van chocolade en geroosterde noten na te bootsen of te versterken.

Laat me weten als ik je verder kan helpen!

vertaal in duits

Cocoa Pyrazine ist bekannt für sein reichhaltiges, unverwechselbares Aroma, das schokoladige, nussige und geröstete Noten vereint. Es erinnert oft an den Duft von gerösteten Kakaobohnen, Haselnüssen und Erdnüssen, mit subtilen erdigen Untertönen. Diese Verbindung wird in der Aroma- und Duftstoffindustrie häufig verwendet, um die warmen, beruhigenden Eigenschaften von Schokolade und gerösteten Nüssen nachzubilden oder zu verstärken.

Lass mich wissen, wenn ich dich weiter unterstützen kann!

how to use cocoa pyrazine in perfume

Cocoa Pyrazine is a powerful aroma chemical with a rich, chocolatey, nutty, and roasted scent. Here’s how it can be used in perfumery:

1. Dilution

Cocoa Pyrazine is extremely potent, so it is typically diluted to very low concentrations (e.g., 0.1% or even 0.01%) before use. This ensures that its strong aroma doesn’t overpower the fragrance composition.

2. Blending

It works well in gourmand fragrances, adding depth and warmth to chocolate, coffee, or nutty accords. It can also complement sweet, caramel, or vanilla notes, creating a comforting and indulgent scent profile.

3. Usage Level

Due to its intensity, it is used in trace amounts. Start with a small quantity, test the blend, and adjust as needed. A little goes a long way!

4. Testing

Always test the fragrance on a scent strip or skin to evaluate how Cocoa Pyrazine interacts with other ingredients over time. This helps in achieving the desired balance.

If you’re experimenting with perfume creation, Cocoa Pyrazine can add a unique and luxurious touch to your compositions. Let me know if you’d like more tips or guidance!

vertaal in nl

Cocoa Pyrazine is een krachtig aromamolecuul met een rijke, chocoladerijke, nootachtige en geroosterde geur. Hier is hoe het gebruikt kan worden in parfumerie:

1. Verdunning

Cocoa Pyrazine is extreem krachtig en wordt meestal verdund tot zeer lage concentraties (bijvoorbeeld 0,1% of zelfs 0,01%) voordat het wordt gebruikt. Dit voorkomt dat het de geurcompositie overheerst.

2. Mengen

Het werkt goed in gourmandgeuren, waarbij het diepte en warmte toevoegt aan chocolade-, koffie- of nootachtige akkoorden. Het kan ook goed samengaan met zoete, karamel- of vanilletonen, wat zorgt voor een troostend en verleidend geurprofiel.

3. Gebruikshoeveelheid

Vanwege de intensiteit wordt het in kleine hoeveelheden gebruikt. Begin met een kleine hoeveelheid, test het mengsel en pas indien nodig aan. Een beetje gaat een lange weg!

4. Testen

Test het parfum altijd op een geurstrookje of op de huid om te beoordelen hoe Cocoa Pyrazine in de loop van de tijd met andere ingrediënten reageert. Dit helpt om de gewenste balans te bereiken.

Als je experimenteert met het maken van parfums, kan Cocoa Pyrazine een unieke en luxueuze toets aan je composities toevoegen. Laat me weten of ik je verder kan helpen!

vertaal in duits

Cocoa Pyrazine ist ein starkes Aromamolekül mit einem reichen, schokoladigen, nussigen und gerösteten Duft. Hier ist, wie es in der Parfümerie verwendet werden kann:

1. Verdünnung

Cocoa Pyrazine ist extrem stark und wird normalerweise auf sehr niedrige Konzentrationen (z. B. 0,1 % oder sogar 0,01 %) verdünnt, bevor es verwendet wird. So wird verhindert, dass sein intensives Aroma die Duftkomposition dominiert.

2. Mischen

Es passt gut in gourmandartige Düfte, indem es Tiefe und Wärme zu Schokoladen-, Kaffee- oder Nussakkorden hinzufügt. Es kann auch süße, Karamell- oder Vanillenoten ergänzen, um ein beruhigendes und verführerisches Duftprofil zu schaffen.

3. Verwendung

Aufgrund seiner Intensität wird es nur in geringen Mengen eingesetzt. Beginnen Sie mit einer kleinen Menge, testen Sie das Gemisch und passen Sie es bei Bedarf an. Ein wenig reicht schon!

4. Testen

Testen Sie den Duft immer auf einem Duftstreifen oder auf der Haut, um zu beurteilen, wie Cocoa Pyrazine im Laufe der Zeit mit anderen Zutaten interagiert. So kann das gewünschte Gleichgewicht erreicht werden.

Wenn Sie mit der Erstellung von Parfums experimentieren, kann Cocoa Pyrazine eine einzigartige und luxuriöse Note zu Ihren Kreationen hinzufügen.

Wissenswertes: Mit Kakao sind rohe Kakaobohnen gemeint, mit Kakao sind geröstete Kakaobohnen gemeint.