Compounds · Other compounds · Heat (Maillard reaction and pyrolysis)
2,5-Dimethylpyrazine
Roasted, nutty, with a dry earthy note. This is the smell of something that has met fire and contains protein.
- CAS
- 123-32-0
- Formula
- C6H8N2
- Molar mass
- 108.14
- Odour threshold
- —
- Boiling point
- ≈ 155 °C at atmospheric pressure
Volatility
150 °C290 °C
Where it comes from
Biosynthetic pathway: Heat (Maillard reaction and pyrolysis) — fire breaks large molecules into ones you can smell.
Why it sits where it does
An aromatic ring containing two nitrogen atoms, flat and stable, boiling at around 155 degrees.
Where else you meet it
Fermented soybean paste, fermented bean curd, roasted coffee, toasted bread, and roasted peanuts.