Tetramethylpyrazine
Cas No :
1124-11-4
Synonyms :
Form :
Solid
Molecular Weight :
136.20 G/Mol
Molecular Formula :
C8H12N2
Melting Point :
88–90 °C
Boiling Point :
198–200 °C
Solubility :
Slightly Soluble In Water; Soluble In Ethanol, Chloroform, Ether
Flash Point :
65–70 °C
Description :
Tetramethylpyrazine, also known as Ligustrazine, is a well-known pyrazine aroma chemical with a warm, nutty, roasted, and chocolate-like note. It appears naturally in foods such as roasted nuts, cocoa, coffee, and baked products.
Along with its aroma use, it is also studied in supplements and traditional medicine due to its functional properties.
Used to create nutty roasted aromas in chocolate, coffee, baked goods, and cocoa-type flavors.
Helps develop strong roasted effects in savory snacks and spice blends.
Blends well with sweet aroma chemicals like Vanillin and caramel-like notes from Ethyl Maltol.
Adds body and warmth to chocolate-style flavor systems.
Adds a subtle chocolate note in gourmand perfumes.
Useful in warm, edible, and cozy fragrance profiles.
Works well with woody aromatics such as Myrcene to create modern warm blends.
Gives depth to natural-smelling roasted accords in fine fragrances.
Sometimes used in Tetramethylpyrazine supplement formulations, especially in traditional herbal products.
Studied for various functions due to its presence in Ligusticum plant extracts.
Known for biological interest, but should be used under proper guidance.
Handle with care and avoid inhaling fine powder or vapors.
Store in a cool, dry place away from light.
Use gloves and standard safety measures when handling large quantities.
Follow recommended levels when used in flavor or fragrance mixes.
Available from manufacturers producing pyrazine aroma chemicals, roasted-note ingredients, and specialty food-flavor components.
ChemicalBull Pvt. Ltd. supplies Tetramethylpyrazine for flavor, fragrance, research, and industrial applications.
Material Safety Data Sheet (MSDS) is available on request.
It can occur naturally in roasted foods, but commercial material may also be produced synthetically.
It is used in flavor creation (nutty, roasted, chocolate notes), perfumery, and nutraceutical formulations.
High amounts may cause mild discomfort; always use within recommended limits.
It is generally safe at flavor-use levels, but large supplemental doses should only be taken under expert supervision.
Research mainly discusses its biological activities, antioxidant effects, and traditional medicinal applications.