EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2,6-dimethyl pyrazine
2,6-dimethylpyrazine

Sponsors

Name:2,6-dimethylpyrazine
CAS Number: 108-50-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-589-4
FDA UNII:N77Q72C9I3
Nikkaji Web:J1.498B
Beilstein Number:0107052
MDL:MFCD00006148
CoE Number:2211
XlogP3:0.50 (est)
Molecular Weight:108.14376000
Formula:C6 H8 N2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Mixture of positional isomers (2,5- and 2,6-isomers), 2,5- (35-55 %) and 2,6-isomers (45-65 %) (sum 98 %) (EFFA, 2010a).
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:767 2,6-dimethylpyrazine
FLAVIS Number:14.021 (Old)
DG SANTE Food Flavourings:14.021 2,6-dimethylpyrazine
FEMA Number:3273 2,6-dimethylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,6-DIMETHYLPYRAZINE
 
Physical Properties:
Appearance:white to yellow crystals (est)
Assay: 98.00 to 100.00
Additional Assay Information:sum of 2,3- 2,5- and 2,6- isomers
Food Chemicals Codex Listed: Yes
Melting Point: 37.00 to 48.00 °C. @ 760.00 mm Hg
Boiling Point: 154.00 to 155.00 °C. @ 760.00 mm Hg
Vapor Pressure:3.873000 mm/Hg @ 25.00 °C. (est)
Flash Point: 127.00 °F. TCC ( 52.78 °C. )
logP (o/w): 0.540
Soluble in:
 alcohol
 essential oils
 water, 3.816e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: chocolate
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
cocoa roasted nutty meaty roasted meaty coffee
Odor Description:at 0.10 % in dipropylene glycol. cocoa roasted nuts roast beef coffee
Flavor Type: nutty
nutty coffee cocoa musty bready meaty
Taste Description: nutty coffee cocoa musty bready meaty
Odor and/or flavor descriptions from others (if found).
Sigma-Aldrich
2,6-Dimethylpyrazine, ≥98%, FG
Odor Description:meaty; nutty; coffee.
Taste Description:nutty coffee cocoa musty bready meaty
Frutarom
2,6 DIMETHYLPYRAZINE
Odor Description:Cocoa, Coffee, Meaty, Nutty, Roast
Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Savoury, Tobacco
Advanced Biotech
2,6 DIMETHYL PYRAZINE
Odor Description:Chocolate, Nutty, Roasted
Ernesto Ventós
2,6-DIMETHYLPYRAZINE
Odor Description:ROAST BEEF, COCOA, COFFEE, NUTTY
Taste Description:nutty coffee cocoa musty bready meaty
FCI SAS
2,6-DIMETHYL PYRAZINE
Odor Description:Roast, coffee, peanut and meat
Taste Description:nutty coffee cocoa musty bready meaty
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
2,6 DIMETHYL PYRAZINE
Odor: Chocolate, Nutty, Roasted
Advanced Biotech
2,6-DIMETHYL PYRAZINE NATURAL
>99% min. (mixed isomers)
Odor: Chocolate, roasted nuts
Anhui Haibei
2,6-Dimethyl Pyrazine
Odor: Cocoa roasted nuts roast beef coffee
Anhui Suzhou Jinli Aromatic Chemicals
2,6-Dimethyl Pyrazine
Odor: roast, coffee, peanut, meat
Apiscent Labs
2,6 DIMETHYLPYRAZINE
Odor: Roast, Coffee, Earthnut, Meat
Beijing Lys Chemicals
2,6-Dimethylpyrazine
BOC Sciences
For experimental / research use only.
2,6-Dimethylpyrazine
Charkit Chemical
DIMETHYLPYRAZINE, 2,6- FEMA 3273
EMD Millipore
For experimental / research use only.
2,6-Dimethylpyrazine
Ernesto Ventós
2,6-DIMETHYLPYRAZINE
Odor: ROAST BEEF, COCOA, COFFEE, NUTTY
Excellentia International
2,6-Dimethyl Pyrazine (Pyrazine Mix. # 12, 16, 20) Natural
FCI SAS
2,6-DIMETHYL PYRAZINE
Odor: Roast, coffee, peanut and meat
Frutarom
2,6 DIMETHYLPYRAZINE
Odor: Cocoa, Coffee, Meaty, Nutty, Roast
Use: Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Savoury, Tobacco
Indukern F&F
2,6-DIMETHYL PYRAZINE
Odor: NUTTY, COFFEE
Jiangyin Healthway
2,6-Dimethyl Pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,6-Dimethyl pyrazine, Kosherk
M&U International
2,6-DIMETHYL PYRAZINE, Kosher
Matrix Scientific
For experimental / research use only.
2,6-Dimethylpyrazine, 95+%
Myrazine
Pyrazine, 2,6-dimethyl-
Odor: cocoa roasted nuts roast beef coffee
OQEMA
2,6-Dimethyl Pyrazine
Pearlchem Corporation
2,6-Dimethyl Pyrazine
Penta International
2,6-DIMETHYL PYRAZINE, Kosher
Reincke & Fichtner
2,6-Dimethylpyrazine
Riverside Aromatics
2,6-DIMETHYLPYRAZINE
Robinson Brothers
2,6-Dimethyl pyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,6-Dimethylpyrazine
Sigma-Aldrich
2,6-Dimethylpyrazine, ≥98%, FG
Odor: meaty; nutty; coffee.
Certified Food Grade Products
Sunaux International
2,6-Dimethyl Pyrazine
Synerzine
2,6-Dimethylpyrazine
Taytonn
2,6-Dimethylpyrazine
Odor: Cocoa, Coffee, Meaty, Nutty, Roast
TCI AMERICA
For experimental / research use only.
2,6-Dimethylpyrazine >98.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
2,6-Dimethyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2,6-Dimethyl Pyrazine
Treatt
2,6-Dimethylpyrazine
Halal, Kosher
Vigon International
Dimethyl-2,6 Pyrazine
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 880 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

intraperitoneal-mouse LD50 1080 mg/kg
Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2,6-dimethyl pyrazine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: -10.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: -10.00000
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: -10.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -10.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010)
View page or View pdf

Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):108-50-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7938
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1325
WGK Germany:3
2,6-dimethylpyrazine
Chemidplus:0000108509
RTECS:UQ2975000 for cas# 108-50-9
 
References:
 2,6-dimethylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:108-50-9
Pubchem (cid):7938
Pubchem (sid):134970522
Flavornet:108-50-9
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
HMDB (The Human Metabolome Database):HMDB35248
FooDB:FDB013908
YMDB (Yeast Metabolome Database):YMDB01600
Export Tariff Code:2933.59.9500
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
butyl decanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
balsamic
balsamic
guaiacyl phenyl acetate
FL/FR
guaiyl acetate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
burnt
rum ether
FL/FR
caramellic
ethyl cyclopentenolone
FL/FR
fenugreek absolute
FL/FR
fenugreek oleoresin
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
fermented
iso
amyl alcohol
FL/FR
floral
champaca absolute
FR
dimethyl benzyl carbinyl propionate
FR
geranyl formate
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
phenethyl isobutyrate
FL/FR
tea acetate
FR
tetrahydrolinalool
FL/FR
fruity
heptyl butyrate
FL/FR
green
2-
heptyl furan
FL/FR
magnolia flower oil
FL/FR
herbal
6-
acetoxydihydrotheaspirane
FL/FR
clary sage absolute
FL/FR
clary sage oil france
FL/FR
licorice
sweet
basil oleoresin
FL/FR
meaty
sulfurol
FL/FR
sulfuryl acetate
FL/FR
minty
dextro-
carvone
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
menthofuran
FL/FR
ketoiso
phorone
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
spicy
caraway seed oleoresin
FL/FR
(-)-
cubenol
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
tropical
genet absolute
FL/FR
vegetable
methional
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
woody
cyperus root oil (cyperus rotundus)
FR
(-)-
guaiol
FR
yeasty
laevo-
glutamic acid
CS
For Flavor
No flavor group found for these
6-
acetoxydihydrotheaspirane
FL/FR
2-
acetyl-2-pyrroline
FL
2-
acetyl-6-methyl pyrazine
FL
benzyl methyl sulfide
FL
butyl decanoate
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
formyl pyrrole
FL
green pea pyrazine
FL
guaiyl acetate
FL/FR
magnolia flower oil
FL/FR
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-(
methyl thio) butanol
FL
2-
methyl-2-thiazoline
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
thiazole
FL
2,4-
dimethyl-3-oxazoline
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
dicyclohexyl disulfide
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
bready
2-
propionyl thiazole
FL
brown
fenugreek oleoresin
FL/FR
furfural
FL/FR
burnt
furfuryl alcohol
FL
rum ether
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
caramellic
fenugreek absolute
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chemical
2,5-
dimethyl furan
FL
citrus
ketoiso
phorone
FL/FR
cocoa
butyraldehyde
FL
cocoa hexenal
FL/FR
coffee
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
methyl furfuryl thiol
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
earthy
difurfuryl sulfide
FL
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
alpha-iso
methyl ionone (90% min.)
FL/FR
tetrahydrolinalool
FL/FR
fusel
iso
amyl alcohol
FL/FR
green
clary sage absolute
FL/FR
geranyl formate
FL/FR
heptyl butyrate
FL/FR
2-
methyl-5-isopropyl pyrazine
FL
propylene glycol acetone ketal
FL
hay
genet absolute
FL/FR
herbal
clary sage oil france
FL/FR
honey
phenethyl isobutyrate
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
licorice
sweet
basil oleoresin
FL/FR
meaty
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
minty
dextro-
carvone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
menthofuran
FL/FR
propionaldehyde
FL
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
2-
ethyl-6-methyl pyrazine
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
spicy
caraway seed oleoresin
FL/FR
(-)-
cubenol
FL/FR
sulfurous
2,3-
butane dithiol
FL
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
potato butanone
FL
tomato
methional
FL/FR
vegetable
potato butyraldehyde
FL
waxy
furfuryl octanoate
FL
winey
5-
ethyl-2-methyl pyridine
FL
yeasty
faex extracts
FL
 
Potential Uses:
FLbeef roasted beef
FLbread
 chocolate cocoa
FRcoffee
 fried
FRmaple
FLnut
FRtobacco
FLvegetable
FLyeast
 
Occurrence (nature, food, other):note
 beef roasted beef
Search PMC Picture
 beer
Search PMC Picture
 bread white bread
Search PMC Picture
 coffee roasted coffee
Search PMC Picture
 fenugreek seed
Search Trop Picture
 garlic bulb
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 lavender oil spike spain @ 0.310%
Data GC Search Trop Picture
 potato chip
Search PMC Picture
 tea
Search Trop Picture
 whiskey
Search Picture
 
Synonyms:
2,6-dimethyl paradiazine
2,6-dimethyl piazine
2,6-dimethyl pyrazine, kosher
2,6-dimethyl-1,4-diazine
 dimethyl-2,6 pyrazine
2,6-dimethylparadiazine
2,6-dimethylpiazine
2,6-dimethylpyrazine
2,6 dimethylpyrazine
3,5-dimethylpyrazine
2-methyl-6-methylpyrazine
 

Articles:

PubMed:Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
J-Stage:Chemical Profiles of Methylpyrazines Contained in Commercially Available Natto
PubMed:Pyrazine analogues are active components of wolf urine that induce avoidance and freezing behaviours in mice.
J-Stage:Quantitative Analysis of Alkylpyrazines in Regular- and Low-fat Commercial Peanut Butter Preparations
PubMed:Mechanistic elucidation of linker and ancillary ligand substitution reactions in Pt(II) dinuclear complexes.
PubMed:Bis(cyanato-κN)tetra-kis-(2,6-dimethyl-pyrazine-κN(4))nickel(II).
PubMed:Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
PubMed:Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
PubMed:Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content.
PubMed:Bioconversion of 2,6-dimethylpyridine to 6-methylpicolinic acid by Exophiala dermatitidis (Kano) de Hoog DA5501 cells grown on n-dodecane.
PubMed:Coffee aroma--statistical analysis of compositional data.
PubMed:Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives.
PubMed:Suppression of blood lipid concentrations by volatile Maillard reaction products.
PubMed:Bis(2,6-dimethyl-pyrazine-κN)diiodidozinc(II).
PubMed:Competition between photochemistry and energy transfer in UV-excited diazabenzenes. 4. UV photodissociation of 2,3-, 2,5-, and 2,6-dimethylpyrazine.
PubMed:Structural study of silver(I) sulfonate complexes with pyrazine derivatives.
PubMed:Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.
PubMed:Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company.
PubMed:Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
PubMed:[Chemical profiles of methylpyrazines contained in commercially available natto].
PubMed:Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
PubMed:Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed:Effect of urea on volatile generation from Maillard reaction of cysteine and ribose.
PubMed:Chemical and sensory properties of liquid beet sugar.
PubMed:Pyrazine formation from serine and threonine.
PubMed:Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
PubMed:Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.
PubMed:Genotoxicity of 1,3-dithiane and 1,4-dithiane in the CHO/SCE assay and the Salmonella/microsomal test.
PubMed:Headspace constituents of opium.
PubMed:Effects of dimethylpyrazine isomers on reproductive and accessory reproductive organs in male rats.
 
Notes:
Flavour additive and odorant in foods. Present in raw asparagus, baked potato, French fries, wheat bread, crispbread, black or green tea, roasted barley, roasted filberts or pecans, malt, peated malt, wort, wild rice (Zizania aquatica) and squid
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