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

2-methyl pyrazine
2-methylpyrazine

Supplier Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:2-methylpyrazine
CAS Number: 109-08-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-645-8
FDA UNII:RVC6500U9C
Nikkaji Web:J1.501F
Beilstein Number:0105778
MDL:MFCD00006142
CoE Number:2270
XlogP3:0.20 (est)
Molecular Weight:94.11682000
Formula:C5 H6 N2
NMR Predictor:Predict (works with chrome or firefox)
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:761 2-methylpyrazine
FLAVIS Number:14.027 (Old)
DG SANTE Food Flavourings:14.027 2-methylpyrazine
FEMA Number:3309 2-methylpyrazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):109-08-0 ; 2-METHYLPYRAZINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:1.01000 to 1.03000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.404 to 8.571
Specific Gravity:1.00700 to 1.03300 @ 25.00 °C.
Pounds per Gallon - est.: 8.379 to 8.596
Refractive Index:1.50400 to 1.50600 @ 20.00 °C.
Refractive Index:1.50100 to 1.50900 @ 20.00 °C.
Melting Point: -29.00 °C. @ 760.00 mm Hg
Boiling Point: 135.00 °C. @ 761.00 mm Hg
Boiling Point: 136.00 to 137.00 °C. @ 760.00 mm Hg
Vapor Pressure:9.690000 mmHg @ 25.00 °C. (est)
Vapor Density:3.2 ( Air = 1 )
Flash Point: 122.00 °F. TCC ( 50.00 °C. )
logP (o/w): 0.210
Soluble in:
 alcohol
 fixed oils
 water, 1000000 mg/L @ 20 °C (exp)
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
nutty cocoa roasted chocolate peanut green
Odor Description:at 1.00 % in dipropylene glycol. nutty cocoa roasted chocolate peanut green
nutty brown nut skin musty earthy roasted
Odor Description:Nutty, brown, nut skin, musty, pyrazine and earthy with a slight roasted nuance
Mosciano, Gerard P&F 19, No. 3, 51, (1994)
Flavor Type: nutty
nutty brown roasted musty astringent
Taste Description: at 75.00 ppm. Nutty, brown, roasted, musty and astringent
Mosciano, Gerard P&F 19, No. 3, 51, (1994)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2-METHYL PYRAZINE ≥99.0%, FCC, Kosher
Odor Description:A nutty, cocoa, roasted meat aroma
Taste Description:nutty
Used in coffee, cocoa, roasted meats, fresh bread and peanut butter flavors.
R C Treatt & Co Ltd
2-Methylpyrazine Halal, Kosher
Odor Description:nutty/roasted, peanut/chocolate, roast chicken
Taste Description:nutty
Used in flavours up to 10ppm, in applications such as baked goods, meat and cereal products, confectionery, beverages, and sauces.
Kingchem Laboratories
2 METHYL PYRAZINE
Odor Description:Roast, Coffee, Stir-fry eathnut
Pell Wall Perfumes
Methyl Pyrazine
Odor Description:Nutty, cocoa, roasted, green. Powerful
As with all pyrazines this is used in traces – Methyl Pyrazine at 0.1% in Ethanol has a nutty-chocolate odour (reminiscent of hazelnut chocolate spread) but also has a distinctive green-vegetable aspect. Very useful as part of an authentic chocolate or coffee accord, and can also contribute a nutty note to any gourmand fragrance or form part of a natural-smelling green complex.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 METHYL PYRAZINE
Ambles Nature et Chimie
2-METHYL PYRAZINE
Anhui Haibei
2-Methyl Pyrazine
Odor: Green nutty cocoa roasted chocolate meaty peanut
Anhui Suzhou Jinli Aromatic Chemicals
2-Methyl Pyrazine
Odor: roast, coffee, Fried Peanuts
Augustus Oils
2 Methyl Pyrazine
Services
Bedoukian Research
2-METHYL PYRAZINE
≥99.0%, FCC, Kosher
Odor: A nutty, cocoa, roasted meat aroma
Flavor: nutty
Used in coffee, cocoa, roasted meats, fresh bread and peanut butter flavors.
Beijing Lys Chemicals
2-Methyl pyrazine
Berjé
2-Methyl Pyrazine
Happening at Berje
BOC Sciences
For experimental / research use only.
2-Methylpyrazine 95%
Charkit Chemical
METHYL PYRAZINE, 2- FEMA 3309
Citrus and Allied Essences
2-Methyl Pyrazine FCC
Market Report
EMD Millipore
For experimental / research use only.
2-Methylpyrazine
Endeavour Specialty Chemicals
2-Methylpyrazine 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2-METHYLPYRAZINE
Odor: COFFEE, NUT
FCI SAS
2-METHYL PYRAZINE
Odor: Roast, coffee, earthy
Fleurchem
2-methyl pyrazine
Frutarom
2-METHYL PYRAZINE
Indukern F&F
2-METHYL PYRAZINE
Odor: NUTTY, CACAO, TOASTED, CHOCOLATE
Jiangyin Healthway
2-Methyl Pyrazine
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methyl pyrazine, Kosherk
Kingchem Laboratories
2 METHYL PYRAZINE
Odor: Roast, Coffee, Stir-fry eathnut
Lluch Essence
PYRAZINE 2-METHYL
M&U International
2-METHYL PYRAZINE, Kosher
M&U International
Nat. 2-Methyl Pyrazine
Moellhausen
2-METHYL PYRAZINE
Odor: cocoa, noce, peanuts, chocolate
Pearlchem Corporation
2-Methyl Pyrazine
Pell Wall Perfumes
Methyl Pyrazine
Odor: Nutty, cocoa, roasted, green. Powerful
Use: As with all pyrazines this is used in traces – Methyl Pyrazine at 0.1% in Ethanol has a nutty-chocolate odour (reminiscent of hazelnut chocolate spread) but also has a distinctive green-vegetable aspect. Very useful as part of an authentic chocolate or coffee accord, and can also contribute a nutty note to any gourmand fragrance or form part of a natural-smelling green complex.
Penta International
2-METHYL PYRAZINE FCC
Penta International
2-METHYL PYRAZINE
Penta International
2-METHYLPYRAZINE NATURAL 5% IN ETHYL ALCOHOL
Phoenix Aromas & Essential Oils
Pyrazine, 2- Methyl
R C Treatt & Co Ltd
2-Methylpyrazine
Halal, Kosher
Odor: nutty/roasted, peanut/chocolate, roast chicken
Flavor: nutty
Used in flavours up to 10ppm, in applications such as baked goods, meat and cereal products, confectionery, beverages, and sauces.
Reincke & Fichtner
2-Methylpyrazine
Robinson Brothers
2-Methylpyrazine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Methylpyrazine
Sigma-Aldrich
2-Methylpyrazine, ≥99%, FCC, FG
Odor: chocolate; meaty; nutty; green
Certified Food Grade Products
Sunaux International
2-Methyl Pyrazine
Synerzine
2-Methylpyrazine
Synerzine
Natural 2-Methylpyrazine
Taytonn
2-Methylpyrazine
Odor: Cocoa, Green, Nutty, Roast
TCI AMERICA
For experimental / research use only.
2-Methylpyrazine >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methyl Pyrazine
Tengzhou Xiang Yuan Aroma Chemicals
2-Methyl Pyrazine
United International
2-Methyl Pyrazine
WholeChem
2-Methyl pyrazine
Wujiang CIYUN Flavor & Fragrance
2-Methyl Pyrazine ≥99.0%
 
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 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
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:
gavage-rat LD50 1800 mg/kg
(Moran et al., 1980)

intraperitoneal-mouse LD50 1820 mg/kg
Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.

oral-rat LD50 1800 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-methyl pyrazine usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 17.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 7.00 (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
Click here to view publication 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):109-08-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7976
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-methylpyrazine
Chemidplus:0000109080
RTECS:UQ3675000 for cas# 109-08-0
 
References:
 2-methylpyrazine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:109-08-0
Pubchem (cid):7976
Pubchem (sid):134973513
Flavornet:109-08-0
 
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 Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33112
FooDB:FDB011112
Export Tariff Code:2933.99.8090
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
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
bready
bready
coffee furanone
FL/FR
furfural
FL/FR
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
cocoa pentenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
cocoa
theobroma cacao extract
FL/FR
earthy
nutty pyrazine
FL/FR
fermented
valeraldehyde
FL/FR
fruity
cherry oxyacetate
FL/FR
green
2-
heptyl furan
FL/FR
minty
dextro-
carvone
FL/FR
musty
2-
acetyl pyrrole
FL/FR
cocoa butenal
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
hazelnut fragrance
FR
2,6-
lutidine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
caraway seed oleoresin
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
waxy
butyl laurate
FL/FR
woody
cedrenyl acetate
FR
2-
methoxy-4-vinyl phenol
FL/FR
yeasty
laevo-
glutamic acid
CS
For Flavor
No flavor group found for these
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
4,5-
dimethyl-2-ethyl thiazole
FL
ethyl dimethyl pyrazine
FL
2-
methoxypyrazine
FL/FR
methyl 2-(methyl thio) acetate
FL
peanut dithiazine
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
bready
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
juglans nigra hulls extract
FL
juglans nigra shell extract
FL
burnt
furfuryl alcohol
FL
caramellic
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
cocoa
butyraldehyde
FL
cacao flavor
FL
cocoa distillates
FL
cocoa hexenal
FL/FR
theobroma cacao extract
FL/FR
coffee
roasted
coffee bean concentrate
FL
coffee enhancers
FL
coffee flavor
FL
diisoamyl thiomalate
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
cocoa pentenal
FL/FR
fruity
cherry oxyacetate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
cocoa butenal
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
dextro-
carvone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
acer spicatum bark extract
FL
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
gluconyl ethanolamine
FL
lactoyl ethanolamine phosphate
FL
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
spicy
caraway seed oleoresin
FL/FR
waxy
butyl laurate
FL/FR
furfuryl octanoate
FL
winey
valeraldehyde
FL/FR
 
Potential Uses:
FLalmond toasted almond
FLbread
FRbutter
FRchocolate
FLchocolate cocoa
FRcoffee
FRgreen
FLmeat roasted meat
FLpeanut butter
FLpotato
 
Occurrence (nature, food, other):note
 almond roasted almond
Search Trop Picture
 almond seed
Search Trop Picture
 asparagus
Search Trop Picture
 beef
Search PMC Picture
 bread white bread
Search PMC Picture
 chicken
Search PMC Picture
 coffee
Search PMC Picture
 fenugreek seed
Search Trop Picture
 fish
Search PMC Picture
 guava fruit
Search Trop Picture
 hazelnut
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 lamb
Search PMC Picture
 lavender oil spike spain @ 0.074%
Data GC Search Trop Picture
 macadamia
Search PMC Picture
 papaya fruit
Search Trop Picture
 peanut
Search Trop Picture
 pork
Search PMC Picture
 potato chip
Search PMC Picture
 rice
Search Trop Picture
 rice cakes
PbMd Search PMC Picture
 seafood
Search PMC Picture
 shrimp
Search PMC Picture
 tea black tea
Search Trop Picture
 tea green tea
Search Trop Picture
 tea leaf
Search Trop Picture
 tomato
Search Trop Picture
 
Synonyms:
 methyl pyrazine
2 methyl pyrazine
2-methyl pyrazine FCC
2-methyl-1,4-diazine
(±)-2-methylpiperazine
2-methylpyrazine
 pyrazine, 2- methyl
 pyrazine, 2-methyl-
 

Articles:

PubMed:Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils.
PubMed:Synthesis, structures and magnetic properties of Fe(II) and Co(II) thiocyanato coordination compounds: on the importance of the diamagnetic counterparts for structure determination.
PubMed:Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
PubMed:Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays.
PubMed:Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
PubMed:Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.
PubMed:Synthesis, crystal structure, spectroscopic investigations, thermal behavior and DFT calculations of pentacarbonyl(2-methylpyrazine)chromium(0).
PubMed:Analysis of volatile organic compounds released from human lung cancer cells and from the urine of tumor-bearing mice.
PubMed:Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
PubMed:Tuning the surface composition of novel metal vanadates and its effect on the catalytic performance.
PubMed:Similar odorants elicit different behavioral and physiological responses, some supersustained.
PubMed:Dynamics of odorant binding to thin aqueous films of rat-OBP3.
PubMed:Crystal transformation and host molecular motions in CO2 adsorption process of a metal benzoate pyrazine (M(II) = Rh, Cu).
PubMed:Coffee aroma--statistical analysis of compositional data.
PubMed:Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives.
PubMed:A binuclear Cu(II) metallacycle capable of discerning between pyrazine and its different methyl-substituted derivatives based on reversible intracage metal-ligand binding.
PubMed:Scaled quantum chemical calculations and FTIR, FT-Raman spectral analysis of 2-Methylpyrazine.
PubMed:2-Methyl-pyrazine 1,4-dioxide.
PubMed:Structural and magnetic study of O2 molecules arranged along a channel in a flexible single-crystal host family.
PubMed:An unusual 3D-topology and dominant ferromagnetic couplings in two Cu(II)-azide coordination polymers.
PubMed:Structural study of silver(I) sulfonate complexes with pyrazine derivatives.
PubMed:Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
PubMed:Poly[[(μ(2)-2-amino-4,5-dimethybenzene-sulfonato-κN:O)(μ(2)-2-methyl-pyrazine-κN:N')silver(I)] monohydrate].
PubMed:Construction of polyoxometalates-based coordination polymers through direct incorporation between polyoxometalates and the voids in a 2D network.
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:Role of the solvent glycerol in the Maillard reaction of d-fructose and l-alanine.
PubMed:Tuning the electronic communication and rates of intramolecular electron transfer of dimers of trinuclear ruthenium clusters: bridging and ancillary ligand effects.
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:Mixed valence isomers.
PubMed:Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.
PubMed:Long-range ferromagnetic ordering in two-dimensional coordination polymers Co[N(CN)2]2(L) [L = pyrazine dioxide (pzdo) and 2-methyl pyrazine dioxide (mpdo)] with dual mu- and mu3-[N(CN)2] bridges.
PubMed:Mechanisms responsible for the in vitro relaxation of ligustrazine on porcine left anterior descending coronary artery.
PubMed:A study by ultraviolet spectroscopy on the self-association of diazines in aqueous solution.
PubMed:Interaction-induced enhancement in the activity and selectivity of a titania-supported ammonium salt of a 12-molybdophosphoric acid catalyst during ammoxidation of 2-methylpyrazine.
PubMed:Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
PubMed:A Proton-Induced N-1 to eta(2) Migration of the Fluxional Pyrazine in the [Ru(II)(hedta)(pz)](-) Complex.
PubMed:Metal-containing ligands for mixed-metal polymers: novel Cu(II)-Ag(I) mixed-metal coordination polymers generated from [Cu(2-methylpyrazine-5-carboxylate)2(H2O)].3H2O and silver(I) salts.
PubMed:Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
PubMed:Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose.
PubMed:Determining the crystal structure of twinned 2-methylpyrazine.
PubMed:Solubilization of Hydrophilic Compounds in Copolymer Aggregates.
PubMed:Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy.
PubMed:Volatile flavor components of rice cakes.
PubMed:Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction.
PubMed:Environmental signals modulate olfactory acuity, discrimination, and memory in Caenorhabditis elegans.
 
Notes:
Flavouring agent. Present in many foods, e.g. bakery products, dairy products, meats, baked or French fried potato, roasted barley, cocoa, coffee, tea, roasted filbert, roasted pecan, peanut, soy products, rum and whisky
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