123-32-0
123-32-0
Chemical Structure
2,5-Dimethylpyrazine
Synonym(s): NSC 49139
- CAS No.: 123-32-0
- Formula:C6H8N2
- Molecular Weight:108.14
IUPAC Name: 2,5-dimethylpyrazine
InChIKey: LCZUOKDVTBMCMX-UHFFFAOYSA-N
SMILES: CC1=CN=C(C)C=N1
Biological Activity: 2,5-Dimethylpyrazine (NSC 49139) is a flavor compound. 2,5-Dimethylpyrazine forms in baked foods. It can also be produced by Bacillus subtilis via microbial mechanisms. 2,5-Dimethylpyrazine imparts baking, nutty, earthy, and cocoa-like aroma characteristics to heated foods. In fully fired oolong tea, 2,5-Dimethylpyrazine exhibits a roasted peanut flavor[1][2][3].
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2,5-Dimethylpyrazine | 99.99% | 2,5-Dimethylpyrazine (NSC 49139) is a flavor compound. 2,5-Dimethylpyrazine forms in baked foods. It can also be produced by Bacillus subtilis via microbial mechanisms. 2,5-Dimethylpyrazine imparts baking, nutty, earthy, and cocoa-like aroma characteristics to heated foods. In fully fired oolong tea, 2,5-Dimethylpyrazine exhibits a roasted peanut flavor. | ||||||||||||||||||||
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2,5-Dimethylpyrazine (Standard) | ≥98% | 2,5-Dimethylpyrazine (Standard) is the analytical standard of 2,5-Dimethylpyrazine. This product is intended for research and analytical applications. 2,5-Dimethylpyrazine is an endogenous metabolite. | ||||||||||||||||||||
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2,5-Dimethylpyrazine-d3 | 2,5-Dimethylpyrazine-d3 is deuterated labeled 2,5-Dimethylpyrazine (HY-34439). 2,5-Dimethylpyrazine is an endogenous metabolite. | |||||||||||||||||||||
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References
- [1]. Scalone GLL, et al. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food research international (Ottawa, Ont.). 2020 Jun;132:109089. [Content Brief]
- [2]. Zhang L, et al. An Alkylpyrazine Synthesis Mechanism Involving l-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis. Applied and environmental microbiology. 2019 Dec 15;85(24):e01807-19. [Content Brief]
- [3]. Guo X, et al. Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. Food chemistry. 2018 Oct 15;263:18-28. [Content Brief]
