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 an endogenous metabolite. 2,5-Dimethylpyrazine in produced in food systems of two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus. 2,5-Dimethylpyrazine can be qualitatively monitored using a stable isotope dilution assay. 2,5-Dimethylpyrazine can also be generated via microbial mechanisms using Bacillus subtilis. 2,5-Dimethylpyrazine can be oxidized to form 5-methylpyrazine-2-carboxylic acid, which is the intermediate in the synthesis of antilipoltic agent. 2,5-Dimethylpyrazine is a volatile compound that can give a roasted peanut flavor[1][2][3].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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2,5-Dimethylpyrazine | 99.99% | 2,5-Dimethylpyrazine (NSC 49139) is an endogenous metabolite. 2,5-Dimethylpyrazine in produced in food systems of two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus. 2,5-Dimethylpyrazine can be qualitatively monitored using a stable isotope dilution assay. 2,5-Dimethylpyrazine can also be generated via microbial mechanisms using Bacillus subtilis. 2,5-Dimethylpyrazine can be oxidized to form 5-methylpyrazine-2-carboxylic acid, which is the intermediate in the synthesis of antilipoltic agent. 2,5-Dimethylpyrazine is a volatile compound that can give 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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- [1]. Scalone, G. L. L., et al., (2020). Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food research international (Ottawa, Ont.), 132, 109089. [Content Brief]
- [2]. Zhang, L., et al., (2019). 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, 85(24), e01807-19. [Content Brief]
- [3]. Guo, X., et al., (2018). Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. Food chemistry, 263, 18–28. [Content Brief]
