15707-23-0
Chemical Structure
2-Ethyl-3-methylpyrazine
- CAS No.: 15707-23-0
- Formula:C7H10N2
- Molecular Weight:122.17
IUPAC Name: 2-ethyl-3-methylpyrazine
InChIKey: LNIMMWYNSBZESE-UHFFFAOYSA-N
SMILES: CCC1=C(N=CC=N1)C
Biological Activity: 2-Ethyl-3-methylpyrazine is a GABAA receptor potentiator, Antibacterial agent and Antifungal agent, with a Kp of 1.14 mM for GABAA. 2-Ethyl-3-methylpyrazine forms via the Maillard reaction in sunflower seeds and also exists in the crust of wheat bread. 2-Ethyl-3-methylpyrazine regulates mood or states of consciousness via central GABAA receptors. 2-Ethyl-3-methylpyrazine inhibits the growth of Ralstonia solanacearum and Magnaporthe oryzae. 2-Ethyl-3-methylpyrazine acts as an anxiolytic. 2-Ethyl-3-methylpyrazine is one of the sources of cocoa aroma, imparting nutty, corn-like, burnt, cereal, roasted and earthy flavors to foods. 2-Ethyl-3-methylpyrazine can be used in studies related to anxiety disorders and plant bacterial, fungal and oomycete infections[1][2][3].
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2-Ethyl-3-methylpyrazine | 2-Ethyl-3-methylpyrazine is a GABAA receptor potentiator, Antibacterial agent and Antifungal agent, with a Kp of 1.14 mM for GABAA. 2-Ethyl-3-methylpyrazine forms via the Maillard reaction in sunflower seeds and also exists in the crust of wheat bread. 2-Ethyl-3-methylpyrazine regulates mood or states of consciousness via central GABAA receptors. 2-Ethyl-3-methylpyrazine inhibits the growth of Ralstonia solanacearum and Magnaporthe oryzae. 2-Ethyl-3-methylpyrazine acts as an anxiolytic. 2-Ethyl-3-methylpyrazine is one of the sources of cocoa aroma, imparting nutty, corn-like, burnt, cereal, roasted and earthy flavors to foods. 2-Ethyl-3-methylpyrazine can be used in studies related to anxiety disorders and plant bacterial, fungal and oomycete infections. | |||||||||||||||||||||
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References
- [1]. Mitou M, et al. Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors. Food Chem. 2008 Jun 1;108(3):840-6. [Content Brief]
- [2]. Cherniienko A, et al. Antimicrobial and odour qualities of alkylpyrazines occurring in chocolate and cocoa products[J]. Applied Sciences, 2022, 12(22): 11361.
- [3]. Fayek NM, et al. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties. Crit Rev Food Sci Nutr. 2023;63(21):5322-5338. [Content Brief]
