Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 95.00 to 100.00 %
|
Additional Assay Information: | sum of 2,3- 2,5- and 2,6- isomers |
Food Chemicals Codex Listed: | Yes |
Specific Gravity: | 0.99700 to 1.01900 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 8.296 to 8.479
|
Specific Gravity: | 0.99700 to 1.03000 @ 25.00 °C.
|
Pounds per Gallon - est.: | 8.296 to 8.571
|
Refractive Index: | 1.50600 to 1.50900 @ 20.00 °C.
|
Refractive Index: | 1.50100 to 1.51000 @ 20.00 °C.
|
Boiling Point: | 155.00 to 157.00 °C. @ 760.00 mm Hg
|
Vapor Pressure: | 3.449000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 3.7 ( Air = 1 ) |
Flash Point: | 128.00 °F. TCC ( 53.33 °C. )
|
logP (o/w): | 0.540 |
Soluble in: |
| alcohol | | ether | | water, 3.816e+004 mg/L @ 25 °C (est) |
Stability: |
| non-discoloring in most media | | stable in most media |
Organoleptic Properties:
|
Odor Type: nutty |
|
Odor Strength: | high , recommend smelling in a 0.10 % solution or less |
|
Substantivity: | < 3 hour(s) at 100.00 % |
|
| nutty nut skin cocoa peanut butter coffee walnut caramellic roasted |
Odor Description: at 0.10 % in dipropylene glycol. | nutty nut skin cocoa peanut butter coffee walnut caramellic roasted Luebke, William tgsc, (2017) |
|
| musty nut skin cocoa powdery roasted potato coffee |
Odor Description:
| Musty, nut skins, cocoa powdery and roasted with potato and coffee nuances Mosciano, Gerard P&F 21, No. 6, 49, (1996) |
|
|
Flavor Type: nutty |
|
| nutty nut skin peanut cocoa coffee roasted coffee walnut corn chip bready |
Taste Description:
| nutty nut skin peanut cocoa roasted coffee walnut corn chip bready Luebke, William tgsc, (2017) |
|
| musty nut skin cocoa powdery roasted coffee bready |
Taste Description: at 7.50 ppm. | Musty, nut skins, cocoa powdery, roasted coffee and bready Mosciano, Gerard P&F 21, No. 6, 49, (1996) |
|
Odor and/or flavor descriptions from others (if found). |
|
Bedoukian Research |
2,3-DIMETHYL PYRAZINE ≥99.0%, Kosher |
Odor Description: | A meaty, nut-like, coffee aroma |
Taste Description: | meaty Used in meat, coffee, cocoa, soup and gravy products. |
|
R C Treatt & Co Ltd |
2,3-Dimethylpyrazine Halal, Kosher |
Odor Description: | nutty, peanut butter, caramel and meat, coffee and cocoa |
Taste Description: | nutty Used in baked and dairy products, gravies, beverages, at 10ppm. |
|
FCI SAS |
2,3-DIMETHYL PYRAZINE |
Odor Description: | Roast, coffee, meat |
|
|
Cosmetic Information:
Suppliers:
Advanced Biotech |
2,3 DIMETHYL PYRAZINE
Odor: Cocoa, Nutty |
Ambles Nature et Chimie |
2.3-DIMETHYL PYRAZINE
|
Anhui Haibei |
2,3-Dimethyl Pyrazine
Odor: Green nutty coffee peanut butter walnut caramel leather |
Anhui Suzhou Jinli Aromatic Chemicals |
2,3-Dimethyl Pyrazine
Odor: roast, coffee, milk, meat |
Augustus Oils |
2-3 Dimethyl Pyrazine
|
Services |
Beijing Lys Chemicals |
2,3-Dimethylpyrazine
|
BOC Sciences |
For experimental / research use only. |
2,3-Dimethylpyrazine
|
Charkit Chemical |
DIMETHYLPYRAZINE, 2,3- FEMA 3271
|
Charkit Chemical |
DIMETHYLPYRAZINES NATURAL N9113 FEMA 3271
|
DeLong Chemicals America |
2,3-Dimethylpyrazine, Kosher
|
Diffusions Aromatiques |
2,3-DIMETHYL PYRAZINE
|
Elan Inc. |
2,3-DIMETHYL PYRAZINE
Kosher |
EMD Millipore |
For experimental / research use only. |
2,3-dimethylpyrazine
|
Endeavour Specialty Chemicals |
2,3-Dimethylpyrazine 99% F&F
|
Speciality Chemical Product Groups |
Ernesto Ventós |
2,3-DIMETHYLPYRAZINE
Odor: GREEN GRASS, NUT, CHOCOLATE,ROASTED |
FCI SAS |
2,3-DIMETHYL PYRAZINE
Odor: Roast, coffee, meat |
Fleurchem |
2,3-dimethyl pyrazine
|
Frutarom |
2-3-DIMETHYLPYRAZINE
KOSHER Flavor: Nutty, Cocoa, Caramellic, Roasted |
CBD Offering |
IFF |
2-3-DIMETHYLPYRAZINE
KOSHER Flavor: Nutty, Cocoa, Caramellic, Roasted |
Indukern F&F |
2,3-DIMETHYL PYRAZINE
Odor: NUTTY, CACAO |
Jiangyin Healthway |
2,3-Dimethyl Pyrazine
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2,3-Dimethyl pyrazine, Kosherk
|
Kingchem Laboratories |
2, 3 DIMETHYLPYRAZINE
Odor: Roast, coffee, meat |
Lluch Essence |
PYRAZINE 2,3-DIMETHYL
|
M&U International |
2,3-DIMETHYL PYRAZINE, Kosher
|
M&U International |
Nat. 2,3-Dimethyl Pyrazine
|
Moellhausen |
2,3-DIMETHYL PYRAZINE
Odor: coffee, nut, cocoa Flavor: meat, nut, coffee |
Myrazine |
Pyrazine, 2,3-dimethyl-
EU Natural Odor: nutty coffee peanut butter walnut caramel leather |
Pearlchem Corporation |
2,3-Dimethyl Pyrazine
|
Penta International |
2,3-DIMETHYL PYRAZINE NATURAL 5% IN TRIACETIN
|
Penta International |
2,3-DIMETHYL PYRAZINE NATURAL IN ETHYL ALCOHOL
|
Penta International |
2,3-DIMETHYL PYRAZINE NATURAL
|
Penta International |
2,3-DIMETHYL PYRAZINE
|
R C Treatt & Co Ltd |
2,3-Dimethylpyrazine
Halal, Kosher Odor: nutty, peanut butter, caramel and meat, coffee and cocoa Flavor: nutty Used in baked and dairy products, gravies, beverages, at 10ppm. |
Reincke & Fichtner |
2,3-Dimethylpyrazine
|
Riverside Aromatics |
2,3-DIMETHYLPYRAZINE
|
Robinson Brothers |
2,3-Dimethylpyrazine F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
2,3-Dimethylpyrazine
|
Sigma-Aldrich |
2,3-Dimethylpyrazine, ≥95%, FCC, FG
Odor: almond; green; meaty; coffee |
Certified Food Grade Products |
Sunaux International |
2,3-Dimethyl Pyrazine
|
Synerzine |
2,3-DIMETHYLPYRAZINE,NATURAL
|
Synerzine |
2,3-Dimethylpyrazine
|
Taytonn ASCC |
2,3-Dimethylpyrazine
Odor: Caramellic/ Caramel, Green, Nutty, Roast |
Taytonn ASCC |
Natural Dimethylpyrazines
Odor: Nutty, Roast, Toasted |
TCI AMERICA |
For experimental / research use only. |
2,3-Dimethylpyrazine >98.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
2,3-Dimethyl Pyrazine
|
Tengzhou Xiang Yuan Aroma Chemicals |
2,3-Dimethyl Pyrazine
|
Tianjin Danjun International |
2,3-Dimethylpyrazine
|
United International |
2,3-Dimethyl Pyrazine
|
Vigon International |
Dimethyl-2,3 Pyrazine
|
WholeChem |
2,3-Dimethylpyrazine, Natural
|
WholeChem |
2,3-Dimethylpyrazine
|
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: |
gavage-rat LD50 613 mg/kg (Moran et al., 1980)
intraperitoneal-mouse LD50 1390 mg/kg Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.
oral-rat LD50 613 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 |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for 2,3-dimethyl pyrazine usage levels up to: | | 0.0500 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 14.00 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 4.00 (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. Update in publication number(s): 29 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | 10.00000 | 10.00000 |
beverages(nonalcoholic): | 10.00000 | 10.00000 |
beverages(alcoholic): | 0.00200 | 2.00000 |
breakfast cereal: | 0.10000 | 1.00000 |
cheese: | 0.10000 | 1.00000 |
chewing gum: | 1.00000 | 1.00000 |
condiments / relishes: | 0.10000 | 1.00000 |
confectionery froastings: | 0.10000 | 1.00000 |
egg products: | 0.10000 | 1.00000 |
fats / oils: | 0.10000 | 1.00000 |
fish products: | 0.10000 | 1.00000 |
frozen dairy: | 10.00000 | 10.00000 |
fruit ices: | - | - |
gelatins / puddings: | 10.00000 | 10.00000 |
granulated sugar: | 0.10000 | 1.00000 |
gravies: | 10.00000 | 10.00000 |
hard candy: | 10.00000 | 10.00000 |
imitation dairy: | 0.10000 | 1.00000 |
instant coffee / tea: | 0.10000 | 1.00000 |
jams / jellies: | 0.10000 | 1.00000 |
meat products: | 10.00000 | 10.00000 |
milk products: | 0.10000 | 1.00000 |
nut products: | - | - |
other grains: | 0.10000 | 1.00000 |
poultry: | 0.10000 | 1.00000 |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | 1.00000 | 10.00000 |
snack foods: | 0.10000 | 1.00000 |
soft candy: | 10.00000 | 10.00000 |
soups: | 0.10000 | 1.00000 |
sugar substitutes: | 0.10000 | 1.00000 |
sweet sauces: | 0.10000 | 1.00000 |
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s): |
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. View pdf |
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 |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 5910-89-4 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 22201 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2,3-dimethylpyrazine |
Chemidplus: | 0005910894 |
RTECS: | UQ2625000 for cas# 5910-89-4 |
References:
Other Information:
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 |
| guaiacyl phenyl acetate | FL/FR |
| guaiyl acetate | FL/FR |
bready |
| coffee furanone | FL/FR |
| furfural | FL/FR |
| rum ether | FL/FR |
caramellic |
| caramel furanone solution | FL/FR |
| ethyl cyclopentenolone | FL/FR |
| maltol | FL/FR |
| shoyu furanone | FL/FR |
| toffee furanone | FL/FR |
| chocolate pyrazine A | FL/FR |
| cocoa hexenal | FL/FR |
| cocoa oleoresin | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxy-3-methyl 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 |
| cherry oxyacetate | FL/FR |
| 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 |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
minty |
dextro- | carvone | FL/FR |
musty |
2- | acetyl pyrrole | 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-4-methyl thiazole | FL/FR |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
roasted |
2- | acetyl-2-pyrroline | |
spicy |
| caraway seed oleoresin | FL/FR |
(-)- | cubenol | FL/FR |
| furfuryl thioacetate | FL/FR |
S- | furfuryl thioformate | FL/FR |
tobacco |
(E,E/E,Z)- | tobacco cyclohexenone | FL/FR |
tropical |
| genet absolute | FL/FR |
vanilla |
| ethyl vanillin isobutyrate | FL/FR |
vegetable |
| methional | 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 | |
| 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 |
| 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 |
| peanut dithiazine | FL |
| pyrazines mixture | FL |
| sulfuryl butyrate | FL/FR |
| sulfuryl decanoate | FL/FR |
| sulfuryl hexanoate | FL/FR |
| sulfuryl isobutyrate | FL/FR |
|
2,4- | dimethyl-3-oxazoline | FL |
| sulfuryl formate | FL |
| sulfuryl octanoate | FL/FR |
| sulfuryl propionate | FL/FR |
1-(2- | thienyl) butanone | FL |
alliaceous |
| dicyclohexyl disulfide | FL |
3- | mercapto-2-pentanone | FL |
2- | methyl thioacetaldehyde | FL |
bready |
2- | propionyl thiazole | FL |
brown |
| furfural | FL/FR |
burnt |
| furfuryl alcohol | FL |
| rum ether | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
caramellic |
| caramel furanone solution | FL/FR |
| maltol | FL/FR |
| shoyu furanone | FL/FR |
| toffee furanone | FL/FR |
chemical |
2,5- | dimethyl furan | FL |
chocolate |
| cocoa oleoresin | FL/FR |
citrus |
ketoiso | phorone | FL/FR |
cocoa |
| butyraldehyde | FL |
| cocoa hexenal | FL/FR |
coffee |
| difurfuryl ether | FL |
| diisoamyl thiomalate | FL |
2,4- | dimethyl thiazole | FL |
2- | ethyl-4-methyl thiazole | FL/FR |
corn chip |
2- | acetyl-2-thiazoline | 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 |
fruity |
| cherry oxyacetate | FL/FR |
fusel |
iso | amyl alcohol | FL/FR |
green |
| 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 absolute | FL/FR |
| clary sage oil france | FL/FR |
honey |
| phenethyl isobutyrate | FL/FR |
jammy |
| ethyl cyclopentenolone | FL/FR |
licorice |
sweet | basil oleoresin | FL/FR |
meaty |
2,6- | dimethyl pyrazine | FL/FR |
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 |
| propionaldehyde | FL |
2,3,5- | trimethyl pyrazine | FL/FR |
nutty |
2- | acetyl pyrrole | FL/FR |
2- | acetyl-3-ethyl pyrazine | FL/FR |
2- | acetyl-3-methyl pyrazine | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
3,5(6)- | cocoa pyrazine | FL |
3,5- | cocoa pyrazine | FL/FR |
| coffee furanone | FL/FR |
2- | ethyl-6-methyl pyrazine | FL |
| filbert heptenone | FL/FR |
| filbert pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
2- | methyl pyrazine | FL/FR |
| nutty pyrazine | FL/FR |
| nutty quinoxaline | FL/FR |
(E,E/E,Z)- | tobacco cyclohexenone | FL/FR |
phenolic |
| guaiacyl phenyl acetate | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
2- | acetyl pyrazine | FL/FR |
| furfuryl thioacetate | FL/FR |
spicy |
| caraway seed oleoresin | FL/FR |
(-)- | cubenol | FL/FR |
sulfurous |
S- | furfuryl thioformate | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
3- | methyl-2-butane thiol | FL |
| potato butanone | FL |
tomato |
| methional | FL/FR |
vanilla |
| ethyl vanillin isobutyrate | FL/FR |
vegetable |
| potato butyraldehyde | FL |
waxy |
| furfuryl octanoate | FL |
winey |
5- | ethyl-2-methyl pyridine | FL |
|
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2,3- | dimethyl pyrazine FCC | 2,3- | dimethyl pyrazine natural 5% in ethyl alcohol | 2,3- | dimethyl pyrazine natural 5% in ethyl alcohol, kosher | 2,3- | dimethyl pyrazine, kosher | 2,3- | dimethyl-1,4-diazine | | dimethyl-2,3 pyrazine | 2,3- | dimethyl-pyrazine | 2,3- | dimethylpyrazin | 2, 3 | dimethylpyrazine | 2,3- | dimethylpyrazine | 2,3- | dimethylpyrazine, kosher | | pyrazine, 2,3-dimethyl- | | pyrazine, dimethyl- |
Articles:
US Patents: | 3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines |
PubMed: | Relevant and unprecedented C-H/σ supramolecular interactions involving σ-aromatic M2X2 cores. |
PubMed: | Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). |
PubMed: | Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting. |
PubMed: | Odorant-evoked electrical responses in Grueneberg ganglion neurons rely on cGMP-associated signaling proteins. |
PubMed: | Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms. |
PubMed: | Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. |
PubMed: | Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. |
PubMed: | Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone. |
PubMed: | Crystal transformation and host molecular motions in CO2 adsorption process of a metal benzoate pyrazine (M(II) = Rh, Cu). |
PubMed: | Biodegradation of the major color containing compounds in distillery wastewater by an aerobic bacterial culture and characterization of their metabolites. |
PubMed: | Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives. |
PubMed: | Structural study of silver(I) sulfonate complexes with pyrazine derivatives. |
PubMed: | Synthesis, crystal structure, thermal and luminescence properties of CuX(2,3-dimethylpyrazine) (X=Cl, Br, I) coordination polymers. |
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: | Investigations on the synthesis, structures, and properties of new copper(I) 2,3-dimethylpyrazine coordination compounds. |
PubMed: | Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. |
PubMed: | Influence of steric hindrance of organic ligand on the structure of Keggin-based coordination polymer. |
PubMed: | Identification of components responsible for the odor of cigar smoker's breath. |
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: | Effects of static vs. tidal hydrology on pollutant transformation in wetland sediments. |
PubMed: | Growth and angiogenesis are inhibited in vivo in developing tissues by pyrazine and its derivatives. |
PubMed: | Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction. |
PubMed: | A study by ultraviolet spectroscopy on the self-association of diazines in aqueous solution. |
PubMed: | Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. |
PubMed: | Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. |
PubMed: | Poly[copper(I)-mu-bromo-mu-2,3-dimethylpyrazine-N:N']. |
PubMed: | Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. |
PubMed: | 2,3-dimethyl-5-(2-methylpropyl)pyrazine, a trail pheromone component of Eutetramorium mocquerysi Emery (1899) (Hymenoptera: Formicidae). |
PubMed: | Formation of sugar-specific reactive intermediates from (13)C-labeled L-serines. |
PubMed: | Effects of Maillard reaction products on mutagen formation in boiled pork juice. |
PubMed: | Effects of dimethylpyrazine isomers on reproductive and accessory reproductive organs in male rats. |
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