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: | 98.00 to 100.00 %
|
Food Chemicals Codex Listed: | Yes |
Specific Gravity: | 1.01000 to 1.03000 @ 25.00 °C.
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Pounds per Gallon - (est).: | 8.404 to 8.571
|
Specific Gravity: | 1.00700 to 1.03300 @ 25.00 °C.
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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
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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 |
|
| nutty cocoa roasted chocolate peanut green |
Odor Description: at 1.00 % in dipropylene glycol. | nutty cocoa roasted chocolate peanut green |
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| 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) |
|
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Flavor Type: nutty |
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| 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) |
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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. |
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Cosmetic Information:
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 |
Beijing Lys Chemicals |
2-Methyl pyrazine
|
Berjé |
2-Methyl Pyrazine
|
Media |
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
KOSHER Flavor: Nutty, Roasted, Musty, Earthy |
CBD Offering |
IFF |
2-METHYL PYRAZINE
KOSHER Flavor: Nutty, Roasted, Musty, Earthy |
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
|
Taytonn ASCC |
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
|
Vigon International |
Methyl-2 Pyrazine
|
WholeChem |
2-Methyl pyrazine
|
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.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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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
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Inhalation Toxicity: |
Not determined
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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-methyl pyrazine usage levels up to: | | 0.1000 % in the fragrance concentrate.
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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 ppm | average 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:
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): | 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:
Other Information:
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 |
| coffee furanone | FL/FR |
| furfural | FL/FR |
caramellic |
| maltol | FL/FR |
| shoyu furanone | FL/FR |
| toffee furanone | FL/FR |
| chocolate pyrazine A | FL/FR |
| cocoa hexenal | FL/FR |
| cocoa pentenal | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
2- | methoxypyrazine | FL/FR |
cocoa |
2- | methyl butyraldehyde | FL/FR |
| 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 |
herbal |
black | camellia sinensis leaf infusion | 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 |
3,6- | cocoa pyrazine | FL/FR |
3,5- | 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 |
2- | acetyl-2-pyrroline | |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
spicy |
| caraway seed oleoresin | FL/FR |
| 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- | acetyl-2-pyrroline | |
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 |
2- | propionyl thiazole | FL |
brown |
| furfural | FL/FR |
| 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 |
herbal |
black | camellia sinensis leaf infusion | FL/FR |
meaty |
2,6- | dimethyl pyrazine | 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 |
3,6- | cocoa pyrazine | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
3,5(6)- | cocoa pyrazine | FL |
| coffee furanone | FL/FR |
2,3- | 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 |
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Potential Uses:
Occurrence (nature, food, other): note
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. |
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