14667-55-1 | Pyrazine, 2,3,5-trimethyl-

Packsize	Purity	Availability	Price	Discounted Price
5g	95%	in stock	$15.00	$10.00
25g	95%	in stock	$22.00	$15.00
100g	95%	in stock	$58.00	$40.00
500g	95%	in stock	$251.00	$176.00

Description

• Catalog Number: AA64889
• Chemical Name: Pyrazine, 2,3,5-trimethyl-
• CAS Number: 14667-55-1
• Molecular Formula: C7H10N2
• Molecular Weight: 122.1677
• MDL Number: MFCD00006145
• SMILES: Cc1cnc(c(n1)C)C

Computed Properties

• Complexity: 92.9
• Covalently-Bonded Unit Count: 1
• Heavy Atom Count: 9
• Hydrogen Bond Acceptor Count: 2
• XLogP3: 1

Literature

• Discovery of tetrasubstituted pyrazines as semiochemicals in a sexually deceptive orchid.

  Journal of natural products 20120928

• Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.

  Journal of mass spectrometry : JMS 20120901

• Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.

  Journal of agricultural and food chemistry 20120509

• Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage.

  Journal of dairy science 20120501

• Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.

  Journal of food science 20110801

• Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).

  Journal of food science 20110301

• Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation.

  Journal of agricultural and food chemistry 20100324

• Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules.

  Journal of chromatography. A 20100305

• Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.

  Journal of agricultural and food chemistry 20100224

• Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).

  Journal of food science 20100101

• Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives.

  Dalton transactions (Cambridge, England : 2003) 20091014

• Two volatiles from the venom gland of the Samsum ant, Pachycondyla sennaarensis.

  Toxicon : official journal of the International Society on Toxinology 20090701

• Development of a GC x GC-TOFMS method using SPME to determine volatile compounds in cacao beans.

  Journal of separation science 20090701

• Identification of chemicals emitted by calling males of the Sapote fruit fly, Anastrepha serpentina.

  Journal of chemical ecology 20090501

• Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine.

  Annals of the New York Academy of Sciences 20080401

• Suppression of blood lipid concentrations by volatile Maillard reaction products.

  Nutrition (Burbank, Los Angeles County, Calif.) 20080101

• Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company.

  Biodegradation 20071001

• Solitary foraging in the ancestral South American ant, Pogonomyrmex vermiculatus. Is it due to constraints in the production or perception of trail pheromones?

  Journal of chemical ecology 20070201

• Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.

  Journal of agricultural and food chemistry 20070124

• Tetramethylpyrazine production from glucose by a newly isolated Bacillus mutant.

  Applied microbiology and biotechnology 20061201

• Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

  Journal of agricultural and food chemistry 20060809

• Characterization of aroma compounds of chinese 'Wuliangye' and 'Jiannanchun' liquors by aroma extract dilution analysis.

  Journal of agricultural and food chemistry 20060405

• 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.

  Journal of agricultural and food chemistry 20051005

• Effects of water content on volatile generation and peptide degradation in the maillard reaction of glycine, diglycine, and triglycine.

  Journal of agricultural and food chemistry 20050810

• Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragments.

  Journal of agricultural and food chemistry 20050518

• Aroma compounds in sweet whey powder.

  Journal of dairy science 20041201

• [Chemical profiles of methylpyrazines contained in commercially available natto].

  Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan 20040101

• Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning.

  Reproductive biology and endocrinology : RB&E 20040101

• Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.

  Journal of agricultural and food chemistry 20030521

• Mechanisms responsible for the in vitro relaxation of ligustrazine on porcine left anterior descending coronary artery.

  European journal of pharmacology 20030516

• Purine metabolizing capability of Enterobacter agglomerans affects volatiles production and attractiveness to Mexican fruit fly.

  Journal of chemical ecology 20020801

• Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.

  Journal of dairy science 20020601

• Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.

  Journal of agricultural and food chemistry 20020410

• Amelioratory effect of barley tea drinking on blood fluidity.

  Journal of nutritional science and vitaminology 20020401