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13360-65-1 | 3-Ethyl-2,5-dimethylpyrazine
CAS No: 13360-65-1 Catalog No: AG0039JP MDL No:
Product Description
Catalog Number:
AG0039JP
Chemical Name:
3-Ethyl-2,5-dimethylpyrazine
CAS Number:
13360-65-1
Molecular Formula:
C8H12N2
Molecular Weight:
136.1943
IUPAC Name:
3-ethyl-2,5-dimethylpyrazine
InChI:
InChI=1S/C8H12N2/c1-4-8-7(3)9-5-6(2)10-8/h5H,4H2,1-3H3
InChI Key:
WHMWOHBXYIZFPF-UHFFFAOYSA-N
SMILES:
CCc1nc(C)cnc1C
EC Number:
236-417-1
UNII:
G2FB13VLOG
Properties
Complexity:
103
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
136.1g/mol
Formal Charge:
0
Heavy Atom Count:
10
Hydrogen Bond Acceptor Count:
2
Hydrogen Bond Donor Count:
0
Isotope Atom Count:
0
Molecular Weight:
136.198g/mol
Monoisotopic Mass:
136.1g/mol
Rotatable Bond Count:
1
Topological Polar Surface Area:
25.8A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
1.5
Literature
| Title | Journal |
|---|---|
| Phorid fly, Pseudacteon tricuspis, response to alkylpyrazine analogs of a fire ant, Solenopsis invicta, alarm pheromone. | Journal of insect physiology 20110701 |
| Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil. | Journal of food science 20110401 |
| Isolation of a pyrazine alarm pheromone component from the fire ant, Solenopsis invicta. | Journal of chemical ecology 20100201 |
| Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares. | Analytica chimica acta 20090223 |
| Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient. | Regulatory toxicology and pharmacology : RTP 20080401 |
| Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea. | Journal of agricultural and food chemistry 20080326 |
| 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 |
| Application of liquid chromatography-nuclear magnetic resonance spectroscopy for the identification of ethyldimethylpyrazine, a food flavouring agent. | Food additives and contaminants 20061201 |
| Characterization of aroma compounds of chinese 'Wuliangye' and 'Jiannanchun' liquors by aroma extract dilution analysis. | Journal of agricultural and food chemistry 20060405 |
| Role of the solvent glycerol in the Maillard reaction of d-fructose and l-alanine. | Journal of agricultural and food chemistry 20060125 |
| A macroglomerulus in the antennal lobe of leaf-cutting ant workers and its possible functional significance. | Chemical senses 20050601 |
| The chafer pheromone buibuilactone and ant pyrazines are also produced by marine bacteria. | Journal of chemical ecology 20050401 |
| Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. | Journal of dairy science 20020601 |
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