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14667-55-1 | Pyrazine, 2,3,5-trimethyl-
CAS No: 14667-55-1 Catalog No: AG001E81 MDL No:MFCD00006145
Product Description
Catalog Number:
AG001E81
Chemical Name:
Pyrazine, 2,3,5-trimethyl-
CAS Number:
14667-55-1
Molecular Formula:
C7H10N2
Molecular Weight:
122.1677
MDL Number:
MFCD00006145
IUPAC Name:
2,3,5-trimethylpyrazine
InChI:
InChI=1S/C7H10N2/c1-5-4-8-6(2)7(3)9-5/h4H,1-3H3
InChI Key:
IAEGWXHKWJGQAZ-UHFFFAOYSA-N
SMILES:
Cc1cnc(c(n1)C)C
EC Number:
238-712-0
UNII:
Q8PR0W8TIT
FEMA Number:
3244
Properties
Complexity:
92.9
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
122.084g/mol
Formal Charge:
0
Heavy Atom Count:
9
Hydrogen Bond Acceptor Count:
2
Hydrogen Bond Donor Count:
0
Isotope Atom Count:
0
Molecular Weight:
122.171g/mol
Monoisotopic Mass:
122.084g/mol
Rotatable Bond Count:
0
Topological Polar Surface Area:
25.8A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
1
Literature
| Title | Journal |
|---|---|
| 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 |
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