Pyrazine is an N-heterocyclic moiety, and it can be easily prepared from ethylenediamine and 1,2-diketone, α-hydroxyketone, α-methyl ketone. 22047-25-2, formula is C6H6N2O, Name is Acetylpyrazine. Many methods exist for the organic synthesis of pyrazine and its derivatives. Some of these are among the oldest synthesis reactions still in use. Safety of Acetylpyrazine.
Albergamo, Ambrogina;Salvo, Andrea;Carabetta, Sonia;Arrigo, Sara;Di Sanzo, Rosa;Costa, Rosaria;Dugo, Giacomo;Russo, Mariateresa research published 《 Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage》, the research content is summarized as follows. BACKGROUND : An antioxidant formula based on peanut skins and hulls was developed and characterized for total and single polyphenols, as well as antioxidant power, considering the contribution provided by each peanut byproduct. Subsequently, it was evaluated for its effect on the sensory properties and aroma stability of peanut bars over a 100-day period. To this purpose, snacks fortified, or not, with the natural additive were exptl. produced. RESULTS : Peanut hulls contributed to a greater extent than skins with respect to boosting the content of bioactives and the antioxidnt activity of the antioxidant formula, which was marked by a phenol content of (approx. 807 mg gallic acid equivalent g-1) and a 2,2-diphenyl-1-picrylhydrazyl activity similar to that of butylated hydroxytoluene (85.96% and 89.30%, resp). From a sensory perspective, the incorporation of the formulation in snacks caused only a slightly stronger perception of astringent and bitter notes. Pyrazines, phenol, furan and pyrrole derivatives defined the aroma of snacks, being more abundant in fortified than in conventional samples. Such volatiles faded over storage, with different trends in the examined products. For example, the sum of 2,5-dimethylpyrazine, 2-ethylpyrazine and 2,3-dimethylpyrazine was 9.49 and 8.87 ppm at day 15; 5.57 and 7.16 ppm at day 45; and 5.03 and 4.65 ppm at day 100, resp., in fortified and conventional snacks. Hydroxymethylfurfural decreased constantly over storage in conventional samples and only after day 45 in fortified bars. CONCLUSION : Overall, the antioxidant formulation did not compromise the sensory desirability of peanut snacks and induced a preservative effect on their aroma, especially during the first 15 days of storage.
Safety of Acetylpyrazine, 2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.
2-Acetylpyrazine, also known as 1-pyrazinylethanone or fema 3126, belongs to the class of organic compounds known as aryl alkyl ketones. These are ketones have the generic structure RC(=O)R’, where R = aryl group and R’=alkyl group. 2-Acetylpyrazine exists as a solid, soluble (in water), and a very weakly acidic compound (based on its pKa). Within the cell, 2-acetylpyrazine is primarily located in the cytoplasm. 2-Acetylpyrazine has a bitter, bread crust, and chip taste.
2-acetylpyrazine is a pyrazine that is substituted by an acetyl group at position 2. It has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. It has a role as a flavouring agent. It is an aromatic ketone and a member of pyrazines.
2-Acetylpyrazine is a nitrogen containing compound that has been used in biological studies. 2-Acetylpyrazine has been shown to have inhibitory properties against the growth of prostate cancer cells and other cell lines. It also inhibits the production of fatty acids and epidermal growth factor, which are important for cellular proliferation. The inhibition is due to the photochemical properties of 2-acetylpyrazine, which cause the formation of reactive species that react with biological molecules. The reactive species may be generated by either a reaction mechanism or a reaction pathway that involve coordination geometry. 2-acetylpyrazine has also been used as a fluorescence probe for fatty acid detection in lipid bilayers and liposomes., 22047-25-2.