Omaiye, Esther E. team published research on Chemical Research in Toxicology in 2020 | 22047-25-2

22047-25-2, 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., Computed Properties of 22047-25-2

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. Computed Properties of 22047-25-2.

Omaiye, Esther E.;Luo, Wentai;McWhirter, Kevin J.;Pankow, James F.;Talbot, Prue research published 《 Electronic Cigarette Refill Fluids Sold Worldwide: Flavor Chemical Composition, Toxicity, and Hazard Analysis》, the research content is summarized as follows. Flavor chems. in electronic cigarette (EC) fluids, which may neg. impact human health, have been studied in a limited number of countries/locations. To gain an understanding of how the composition and concentrations of flavor chems. in ECs are influenced by product sale location, we evaluated refill fluids manufactured by one company (Ritchy LTD) and purchased worldwide. Flavor chems. were identified and quantified using gas chromatog./mass spectrometry (GC/MS). We then screened the fluids for their effects on cytotoxicity (MTT assay) and proliferation (live-cell imaging) and tested authentic standards of specific flavor chems. to identify those that were cytotoxic at concentrations found in refill fluids. A total of 126 flavor chems. were detected in 103 bottles of refill fluid, and their number per/bottle ranged from 1-50 based on our target list. Two products had none of the flavor chems. on our target list, nor did they have any nontargeted flavor chems. A total of 28 flavor chems. were present at concentrations ≥1 mg/mL in at least one product, and 6 of these were present at concentrations ≥10 mg/mL. The total flavor chem. concentration was ≥1 mg/mL in 70% of the refill fluids and ≥10 mg/mL in 26%. For sub-brand duplicate bottles purchased in different countries, flavor chem. concentrations were similar and induced similar responses in the in vitro assays (cytotoxicity and cell growth inhibition). The levels of furaneol, benzyl alc., ethyl maltol, Et vanillin, corylone, and vanillin were significantly correlated with cytotoxicity. The margin of exposure calculations showed that pulegone and estragole levels were high enough in some products to present a nontrivial calculated risk for cancer. Flavor chem. concentrations in refill fluids often exceeded concentrations permitted in other consumer products. These data support the regulation of flavor chems. in EC products to reduce their potential for producing both cancer and noncancer toxicol. effects.

22047-25-2, 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., Computed Properties of 22047-25-2

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem