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. Application of C6H6N2O.
Starowicz, Malgorzata;Granvogl, Michael research published 《 Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead》, the research content is summarized as follows. Mead is an alc. beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technol. process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) can be modified. All these factors might have a significant impact on the formation of aroma-active compounds, and therefore, sensory acceptance by consumers. High vacuum distillation, using the so-called solvent assisted flavor evaporation (SAFE) technique, or headspace-solid phase microextraction (HS-SPME) were applied for the isolation of the odorants. A sensory profile was used to monitor the changes in the aroma of the mead samples. Twenty-eight aroma-active compounds were detected during aroma extract dilution anal. (AEDA) based on gas chromatog.-olfactometry (GC-O) and were finally identified by gas chromatog.-mass spectrometry (GC-MS) using authentic reference compounds, including Me propanoate, Me 3-(methylthio)propanoate, and methional, all of them were identified for the first time in mead. Compounds with high flavor dilution (FD) factors were quantitated via stable isotope dilution anal. (SIDA) and revealed Et acetate (16.4 mg/L) to be the most abundant volatile compound, increasing to 57 mg/L after wort boiling, followed by Et hexanoate (both 1.2 mg/L). Furthermore, key aroma compounds were esters such as Et hexanoate, Et octanoate, and Et 3-methylbutanoate. The sensory panel evaluated ethanolic, honey-like, clove-like, sweet, and fruity notes as the main aroma descriptors of mead. The significant change in sensory evaluation was noted in the sweet odor of the heat-treated mead.
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., Application of C6H6N2O