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. SDS of cas: 22047-25-2.
Cai, Jia-Shen;Zhu, Yun-Yang;Ma, Run-Hui;Thakur, Kiran;Zhang, Jian-Guo;Wei, Zhao-Jun research published 《 Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS》, the research content is summarized as follows. We applied oven-roasting on soybean in order to investigate their physicochem., sensory, and volatile profiles using electronic nose and HS-SPME-GC-MS. Results revealed a temperature dependent kinetic on the physicochem. index except fat content. Roasting at 200°C for 20 min decreased the protein dispersibility index about 38%; while, lipoxygenase and peroxidase were entirely inactivated. The primary heat sensitive amino acids were methionine, arginine, and cysteine. Electronic nose showed certain capacity to discriminate varying roasted soybeans. Out of 41 volatile compounds identified in soybean headspace, 2,5-dimethylpyrazine showed the highest abundance of 411.18μg/Kg. Regression model suggested the association of hexanal and aliphatic alcs. with beany flavor, while pyrazines, heterocycles, and furanoids showed a pos. correlation with roasted flavor. The selected flavor markers can be used to predict the development of flavor in roasted soybeans. Our study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans.
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., SDS of cas: 22047-25-2