18138-04-0Relevant articles and documents
Silica gel an efficient catalyst for one-pot synthesis of pyrazines from ethylenediamine and 1, 2-diketones and their analogs
Chakraborty, Rakesh Ranjan,Singha, Rabindranath,Ghosh, Pranab
, p. 373 - 378 (2018/09/29)
A straightforward one-pot synthesis of pyrazines from ethylenediamine and 1, 2-diketones/ α-hydroxy ketone/α-bromo ketone under solvent-free conditions at room temperature is described. This environmentally benign process has the edge on previous methods in respect of workup procedure, ease and cost of reaction, and use and generation of hazardous substances. The catalyst is recovered, characterized, and proved to be recyclable for successive four runs examined with appreciable conversions.
Clean and green approach for one-pot synthesis of pyrazines from Eth-ylenediamine and 1,2-diketone or its analogues under neat reaction condition
Ghosh, Pranab,Chakraborty, Rakesh Ranjan
, p. 566 - 570 (2017/09/29)
Background: Compounds having N-heterocyclic moieties are of huge importance in the field of agrochemical, pharmaceutical, biological, fragrances, etc. Due to a lot of applications associated with pyrazine moieties, their synthesis has always been important for organic chemists. Method: Surfeit synthetic methodologies are documented in literature. Most of the methodologies used expensive solvents, harmful metal catalyst and all suffer from rigorous work-up procedures. An efficient, environmentally benign methodology, needs to be developed. We mixed ethylenediamine (2mmol) with 1, 2-diketone(1mmol), later, α-hydroxy ketone and α-bromo ketone on magnetic stirrer at room temperature under neat reaction condition for 5 to 10 hrs. Results: After purification by column chromatography using silica gel(60-120 mesh) and pet-ether, et-hylacetate mixture as eluent, we achieved pyrazine derivatives from moderate to high yield. Conclusio n: Efficient and clean procedure for one-pot preparation of pyrazines from ethylenediamine and 1, 2-diketones or with α-hydroxy ketone or with α-bromo ketone has been carried out under neat reaction condition at room temperature. Environmentally benign process furnishing moderate to excellent yields of the product and simple work-up giving pure products are special features of this reaction.
1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents
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, (2015/03/03)
The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents
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, (2015/03/03)
The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems
Van Lancker, Fien,Adams, An,De Kimpe, Norbert
scheme or table, p. 4697 - 4708 (2012/08/27)
Only a minor part of Maillard reaction studies in the literature focused on the reaction between carbohydrates and peptides. Therefore, in continuation of a previous study in which the influence of the peptide C-terminal amino acid was investigated, this study focused on the influence of the peptide N-terminal amino acid on the production of pyrazines in model reactions of glucose, methylglyoxal, or glyoxal. Nine different dipeptides and three tripeptides were selected. It was shown that the structure of the N-terminal amino acid is determinative for the overall pyrazine production. Especially, the production of 2,5(6)-dimethylpyrazine and trimethylpyrazine was low in the case of proline, valine, or leucine at the N-terminus, whereas it was very high for glycine, alanine, or serine. In contrast to the alkyl-substituted pyrazines, unsubstituted pyrazine was always produced more in the case of experiments with free amino acids. It is clear that different mechanisms must be responsible for this observation. This study clearly illustrates the capability of peptides to produce flavor compounds such as pyrazines.
The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine
Yu, Ai-Nong,Zhang, Ai-Dong
experimental part, p. 214 - 219 (2011/12/14)
The identification of aroma compounds, formed from the reactions of l-ascorbic acid with l-threonine/l-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143 ± 2 °C for 2 h, was performed using a SPME-GC-MS technique, and further use
Preparation of pyrazines
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, (2008/06/13)
The present invention relates to a new process for the generation of pyrazines consisting in the bioconversion of hydroxyketones with 1,2-diaminopropane. New tetrahydropyrazine derivatives as well as new dihydropyrazine derivatives with high flavour and low threshold properties are disclosed. Such pyrazines compounds exhibiting roasted and earthy aroma profiles may be used in the food and bevererage industry, especially chocolate, confectionery and coffee.
