13925-09-2 Usage
Description
2-METHYL-6-VINYLPYRAZINE is an organic compound known for its distinct aromatic properties. It is a heterocyclic compound with a pyrazine ring structure, featuring a methyl group at the 2nd position and a vinyl group at the 6th position. 2-METHYL-6-VINYLPYRAZINE is recognized for its contribution to the characteristic aromas in various food products and its potential applications in analytical chemistry.
Uses
Used in Flavor and Fragrance Industry:
2-METHYL-6-VINYLPYRAZINE is used as an aromatic compound for enhancing the flavor and aroma of various food products, such as beef muscle, popcorn, coffee, and malted barley. Its unique scent profile adds depth and complexity to these products, making it a valuable ingredient in the flavor and fragrance industry.
Used in Analytical Chemistry:
2-METHYL-6-VINYLPYRAZINE is utilized as an analytical tool for studying the thermal behavior of pyridine esters. Its chemical properties make it suitable for investigating the stability, reactivity, and other characteristics of these compounds under different temperature conditions. This application is particularly relevant in the fields of materials science and chemical research.
Check Digit Verification of cas no
The CAS Registry Mumber 13925-09-2 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,3,9,2 and 5 respectively; the second part has 2 digits, 0 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 13925-09:
(7*1)+(6*3)+(5*9)+(4*2)+(3*5)+(2*0)+(1*9)=102
102 % 10 = 2
So 13925-09-2 is a valid CAS Registry Number.
InChI:InChI=1/C7H8N2/c1-3-7-5-8-4-6(2)9-7/h3-5H,1H2,2H3
13925-09-2Relevant articles and documents
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 SYNTHESIS OF (1,2-DIHYDROXYETHYL)PYRAZINES, AND THEIR IDENTIFICATION IN CARAMELS
Boulton, A. J.,McKillop, Alexander,Rowbottom, Paul M.
, p. 559 - 568 (2007/10/02)
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