18433-97-1

Usage

Uses

Used in Food and Beverage Industry:
Pyrazine, 2,5-dimethyl-3-propyl(8CI,9CI) is used as a flavoring agent for its characteristic warm, nutty, and slightly earthy aroma, enhancing the taste and smell of various food and beverage products.
Used in Pharmaceutical Development:
This chemical compound is used as a potential ingredient in the development of new pharmaceutical drugs due to its diverse properties and applications in the medical field.
Used in Agrochemical Development:
Pyrazine, 2,5-dimethyl-3-propyl(8CI,9CI) is also utilized in the development of new agrochemicals, where its unique properties can contribute to the effectiveness of agricultural products.
Found in Natural Sources:
Additionally, Pyrazine, 2,5-dimethyl-3-propyl- (8CI,9CI) is naturally present in sources such as coffee, cocoa, and grilled meat, where it contributes to their distinct smell and taste.

InChI:InChI=1/C9H14N2/c1-4-5-9-8(3)10-6-7(2)11-9/h6H,4-5H2,1-3H3

Upstream product

• 103404-72-4 LysLeu*acetate 
• 78-98-8 2-oxopropanal 
• 56-87-1 L-lysine 
• 56-86-0 L-glutamic acid 
• 45234-02-4 Lys-Glu 
• 72-18-4 L-valine 
• 1124-11-4 Tetramethylpyrazine 
• 186534-01-0 3,5,6-trimethylpyrazine-2-carboxylic acid 
• 1415264-96-8 3,5,6-trimethylpyrazine-2-carbonyl chloride 

Relevant academic research and scientific papers

Synthesis and pyrolysis of two flavor precursors of oct-1-en-3-yl methylpyrazinecarboxylates

To rich flavor additive species of pyrazines, two new compounds of 3,6-dimethyl-2,5-pyrazinedicarboxylic acid 1-octen-3-yl ester (DMPOE) and 3,5,6-trimethyl-2-pyrazinecarboxylic acid 1-octen-3-yl ester (TMPOE) were synthesized by KMnO4 oxidatio

Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems

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.

Formation of pyrazines in maillard model systems of lysine-containing dipeptides

Whereas most studies concerning the Maillard reaction have focused on free amino acids, little information is available on the impact of peptides and proteins on this important reaction in food chemistry. Therefore, the formation of flavor compounds from the model reactions of glucose, methylglyoxal, or glyoxal with eight dipeptides with lysine at the N-terminus was studied in comparison with the corresponding free amino acids by means of stir bar sorptive extraction (SBSE) followed by GC-MS analysis. The reaction mixtures of the dipeptides containing glucose, methylglyoxal, and glyoxal produced 27, 18, and 2 different pyrazines, respectively. Generally, the pyrazines were produced more in the case of dipeptides as compared to free amino acids. For reactions with glucose and methylglyoxal, this difference was mainly caused by the large amounts of 2,5(6)-dimethylpyrazine and trimethylpyrazine produced from the reactions with dipeptides. For reactions with glyoxal, the difference in pyrazine production was rather small and mostly unsubstituted pyrazine was formed. A reaction mechanism for pyrazine formation from dipeptides was proposed and evaluated. This study clearly illustrates the capability of peptides to produce flavor compounds that can differ from those obtained from the corresponding reactions with free amino acids.