22047-26-3

Usage

Uses

Used in Pharmaceutical Synthesis:
Ethanone, 1-(6-methylpyrazinyl)is used as a key intermediate in the synthesis of various pharmaceuticals. Its unique structure and reactivity allow it to participate in a wide range of organic reactions, enabling the creation of diverse drug molecules with potential therapeutic applications.
Used in Agrochemical Synthesis:
In the agrochemical industry, Ethanone, 1-(6-methylpyrazinyl)is utilized as a building block for the development of new agrochemicals. Its versatile reactivity contributes to the synthesis of innovative compounds with potential applications in crop protection, pest control, and other agricultural areas.
Used in Drug Discovery and Development:
Due to its biological activity, Ethanone, 1-(6-methylpyrazinyl)is considered a potential candidate for drug discovery and development. Further research is needed to fully understand its properties and explore its potential applications in various therapeutic areas, such as the treatment of diseases or conditions that currently lack effective treatments.

InChI:InChI=1/C7H8N2O/c1-5-3-8-4-7(9-5)6(2)10/h3-4H,1-2H3

Upstream product

• 106325-92-2 Lys-Cys 
• 78-98-8 2-oxopropanal 
• 56-41-7 L-alanin 
• 56-87-1 L-lysine 
• 56-40-6 glycine 
• 40719-58-2 L-lysylglycine hydrochloride 
• 5051-06-9 (S)-6-Amino-2-((S)-2-amino-propionylamino)-hexanoic acid 
• 72-18-4 L-valine 

Relevant academic research and scientific papers

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.