22047-27-4

Usage

Uses

Used in Flavor and Fragrance Industry:
Ethanone, 1-(5-methylpyrazinyl)-, is used as an analytical compound for the analysis of aroma components. It plays a crucial role in the identification and quantification of volatile organic compounds (VOCs) present in various products, such as sugarcane and non-centrifugal cane sugar. The compound is particularly useful in the gas chromatography-olfactometry-mass spectrometry (GC-O-MS) technique, which is a powerful tool for the detection and characterization of odor-active compounds in complex mixtures.
Used in Analytical Chemistry:
Ethanone, 1-(5-methylpyrazinyl)-, is employed as a reagent in various analytical chemistry applications. Its unique chemical properties make it an ideal candidate for the detection and quantification of specific target molecules in complex samples. The compound can be used in the development of novel analytical methods and techniques, as well as in the improvement of existing ones, leading to more accurate and reliable results in various fields of research and industry.
Used in Pharmaceutical Research:
Although not explicitly mentioned in the provided materials, the unique chemical structure of Ethanone, 1-(5-methylpyrazinyl)-, suggests that it may have potential applications in the pharmaceutical industry. Its ability to interact with various biological targets and modulate their activity could make it a promising candidate for the development of new drugs or drug delivery systems. Further research and development in this area could lead to the discovery of novel therapeutic agents and innovative treatment strategies for various diseases and medical conditions.

Upstream product

• 317335-27-6 N-methoxy-N,5-dimethylpyrazine-2-carboxamide 
• 917-54-4 methyllithium 
• 75-16-1 methylmagnesium bromide 
• 917-64-6 methyl magnesium iodide 
• 98006-91-8 5-methylpyrazine-2-carbonitrile 
• 5051-06-9 (S)-6-Amino-2-((S)-2-amino-propionylamino)-hexanoic acid 
• 78-98-8 2-oxopropanal 
• 997-62-6 Gly-L-Lys-OH 
• 56-87-1 L-lysine 
• 56-40-6 glycine 
• 72-18-4 L-valine 
• 56-41-7 L-alanin 
• 45234-02-4 Lys-Glu 
• 56-86-0 L-glutamic acid 

Downstream Products

• 858598-87-5 4-(5-methylpyrazin-2-yl)-2, 4-dioxobutanoic acid ethyl ester 
• 1421922-51-1 2-bromo-1-(5-methylpyrazin-2-yl)ethanone 
• 882032-69-1 C₁₄H₁₅N₃O₃S 

Relevant academic research and scientific papers

Multiple n?* Triplet Reactions in the Photochemistry of Alkyl-Substituted Acylpyrazines, Ketones with Four Low-Lying Zero-Order Triplets

Irradiation of 7a-c and 11a-c leads to triplet-state abstraction of hydrogen by both nitrogen and oxygen with formation of the products shown in Schemes 1 and 2.Stern-Volmer quenching studies yield indistinguishable kqτ's for abstraction by carbonyl oxygen and adjacent nitrogen in 11a, and also for intermolecular comparisons both of abstraction by nitrogen in 11b and 11c, and also of abstraction by oxygen in 7a and nitrogen in 7b.Reactions of 7a and 11a are sensitized by acetone, but fragmentation of 7c is not.

Hydroxypurine compound and use thereof

The invention discloses a hydroxypurine compound and a use of the hydroxypurine compound as a PDE2 or TNFa inhibitor and concretely discloses a compound shown in the formula (I) and its tautomer or pharmaceutically acceptable salt.

1,3-THIAZOL-2-YL SUBSTITUTED BENZAMIDES

The present invention relates to 1,3-thiazol-2-yl substituted benzamide compounds of general formula (I) as described and defined herein, to pharmaceutical compositions and combinations comprising said compounds and to the use of said compounds for manufacturing a pharmaceutical composition for the treatment or prophylaxis of a disease, in particular of neurogenic disorder, as a sole agent or in combination with other active ingredients.

1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents

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

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

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.

PYRAZOLE DERIVATIVES

A compound represented by formula (I): (wherein Ar1 represents a phenyl group which may have 1 to 3 substituents, or a non-substituted 5- or 6-membered aromatic heterocyclic group; Ar2 represents (i) a non-substituted phenyl group, (ii) a phenyl group which has been substituted by a lower alkyl group having 1 to 3 groups or atoms selected from among a carbamoyl group, an amino group, a hydroxyl group, a lower alkoxy group, and a halogen atom, or (iii) a 5- or 6-membered nitrogen-containing aromatic heterocyclic group which has been substituted by 1 to 3 groups or atoms selected from among a lower alkyl group, a lower alkynyl group, a lower alkanoyl group, a carbamoyl group, a cyano group, an amino group, a hydroxyl group, a lower alkoxy group, and a halogen atom; and X represents a group represented by formula (II): (wherein the ring structure represents a 4- to 7-membered heterocyclic group which may have, in addition to the nitrogen atom shown in formula (II), one heteroatom selected from among nitrogen, oxygen, and sulfur, and which may be substituted by 1 to 4 groups or atoms selected from among a lower alkyl group, a carbamoyl group, an amino group, a hydroxyl group, a lower alkoxy group, an oxo group, a lower alkanoyl group, a lower alkylsulfonyl group, and a halogen atom)), a salt thereof, a solvate of the compound or the salt, and a drug.

PYRAZOLE DERIVATIVE

A compound represented by Formula (I): wherein Ar1 represents Formula (II): Ar2 represents a 5- or 6-membered aromatic heterocyclic group which may be substituted; and X represents Formula (III): a salt thereof, or a solvate of the compound or the salt. A potent platelet aggregation suppressant which does not inhibit COX-1 and COX-2 is provided.

AMIDOPYRAZOLE DERIVATIVE

A platelet coagulation inhibitor which inhibits neither COX-1 nor COX-2 is provided. The inhibitor is a compound represented by general formula (I): wherein Ar1 and Ar2 independently represent a 5- or 6-membered aromatic heterocyclic group optionally substituted with 1 to 3 substituents, or a phenyl group optionally substituted with 1 to 3 substituents; R1 represents a lower acyl group, carboxyl group, a lower alkoxycarbonyl group, a lower alkoxy group, a lower alkyl group optionally substituted with 1 or 2 substituents, a carbamoyl group optionally substituted with 1 or 2 substituents, an oxamoyl group optionally substituted with 1 or 2 substituents, an amino group optionally substituted with 1 or 2 substituents, a 4- to 7-membered alicyclic heterocyclic group optionally substituted with 1 or 2 substituents, a phenyl group optionally substituted with 1 to 3 substituents, or a 5- or 6-membered aromatic heterocyclic group optionally substituted with 1 to 3 substituents; and R2 represents hydrogen atom, a halogeno group, or the like.