39248-49-2 Usage
Properties
Strong nutty, roasted, and smoky flavor
Commonly used as a food additive
Adds depth and complexity to flavor profiles
Used in tobacco product production
Potential biomarker for identifying bacteria in water sources
Specific content
2,5-diacetylpyrazine is a chemical compound
Used to provide a distinct aromatic and flavorful profile to a variety of food products, including baked goods, snacks, and beverages
Imparts a warm, nutty aroma to tobacco products
Has been identified as a potential biomarker for identifying the presence of certain types of bacteria in water sources
Potential health concerns associated with high exposure to 2,5-diacetylpyrazine
It is important to use in moderation and follow safety guidelines established by regulatory agencies.
Check Digit Verification of cas no
The CAS Registry Mumber 39248-49-2 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,9,2,4 and 8 respectively; the second part has 2 digits, 4 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 39248-49:
(7*3)+(6*9)+(5*2)+(4*4)+(3*8)+(2*4)+(1*9)=142
142 % 10 = 2
So 39248-49-2 is a valid CAS Registry Number.
39248-49-2Relevant academic research and scientific papers
Iron-catalyzed Minisci acylation of N-heteroarenes with α-keto acids
Wang, Xiu-Zhi,Zeng, Cheng-Chu
supporting information, p. 1425 - 1430 (2019/02/01)
An efficient and mild protocol has been developed for the Minisci acylation reactions of nitrogen-containing heteroarenes with α-keto acids. Distinct from the conventional Minisci acylation conditions, the chemistry was performed using non-noble metal Fe(II), instead of expensive Ag(I) salt, as catalyst. A wide range of substrates, including aliphatic or aromatic α-keto acids, as well as various N-heteroarenes, proved to be compatible with the protocol. Scale-up experiment also demonstrates the practicality of the approach.
Preparation of Monoacylpyrazines
Houminer, Y.,Southwick, E. W.,Williams, D. L.
, p. 497 - 500 (2007/10/02)
Homolytic acylation of pyrazine and alkylpyrazines by aldehydes, as a source of an acyl radical, gives mainly monoacylation products.The reactions proceed in reasonable yields and provide a new route to pyrazine ketones.
