Product Name :
2-Methoxy-3-methylpyrazine (CAS 2847-30-5)
Synonym :
Application :
CAS:
2847-30-5
Purity:
Molecular Weight:
124.14
Formula :
C6H8N2O
Physical state:
Liquid
solubility :
Shipping Condition :
Store at room temperature
Melting point:
SMILES:
CC1=NC=CN=C1OC
References:
:Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay. | Kotseridis, Y., et al. 1999. J Chromatogr A. 841: 229-37. PMID: 10371049Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning. | Riveles, K., et al. 2004. Reprod Biol Endocrinol. 2: 23.Imidazo[1,2-a]pyrazin-2-amine web PMID: 15140253A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. | Falcão, LD., et al. 2007. J Agric Food Chem. 55: 3605-12. PMID: 17394344Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators. | Toci, AT. and Farah, A. 2014. Food Chem. 153: 298-314. PMID: 24491734Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends. | Kalschne, DL., et al. 2018. Food Res Int.4-(1H-Benzimidazol-2-yl)benzoic acid site 105: 393-402.PMID:33716140 PMID: 29433228Effect of dietary inclusion of cumin seed oil on the performance, egg quality, immune response and ovarian development in laying hens under high ambient temperature. | Saleh, AA., et al. 2019. J Anim Physiol Anim Nutr (Berl). 103: 1810-1817. PMID: 31518023Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species. | , ., et al. 2017. EFSA J. 15: e04671. PMID: 32625397Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions | Roberts, D. D., Elmore, J. S., Langley, K. R., & Bakker, J. 1996. Journal of agricultural and food chemistry. 44(5): 1321-1326.Novel pyrazines from the myxobacterium Chondromyces crocatus and marine bacteria | Dickschat, J. S., Reichenbach, H., WagnerDöbler, I., & Schulz, S. 2005. European Journal of Organic Chemistry. 2005 (19): 4141-4153.New Zealand Sauvignon blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects | Lund, C. M., Thompson, M. K., Benkwitz, F., Wohler, M. W., Triggs, C. M., Gardner, R., .. & Nicolau, L. 2009. American Journal of Enology and Viticulture. 60(1): 1-12.Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition | Coetzee, C., Lisjak, K., Nicolau, L., Kilmartin, P., & du Toit, W. J. 2013. Flavour and Fragrance Journal. 28(3): 155-167.Electrophysiological and alarm behavioral responses of Solenopsis invicta Buren (Hymenoptera: Formicidae) to alkoxypyrazines | Sun, Y., Shao, K. M., Lu, Y. Y., Shi, Q. H., Wang, W. K., & Chen, L. 2017. Journal of Asia-Pacific Entomology. 20(2): 541-546.Antimicrobial and Odour Qualities of Alkylpyrazines Occurring in Chocolate and Cocoa Products | Cherniienko, A., Pawełczyk, A., & Zaprutko, L. 2022. Applied Sciences. 12(22): 11361.