|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 98.00 to 100.00 %
|
| Food Chemicals Codex Listed: | Yes |
| Specific Gravity: | 1.01000 to 1.03000 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 8.404 to 8.571
|
| Specific Gravity: | 1.00700 to 1.03300 @ 25.00 °C.
|
| Pounds per Gallon - est.: | 8.379 to 8.596
|
| Refractive Index: | 1.50400 to 1.50600 @ 20.00 °C.
|
| Refractive Index: | 1.50100 to 1.50900 @ 20.00 °C.
|
| Melting Point: | -29.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 135.00 °C. @ 761.00 mm Hg
|
| Boiling Point: | 136.00 to 137.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 9.690000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 3.2 ( Air = 1 ) |
| Flash Point: | 122.00 °F. TCC ( 50.00 °C. )
|
| logP (o/w): | 0.210 |
| Soluble in: |
| | alcohol | | | fixed oils | | | water, 1000000 mg/L @ 20 °C (exp) |
Organoleptic Properties:
| |
| Odor Type: nutty |
| |
| | nutty cocoa roasted chocolate peanut green |
Odor Description: at 1.00 % in dipropylene glycol. | nutty cocoa roasted chocolate peanut green |
| |
| | nutty brown nut skin musty earthy roasted |
Odor Description:
| Nutty, brown, nut skin, musty, pyrazine and earthy with a slight roasted nuance Mosciano, Gerard P&F 19, No. 3, 51, (1994) |
| |
| |
| Flavor Type: nutty |
| |
| | nutty brown roasted musty astringent |
Taste Description: at 75.00 ppm. | Nutty, brown, roasted, musty and astringent Mosciano, Gerard P&F 19, No. 3, 51, (1994) |
| |
| Odor and/or flavor descriptions from others (if found). |
| |
| Bedoukian Research |
| 2-METHYL PYRAZINE ≥99.0%, FCC, Kosher |
| Odor Description: | A nutty, cocoa, roasted meat aroma |
| Taste Description: | nutty Used in coffee, cocoa, roasted meats, fresh bread and peanut butter flavors. |
| |
| R C Treatt & Co Ltd |
| 2-Methylpyrazine Halal, Kosher |
| Odor Description: | nutty/roasted, peanut/chocolate, roast chicken |
| Taste Description: | nutty Used in flavours up to 10ppm, in applications such as baked goods, meat and cereal products, confectionery, beverages, and sauces. |
| |
| Kingchem Laboratories |
| 2 METHYL PYRAZINE |
| Odor Description: | Roast, Coffee, Stir-fry eathnut |
| |
| Pell Wall Perfumes |
| Methyl Pyrazine |
| Odor Description: | Nutty, cocoa, roasted, green. Powerful As with all pyrazines this is used in traces – Methyl Pyrazine at 0.1% in Ethanol has a nutty-chocolate odour (reminiscent of hazelnut chocolate spread) but also has a distinctive green-vegetable aspect. Very useful as part of an authentic chocolate or coffee accord, and can also contribute a nutty note to any gourmand fragrance or form part of a natural-smelling green complex. |
| |
| |
Cosmetic Information:
Suppliers:
| Advanced Biotech |
| 2 METHYL PYRAZINE
|
| Ambles Nature et Chimie |
| 2-METHYL PYRAZINE
|
| Anhui Haibei |
| 2-Methyl Pyrazine
Odor: Green nutty cocoa roasted chocolate meaty peanut |
| Anhui Suzhou Jinli Aromatic Chemicals |
| 2-Methyl Pyrazine
Odor: roast, coffee, Fried Peanuts |
| Augustus Oils |
| 2 Methyl Pyrazine
|
| Services |
| Beijing Lys Chemicals |
| 2-Methyl pyrazine
|
| Berjé |
| 2-Methyl Pyrazine
|
| Media |
| BOC Sciences |
| For experimental / research use only. |
| 2-Methylpyrazine 95%
|
| Charkit Chemical |
| METHYL PYRAZINE, 2- FEMA 3309
|
| Citrus and Allied Essences |
| 2-Methyl Pyrazine FCC
|
| Market Report |
| EMD Millipore |
| For experimental / research use only. |
| 2-Methylpyrazine
|
| Endeavour Specialty Chemicals |
| 2-Methylpyrazine 99% F&F
|
| Speciality Chemical Product Groups |
| Ernesto Ventós |
| 2-METHYLPYRAZINE
Odor: COFFEE, NUT |
| FCI SAS |
| 2-METHYL PYRAZINE
Odor: Roast, coffee, earthy |
| Fleurchem |
| 2-methyl pyrazine
|
| Frutarom |
| 2-METHYL PYRAZINE
KOSHER Flavor: Nutty, Roasted, Musty, Earthy |
| CBD Offering |
| IFF |
| 2-METHYL PYRAZINE
KOSHER Flavor: Nutty, Roasted, Musty, Earthy |
| Indukern F&F |
| 2-METHYL PYRAZINE
Odor: NUTTY, CACAO, TOASTED, CHOCOLATE |
| Jiangyin Healthway |
| 2-Methyl Pyrazine
|
| New functional food ingredients |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 2-Methyl pyrazine, Kosherk
|
| Kingchem Laboratories |
| 2 METHYL PYRAZINE
Odor: Roast, Coffee, Stir-fry eathnut |
| Lluch Essence |
| PYRAZINE 2-METHYL
|
| M&U International |
| 2-METHYL PYRAZINE, Kosher
|
| M&U International |
| Nat. 2-Methyl Pyrazine
|
| Moellhausen |
| 2-METHYL PYRAZINE
Odor: cocoa, noce, peanuts, chocolate |
| Pearlchem Corporation |
| 2-Methyl Pyrazine
|
| Pell Wall Perfumes |
| Methyl Pyrazine
Odor: Nutty, cocoa, roasted, green. Powerful Use: As with all pyrazines this is used in traces – Methyl Pyrazine at 0.1% in Ethanol has a nutty-chocolate odour (reminiscent of hazelnut chocolate spread) but also has a distinctive green-vegetable aspect. Very useful as part of an authentic chocolate or coffee accord, and can also contribute a nutty note to any gourmand fragrance or form part of a natural-smelling green complex. |
| Penta International |
| 2-METHYL PYRAZINE FCC
|
| Penta International |
| 2-METHYL PYRAZINE
|
| Penta International |
| 2-METHYLPYRAZINE NATURAL 5% IN ETHYL ALCOHOL
|
| Phoenix Aromas & Essential Oils |
| Pyrazine, 2- Methyl
|
| R C Treatt & Co Ltd |
| 2-Methylpyrazine
Halal, Kosher Odor: nutty/roasted, peanut/chocolate, roast chicken Flavor: nutty Used in flavours up to 10ppm, in applications such as baked goods, meat and cereal products, confectionery, beverages, and sauces. |
| Reincke & Fichtner |
| 2-Methylpyrazine
|
| Robinson Brothers |
| 2-Methylpyrazine F&F
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 2-Methylpyrazine
|
| Sigma-Aldrich |
| 2-Methylpyrazine, ≥99%, FCC, FG
Odor: chocolate; meaty; nutty; green |
| Certified Food Grade Products |
| Sunaux International |
| 2-Methyl Pyrazine
|
| Synerzine |
| 2-Methylpyrazine
|
| Taytonn ASCC |
| 2-Methylpyrazine
Odor: Cocoa, Green, Nutty, Roast |
| TCI AMERICA |
| For experimental / research use only. |
| 2-Methylpyrazine >98.0%(GC)
|
| Tengzhou Jitian Aroma Chemiclal |
| 2-Methyl Pyrazine
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 2-Methyl Pyrazine
|
| United International |
| 2-Methyl Pyrazine
|
| Vigon International |
| Methyl-2 Pyrazine
|
| WholeChem |
| 2-Methyl pyrazine
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 10 - Flammable. R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
|
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
gavage-rat LD50 1800 mg/kg (Moran et al., 1980)
intraperitoneal-mouse LD50 1820 mg/kg Toxicology and Applied Pharmacology. Vol. 17, Pg. 244, 1970.
oral-rat LD50 1800 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for 2-methyl pyrazine usage levels up to: | | | 0.1000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 17.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 7.00 (μg/capita/day) |
| Structure Class: | II |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 5 |
| Click here to view publication 5 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 10.00000 |
| beverages(nonalcoholic): | - | 10.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 10.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 10.00000 |
| fruit ices: | - | 10.00000 |
| gelatins / puddings: | - | 10.00000 |
| granulated sugar: | - | - |
| gravies: | - | 10.00000 |
| hard candy: | - | 10.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 10.00000 |
| milk products: | - | 10.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | 10.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
| Flavor & Extract Manufacturers Association (FEMA) reference(s): |
| The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients. View pdf |
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 17 (FGE.17): Pyrazine derivatives from chemical group 24 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
Flavouring Group Evaluation 50 (FGE.50): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) [1] View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 17, Revision 2 (FGE.17Rev2): Pyrazine derivatives from chemical group 24 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 50, Revision 1 (FGE.50Rev1): Consideration of pyrazine derivatives evaluated by JECFA (57th meeting) structurally related to pyrazine derivatives evaluated by EFSA in FGE.17Rev2 (2010) View page or View pdf |
Safety and efficacy of pyrazine derivatives including saturated ones belonging to chemical group 24 when used as flavourings for all animal species View page or View pdf |
| EPI System: | View |
| Chemical Carcinogenesis Research Information System: | Search |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 109-08-0 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 7976 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 1993 |
| WGK Germany: | 3 |
| | 2-methylpyrazine |
| Chemidplus: | 0000109080 |
| RTECS: | UQ3675000 for cas# 109-08-0 |
References:
Other Information:
Potential Blenders and core components note
| |
| For Odor |
| No odor group found for these |
| | sulfuryl octanoate | FL/FR |
|
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
| | sulfuryl propionate | FL/FR |
| bready |
| | coffee furanone | FL/FR |
| | furfural | FL/FR |
| caramellic |
| | maltol | FL/FR |
| | shoyu furanone | FL/FR |
| | toffee furanone | FL/FR |
| | chocolate pyrazine A | FL/FR |
| | cocoa hexenal | FL/FR |
| | cocoa pentenal | FL/FR |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2,6- | dimethyl pyrazine | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| 2- | methoxypyrazine | FL/FR |
| cocoa |
| 2- | methyl butyraldehyde | FL/FR |
| | theobroma cacao extract | FL/FR |
| earthy |
| | nutty pyrazine | FL/FR |
| fermented |
| | valeraldehyde | FL/FR |
| fruity |
| | cherry oxyacetate | FL/FR |
| green |
| 2- | heptyl furan | FL/FR |
| herbal |
| black | camellia sinensis leaf infusion | FL/FR |
| minty |
| dextro- | carvone | FL/FR |
| musty |
| 2- | acetyl pyrrole | FL/FR |
| | cocoa butenal | FL/FR |
| nutty |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| 2- | ethyl pyrazine | FL/FR |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| | hazelnut fragrance | FR |
| 2,6- | lutidine | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| | nutty quinoxaline | FL/FR |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| popcorn |
| 2- | acetyl pyrazine | FL/FR |
| 2- | acetyl thiazole | FL/FR |
| roasted |
| 2- | acetyl-2-pyrroline | |
| | trigonella foenum-graecum seed oil CO2 extract | FL/FR |
| spicy |
| | caraway seed oleoresin | FL/FR |
| | furfuryl thioacetate | FL/FR |
| waxy |
| | butyl laurate | FL/FR |
| woody |
| | cedrenyl acetate | FR |
| 2- | methoxy-4-vinyl phenol | FL/FR |
| yeasty |
| laevo- | glutamic acid | CS |
| |
| For Flavor |
| |
| No flavor group found for these |
| 2- | acetyl-2-pyrroline | |
| 2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| | chocolate pyrazine A | FL/FR |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine | FL |
| | dimethyl dihydrocyclopentapyrazine | FL |
| 2,5- | dimethyl thiazole | FL |
| 4,5- | dimethyl-2-ethyl thiazole | FL |
| | ethyl dimethyl pyrazine | FL |
| 2- | methoxypyrazine | FL/FR |
| | methyl 2-(methyl thio) acetate | FL |
| | peanut dithiazine | FL |
| | sulfuryl butyrate | FL/FR |
| | sulfuryl decanoate | FL/FR |
| | sulfuryl hexanoate | FL/FR |
| | sulfuryl isobutyrate | FL/FR |
|
| | sulfuryl formate | FL |
| | sulfuryl octanoate | FL/FR |
| | sulfuryl propionate | FL/FR |
| bready |
| 2- | propionyl thiazole | FL |
| brown |
| | furfural | FL/FR |
| | juglans nigra shell extract | FL |
| burnt |
| | furfuryl alcohol | FL |
| caramellic |
| | maltol | FL/FR |
| | shoyu furanone | FL/FR |
| | toffee furanone | FL/FR |
| cocoa |
| | butyraldehyde | FL |
| | cacao flavor | FL |
| | cocoa distillates | FL |
| | cocoa hexenal | FL/FR |
| | theobroma cacao extract | FL/FR |
| coffee |
| roasted | coffee bean concentrate | FL |
| | coffee enhancers | FL |
| | coffee flavor | FL |
| | diisoamyl thiomalate | FL |
| corn chip |
| 2- | acetyl thiazole | FL/FR |
| 2- | acetyl-2-thiazoline | FL |
| fatty |
| 2- | heptyl furan | FL/FR |
| fishy |
| 4,5- | dimethyl thiazole | FL |
| floral |
| | cocoa pentenal | FL/FR |
| fruity |
| | cherry oxyacetate | FL/FR |
| fusel |
| 2- | methyl butyraldehyde | FL/FR |
| green |
| | cocoa butenal | FL/FR |
| herbal |
| black | camellia sinensis leaf infusion | FL/FR |
| meaty |
| 2,6- | dimethyl pyrazine | FL/FR |
| metallic |
| 2,5- | dihydroxy-1,4-dithiane | FL |
| minty |
| dextro- | carvone | FL/FR |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2- | ethoxythiazole | FL |
| 2,3,5- | trimethyl pyrazine | FL/FR |
| nutty |
| 2- | acetyl pyrrole | FL/FR |
| 2- | acetyl-3-methyl pyrazine | FL/FR |
| 3,6- | cocoa pyrazine | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 3,5(6)- | cocoa pyrazine | FL |
| | coffee furanone | FL/FR |
| 2,3- | dimethyl pyrazine | FL/FR |
| 2,4- | dimethyl-5-vinyl thiazole | FL |
| 2- | ethyl pyrazine | FL/FR |
| | filbert heptenone | FL/FR |
| | filbert pyrazine | FL/FR |
| 2,6- | lutidine | FL/FR |
| 2- | methoxy-3-methyl pyrazine | FL/FR |
| 2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| | nutty pyrazine | FL/FR |
| | nutty quinoxaline | FL/FR |
| popcorn |
| 2- | propionyl-2-thiazoline | FL |
| roasted |
| | acer spicatum bark extract | FL |
| 2- | acetyl pyrazine | FL/FR |
| | furfuryl thioacetate | FL/FR |
| | gluconyl ethanolamine | FL |
| | lactoyl ethanolamine phosphate | FL |
| | trigonella foenum-graecum seed oil CO2 extract | FL/FR |
| smoky |
| 2- | methoxy-4-vinyl phenol | FL/FR |
| spicy |
| | caraway seed oleoresin | FL/FR |
| waxy |
| | butyl laurate | FL/FR |
| | furfuryl octanoate | FL |
| winey |
| | valeraldehyde | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | methyl pyrazine | | 2 | methyl pyrazine | | 2- | methyl pyrazine FCC | | 2- | methyl-1,4-diazine | | (±)-2- | methylpiperazine | | 2- | methylpyrazine | | | pyrazine, 2- methyl | | | pyrazine, 2-methyl- |
Articles:
| PubMed: | Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils. |
| PubMed: | Synthesis, structures and magnetic properties of Fe(II) and Co(II) thiocyanato coordination compounds: on the importance of the diamagnetic counterparts for structure determination. |
| PubMed: | Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS). |
| PubMed: | Convenient synthesis of stable deuterium-labeled alkylpyrazines for use in stable isotope dilution assays. |
| PubMed: | Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting. |
| PubMed: | Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. |
| PubMed: | Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage. |
| PubMed: | Synthesis, crystal structure, spectroscopic investigations, thermal behavior and DFT calculations of pentacarbonyl(2-methylpyrazine)chromium(0). |
| PubMed: | Analysis of volatile organic compounds released from human lung cancer cells and from the urine of tumor-bearing mice. |
| PubMed: | Changes in volatile compound composition of Antrodia camphorata during solid state fermentation. |
| PubMed: | Tuning the surface composition of novel metal vanadates and its effect on the catalytic performance. |
| PubMed: | Similar odorants elicit different behavioral and physiological responses, some supersustained. |
| PubMed: | Dynamics of odorant binding to thin aqueous films of rat-OBP3. |
| PubMed: | Crystal transformation and host molecular motions in CO2 adsorption process of a metal benzoate pyrazine (M(II) = Rh, Cu). |
| PubMed: | Coffee aroma--statistical analysis of compositional data. |
| PubMed: | Syntheses, structures, and photoluminescence of a series of silver(I) sulfonates with pyrazine derivatives. |
| PubMed: | A binuclear Cu(II) metallacycle capable of discerning between pyrazine and its different methyl-substituted derivatives based on reversible intracage metal-ligand binding. |
| PubMed: | Scaled quantum chemical calculations and FTIR, FT-Raman spectral analysis of 2-Methylpyrazine. |
| PubMed: | 2-Methyl-pyrazine 1,4-dioxide. |
| PubMed: | Structural and magnetic study of O2 molecules arranged along a channel in a flexible single-crystal host family. |
| PubMed: | An unusual 3D-topology and dominant ferromagnetic couplings in two Cu(II)-azide coordination polymers. |
| PubMed: | Structural study of silver(I) sulfonate complexes with pyrazine derivatives. |
| PubMed: | Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems. |
| PubMed: | Poly[[(μ(2)-2-amino-4,5-dimethybenzene-sulfonato-κN:O)(μ(2)-2-methyl-pyrazine-κN:N')silver(I)] monohydrate]. |
| PubMed: | Construction of polyoxometalates-based coordination polymers through direct incorporation between polyoxometalates and the voids in a 2D network. |
| PubMed: | Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company. |
| PubMed: | Role of the solvent glycerol in the Maillard reaction of d-fructose and l-alanine. |
| PubMed: | Tuning the electronic communication and rates of intramolecular electron transfer of dimers of trinuclear ruthenium clusters: bridging and ancillary ligand effects. |
| PubMed: | Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry. |
| PubMed: | Mixed valence isomers. |
| PubMed: | Pyrazine derivatives in cigarette smoke inhibit hamster oviductal functioning. |
| PubMed: | Long-range ferromagnetic ordering in two-dimensional coordination polymers Co[N(CN)2]2(L) [L = pyrazine dioxide (pzdo) and 2-methyl pyrazine dioxide (mpdo)] with dual mu- and mu3-[N(CN)2] bridges. |
| PubMed: | Mechanisms responsible for the in vitro relaxation of ligustrazine on porcine left anterior descending coronary artery. |
| PubMed: | A study by ultraviolet spectroscopy on the self-association of diazines in aqueous solution. |
| PubMed: | Interaction-induced enhancement in the activity and selectivity of a titania-supported ammonium salt of a 12-molybdophosphoric acid catalyst during ammoxidation of 2-methylpyrazine. |
| PubMed: | Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. |
| PubMed: | A Proton-Induced N-1 to eta(2) Migration of the Fluxional Pyrazine in the [Ru(II)(hedta)(pz)](-) Complex. |
| PubMed: | Metal-containing ligands for mixed-metal polymers: novel Cu(II)-Ag(I) mixed-metal coordination polymers generated from [Cu(2-methylpyrazine-5-carboxylate)2(H2O)].3H2O and silver(I) salts. |
| PubMed: | Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. |
| PubMed: | Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. |
| PubMed: | Determining the crystal structure of twinned 2-methylpyrazine. |
| PubMed: | Solubilization of Hydrophilic Compounds in Copolymer Aggregates. |
| PubMed: | Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy. |
| PubMed: | Volatile flavor components of rice cakes. |
| PubMed: | Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. |
| PubMed: | Environmental signals modulate olfactory acuity, discrimination, and memory in Caenorhabditis elegans. |
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