Description | 2-acetylpyrazine is white to pale yellow crystalline powder with a
nutty, popcorn, bread-crust odor. It is soluble in water and stable
under ordinary conditions. It is used to manufacture many
polycyclic compounds and used as useful structures in
pharmaceuticals and perfumes. It is a component of the folates
(vitamin B compounds) and of the isoalloxazine ring nucleus of
flavins. Numerous pyrazine derivatives such as pyrazine polycyclic
compounds, alkyl-, alicyclic-, and alkylaryl-substituted compounds,
derivatives containing oxygenated functional groups and
thio-functional groups in the side-chains are used in biological,
drug, flavoring and perfumery industry. 2-acetylpyrazine is used as
food additive, commonly used in chocolate and baked goods. |
References | [1]
https://pubchem.ncbi.nlm.nih.gov/compound/Acetylpyrazine#section=Pharmacology-and-Biochemistry [2] https://en.wikipedia.org/wiki/Acetylpyrazine [3]
http://www.chemicalland21.com/specialtychem/perchem/2-ACETYLPYRAZINE.htm |
Chemical Properties | LIGHT YELLOW TO YELLOW-BROWNISH POWDER |
Chemical Properties | Acetylpyrazine has a nutty, popcorn, bread crust odor. |
Occurrence | Reported found in guava fruit (Psidium guajava L.), wheaten bread,
other types of breads, boiled and cooked beef, grilled/roasted
uncured pork, pork liver, cocoa, coffee, black tea, roasted barley,
roasted filbert (Corylus avellano), roasted peanut (Arachis
hypogea), roasted almond (Prunus amygdalus), scallop, filberts,
popcorn and sesame oil. |
Preparation | By the ester condensation of EtO2 C-pyrazine; by dehydrating
pyrazynamide with POCI3 and then reacting the resulting
2-cyano-pyrazine with methyl magnesium bromide |
Aroma threshold values | Detection at 62 ppb |
Taste threshold values | Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty
with popcorn, corn chip nuance |