2-Methoxy-3-(2-methylpropyl)pyrazine (BioDeep_00000017720)

 

Secondary id: BioDeep_00000617246, BioDeep_00000866883

human metabolite PANOMIX_OTCML-2023 Endogenous


代谢物信息卡片


InChI=1/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3

化学式: C9H14N2O (166.1106074)
中文名称: 2-异丁基-3-甲氧基吡嗪
谱图信息: 最多检出来源 Chinese Herbal Medicine(otcml) 7.41%

分子结构信息

SMILES: CC(C)CC1=NC=CN=C1OC
InChI: InChI=1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3

描述信息

Occurs in petitgrain and galbanum oils, potent bell-pepper component. Fragrance and flavouring ingredient with powerful earthy flavour. 2-Methoxy-3-(2-methylpropyl)pyrazine is found in many foods, some of which are pepper (c. frutescens), pepper (c. annuum), green bell pepper, and orange bell pepper.
2-Methoxy-3-(2-methylpropyl)pyrazine is found in common grape. 2-Methoxy-3-(2-methylpropyl)pyrazine occurs in petitgrain and galbanum oils, potent bell-pepper component. Fragrance and flavouring ingredient with powerful earthy flavou
2-Isobutyl-3-methoxypyrazine is a natural product found in Danaus plexippus, Zingiber mioga, and other organisms with data available.
2-Methoxy-3-isobutylpyrazine is a metabolite found in or produced by Saccharomyces cerevisiae.
2-Isobutyl-3-methoxypyrazine is an aroma constituent in grapes andwines, green pepper and asparagus[1].
2-Isobutyl-3-methoxypyrazine is an aroma constituent in grapes andwines, green pepper and asparagus[1].

同义名列表

32 个代谢物同义名

InChI=1/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3; 2-Isobutyl-3-methoxypyrazine 100 microg/mL in Methanol; 2-Isobutyl-3-methoxypyrazine, analytical standard; 2-Isobutyl-3-methoxypyrazine, >=99\\%, FG; Pyrazine, 2-methoxy-3-(2-methylpropyl)-; 2-Methoxy-3-(2-methyl-propyl) pyrazine; Pyrazine, 3-methoxy-2-(2-methylpropyl); Pyrazine, 2-(2-methylpropyl)-3-methoxy; 2-methoxy-3-(2-methylpropyl)-pyrazine; 2-Methoxy-3-(2-methylpropyl)pyrazine; 2-ISOBUTYL-3-METHOXYPYRAZINE [FHFI]; 2-Isobutyl-3-methoxypyrazine, 99\\%; 2-Isobutyl-3-methoxypyrazine, 8CI; Pyrazine, 2-methoxy, 3-isobutyl; Pyrazine, 2-isobutyl-3-methoxy-; Pyrazine, 2-isobutyl-3-methoxy; 2-Isobutyl-3-methoxy-pyrazine; 2-methoxy-3-isobutyl pyrazine; 3-isobutyl-2-methoxypyrazine; 2-methoxy-3-isobutylpyrazine; 2-Isobutyl-3-methoxypyrazine; 3-methoxy-2-isobutylpyrazine; UXFSPRAGHGMRSQ-UHFFFAOYSA-N; UXFSPRAGHGMRSQ-UHFFFAOYSA-; Tox21_303996; Galbazine; FEMA 3132; 1dzk; 2nnd; 1qy1; IBMP; PRZ



数据库引用编号

13 个数据库交叉引用编号

分类词条

相关代谢途径

Reactome(0)

BioCyc(0)

PlantCyc(0)

代谢反应

0 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(0)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(0)

COVID-19 Disease Map(0)

PathBank(0)

PharmGKB(0)

11 个相关的物种来源信息

在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：

  • PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
  • NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
  • Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
  • Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。

点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。



文献列表

  • Francesca Zamolo, Jan Phillip Heinrichs, Matthias Wüst. Sites of biosynthesis, distribution and phloem transport of 3-isobutyl-2-Methoxypyrazine in Capsicum annuum (bell pepper) plants. Phytochemistry. 2023 Jan; 205(?):113488. doi: 10.1016/j.phytochem.2022.113488. [PMID: 36323357]
  • Yujuan Lei, Sha Xie, Huangzhao Chen, Xueqiang Guan, Zhenwen Zhang. Behavior of 3-isobutyl-2-methoxypyrazine biosynthesis related to proposed precursor and intermediate in wine grape. Food chemistry. 2019 Mar; 277(?):609-616. doi: 10.1016/j.foodchem.2018.10.121. [PMID: 30502193]
  • Xavier Poitou, Cécile Thibon, Philippe Darriet. 1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins. Journal of agricultural and food chemistry. 2017 Jan; 65(2):383-393. doi: 10.1021/acs.jafc.6b03042. [PMID: 28060498]
  • Damian Martin, Claire Grose, Bruno Fedrizzi, Lily Stuart, Abby Albright, Andrew McLachlan. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine. Food chemistry. 2016 Nov; 210(?):640-7. doi: 10.1016/j.foodchem.2016.05.010. [PMID: 27211692]
  • Choon Meng Tan, Chia-Hua Li, Nai-Wen Tsao, Li-Wen Su, Yen-Ting Lu, Shu Heng Chang, Yi Yu Lin, Jyun-Cyuan Liou, Li-Ching Hsieh, Jih-Zu Yu, Chiou-Rong Sheue, Sheng-Yang Wang, Chin-Fa Lee, Jun-Yi Yang. Phytoplasma SAP11 alters 3-isobutyl-2-methoxypyrazine biosynthesis in Nicotiana benthamiana by suppressing NbOMT1. Journal of experimental botany. 2016 07; 67(14):4415-25. doi: 10.1093/jxb/erw225. [PMID: 27279277]
  • Pierre Helwi, Aude Habran, Sabine Guillaumie, Cécile Thibon, Ghislaine Hilbert, Eric Gomes, Serge Delrot, Philippe Darriet, Cornelis van Leeuwen. Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines. Journal of agricultural and food chemistry. 2015 Nov; 63(44):9789-802. doi: 10.1021/acs.jafc.5b03838. [PMID: 26478224]
  • Jake D Dunlevy, Eric G Dennis, Kathleen L Soole, Michael V Perkins, Christopher Davies, Paul K Boss. A methyltransferase essential for the methoxypyrazine-derived flavour of wine. The Plant journal : for cell and molecular biology. 2013 Aug; 75(4):606-17. doi: 10.1111/tpj.12224. [PMID: 23627620]
  • Sabine Guillaumie, Andrea Ilg, Stéphane Réty, Maxime Brette, Claudine Trossat-Magnin, Stéphane Decroocq, Céline Léon, Céline Keime, Tao Ye, Raymonde Baltenweck-Guyot, Patricia Claudel, Louis Bordenave, Sandra Vanbrabant, Eric Duchêne, Serge Delrot, Philippe Darriet, Philippe Hugueney, Eric Gomès. Genetic analysis of the biosynthesis of 2-methoxy-3-isobutylpyrazine, a major grape-derived aroma compound impacting wine quality. Plant physiology. 2013 Jun; 162(2):604-15. doi: 10.1104/pp.113.218313. [PMID: 23606597]
  • Alfredo Koch, Susan E Ebeler, Larry E Williams, Mark A Matthews. Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries. Physiologia plantarum. 2012 Jun; 145(2):275-85. doi: 10.1111/j.1399-3054.2012.01572.x. [PMID: 22224579]
  • Hironori Kobayashi, Hideki Takase, Yumiko Suzuki, Fumiko Tanzawa, Ryoji Takata, Keiko Fujita, Minako Kohno, Mai Mochizuki, Shunji Suzuki, Tomonori Konno. Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation. Journal of experimental botany. 2011 Jan; 62(3):1325-36. doi: 10.1093/jxb/erq376. [PMID: 21115666]
  • Francesc Ventura, Jordi Quintana, Mariano Gómez, Mónica Velo-Cid. Identification of alkyl-methoxypyrazines as the malodorous compounds in water supplies from Northwest Spain. Bulletin of environmental contamination and toxicology. 2010 Aug; 85(2):160-4. doi: 10.1007/s00128-010-0053-6. [PMID: 20607214]
  • P Guedes De Pinho, Rui F Gonçalves, Patrícia Valentão, David M Pereira, Rosa M Seabra, Paula B Andrade, Mariana Sottomayor. Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. Journal of pharmaceutical and biomedical analysis. 2009 Apr; 49(3):674-85. doi: 10.1016/j.jpba.2008.12.032. [PMID: 19186019]
  • Jorry Dharmawan, Stefan Kasapis, Praveena Sriramula, Martin J Lear, Philip Curran. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. Journal of agricultural and food chemistry. 2009 Jan; 57(1):239-44. doi: 10.1021/jf801070r. [PMID: 19061307]
  • Irene Chetschik, Michael Granvogl, Peter Schieberle. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. Journal of agricultural and food chemistry. 2008 Nov; 56(21):10237-43. doi: 10.1021/jf802102u. [PMID: 18939847]
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