Isopropyl methoxy pyrazine (BioDeep_00000617637)

   

Volatile Flavor Compounds


代谢物信息卡片


2-Methoxy-(3 or 5 or 6)-isopropylpyrazine

化学式: C8H12N2O (152.09495819999998)
中文名称: 2-异丙基-3-甲氧基吡嗪, 2-甲氧基-6-异丙基吡嗪
谱图信息: 最多检出来源 () 0%

分子结构信息

SMILES: CC(C)C1=NC=CN=C1OC
InChI: InChI=1S/C8H12N2O/c1-6(2)7-8(11-3)10-5-4-9-7/h4-6H,1-3H3

描述信息

同义名列表

7 个代谢物同义名

2-methoxy-3-(propan-2-yl)pyrazine; 3-Isopropyl-2-methoxypyrazine; 2-ISOPROPYL-3-METHOXYPYRAZINE; Isopropyl methoxy pyrazine; 2-Methoxy-(3 or 5 or 6)-isopropylpyrazine; 2-(2-methylpropoxy)pyrazine; 2-Isopropyl-3-methoxypyrazine



数据库引用编号

9 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)

8 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

  • Katherine E Frato. Identification of Hydroxypyrazine O-Methyltransferase Genes in Coffea arabica: A Potential Source of Methoxypyrazines That Cause Potato Taste Defect. Journal of agricultural and food chemistry. 2019 Jan; 67(1):341-351. doi: 10.1021/acs.jafc.8b04541. [PMID: 30523690]
  • Susanne Kögel, Andreea Botezatu, Christoph Hoffmann, Gary Pickering. Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany. Journal of the science of food and agriculture. 2015 Feb; 95(3):509-14. doi: 10.1002/jsfa.6760. [PMID: 24863136]
  • Susanne Kögel, Astrid Eben, Christoph Hoffmann, Jürgen Gross. Influence of diet on fecundity, immune defense and content of 2-isopropyl-3-methoxypyrazine in Harmonia axyridis Pallas. Journal of chemical ecology. 2012 Jul; 38(7):854-64. doi: 10.1007/s10886-012-0139-1. [PMID: 22648506]
  • Marc B Neumann, Willi Gujer, Urs von Gunten. Global sensitivity analysis for model-based prediction of oxidative micropollutant transformation during drinking water treatment. Water research. 2009 Mar; 43(4):997-1004. doi: 10.1016/j.watres.2008.11.049. [PMID: 19110290]
  • 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]
  • A A Aliero, O T Asekun, D S Grierson, A J Afolayan. Volatile components from the roots of Solanum pseudocapsicum. Journal of medicinal food. 2007 Sep; 10(3):557-8. doi: 10.1089/jmf.2006.230. [PMID: 17887952]
  • Cunzhen Liang, Dongsheng Wang, Min Yang, Wei Sun, Shifang Zhang. Removal of earthy-musty odorants in drinking water by powdered activated carbon. Journal of environmental science and health. Part A, Toxic/hazardous substances & environmental engineering. 2005; 40(4):767-78. doi: 10.1081/ese-200048262. [PMID: 15792298]
  • S C Duckham, A T Dodson, J Bakker, J M Ames. Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars. Die Nahrung. 2001 Oct; 45(5):317-23. doi: 10.1002/1521-3803(20011001)45:5<317::aid-food317>3.0.co;2-4. [PMID: 11715342]
  • A W Mondorf. [Evidence of urinary tubular proteins in inflammatory and toxic kidney damage]. Wiener medizinische Wochenschrift. Supplement. 1975; 27(?):20-3. doi: NULL. [PMID: 5816]