Classification Term: 169719
Pyrazines (ontology term: 82bc1e1d958f278e942c460d12ed7657)
found 20 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Pyrazines
Child Taxonomies: There is no child term of current ontology term.
Pulcherriminic acid
A pyrazine N-oxide that is pyrazine-1,4-dioxide substituted at positions 2 and 5 by hydroxy groups and at positions 3 and 6 by isobutyl groups. Formed by oxidative aromatisation of cyclo(L-leucyl-L-leucyl).
Methylpyrazine
Methylpyrazine is a member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by a methyl group. It is a flavouring agent found in coffee, peanuts and red peppers. It has a role as a flavouring agent, a plant metabolite and a Maillard reaction product. 2-Methylpyrazine is a natural product found in Coffea, Coffea arabica, and other organisms with data available. Methylpyrazine is found in alcoholic beverages. Methylpyrazine is a flavouring agent. Methylpyrazine is present in many foods, e.g. bakery products, dairy products, meats, baked or French fried potato, roasted barley, cocoa, coffee, tea, roasted filbert, roasted pecan, peanut, soy products, rum and whisky. Methylpyrazine is a flavouring agent. It is found in many foods, e.g. bakery products, dairy products, meats, baked or French fried potato, roasted barley, cocoa, coffee, tea, roasted filbert, roasted pecan, peanut, soy products, rum and whisky. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1]. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1].
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine, also known as fema 3272 or pyrazine,2,5-dimethyl, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2,5-Dimethylpyrazine is a cocoa, grass, and medicinal tasting compound. 2,5-Dimethylpyrazine is found, on average, in the highest concentration within kohlrabis. 2,5-Dimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, soy beans, asparagus, tortilla chips, and fenugreeks. This could make 2,5-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. 2,5-Dimethylpyrazine is used as flavouring additive and odorant in foods. It is found in asparagus, wheat bread, crispbread, swiss cheeses, black or green tea, soya, malt, raw shrimp and squid. 2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
2-Acetylpyrazine
2-Acetylpyrazine is a flavouring ingredient. 2-Acetylpyrazine is a component of roasted sesame seed arom Flavouring ingredient. Component of roasted sesame seed aroma Acetylpyrazine (2-Acetylpyrazine) is used to form many polycyclic compounds, as useful structures in pharmaceuticals and perfumes. Acetylpyrazine is a component of the folates (vitamin B compounds)[1].
Pyrazinemethanethiol
Liq. with roasted, meat-like flavour Liq. with roasted, meat-like flavou
Trimethyl-2-propenylpyrazine
Trimethyl-2-propenylpyrazine is found in tea. Trimethyl-2-propenylpyrazine is a constituent of roasted green tea aroma. Constituent of roasted green tea aroma. Trimethyl-2-propenylpyrazine is found in tea.
2,3-Diethylpyrazine
2,3-Diethylpyrazine belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. 2,3-Diethylpyrazine is a moderately basic compound (based on its pKa). 2,3-Diethylpyrazine is a green, hazelnut, and nutty-tasting compound. Outside of the human body, 2,3-diethylpyrazine has been detected, but not quantified in a few different foods such as cereals and cereal products, nuts, and potato. It occurs naturally in asparagus, black or green tea, crispbread, malt, shrimp, soya, squid, Swiss cheeses, French fries, malt, peated malt, roasted barley, wild rice (Zizania aquatica), and wort. This could make 2,3-diethylpyrazine a potential biomarker for the consumption of these foods. 2,3-Diethylpyrazine is an alkylpyrazine. These are chemical compounds based on pyrazine with different substitution patterns and are formed during the cooking of some foods via Maillard reactions. 2,3-Diethylpyrazine is a flavour component in cooked foods (e.g. baked potato, wheat bread, and roasted filbert). 2,3-Diethylpyrazine is a flavouring ingredient, additive, and odorant in foods such as cereals and products such as cigarettes. 2,3-Diethylpyrazine is a component of the aroma of roasted sesame seeds. Flavour component in cooked foods, e.g. baked potato, wheat bread and roasted filbert. Flavouring ingredient. 2,3-Diethylpyrazine is found in cereals and cereal products, nuts, and potato.
2-Acetylpyrazine
MS2 deconvoluted using MS2Dec from all ion fragmentation data, MetaboLights identifier MTBLS1040; DBZAKQWXICEWNW-UHFFFAOYSA-N_STSL_0202_2-Acetylpyrazine_0125fmol_180831_S2_L02M02_11; Spectrum acquired as described in Naz et al 2017 PMID 28641411. Preparation and submission to MassBank of North America by Chaleckis R. and Tada I. MS2 deconvoluted using CorrDec from all ion fragmentation data, MetaboLights identifier MTBLS1040; Spectrum acquired as described in Naz et al 2017 PMID 28641411. Preparation and submission to MassBank of North America by Chaleckis R. and Tada I.
2,5-DIMETHYLPYRAZINE
2,5-Dimethylpyrazine is an endogenous metabolite. 2,5-Dimethylpyrazine is an endogenous metabolite.
Acetylpyrazine
Acetylpyrazine (2-Acetylpyrazine) is used to form many polycyclic compounds, as useful structures in pharmaceuticals and perfumes. Acetylpyrazine is a component of the folates (vitamin B compounds)[1].
Methylpyrazine
A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by a methyl group. It is a flavouring agent found in coffee, peanuts and red peppers. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1]. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils[1].
