Classification Term: 611
Pyrazines (ontology term: CHEMONTID:0000067)
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." []
found 83 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Diazines
Child Taxonomies: Aminopyrazines, Pyrazine carboxylic acids and derivatives, Methoxypyrazines
Tetramethylpyrazine
Tetramethylpyrazine, or 2,3,5,6-tetramethylpyrazine, or TMP and also known as FEMA 3237, is an alkylpyrazine and 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. Tetramethylpyrazine is a moderately basic compound with white crystals that are soluble in alcohol, fixed oils, propylene glycol and water. Its odor is described as nutty, musty and vanilla with dry, brown cocoa nuances and it taste is described as nutty, musty, cocoa, drying, peanut-like with raw coffee notes. Tetramethylpyrazine has been detected in roasted beef, cheddar cheese, dairy products, red and yellow bell peppers (c. annuum), potato, filberts, boiled egg, coconut endosperm, cocoa products, green tea, tea leaf, soybean products, soybean seed, macadamia nut, peanut, meat, guava fruit, shrimp, rum and whiskey. This could make tetramethylpyrazine a potential biomarker for the consumption of these foods. It has been used as a perfuming agent in soaps, detergents, toiletries, fabric softeners, bleach, alcoholic beverages, and fine fragrances. Its biosynthesis in Bacillus involves the amination of acetoin, the latter being derived from pyruvate (doi:10.1038/1951103a0). It exhibits potential nootropic (improved executive function PMID:23916742) and anti-inflammatory activities against induced cerebral ischemic in rats (PMID:23644042). Tetramethylpyrazine is a member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups. An alkaloid extracted from Chuanxiong (Ligusticum wallichii). It has a role as an antineoplastic agent, an apoptosis inhibitor, a neuroprotective agent, a vasodilator agent, a platelet aggregation inhibitor and a bacterial metabolite. It is a member of pyrazines and an alkaloid. 2,3,5,6-Tetramethylpyrazine is a natural product found in Coffea arabica, Curcuma aromatica, and other organisms with data available. Tetramethylpyrazine is isolated from galbanum oil. It is found in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products, orange bell pepper and soy products. Used as a fragrance and flavouring ingredient. A member of the class of pyrazines that is pyrazine in which all four hydrogens have been replaced by methyl groups. An alkaloid extracted from Chuanxiong (Ligusticum wallichii). D002317 - Cardiovascular Agents > D014665 - Vasodilator Agents Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3]. Ligustrazine (Chuanxiongzine), an alkylpyrazine isolated from Ligusticum chuanxiong Hort. (Chuan Xiong)[1], is present in french fries, bread, cooked meats, tea, cocoa, coffee, beer, spirits, peanuts, filberts, dairy products and soy products as fragrance and flavouring ingredienexhibits. Ligustrazine also has potential nootropic and anti-inflammatory activities in rats[2][3].
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].
Pyrazinamide
Pyrazinamide is only found in individuals that have used or taken this drug. It is a pyrazine that is used therapeutically as an antitubercular agent.Pyrazinamide is an important sterilizing prodrug that shortens tuberculosis (TB) therapy. However, the mechanism of action of pyrazinamide is poorly understood because of its unusual properties. In literature it has been written that the pyrazinoic acid (POA), the active moiety of pyrazinamide, disrupted membrane energetics and inhibited membrane transport function at acid pH in Mycobacterium tuberculosis. The antimycobacterial activity appears to partly depend on conversion of the drug to POA. Susceptible strains of M. tuberculosis produce pyrazinamidase, an enzyme that deaminates pyrazinamide to POA, and the vitro susceptibility of a given strain of the organism appears to correspond to its pyrazinamidase activity. Experimental evidence suggests that pyrazinamide diffuses into M. tuberculosis in a passive manner, is converted into POA by pyrazinamidase, and because of an inefficient efflux system, accumulates in huge amounts in the bacterial cytoplasm. The accumulation of POA lowers the intracellular pH to a suboptimal level that is likely to inactivate a vital target enzyme such as fatty acid synthase. Recent studies (2007) demonstrated that pyrazinamide and its analogs inhibit the activity of purified FAS I. J - Antiinfectives for systemic use > J04 - Antimycobacterials > J04A - Drugs for treatment of tuberculosis D000890 - Anti-Infective Agents > D000900 - Anti-Bacterial Agents > D000995 - Antitubercular Agents C254 - Anti-Infective Agent > C52588 - Antibacterial Agent > C280 - Antitubercular Agent COVID info from PDB, Protein Data Bank Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS
2,6-Dimethylpyrazine
2,6-Dimethylpyrazine, also known as fema 3273 or 2,5-DMP, 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. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. 2,6-Dimethylpyrazine is a cocoa, roastbeef, and roastednut tasting compound. 2,6-Dimethylpyrazine has been detected, but not quantified, in tea. This could make 2,6-dimethylpyrazine a potential biomarker for the consumption of these foods. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. 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. 2,6-dimethylpyrazine, also known as 2,5-dmp, is a member of the class of 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. 2,6-dimethylpyrazine is soluble (in water) and a moderately basic compound (based on its pKa). 2,6-dimethylpyrazine is a cocoa, coffee, and roast beef tasting compound and can be found in a number of food items such as tea, mollusks, kohlrabi, and potato, which makes 2,6-dimethylpyrazine a potential biomarker for the consumption of these food products. 2,6-dimethylpyrazine can be found primarily in feces. 2,6-dimethylpyrazine exists in all eukaryotes, ranging from yeast to humans. 2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[1]. 2,6-Dimethylpyrazine is a key aroma compound in Boletus edulis[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.
Pyrazine
Pyrazine is found in fenugreek. Pyrazine is a maillard product In the Staedel-Rugheimer pyrazine synthesis (1876) 2-chloroacetophenone is reacted with ammonia to the amino ketone, then condensed and then oxidized to a pyrazine A variation is the Gutknecht Pyrazine Synthesis (1879) also based on this selfcondensation but differing in the way the alpha-ketoamine is synthesised (the chlorine compound in the above method is a lachrymatory agent); Pyrazine is a heterocyclic aromatic organic compound. Pyrazine is a symmetrical molecule with point group D2h. It is found in folic acid in the form of pterin. Derivatives like Phenazine are well known for their antitumor, antibiotic and diuretic activity. Pyrazine is less basic in nature than pyridine, pyridazine and pyrimidine. Tetramethylpyrazine (also known as ligustrazine) is reported to scavenge superoxide anion and decrease nitric oxide production in human polymorphonuclear leukocytes. Tetramethylpyrazine is also a component of some herbs in Traditional Chinese Medicine. Maillard product
Trimethylpyrazine
Trimethylpyrazine, also known as fema 3244, 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. Trimethylpyrazine is a cocoa, earthy, and hazelnut tasting compound. trimethylpyrazine is found, on average, in the highest concentration in kohlrabis. trimethylpyrazine has also been detected, but not quantified, in several different foods, such as green vegetables, pepper (c. annuum), orange bell peppers, potato, and red bell peppers. This could make trimethylpyrazine a potential biomarker for the consumption of these foods. Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, and soybean. Found in many foodstuffs e.g. asparagus, baked potato, wheat bread, Swiss cheese, coffee, black tea, roasted filbert and peanut, soybean etc. Flavouring ingredient 2,3,5-Trimethylpyrazine is an endogenous metabolite. 2,3,5-Trimethylpyrazine is an endogenous metabolite.
2,3-Dimethylpyrazine
2,3-Dimethylpyrazine, also known as fema 3271, 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. 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. 2,3-Dimethylpyrazine is an almond, butter, and caramel tasting compound. 2,3-Dimethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, fruits, red bell peppers, orange bell peppers, and green bell peppers. This could make 2,3-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. 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. 2,3-Dimethylpyrazine 2,3-Dimethylpyrazine is a component of the aroma of roasted sesame seeds. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Flavour additive and odorant in foods, Present in papaya, crispbread, Swiss cheeses, black or green tea, asparagus, kohlrabi, baked potato, French fries, bell pepper, roasted filberts or pecans, roasted barley and other foodstuffs. 2,3-Dimethylpyrazine is found in many foods, some of which are green bell pepper, red bell pepper, potato, and fruits.
2,5-Diethylpyrazine
2,5-Diethylpyrazine is found in coffee and coffee products. 2,5-Diethylpyrazine is a constituent of roasted coffee beans. 2,5-Diethylpyrazine is used in food flavouring. Constituent of roasted coffee beans. It is used in food flavouring. 2,5-Diethylpyrazine is found in coffee and coffee products.
2-Ethyl-5-methylpyrazine, 9CI, 8CI
2-Ethyl-5-methylpyrazine, 9CI, 8CI is found in animal foods. 2-Ethyl-5-methylpyrazine, 9CI, 8CI is found in roast peanuts, roast filberts, cooked beef, cooked lamb, wheat bread, bakesd or fried potato, coffee beans, cocoa butter, roast barley and other foodstuffs. 2-Ethyl-5-methylpyrazine, 9CI, 8CI is used in food flavouring.
2-Ethyl-6-methylpyrazine
2-ethyl-6-methylpyrazine is a member of the class of 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-ethyl-6-methylpyrazine is soluble (in water) and a moderately basic compound (based on its pKa). 2-ethyl-6-methylpyrazine is a potato and roasted tasting compound and can be found in a number of food items such as tea, cereals and cereal products, nuts, and coffee and coffee products, which makes 2-ethyl-6-methylpyrazine a potential biomarker for the consumption of these food products. 2-Ethyl-6-methylpyrazine is found in cereals and cereal products. 2-Ethyl-6-methylpyrazine is found in roast peanuts, coffee beans, barley and cocoa butter. 2-Ethyl-6-methylpyrazine is a flavouring agent for baked goods, confectionery and meat products.
2-Methyl-3-vinylpyrazine
2-Methyl-3-vinylpyrazine is a flavouring ingredient with a fresh, hazelnut, earthy note. Flavouring ingredient with a fresh, hazelnut, earthy note
2-Ethyl-3,(5 or 6)-dimethylpyrazine
3-Ethyl-2,5-dimethylpyrazine is found in coffee and coffee products. 3-Ethyl-2,5-dimethylpyrazine is isolated from coffee. 2-Ethyl-3,(5 or 6)-dimethylpyrazine is a constituent of numerous cooked foods. 3-Ethyl-2,5-dimethylpyrazine is organoleptic agent with nutty roasted odour. Isolated from coffee. Constituent of numerous cooked foods. Organoleptic agent with nutty roasted odour. 3-Ethyl-2,5-dimethylpyrazine is found in tea, soft-necked garlic, and coffee and coffee products.
2-Ethylpyrazine
2-Ethylpyrazine, also known as fema 3281 or moldin, 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-Ethylpyrazine is a bitter, cocoa, and musty tasting compound. 2-Ethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, pulses, cocoa and cocoa products, cereals and cereal products, and tortilla chips. 2-Ethylpyrazine is a flavouring ingredient. It is found in many foods, some of which are nuts, crustaceans, cocoa and cocoa products, and cereals and cereal products. 2-Ethylpyrazine is an endogenous metabolite.
3,5-Dimethyl-2-propylpyrazine
Volatile constituent of roasted coconut, cooked shrimp, roast beef and cocoa. 3,5-Dimethyl-2-propylpyrazine is found in many foods, some of which are nuts, crustaceans, animal foods, and cocoa and cocoa products. 3,5-Dimethyl-2-propylpyrazine is found in animal foods. 3,5-Dimethyl-2-propylpyrazine is a volatile constituent of roasted coconut, cooked shrimp, roast beef and cocoa.
6,7-Dihydro-2,5-dimethyl-5H-cyclopentapyrazine
6,7-Dihydro-2,5-dimethyl-5H-cyclopentapyrazine is found in animal foods. 6,7-Dihydro-2,5-dimethyl-5H-cyclopentapyrazine is a maillard product. 6,7-Dihydro-2,5-dimethyl-5H-cyclopentapyrazine is present in roasted Earth almond (Cyperus esculentus), fermented wild rice (Zizania aquatica), cooked pork, cooked beef, roasted filberts, coffee and cocoa butter. 6,7-Dihydro-2,5-dimethyl-5H-cyclopentapyrazine is a Maillard product. It is found in roasted Earth almond (Cyperus esculentus), fermented wild rice (Zizania aquatica), cooked pork, cooked beef, roasted filberts, coffee and cocoa butter. It is also found in cereal and coffee products.
5-Ethyl-2,3-dimethylpyrazine
Constituent of Galbanum oil. 5-Ethyl-2,3-dimethylpyrazine is found in many foods, some of which are green bell pepper, herbs and spices, orange bell pepper, and yellow bell pepper. 5-Ethyl-2,3-dimethylpyrazine is found in herbs and spices. 5-Ethyl-2,3-dimethylpyrazine is a constituent of Galbanum oil
Propylpyrazine
Propylpyrazine is found in coffee and coffee products. Propylpyrazine is found in roasted coffee. Propylpyrazine is used in food flavouring. Found in roasted coffee. It is used in food flavouring
2-(1,2,3,4-Tetrahydroxybutyl)-6-(2,3,4-trihydroxybutyl)pyrazine
2-(1,2,3,4-Tetrahydroxybutyl)-6-(2,3,4-trihydroxybutyl)pyrazine is found in nuts. 2-(1,2,3,4-Tetrahydroxybutyl)-6-(2,3,4-trihydroxybutyl)pyrazine is formed by reaction of ammonia on glucose. 2-(1,2,3,4-Tetrahydroxybutyl)-6-(2,3,4-trihydroxybutyl)pyrazine is present in ammonia caramels, soy sauce, roasted peanuts and flue-cured tobacco leave 2-(1,2,3,4-Tetrahydroxybutyl)-6-(2,3,4-trihydroxybutyl)pyrazine is formed by reaction of ammonia on glucose. It is found in ammonia caramels, soy sauce, roasted peanuts and flue-cured tobacco leaves.
2-Ethyl-3-methylpyrazine, 9CI
Flavour component in cooked foods, e.g. baked potato, wheat bread, boiled egg, roast chicken, cooked beef, cooked pork, roasted barley, roasted sesame seed. Flavouring ingredient. 2-Ethyl-3-methylpyrazine, 9CI is found in many foods, some of which are potato, animal foods, cereals and cereal products, and fenugreek. 2-Ethyl-3-methylpyrazine, 9CI is found in animal foods. 2-Ethyl-3-methylpyrazine, 9CI is a flavour component in cooked foods, e.g. baked potato, wheat bread, boiled egg, roast chicken, cooked beef, cooked pork, roasted barley, roasted sesame seed. 2-Ethyl-3-methylpyrazine, 9CI is a flavouring ingredient.
6,7-Dihydro-2,3-dimethyl-5H-cyclopentapyrazine
6,7-Dihydro-2,3-dimethyl-5H-cyclopentapyrazine is found in animal foods. 6,7-Dihydro-2,3-dimethyl-5H-cyclopentapyrazine is formed from cysteine and rhamnose under roasting conditions. 6,7-Dihydro-2,3-dimethyl-5H-cyclopentapyrazine is found in beef, coffee, cocoa, earth almond (Cyperus esulentus), roast almonds, walnut and hazelnut. 6,7-Dihydro-2,3-dimethyl-5H-cyclopentapyrazine is a flavouring ingredien Formed from cysteine and rhamnose under roasting conditions. Found in beef, coffee, cocoa, earth almond (Cyperus esulentus), roast almonds, walnut and hazelnut. Flavouring ingredient
5,6,7,8-Tetrahydroquinoxaline
5,6,7,8-Tetrahydroquinoxaline is found in animal foods. 5,6,7,8-Tetrahydroquinoxaline is a flavour ingredient. 5,6,7,8-Tetrahydroquinoxaline is present in wheat bread, cocoa, coffee, roasted filbert, roasted peanut, pork and roasted sesame. 5,6,7,8-Tetrahydroquinoxaline is a flavouring ingredient. It is found in wheat bread, cocoa, coffee, roasted filbert, roasted peanut, pork and roasted sesame.
2,5-Dimethyl-3-propylpyrazine
2,5-Dimethyl-3-propylpyrazine is a maillard produc
Trimethylpropylpyrazine
Trimethylpropylpyrazine is found in cocoa and cocoa products. Trimethylpropylpyrazine is a maillard product. Trimethylpropylpyrazine is a constituent of cocoa volatiles. Maillard product. Constituent of cocoa volatiles. Trimethylpropylpyrazine is found in cocoa and cocoa products.
2,5-Diethyl-3-methylpyrazine
2,5-Diethyl-3-methylpyrazine is found in animal foods. 2,5-Diethyl-3-methylpyrazine is present in coffee aroma; flavouring ingredient. 2,5-Diethyl-3-methylpyrazine is present in various cooked foods, e.g. potato, beef, pork, cocoa, coffee, bread, sesame seed, soyabean etc 2,5-Diethyl-3-methylpyrazine is a flavouring ingredient. It is found in various cooked foods, e.g. potato, beef, pork, cocoa, coffee, bread, sesame seed and soyabean.
Calamin
Calamin is found in citrus. Calamin is a constituent of calamondin seeds (Citrus reticulata).
2-Methyl-5-vinylpyrazine
Aroma constituent of raw or cooked asparagus, baked or chipped potato, wheat bread, fried chicken, pork liver, cooked beef, cocoa, roasted coffee, roasted filbert, roasted peanut, popcorn, sukiyaki and roasted sesame seed oil. 2-Methyl-5-vinylpyrazine is found in many foods, some of which are cocoa and cocoa products, animal foods, potato, and coffee and coffee products. 2-Methyl-5-vinylpyrazine is found in animal foods. Aroma constituent of raw or cooked asparagus, baked or chipped potato, wheat bread, fried chicken, pork liver, cooked beef, cocoa, roasted coffee, roasted filbert, roasted peanut, popcorn, sukiyaki and roasted sesame seed oil.
Isopropylpyrazine
Isopropylpyrazine is a flavouring ingredient. Flavouring ingredient
6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine
6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is found in animal foods. 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a flavouring ingredient. 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is present in coffee aroma, asparagus, wheat bread, rye bread, cocoa, green tea, roasted barley, roasted filbert, roasted peanut, fried chicken, wild rice, roast almond, baked potato, earth-almond (Cyperus esculentus) and other foodstuffs. 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a flavouring ingredient. It is found in coffee aroma, asparagus, wheat bread, rye bread, cocoa, green tea, roasted barley, roasted filbert, roasted peanut, fried chicken, wild rice, roast almond, baked potato, earth-almond (Cyperus esculentus) and other foods.
3,5-Diethyl-2-methylpyrazine
3,5-Diethyl-2-methylpyrazine is found in animal foods. 3,5-Diethyl-2-methylpyrazine is found in potato, chicken, beef and pork, tea, coffee, galbanum oil and other foods. 3,5-Diethyl-2-methylpyrazine is a flavouring agent. Found in potato, chicken, beef and pork, tea, coffee, galbanum oil and other foods. Flavouring agent
6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine
6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is found in animal foods. 6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is maillard produced 6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is present in sesame seed oil, green tea, coffee, roast oats, wheat bread, cocoa bean, roast coconut, fried chicken, yeast extract, cooked beef and roast filbert. 6,7-Dihydro-2-methyl-5H-cyclopenta[b]pyrazine is a Maillard product. It is found in sesame seed oil, green tea, coffee, roast oats, wheat bread, cocoa bean, roast coconut, fried chicken, yeast extract, cooked beef and roast filbert.
2-Ethyl-3,5-dimethylpyrazine
Isolated from coffee aromaand is) also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. Organoleptic agent. Flavouring agent. 2-Ethyl-3,5-dimethylpyrazine is found in many foods, some of which are animal foods, coffee and coffee products, tea, and cereals and cereal products. 2-Ethyl-3,5-dimethylpyrazine is found in animal foods. 2-Ethyl-3,5-dimethylpyrazine is isolated from coffee aroma. Also present in raw asparagus, wheat bread, other breads, smoked fatty fish, roast chicken, roast beef, lamb and mutton liver, black tea, hydrolyzed soy protein and other foods. 2-Ethyl-3,5-dimethylpyrazine is organoleptic agent. 2-Ethyl-3,5-dimethylpyrazine is a flavouring agent.
2,6-Diethylpyrazine
2,6-Diethylpyrazine is found in coffee and coffee products. 2,6-Diethylpyrazine is a constituent of roasted coffee beans. 2,6-Diethylpyrazine is used in food flavouring. Constituent of roasted coffee beans. It is used in food flavouring. 2,6-Diethylpyrazine is found in coffee and coffee products.
3,5-Dimethyl-2-vinylpyrazine
Formed by thermal interaction of ribose and cysteine. Odour constituent of roasted coffeeand is) also present in fried beef volatiles. 3,5-Dimethyl-2-vinylpyrazine is found in coffee and coffee products and animal foods. 3,5-Dimethyl-2-vinylpyrazine is found in animal foods. 3,5-Dimethyl-2-vinylpyrazine is formed by thermal interaction of ribose and cysteine. Odour constituent of roasted coffee. Also present in fried beef volatile
3-Ethyl-5-methyl-2-vinylpyrazine
Odour constituent of roasted coffee and French fries. 3-Ethyl-5-methyl-2-vinylpyrazine is found in coffee and coffee products. 3-Ethyl-5-methyl-2-vinylpyrazine is found in coffee and coffee products. Odour constituent of roasted coffee and French frie
D-Fructosazine
D-Fructosazine is present in ammonia caramels and soy sauce. Present in ammonia caramels and soy sauce
2-Methyl-3-(2-methylpropyl)pyrazine
2-Methyl-3-(2-methylpropyl)pyrazine, also known as 2-isobutyl-3-methyl-pyrazine or 2-methyl-3-isobutylpyrazine, 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-Methyl-3-(2-methylpropyl)pyrazine is a green, herbal, and sugar tasting compound. 2-methyl-3-(2-methylpropyl)pyrazine has been detected, but not quantified, in a few different foods, such as coffee and coffee products, potato, and root vegetables. Present in seed oils of red pepper and pumpkinand is) also present in coffee aroma and baked or chipped potatoes. Flavouring ingredient. 2-Methyl-3-(2-methylpropyl)pyrazine is found in coffee and coffee products, root vegetables, and potato.
(Cyclohexylmethyl)pyrazine
(Cyclohexylmethyl)pyrazine is a flavouring ingredient. Possesses fungicidal and acaricidal activity. No commercial useage in agricultur Flavouring ingredient. Possesses fungicidal and acaricidal activity. No commercial useage in agriculture
Pyrazinemethanethiol
Liq. with roasted, meat-like flavour Liq. with roasted, meat-like flavou
(1-Methylethenyl)pyrazine
(1-Methylethenyl)pyrazine is found in animal foods. (1-Methylethenyl)pyrazine is a flavouring ingredient. (1-Methylethenyl)pyrazine is present in roasted sesame seed, roasted coffee beans, roasted peanut, Oolong tea, cooked beef, fried chicken, roasted cocoa beans, tortilla chips and fermented soybeans. (1-Methylethenyl)pyrazine is a maillard product. (1-Methylethenyl)pyrazine is a Maillard product and can be used as flavouring ingredient. It is found in roasted sesame seed, roasted coffee beans, roasted peanut, oolong tea, cooked beef, fried chicken, roasted cocoa beans, tortilla chips and fermented soybeans.
2-Isopropyl-5-methylpyrazine
Present in boiled potato, coffee aroma, cocoa butter, fish sauce and roasted earth-almond (Cyperus esculentus). 2-Isopropyl-5-methylpyrazine is found in many foods, some of which are cocoa and cocoa products, potato, root vegetables, and coffee and coffee products. 2-Isopropyl-5-methylpyrazine is found in cocoa and cocoa products. 2-Isopropyl-5-methylpyrazine is present in boiled potato, coffee aroma, cocoa butter, fish sauce and roasted earth-almond (Cyperus esculentus).
Pyrazineethanethiol
Pyrazineethanethiol is a flavouring ingredient. Flavouring ingredient
Deoxyfructosazine
Deoxyfructosazine is formed by reaction of ammonia and glucose. Deoxyfructosazine is present in ammonia caramels, soy sauce and roasted peanuts. Formed by reaction of ammonia and glucose. Present in ammonia caramels, soy sauce and roasted peanuts
6,7-Dihydro-2,6-dimethyl-5H-cyclopentapyrazine
6,7-Dihydro-2,6-dimethyl-5H-cyclopentapyrazine is found in coffee and coffee products. 6,7-Dihydro-2,6-dimethyl-5H-cyclopentapyrazine is a maillard product. 6,7-Dihydro-2,6-dimethyl-5H-cyclopentapyrazine is a component of roasted coffee bean volatiles. Maillard product. Component of roasted coffee bean volatiles. 6,7-Dihydro-2,6-dimethyl-5H-cyclopentapyrazine is found in coffee and coffee products.
2,5-Diethyl-3,6-dimethylpyrazine
2,5-Diethyl-3,6-dimethylpyrazine is found in animal foods. 2,5-Diethyl-3,6-dimethylpyrazine is a constituent of cooked beef and roast coffee aroma. 2,5-Diethyl-3,6-dimethylpyrazine is a maillard product. Constituent of cooked beef and roast coffee aroma. Maillard product. 2,5-Diethyl-3,6-dimethylpyrazine is found in coffee and coffee products and animal foods.
2,3-Diethyl-5,6-dimethylpyrazine
2,3-Diethyl-5,6-dimethylpyrazine is found in coffee and coffee products. 2,3-Diethyl-5,6-dimethylpyrazine is a roast coffee aroma constituent. Roast coffee aroma constituent 2,3-Diethyl-5,6-dimethylpyrazine is found in coffee and coffee products.
2,6-Diethyl-3,5-dimethylpyrazine
2,6-Diethyl-3,5-dimethylpyrazine is found in coffee and coffee products. 2,6-Diethyl-3,5-dimethylpyrazine is a constituent of roast coffee aroma. 2,6-Diethyl-3,5-dimethylpyrazine is a maillard product. Constituent of roast coffee aroma. Maillard product. 2,6-Diethyl-3,5-dimethylpyrazine is found in coffee and coffee products.
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.
2,5-Dimethyl-3-(2-propenyl)pyrazine
2,5-Dimethyl-3-(2-propenyl)pyrazine is found in potato. 2,5-Dimethyl-3-(2-propenyl)pyrazine is a maillard product. 2,5-Dimethyl-3-(2-propenyl)pyrazine is a constituent of baked potato. Maillard product. Constituent of baked potato. 2,5-Dimethyl-3-(2-propenyl)pyrazine is found in potato.
3,5-Dimethyl-2-(2-propenyl)pyrazine
Claimed food uses are not well documented. Claimed food uses are not well documented
2,3-Dimethyl-5-(2-propenyl)pyrazine
2,3-Dimethyl-5-(2-propenyl)pyrazine is found in nuts. 2,3-Dimethyl-5-(2-propenyl)pyrazine is a constituent of roasted peanut volatiles. Constituent of roasted peanut volatiles. 2,3-Dimethyl-5-(2-propenyl)pyrazine is found in nuts.
2,5-Dimethyl-3-(1-propenyl)pyrazine
2,5-Dimethyl-3-(1-propenyl)pyrazine is found in tea. 2,5-Dimethyl-3-(1-propenyl)pyrazine is a maillard product. 2,5-Dimethyl-3-(1-propenyl)pyrazine is a constituent of roasted green tea. Maillard product. Constituent of roasted green tea. 2,5-Dimethyl-3-(1-propenyl)pyrazine is found in tea.
3,5-Dimethyl-2-(1-propenyl)pyrazine
3,5-Dimethyl-2-(1-propenyl)pyrazine is found in tea. 3,5-Dimethyl-2-(1-propenyl)pyrazine is a maillard product. 3,5-Dimethyl-2-(1-propenyl)pyrazine is a constituent of roasted green tea. Maillard product. Constituent of roasted green tea. 3,5-Dimethyl-2-(1-propenyl)pyrazine is found in tea.
2,3-Dimethyl-5-(1-propenyl)pyrazine
2,3-Dimethyl-5-(1-propenyl)pyrazine is a maillard product. Maillard product
2-Methyl-6-(1-propenyl)pyrazine
Constituent of okra pods, coffee, roasted sesame, roasted green tea and cooked beef. 2-Methyl-6-(1-propenyl)pyrazine is found in many foods, some of which are coffee and coffee products, cereals and cereal products, tea, and animal foods. 2-Methyl-6-(1-propenyl)pyrazine is found in animal foods. 2-Methyl-6-(1-propenyl)pyrazine is a constituent of okra pods, coffee, roasted sesame, roasted green tea and cooked beef.
2-Methyl-3-(1-propenyl)pyrazine
Claimed food uses are not well documented. Claimed food uses are not well documented
2-Methyl-6-(2-propenyl)pyrazine
Tentatively identified in white bread crust aroma. Possesses an earthy odour. 2-Methyl-6-(2-propenyl)pyrazine is found in cereals and cereal products. 2-Methyl-6-(2-propenyl)pyrazine is found in cereals and cereal products. Tentatively identified in white bread crust aroma. Possesses an earthy odour.
2-Methyl-5-(2-propenyl)pyrazine
2-Methyl-5-(2-propenyl)pyrazine is found in cereals and cereal products. 2-Methyl-5-(2-propenyl)pyrazine is a volatile constituent of roasted peanuts. Tentatively identified in white bread crust aroma. Volatile constituent of roasted peanuts. Tentatively identified in white bread crust aroma. 2-Methyl-5-(2-propenyl)pyrazine is found in cereals and cereal products and nuts.
2-Methyl-3-(2-propenyl)pyrazine
2-Methyl-3-(2-propenyl)pyrazine is found in cereals and cereal products. 2-Methyl-3-(2-propenyl)pyrazine is a volatile constituent of Korean salt-fermented shrimp paste (Acetes chinensis) and extrusion cooked wheat flour. Volatile constituent of Korean salt-fermented shrimp paste (Acetes chinensis) and extrusion cooked wheat flour. 2-Methyl-3-(2-propenyl)pyrazine is found in cereals and cereal products and crustaceans.
2,3-Dimethyl-5-propylpyrazine
2,3-Dimethyl-5-propylpyrazine is found in cereals and cereal products. 2,3-Dimethyl-5-propylpyrazine is a maillard product. 2,3-Dimethyl-5-propylpyrazine is a volatile constituent of cooked shrimp and roasted wheat germ. 2,3-Dimethyl-5-propylpyrazine is a flavouring ingredient. Maillard product. Volatile constituent of cooked shrimp and roasted wheat germ. Flavouring ingredient. 2,3-Dimethyl-5-propylpyrazine is found in cereals and cereal products and crustaceans.
2-Methyl-5-(1-propenyl)pyrazine
Maillard product. Constituent of okra pods, roasted green tea, roast peanut, coffee and cooked beef. 2-Methyl-5-(1-propenyl)pyrazine is found in many foods, some of which are animal foods, coffee and coffee products, green vegetables, and nuts. 2-Methyl-5-(1-propenyl)pyrazine is found in animal foods. 2-Methyl-5-(1-propenyl)pyrazine is a maillard product. 2-Methyl-5-(1-propenyl)pyrazine is a constituent of okra pods, roasted green tea, roast peanut, coffee and cooked beef.
2-Methyl-5-propylpyrazine
Constituent of roasted peanut, cocoa, yeast extract, roasted sesame, cooked pork, coffee aroma, roasted chicory and roasted wheat germ. 2-Methyl-5-propylpyrazine is found in many foods, some of which are animal foods, green vegetables, coffee and coffee products, and cocoa and cocoa products. 2-Methyl-5-propylpyrazine is found in animal foods. 2-Methyl-5-propylpyrazine is a constituent of roasted peanut, cocoa, yeast extract, roasted sesame, cooked pork, coffee aroma, roasted chicory and roasted wheat germ.
2,3,5-Trimethyl-6-[4-(methylthio)butyl]pyrazine
Strecker degradation product formed from 2,3-butanedione and methionine. Strecker degradation product formed from 2,3-butanedione and methionine
5H-Cyclopentapyrazine
5H-Cyclopentapyrazine is found in pulses. 5H-Cyclopentapyrazine is a constituent of shoyu (soy sauce). Constituent of shoyu (soy sauce). 5H-Cyclopentapyrazine is found in pulses.
1-Propenylpyrazine
Maillard product. Volatile constituent of yeast extract, roasted peanut, roasted coconut, roasted sesame, coffee, bread aroma, cocoa and extrusion cooked wheat or maize flour. 1-Propenylpyrazine is found in many foods, some of which are mushrooms, cocoa and cocoa products, cereals and cereal products, and coffee and coffee products. 1-Propenylpyrazine is found in cereals and cereal products. 1-Propenylpyrazine is a maillard product. 1-Propenylpyrazine is a volatile constituent of yeast extract, roasted peanut, roasted coconut, roasted sesame, coffee, bread aroma, cocoa and extrusion cooked wheat or maize flour.
2-Methyl-3-propylpyrazine
2-Methyl-3-propylpyrazine is a flavour component of cooked foods. Flavour component of cooked foods
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.
2,3-Diethyl-5-methylpyrazine
2,3-Diethyl-5-methylpyrazine, also known as fema 3336, 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-Diethyl-5-methylpyrazine is a citrus, earthy, and fatty tasting compound. 2,3-Diethyl-5-methylpyrazine has been detected, but not quantified, in several different foods, such as herbs and spices, milk and milk products, nuts, and potato. This could make 2,3-diethyl-5-methylpyrazine a potential biomarker for the consumption of these foods. 2,3-Diethyl-5-methylpyrazine is a flavouring agent, and a constituent of Parmesan cheese, roasted filbert, roasted peanut, baked or chipped potato, cooked chicken, beef, lamb, mutton and pork. It is found in galbanum oil.
Oltipraz
Oltipraz is a dithiole derivative and a schistosomicide. The studies have show oltipraz is also a chemoprotector, an antocarcinogen and possibly an antimutagen. [PubMed: 9593327] D000890 - Anti-Infective Agents > D000998 - Antiviral Agents > D018894 - Reverse Transcriptase Inhibitors D000890 - Anti-Infective Agents > D000977 - Antiparasitic Agents > D000871 - Anthelmintics D004791 - Enzyme Inhibitors > D019384 - Nucleic Acid Synthesis Inhibitors C1892 - Chemopreventive Agent > C54629 - Phase I Enzymes Inhibitor C1892 - Chemopreventive Agent > C54630 - Phase II Enzymes Inducer D020011 - Protective Agents > D016588 - Anticarcinogenic Agents C274 - Antineoplastic Agent > C1742 - Angiogenesis Inhibitor D000970 - Antineoplastic Agents Oltipraz has an inhibitory effect on HIF-1α activation in a time-dependent manner, completely abrogating HIF-1α induction at ≥10 μM concentrations, the IC50 of Oltipraz for HIF-1α inhibition is 10 μM. Oltipraz is a potent Nrf2 activator.
2,3,5,6-Tetramethylpyrazine phosphate
Stizolamine
Stizolamine is a member of the class of 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. Stizolamine is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). Stizolamine can be found in broad bean and peanut, which makes stizolamine a potential biomarker for the consumption of these food products.
2,5-Dimethyl-6-vinylpyrazine
2,5-dimethyl-6-vinylpyrazine is a member of the class of 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-dimethyl-6-vinylpyrazine is soluble (in water) and a moderately basic compound (based on its pKa). 2,5-dimethyl-6-vinylpyrazine can be found in kohlrabi, which makes 2,5-dimethyl-6-vinylpyrazine a potential biomarker for the consumption of this food product.
3,5- and 3,6-Dimethyl-2-isobutylpyrazine
It is used as a food additive .
Vinylpyrazine
Vinylpyrazine is a member of the class of 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. Vinylpyrazine is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Vinylpyrazine is a nutty tasting compound found in kohlrabi, which makes vinylpyrazine a potential biomarker for the consumption of this food product.
2-isopentyl-3,6-dimethyl pyrazine
Flavouring compound [Flavornet]
