2-エチルピラジン 化学特性,用途語,生産方法
外観
無色～淡黄色の液体
用途
有機合成原料。
化学的特性
2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor.
天然物の起源
Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt
使用
Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine.
製造方法
By alkylation of methylpyrazine with methyliodide.
定義
ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a
cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste.
一般的な説明
2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.
2-エチルピラジン 上流と下流の製品情報
原材料
準備製品