290-37-9 Usage
Description
Pyrazine, a 1,4-diazine and an electron-deficient N-heteroarene, is a heterocyclic aromatic organic compound with the chemical formula C4H4N2. It is characterized by its strong pyridine-like odor and is found in various natural products, APIs, agrochemicals, and functional materials. Pyrazine and its derivatives are known for their diverse aromas and are commonly used as flavor agents and fragrances in the food and perfume industries.
Uses
Used in Flavor and Fragrance Industry:
Pyrazine is used as a flavoring agent for its diverse aromas, which contribute to the taste of various roasted, toasted, or similarly heated foods. It is also used as a fragrance component in the perfume industry.
Used in Traditional Chinese Medicine:
Pyrazine serves as a component of some herbs in traditional Chinese medicine, where it is utilized for its medicinal properties.
Used in Pharmaceutical and Perfume Intermediates:
Pyrazine is employed as an intermediate in the synthesis of pharmaceuticals and perfumes, playing a crucial role in the preparation of various chemicals.
Used in Chemical Synthesis:
Pyrazine is involved in the preparation of other chemicals, such as pyrazine 1-oxide, which has its own specific applications.
Used in Food Products:
Pyrazine has been detected in several food products, including papayas, asparagus, peanuts, popcorn, soybeans, corn, French fries, bread, cheese, milk, eggs (boiled), chicken (fried), beef (cooked), shrimp, clams, beer, sherry, malt, coffee, and tea (green), where it contributes to their distinct flavors.
Chemical Properties:
Pyrazine is a white crystalline or powdery substance with a strong pyridine-like odor. Some reports compare the taste of pyrazine to cooked spinach or rancid peanuts. It has an aroma threshold value of 300 ppm in water.
References
[1] T.B. Adamsa, J. Doullb, V.J. Feronc, J.I. Goodmand, L.J. Marnette, I.C. Munrof, P.M. Newberneg, P.S. Portogheseh, R.L. Smithi, W.J. Waddellj and B.M. Wagnerk, The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients, Food and Chemical Toxicology, 2002, vol. 40, 429-451
Preparation
Prepared by cyclization of α-amino ketones, which were produced by the reduction of isonitroso ketones to yield the dihydropyrazines, which are dehydrogenated with mercury(I) oxide or copper(II) sulfate or sometimes with atmospheric oxygen.
Purification Methods
Distil pyrazine in steam and crystallise it from water. Purify also by zone melting. [Beilstein 23 H 91, 23 II 80, 23 III/IV 899, 23/5 V 351.]
Check Digit Verification of cas no
The CAS Registry Mumber 290-37-9 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 2,9 and 0 respectively; the second part has 2 digits, 3 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 290-37:
(5*2)+(4*9)+(3*0)+(2*3)+(1*7)=59
59 % 10 = 9
So 290-37-9 is a valid CAS Registry Number.
InChI:InChI=1/C4H4N2/c1-2-6-4-3-5-1/h1-4H
290-37-9Relevant articles and documents
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model
Cui, Heping,Deng, Shibin,Hayat, Khizar,Ho, Chi-Tang,Zhai, Yun,Zhang, Qiang,Zhang, Xiaoming
, (2022/03/07)
The generation of pyrazines in a binary methionine/glucose (Met/Glc) mixture and corresponding methionine/glucose-derived Amadori rearrangement product (MG-ARP) was studied. Quantitative analyses of pyrazines and methional revealed that MG-ARP generated more methional compared to Met/Glc, whereas lower content and fewer species of pyrazines were observed in the MG-ARP model. Comparing the availability of α-dicarbonyl compounds generated from the Met/Glc model, methylglyoxal (MGO) was a considerably effective α-dicarbonyl compound for the formation of pyrazines during MG-ARP degradation, but glyoxal (GO) produced from MG-ARP did not effectively participate in the corresponding formation of pyrazines due to the asynchrony on the formation of GO and recovered Met. Diacetyl (DA) content was not high enough to form corresponding pyrazines in the MG-ARP model. The insufficient interaction of precursors and rapid drops in pH limited the formation of pyrazines during MG-ARP degradation. Increasing reaction temperature could reduce the negative inhibitory effect by promoting the content of precursors.
Reactivity of borohydride incorporated in coordination polymers toward carbon dioxide
Kadota, Kentaro,Sivaniah, Easan,Horike, Satoshi
, p. 5111 - 5114 (2020/05/26)
Borohydride (BH4-)-containing coordination polymers converted CO2into HCO2-or [BH3(OCHO)]-, whose reaction routes were affected by the electronegativity of metal ions and the coo
The effects of thermal treatment of ZnO–ZnCr2O4 catalyst on the particle size and product selectivity in dehydrocyclization of crude glycerol and ethylenediamine
Sarkari, Reema,Krishna, Vankudoth,Sudhakar, Medak,Rao, Tumula Venkateshwar,Padmasri, Aytam Hari,Srinivas, Darbha,Venugopal, Akula
, p. 602 - 609 (2016/10/18)
The ZnO–ZnCr2O4 (Zn–Cr–O) sample obtained by decomposition of Zn-Cr hydrotalcite precursor was subjected to the thermal treatment at different temperatures and the physico-chemical properties of the Zn–Cr–O system were compared with