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2,5-Dimethylpyrazine

CAT: 0804-HY-34439-01Size: 5 gDry Ice: NoHazardous: No
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CAT#:0804-HY-34439-01Size:5 g
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24/48H Stock Items & 2 to 6 Weeks non Stock Items.
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Description
2,5-Dimethylpyrazine (NSC 49139) is an endogenous metabolite. 2,5-Dimethylpyrazine in produced in food systems of two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus. 2,5-Dimethylpyrazine can be qualitatively monitored using a stable isotope dilution assay. 2,5-Dimethylpyrazine can also be generated via microbial mechanisms using Bacillus subtilis. 2,5-Dimethylpyrazine can be oxidized to form 5-methylpyrazine-2-carboxylic acid, which is the intermediate in the synthesis of antilipoltic agent. 2,5-Dimethylpyrazine is a volatile compound that can give a roasted peanut flavor[1][2][3].
CAS Number
123-32-0
Product Name Alternative
NSC 49139
UNSPSC
12352005
Hazard Statement
H227, H302
Target
Endogenous Metabolite
Type
Natural Products
Related Pathways
Metabolic Enzyme/Protease
Applications
Metabolism-protein/nucleotide metabolism
Field of Research
Metabolic Disease
Assay Protocol
https://www.medchemexpress.com/2-5-dimethylpyrazine.html
Purity
99.99
Solubility
DMSO : 50 mg/mL (ultrasonic)
Smiles
CC1=CN=C(C)C=N1
Molecular Formula
C6H8N2
Molecular Weight
108.14
Precautions
H227, H302
References & Citations
[1]Scalone, G. L. L., et al., (2020) . Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food research international (Ottawa, Ont.), 132, 109089.|[2]Zhang, L., et al., (2019) . An Alkylpyrazine Synthesis Mechanism Involving l-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis. Applied and environmental microbiology, 85 (24), e01807-19. |[3]Guo, X., et al., (2018) . Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. Food chemistry, 263, 18–28.
Shipping Conditions
Room Temperature
Storage Conditions
-20°C, 3 years; 4°C, 2 years (Powder)
Scientific Category
Natural Products
Clinical Information
No Development Reported
Isoform
Microbial Metabolite

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