May be prepared by methylation of the Mannich base obtained
by reacting formaldehyde and dimethylamine with dimethyl-
2, 5-pyrazine, followed by the Hoffman degradation.
Reported to be present in coffee, dairy products, peanuts, filberts, potato products, asparagus, fried chicken,
cocoa, toasted oats, corn tortillas and mal
By methylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with dimethyl-2,5-pyrazine,
followed by the Hoffman degradation
ChEBI: 2-Methyl-5-vinylpyrazine is a member of pyrazines.
