Chemical Properties
Acetylpyrazine has a nutty, popcorn, bread crust odor.
Chemical Properties
LIGHT YELLOW TO YELLOW-BROWNISH POWDER
Occurrence
Reported found in guava fruit (Psidium guajava L.), wheaten bread, other types of breads, boiled and cooked
beef, grilled/roasted uncured pork, pork liver, cocoa, coffee, black tea, roasted barley, roasted filbert (Corylus avellano), roasted
peanut (Arachis hypogea), roasted almond (Prunus amygdalus), scallop, filberts, popcorn and sesame oil.
Uses
Acetylpyrazine has been used in synthesis of:
- 7-heteroaryl-pyrazolo[1,5-a]pyrimidine-3-carboxamides
- copper (II) complexes with di-imine ligands
- N(4) substituted thiosemicarbazones
Application
Acetylpyrazine has been widely used as an intermediate in the organic synthesis of various heterocyclic derivatives and in coupling reactions, alkylation reactions, and sensitizer ligands because of its good biological and reactive activities. For example, it is a significant reaction intermediate for producing drugs for treating malaria, epilepsy, and Parkinson's disease.
Definition
ChEBI: 2-acetylpyrazine is a pyrazine that is substituted by an acetyl group at position 2. It has been identified as one of the volatile flavor constituents in popcorn, bread crust, vinegar, and potato snacks. It has a role as a flavouring agent. It is an aromatic ketone and a member of pyrazines.
Preparation
By the ester condensation of EtO2 C-pyrazine; by dehydrating pyrazynamide with POCI3 and then reacting the resulting
2-cyano-pyrazine with methyl magnesium bromide
Aroma threshold values
Detection at 62 ppb
Taste threshold values
Taste characteristics at 10 ppm: roasted, nutty, bready, yeasty with popcorn, corn chip nuance
General Description
2-Acetylpyrazine has been identified as one of the volatile flavor constituents in popcorn, wheat and rye bread crust.
