Description
5H-5-Methyl-6,7-dihydrocyclopenta(-b)pyrazine has an earthy,
baked potato, peanut, roasted odor. It may be prepared from condensation of 2-hydroxy-3-methyl-2-cyclopentene-l-one and ethylene
diamine; by condensing a cyclopentenolone with alkylenediamines,
or alternatively, an aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence
of palladium over activated charcoal or copper chromite.
Chemical Properties
clear yellow to yellow-orange to brown liquid
Chemical Properties
5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine has an earthy, peanut, roasted odor
Occurrence
Reported found in peanuts, filberts, asparagus, potato wheat and rye bread, cooked beef, pork, pork liver, beer,
cocoa, coffee, green tea, barley, filberts, almond, sesame seed, malt and wort
Uses
5-Methyl-6,7-dihydrocyclopentapyrazine can be used for drug storage packaging and antibacterial composition.
Definition
ChEBI: 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a member of pyrazines.
Preparation
From condensation of 2-hydroxy-3-methyl-2-cyclopentene-1-one and ethylene diamine; by condensing a cyclopentenolone
with alkylenediamines, or alternatively, and aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite.
Aroma threshold values
Aroma characteristics at 1.0%: sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty
nuances.
Taste threshold values
Taste characteristics at 15 ppm: nut skin, brown, roasted, oily with a cocoa and coffee nuance, musty, nutty,
and grainy
General Description
5
H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine is the major flavor compound of palm sugar. It is also found in coffee and cooked meat.
