2-propylpyrazine - CAS 18138-03-9
Catalog number: 18138-03-9
Category: Main Product
Molecular Formula:
C7H10N2
Molecular Weight:
122.17
COA:
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Purity:
>98.0%(GC)(T)
Appearance:
clear very slight yellow Liquid
Synonyms:
2-PROPYLPYRAZINE; 2-N-PROPYLPYRAZINE; FEMA NUMBER 3961; N-PROPYLPYRAZINE; propyl-pyrazin; Pyrazine, 2-(n-propyl)-
MSDS:
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Boiling Point:
65ºC (12 mmHg) ,176.8ºC at 760 mmHg
Density:
0.975 g/cm3
InChIKey:
DJLLTFRHLPVCEL-UHFFFAOYSA-N
InChI:
InChI=1S/C7H10N2/c1-2-3-7-6-8-4-5-9-7/h4-6H,2-3H2,1H3
Canonical SMILES:
CCCC1=NC=CN=C1
1.Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
Lee SM1, Kwon GY, Kim KO, Kim YS. Anal Chim Acta. 2011 Oct 10;703(2):204-11. doi: 10.1016/j.aca.2011.07.028. Epub 2011 Jul 26.
The non-targeted analysis, combining gas chromatography coupled with time-of-flight mass spectrometry (GC-TOF/MS) and sensory evaluation, was applied to investigate the relationship between volatile compounds and the sensory attributes of glutathione-Maillard reaction products (GSH-MRPs) prepared under different reaction conditions. Volatile compounds in GSH-MRPs correlating to the sensory attributes were determined using partial least-squares (PLS) regression. Volatile compounds such as 2-methylfuran-3-thiol, 3-sulfanylpentan-2-one, furan-2-ylmethanethiol, 2-propylpyrazine, 1-furan-2-ylpropan-2-one, 1H-pyrrole, 2-methylthiophene, and 2-(furan-2-ylmethyldisulfanylmethyl)furan could be identified as possible key contributors to the beef-related attributes of GSH-MRPs. In this study, we demonstrated that the unbiased non-targeted analysis based on metabolomic approach allows the identification of key volatile compounds related to beef flavor in GSH-MRPs.
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CAS 18138-03-9 2-propylpyrazine

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