Molecular structure of 2,3,5-Trimethylpyrazine, CAS Number: 14667-55-1
2,3,5-Trimethylpyrazine (CAS 14667-55-1)
Application:
2,3,5-Trimethylpyrazine is a pyrazine derivative
CAS Number:
14667-55-1
Molecular Weight:
122.17
Molecular Formula:
C7H10N2
Supplemental Information:
This is classified as a Dangerous Good for transport and may be subject to additional shipping charges.
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
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Description
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SDS & Certificate of Analysis
2,3,5-Trimethylpyrazine is a chemical compound that functions as an aroma compound. 2,3,5-Trimethylpyrazine has the ability to contribute to the roasted, nutty, and cocoa-like aroma of certain products. At the molecular level, 2,3,5-Trimethylpyrazine interacts with specific receptors in the olfactory system. Its mechanism of action involves binding to olfactory receptors and activating signaling pathways that result in the perception of specific aromas.
2,3,5-Trimethylpyrazine (CAS 14667-55-1) References
- Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides. | Wang, F., et al. 2021. Foods. 10: PMID: 33572908
- Pyrazines Biosynthesis by Bacillus Strains Isolated from Natto Fermented Soybean. | Kłosowski, G., et al. 2021. Biomolecules. 11: PMID: 34827734
- Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile. | Liang, S., et al. 2022. Foods. 11: PMID: 35892812
- Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. | Tan, Y., et al. 2022. Microbiol Spectr. 10: e0184422. PMID: 36135710
- Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. | Chen, E., et al. 2022. Molecules. 27: PMID: 36144613
- Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine. | Liang, D., et al. 2022. J Agric Food Chem. 70: 15134-15142. PMID: 36399543
- Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality. | Fadel, HHM., et al. 2022. J Genet Eng Biotechnol. 20: 159. PMID: 36418666
- RIFM fragrance ingredient safety assessment, 2,3,5-trimethylpyrazine, CAS registry number 14667-55-1. | Api, AM., et al. 2023. Food Chem Toxicol. 173 Suppl 1: 113523. PMID: 36442737
- Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal. | Jiang, W., et al. 2023. J Agric Food Chem. 71: 5337-5344. PMID: 36942552
- Monitoring changes in the volatile fraction of roasted nuts and seeds by using comprehensive two-dimensional gas chromatography and matrix templates. | Manzano, P., et al. 2023. MethodsX. 10: 102115. PMID: 36970025
- Correction to 'Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal'. | Jiang, W., et al. 2023. J Agric Food Chem. 71: 6511. PMID: 37057956
- Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions. | Hu, Y., et al. 2023. Foods. 12: PMID: 37174404
- Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. | Guzmán Penella, S., et al. 2023. Molecules. 28: PMID: 37175215
- Biocontrol and plant growth promoting traits of two avocado rhizobacteria are orchestrated by the emission of diffusible and volatile compounds. | Cortazar-Murillo, EM., et al. 2023. Front Microbiol. 14: 1152597. PMID: 37206331
Activator of:
Olfr611.Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
2,3,5-Trimethylpyrazine, 10 g | sc-225636 | 10 g | $36.00 |