Ethylpyrazin Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R10:Entzündlich.
S-Sätze Betriebsanweisung:
S16:Von Zündquellen fernhalten - Nicht rauchen.
Chemische Eigenschaften
2-Ethylpyrazine has a peanut butter, musty, nutty, woody, peanut buttery odor.
Occurrence
Reported found in bakery products, cocoa products, coffee, meat, peanuts, filberts, potato products, beer, whiskey, tea, soybeans, rice, roasted coconut, corn tortillas, shrimp, crayfish, asparagus, boiled beef, malt whiskey, and malt
Verwenden
Ethylpyrazine is a reagent used in the synthetic preparation of various pharmaceutical goods and has been screened for potential activities as H1-antihistamine.
Definition
ChEBI: A member of the class of pyrazines that is pyrazine in which one of the hydrogens is replaced by an ethyl group. Found particularly in cereals and cereal products, it is present in baked or fried potato, bread, roasted peanuts, and cooked shrimp, as well a
cocoa, coffee, and tea. It has a musty, nutty, buttery, peanut odor and a chocolate-peanut taste.
synthetische
By alkylation of methylpyrazine with methyliodide.
Allgemeine Beschreibung
2-Ethylpyrazine is a volatile aroma compound that is mainly formed in food products such as roasted coffee beans or roasted sesame seeds due to the Maillard reaction between sugars and proteins during the roasting process.
Ethylpyrazin Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
