2-allyl-5-methylpyrazine | 55138-63-1

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 二嗪类
• 英文名称: 2-allyl-5-methylpyrazine
• 英文别名: 2-methyl-5-prop-2-enylpyrazine
• CAS: 55138-63-1
• 化学式: C₈H₁₀N₂
• 分子量: 134.181
• InChiKey: JCZDTOUEQCNMKI-UHFFFAOYSA-N

物化性质

• 沸点：
  191.7±35.0 °C(Predicted)
• 密度：
  0.982±0.06 g/cm3(Predicted)
• 保留指数：
  1074

计算性质

• 辛醇/水分配系数(LogP)：
  1.3
• 重原子数：
  10
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.25
• 拓扑面积：
  25.8
• 氢给体数：
  0
• 氢受体数：
  2

反应信息

• 作为产物：
  描述：

  L-丝氨酸 、 维生素 C 在 sodium hydroxide 作用下， 反应 2.0h， 生成 2-甲基吡嗪 、 2,5-二甲基吡嗪 、 2-乙基吡嗪 、 2,5-二乙基吡嗪 、 2-乙基-3,6-二甲基吡嗪 、 2,4-二叔丁基苯酚 、 2-allyl-5-methylpyrazine 、 2-乙基-6-甲基吡嗪 、 2-乙基-5-甲基吡嗪 、 2,3-二甲基-5-乙基吡嗪
  参考文献：
  名称：

  The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

  摘要：

  The identification of aroma compounds, formed from the reactions of L-ascorbic acid with L-threonine/L-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143 +/- 2 degrees C for 2 h, was performed using a SPME-GC-MS technique, and further use of LRI. The results showed 35 aroma compounds. The reaction between L-ascorbic acid and L-threonine/L-serine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, and 3,5-diethyl-2-methylpyrazine; other compounds identified were furans and aldehydes. More volatiles were generated in L-ascorbic acid with L-threonine systems than in L-ascorbic acid with L-serine systems studies showed that furans such as furfural, 2-furanmethanol, benzofuran, 2,5-furandicar-boxaldehyde and 2-furfurylfuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines. (C) 2009 Elsevier Ltd. All rights reserved.

  DOI：

  10.1016/j.foodchem.2009.06.026

文献信息

• The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine
  作者：Ai-Nong Yu、Ai-Dong Zhang

  DOI：10.1016/j.foodchem.2009.06.026

  日期：2010.3

  The identification of aroma compounds, formed from the reactions of L-ascorbic acid with L-threonine/L-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143 +/- 2 degrees C for 2 h, was performed using a SPME-GC-MS technique, and further use of LRI. The results showed 35 aroma compounds. The reaction between L-ascorbic acid and L-threonine/L-serine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, and 3,5-diethyl-2-methylpyrazine; other compounds identified were furans and aldehydes. More volatiles were generated in L-ascorbic acid with L-threonine systems than in L-ascorbic acid with L-serine systems studies showed that furans such as furfural, 2-furanmethanol, benzofuran, 2,5-furandicar-boxaldehyde and 2-furfurylfuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines. (C) 2009 Elsevier Ltd. All rights reserved.

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