CAS 109-08-0: 2-methylpyrazine

2-Methylpyrazine CRS

2-Methylpyrazine, also known as Methylpyrazine, is an alkylpyrazine compound detectable in the oils of roasted red pepper seeds.

2-Methylpyrazine

2-Methylpyrazine is a colorless, volatile liquid that has a strong odor. It is used as an additive in food and beverages to impart a roasted flavor. 2-Methylpyrazine is produced by the redox cycle in which it is oxidized to pyrazinoic acid and then reduced back to the original compound. This process can be catalyzed by copper complex or other metal ions, such as nickel or iron. The nitrogen atom in the methyl group on the pyrazine ring coordinates with the metal ion, whereas the ethylene diamine ligand coordinates with the oxygen atom on the metal ion. The reaction mechanism of this type of coordination geometry involves carbonyl groups and hydrogen atoms, which are transferred from 2-methylpyrazine to ethylene diamine. This reaction proceeds through a series of reactions that include an oxidation step, followed by two reduction steps that ultimately lead to the formation of water and 2-methylpyrazine.

2-Methylpyrazine is used as flavoring agents in bread fresh bread, butter, chocolate, chocolate cocoa, coffee, meat roasted, nut almond. This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

2-Methylpyrazine

Applications 2-Methyl-pyrazine is an intermediate used to synthesize 5-Methyl-2(1H)-pyrazinone (M324900) which is a derivative of 2-Hydroxypyrazine (H952710). 2-Hydroxypyrazine (H952710) is used in the synthesis of potential antioxidants. Not a dangerous good if item is equal to or less than 1g/ml and there is less than 100g/ml in the package References Shi, J. et al.: J. Phys. Org. Chem., 22, 1038 (2009); Bonde, C. et al.: Ind. J. Hetero. Chem., 10, 271 (2001);