2,5-Dimethylpyrazine

2,5-Dimethylpyrazine (NSC 49139) is an endogenous metabolite. 2,5-Dimethylpyrazine in produced in food systems of two whey protein hydrolysates, obtained using either trypsin or proteinase from Aspergillus melleus. 2,5-Dimethylpyrazine can be qualitatively monitored using a stable isotope dilution assay. 2,5-Dimethylpyrazine can also be generated via microbial mechanisms using Bacillus subtilis. 2,5-Dimethylpyrazine can be oxidized to form 5-methylpyrazine-2-carboxylic acid, which is the intermediate in the synthesis of antilipoltic agent. 2,5-Dimethylpyrazine is a volatile compound that can give a roasted peanut flavor[1][2][3].

Product Specifications

CAS Number

[123-32-0]

Product Name Alternative

NSC 49139

UNSPSC

12352005

Hazard Statement

H227, H302

Target

Endogenous Metabolite

Type

Natural Products

Related Pathways

Metabolic Enzyme/Protease

Applications

Metabolism-protein/nucleotide metabolism

Field of Research

Metabolic Disease

Assay Protocol

https://www.medchemexpress.com/2-5-dimethylpyrazine.html

Purity

99.99

Solubility

DMSO : 50 mg/mL (ultrasonic)

Smiles

CC1=CN=C(C)C=N1

Molecular Formula

C6H8N2

Molecular Weight

108.14

Precautions

H227, H302

References & Citations

[1]Scalone, G. L. L., et al., (2020) . Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food research international (Ottawa, Ont.), 132, 109089.|[2]Zhang, L., et al., (2019) . An Alkylpyrazine Synthesis Mechanism Involving l-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis. Applied and environmental microbiology, 85 (24), e01807-19. |[3]Guo, X., et al., (2018) . Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. Food chemistry, 263, 18–28.