2-isobutyl-3-methoxypyrazine

Structural formula
General
Surname	2-isobutyl-3-methoxypyrazine
other names	2-methoxy-3-isobutylpyrazine; 3-isobutyl-2-methoxypyrazine;
Molecular formula	C 9 H 14 N 2 O
Brief description	colorless liquid
External identifiers / databases
ECHA InfoCard	100.042.169
PubChem	32594
DrugBank	DB04512
Wikidata	Q15633924
properties
Molar mass	166.22 g mol −1
Physical state	liquid
density	0.99 g cm −3 (25 ° C)
solubility	soluble in water, organic solvents and oils; miscible with ethanol;
Refractive index	1.49 (20 ° C)
safety instructions
GHS labeling of hazardous substances Caution
H and P phrases	H: 315-319-335
	P: 261-305 + 351 + 338
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

2-Isobutyl-3-methoxypyrazine is a chemical compound belonging to the pyrazine group .

Occurrence

2-Isobutyl-3-methoxypyrazine is the most important flavor / flavor characteristic of paprika . It also comes in fresh jalapeno before chili, baked potatoes and wine.

Extraction and presentation

The compound can be made by condensation of leucine amide with glyoxal and subsequent methylation with diazomethane .

properties

2-Isobutyl-3-methoxypyrazine is a colorless liquid that is soluble in water.

use

2-Isobutyl-3-methoxypyrazine is used as a flavoring agent.

literature

Tim Guildford et al .: The biological roles of pyrazines: evidence for a warning odor function. In: Biological Journal of the Linnean Society. Volume 31, No. 2, 1987, pp. 113-128, doi: 10.1111 / j.1095-8312.1987.tb01984.x .

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h data sheet 2-isobutyl-3-methoxypyrazine, ≥99%, FG from Sigma-Aldrich , accessed on December 14, 2018 ( PDF ).
↑ ^a ^b ^c ^d ^e George A. Burdock: Fenaroli's Handbook of Flavor Ingredients . CRC Press, 2016, ISBN 978-1-4200-9086-4 , pp. 993 ( limited preview in Google Book search).
↑ S. Guillaumie, A. Ilg u. a .: Genetic Analysis of the Biosynthesis of 2-Methoxy-3-Isobutylpyrazine, a Major Grape-Derived Aroma Compound Impacting Wine Quality. In: Plant Physiology . 162, 2013, p. 604, doi : 10.1104 / pp.113.218313 .

[Sigma-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h data sheet 2-isobutyl-3-methoxypyrazine, ≥99%, FG from Sigma-Aldrich , accessed on December 14, 2018 ( PDF ).

[George_A._Burdock-2] George A. Burdock: Fenaroli's Handbook of Flavor Ingredients . CRC Press, 2016, ISBN 978-1-4200-9086-4 , pp. 993 ( limited preview in Google Book search).

[DOI10.1104/pp.113.218313-3] S. Guillaumie, A. Ilg u. a .: Genetic Analysis of the Biosynthesis of 2-Methoxy-3-Isobutylpyrazine, a Major Grape-Derived Aroma Compound Impacting Wine Quality. In: Plant Physiology . 162, 2013, p. 604, doi : 10.1104 / pp.113.218313 .