| Record Information |
|---|
| Version | 2.0 |
|---|
| Created at | 2022-03-17 21:18:32 UTC |
|---|
| Updated at | 2022-03-17 21:18:32 UTC |
|---|
| NP-MRD ID | NP0049813 |
|---|
| Secondary Accession Numbers | None |
|---|
| Natural Product Identification |
|---|
| Common Name | 2,3-Diethylpyrazine |
|---|
| Description | 2,3-Diethylpyrazine, also known as fema 3136, belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. 2,3-Diethylpyrazine is a moderately basic compound (based on its pKa). 2,3-Diethylpyrazine is a green, hazelnut, and nutty tasting compound. Outside of the human body, 2,3-Diethylpyrazine has been detected, but not quantified in, a few different foods, such as cereals and cereal products, nuts, and potato. This could make 2,3-diethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold and contribute to the taste and aroma of various foods including coffee and wines. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. |
|---|
| Structure | InChI=1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3 |
|---|
| Synonyms | | Value | Source |
|---|
| 23-Diethyl-pyrazine | HMDB | | 2,3-Diethyl-pyrazine | HMDB | | FEMA 3136 | HMDB |
|
|---|
| Chemical Formula | C8H12N2 |
|---|
| Average Mass | 136.1943 Da |
|---|
| Monoisotopic Mass | 136.10005 Da |
|---|
| IUPAC Name | 2,3-diethylpyrazine |
|---|
| Traditional Name | pyrazine, 2,3-diethyl- |
|---|
| CAS Registry Number | 15707-24-1 |
|---|
| SMILES | CCC1=NC=CN=C1CC |
|---|
| InChI Identifier | InChI=1S/C8H12N2/c1-3-7-8(4-2)10-6-5-9-7/h5-6H,3-4H2,1-2H3 |
|---|
| InChI Key | GZXXANJCCWGCSV-UHFFFAOYSA-N |
|---|
| Experimental Spectra |
|---|
|
| Not Available | | Predicted Spectra |
|---|
|
| Not Available | | Chemical Shift Submissions |
|---|
|
| Not Available | | Species |
|---|
| Species of Origin | | Species Name | Source | Reference |
|---|
| Solanum tuberosum | FooDB | - Shmuel Yannai Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients. Chap...
|
|
|---|
| Chemical Taxonomy |
|---|
| Description | Belongs to the class of organic compounds known as pyrazines. Pyrazines are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. |
|---|
| Kingdom | Organic compounds |
|---|
| Super Class | Organoheterocyclic compounds |
|---|
| Class | Diazines |
|---|
| Sub Class | Pyrazines |
|---|
| Direct Parent | Pyrazines |
|---|
| Alternative Parents | |
|---|
| Substituents | - Pyrazine
- Heteroaromatic compound
- Azacycle
- Organic nitrogen compound
- Organopnictogen compound
- Hydrocarbon derivative
- Organonitrogen compound
- Aromatic heteromonocyclic compound
|
|---|
| Molecular Framework | Aromatic heteromonocyclic compounds |
|---|
| External Descriptors | Not Available |
|---|
| Physical Properties |
|---|
| State | Not Available |
|---|
| Experimental Properties | | Property | Value | Reference |
|---|
| Melting Point | Not Available | Not Available | | Boiling Point | Not Available | Not Available | | Water Solubility | Not Available | Not Available | | LogP | Not Available | Not Available |
|
|---|
| Predicted Properties | |
|---|