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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:53:01 UTC
Update Date2023-02-21 17:22:53 UTC
HMDB IDHMDB0032971
Secondary Accession Numbers
  • HMDB32971
Metabolite Identification
Common Name2,3-Dimethylpyrazine
Description2,3-Dimethylpyrazine, also known as fema 3271, 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. 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. 2,3-Dimethylpyrazine is an almond, butter, and caramel tasting compound. 2,3-Dimethylpyrazine has been detected, but not quantified, in several different foods, such as asparagus, fruits, red bell peppers, orange bell peppers, and green bell peppers. This could make 2,3-dimethylpyrazine a potential biomarker for the consumption of these foods. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread. 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. 2,3-Dimethylpyrazine 2,3-Dimethylpyrazine is a component of the aroma of roasted sesame seeds. Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions. Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns.
Structure
Data?1677000173
Synonyms
ValueSource
2,3-DMP PyrazineMeSH
23-Dimethyl-pyrazineChEMBL, HMDB
2,3-Dimethyl-1,4-diazineHMDB
2,3-Dimethyl-pyrazineHMDB
FEMA 3271HMDB
Chemical FormulaC6H8N2
Average Molecular Weight108.1411
Monoisotopic Molecular Weight108.068748266
IUPAC Name2,3-dimethylpyrazine
Traditional Namepyrazine, 2,3-dimethyl-
CAS Registry Number5910-89-4
SMILES
CC1=C(C)N=CC=N1
InChI Identifier
InChI=1S/C6H8N2/c1-5-6(2)8-4-3-7-5/h3-4H,1-2H3
InChI KeyOXQOBQJCDNLAPO-UHFFFAOYSA-N
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.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassDiazines
Sub ClassPyrazines
Direct ParentPyrazines
Alternative Parents
Substituents
  • Pyrazine
  • Heteroaromatic compound
  • Azacycle
  • Organic nitrogen compound
  • Organopnictogen compound
  • Hydrocarbon derivative
  • Organonitrogen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point155.00 to 157.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility38160 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP0.54Not Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB010958
KNApSAcK IDC00052588
Chemspider ID20843
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkAlkylpyrazine
METLIN IDNot Available
PubChem Compound22201
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1008121
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .