Methylpyrazine is used as flavor in bakery goods and chocolate products.
Citation of a publication:
V.R.Thalladi, A.Gehrke, R.Boese;
New J.Chem.(Nouv.J.Chim.), 24, (2000), 463
Layman's explanation:
2-methylpyrazine has been used as a food additive due to its aroma and odor which resembles bread crust, nut, popcorn, potato, and chocolate. It's odor is also described as musty and the compound is therefore used in the perfumery industry. The measured odor detection threshold of this compound in water is 60,000ppb. 2-methylpyrazine is used as an AWA odorant in experiments with worms because it causes a more rapid adaptation of the neurons than any other odorants. These studies focus on the olfactory plasticity in C. elegans. AWA is a chemosensory neuron that detects certain odors. 2-methyl pyrazine is also one of the hundreds of additives in cigarettes as well as an odorant in popcorn.
Lab name:
Common molecules
Sample provider:
Obtained courtesy of the Cambridge Structural Database
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