Pyrazine
Pyrazine structure
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Common Name | Pyrazine | ||
|---|---|---|---|---|
| CAS Number | 290-37-9 | Molecular Weight | 80.088 | |
| Density | 1.1±0.1 g/cm3 | Boiling Point | 118.6±13.0 °C at 760 mmHg | |
| Molecular Formula | C4H4N2 | Melting Point | 50-56 °C(lit.) | |
| MSDS | Chinese USA | Flash Point | 55.6±0.0 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Danger | |
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The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems.
J. Food Sci. 80 , C2140-6, (2015) Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest... |
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Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
J. Agric. Food Chem. 63 , 5364-72, (2015) Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the... |
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