Details
| Stereochemistry | ACHIRAL |
| Molecular Formula | C8H12N2O |
| Molecular Weight | 152.1937 |
| Optical Activity | NONE |
| Defined Stereocenters | 0 / 0 |
| E/Z Centers | 0 |
| Charge | 0 |
SHOW SMILES / InChI
SMILES
COC1=C(N=CC=N1)C(C)C
InChI
InChIKey=NTOPKICPEQUPPH-UHFFFAOYSA-N
InChI=1S/C8H12N2O/c1-6(2)7-8(11-3)10-5-4-9-7/h4-6H,1-3H3
Approval Year
PubMed
| Title | Date | PubMed |
|---|---|---|
| The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry. | 2001 Jun |
|
| Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars. | 2001 Oct |
|
| Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines. | 2002 Apr 12 |
|
| Flavoring components of raw monsooned arabica coffee and their changes during radiation processing. | 2003 Dec 31 |
|
| Thermodynamics of binding of 2-methoxy-3-isopropylpyrazine and 2-methoxy-3-isobutylpyrazine to the major urinary protein. | 2004 Feb 18 |
|
| Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon. | 2004 Jun 2 |
|
| Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. | 2005 Jan 26 |
|
| Analysis of earthy and musty odors in water samples by solid-phase microextraction coupled with gas chromatography/ion trap mass spectrometry. | 2005 Jan 30 |
|
| Growth behavior of off-flavor-forming microorganisms in apple juice. | 2007 Aug 8 |
|
| Changes in key odorants of raw coffee beans during storage under defined conditions. | 2007 Jul 11 |
|
| Global changes in local protein dynamics reduce the entropic cost of carbohydrate binding in the arabinose-binding protein. | 2007 May 4 |
|
| Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine. | 2007 Sep |
|
| Volatile components from the roots of Solanum pseudocapsicum. | 2007 Sep |
|
| Determination of 3-alkyl-2-methoxypyrazines in lady beetle-infested wine by solid-phase microextraction headspace sampling. | 2008 Feb 13 |
|
| Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. | 2008 Jul 23 |
|
| Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay. | 2008 May 9 |
|
| Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese. | 2008 Nov |
|
| Profile: What is that smell? | 2008 Oct 9 |
|
| Entropic cost of protein-ligand binding and its dependence on the entropy in solution. | 2009 Apr 30 |
|
| Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines. | 2009 Jun 10 |
|
| Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. | 2009 Oct 14 |
|
| Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method. | 2009 Oct 28 |
|
| Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines. | 2009 Sep 23 |
|
| A systematic study on spatial and seasonal patterns of eight taste and odor compounds with relation to various biotic and abiotic parameters in Gonghu Bay of Lake Taihu, China. | 2010 Dec 15 |
|
| Comparison of entropic contributions to binding in a "hydrophilic" versus "hydrophobic" ligand-protein interaction. | 2010 Jun 30 |
|
| Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting. | 2010 May 26 |
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| Code System | Code | Type | Description | ||
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C024267
Created by
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1FL7L111A6
Created by
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25773-40-4
Created by
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DB01760
Created by
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DTXSID4067147
Created by
admin on Fri Dec 15 18:17:16 GMT 2023 , Edited by admin on Fri Dec 15 18:17:16 GMT 2023
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2-Isopropyl-3-methoxypyrazine
Created by
admin on Fri Dec 15 18:17:16 GMT 2023 , Edited by admin on Fri Dec 15 18:17:16 GMT 2023
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33166
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247-256-1
Created by
admin on Fri Dec 15 18:17:16 GMT 2023 , Edited by admin on Fri Dec 15 18:17:16 GMT 2023
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PRIMARY |
SUBSTANCE RECORD
