The three-dimensional configuration of the ester heterocycle is basically the same as that of the carbocycle. Compound: 2-Ethylpyrazine(SMILESS: CCC1=NC=CN=C1,cas:13925-00-3) is researched.Synthetic Route of C6H8N2. The article 《Development of a new approach to estimate the in-mouth release characteristics of odorants in drinks》 in relation to this compound, is published in Nippon Shokuhin Kagaku Kogaku Kaishi. Let’s take a look at the latest research on this compound (cas:13925-00-3).
To easily evaluate the in-mouth release characteristics of beverage odorants from the viewpoint of release rate, the quant. value ratio (dividing the quant. value for 10 breaths by that for the first breath) was calculated using the Retronasal Flavor Impression Screening System (R-FISS) for odorants contained in retronasalaroma after drinking. It was expected that this ratio would be large for odorants released slowly and small for odorants released rapidly. The quant. value ratio for odorants contained in the retronasal aroma when drinking a coffee beverage calculated by the R-FISS had a unique value for each odorant. Odorants with a small quant. value ratio (sulfurcontaining compounds with a roasty note) may be released in a short time, while odorants with a large quant. value ratio (pyrazines with a nutty note, phenols with a smoky note) may be continuously released over a long period of time. Therefore, as a result of examining the relationship between the quant. value ratio in the R-FISS and the time change of the retronasalaroma by real-time measurement, it was found that the concentration of odorants with a small quant. value ratio decreased quickly after drinking and odorants with a large quant. value tended to maintain a constant concentration for a long time after drinking. Furthermore, a sensory evaluation by the Temporal Dominance of Sensations (TDS) method indicated that the retronasalaroma felt after drinking changed from a roasty note to a nutty, smoky note over time. These findings indicate that the quant. ratio in the R-FISS can be applied to estimate the in-mouth release characteristics (release rate) for each odorant in beverages.
The article 《Development of a new approach to estimate the in-mouth release characteristics of odorants in drinks》 also mentions many details about this compound(13925-00-3)Application In Synthesis of 2-Ethylpyrazine, you can pay attention to it, because details determine success or failure