2,5-ジメチルピラジン 化學(xué)特性,用途語(yǔ),生産方法
外観
無(wú)色～うすい黃赤色～黃色透明液體
用途
インスタントコーヒー,ポテトチップス等のばい焼香気を付與する食品香料.(有機(jī)化合物辭典 (1985))
化學(xué)的特性
clear colorless to pale yellow liquid
天然物の起源
Reported to be present in bakery products, roasted barley, cocoa products, roasted coffee, dairy products,
pork, peanuts, pecans, filberts, popcorn, potato products, rum and whiskey, soy products; a volatile component in roasted filberts and
in potato chips; reportedly identified in the fat of cooked beef; also reported found in toasted off-flavors. Also reported in cheeses,
butter, boiled eggs, grilled beef, tea, barley, oats, oatmeal, soybeans, heated beans, kohlrabi, shrimp and mushrooms. Also reported
found in coffee, potato chips and shrimp
使用
2,5-Dimethyl pyrazine is used for blending food, nuts and beverage flavors.
主な応用
2,5-Dimethyl pyrazine is held chiefly responsible for the typical flavor of Potato Chips (oil-fried, thin-sliced Potato). It has therefore been manufactured synthetically and is used in the reconditioning of commercial products, such as Potato Chips and the packaging material for same, and also for reconditioning of "instant" coffee.
製造方法
By the interaction of acrolein and ammonia when heated in glycerol in the presence of ammonium salts; by self-condensation of aminoacetone, followed by oxidation with mercury chloride.
一般的な説明
2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process.
安全性プロファイル
Moderately toxic by
ingestion and intraperitoneal routes.
Mutation data reported. When heated to
decomposition it emits toxic fumes of NOx
純化方法
Purify it via its picrate (m 150o) which is decomposed with a base (e,g, KOH) and distilled. [Wiggins and Wise J Chem Soc 4780 1956]. [Beilstein 23/5 V 403.]
2,5-ジメチルピラジン 上流と下流の製品情報(bào)
原材料
準(zhǔn)備製品