2,3,5-トリメチルピラジン 化學(xué)特性,用途語,生産方法
外観
わずかにうすい黃色～黃褐色、液體
用途
食品香料、香味剤
天然物の起源
Reported present in bakery products, roasted barley, cocoa products, coffee, dairy products, meat, peanuts,
filberts, pecans, popcorn, potato products, rum and whiskey, soy products, raw asparagus, baked potato, wheaten bread, crispbread,
Swiss cheese, coffee, black tea, green tea, roasted barley, roasted filbert, heated beef, roasted peanut, soybean, raw beans, coriander
seed, scallop, guava, kohlrabi, bell pepper, blue, Swiss and Gruyere cheese, boiled egg, fatty fish, beer, sherry, barley, peanut, oat
products, coconut, beans, mushroom, trassi, almond, macadamia nut, sesame seed, coriander seed, rice, licorice, sweet corn, malt,
peated malt, wort, krill, fermented shrimp, crab, okra, crayfish, clam, scallop and squid.
使用
Trimethylpyrazine is a key aroma compound of dark chocolates differing in organoleptic properties.
製造方法
From 2,5-dimethylpyrazine by ring alkylation with MeLi; by condensing propylenediamine with 2,3-butanedione.
一般的な説明
2,3,5-Trimethylpyrazine is present in brown cheese.
安全性プロファイル
Moderately toxic by
ingestion. Combustible liquid. When heated
to decomposition emits toxic fumes of NOx.
2,3,5-トリメチルピラジン 上流と下流の製品情報(bào)
原材料
準(zhǔn)備製品