3-异丁基-2-甲氧基吡嗪

3-异丁基-2-甲氧基吡嗪
	IUPAC名; 2-Methoxy-3-(2-methylpropyl)pyrazine
别名	2-异丁基-3-甲氧基吡嗪; IBMP Grindstaff pyrazine Bell pepper pyrazine
识别
CAS号	24683-00-9
PubChem	32594
ChemSpider	30208
SMILES	CC(C)CC1=NC=CN=C1OC;
InChI	1S/C9H14N2O/c1-7(2)6-8-9(12-3)11-5-4-10-8/h4-5,7H,6H2,1-3H3;
InChIKey	UXFSPRAGHGMRSQ-UHFFFAOYSA-N
ChEBI	229442
DrugBank	DB04512
性质
化学式	C9H14N2O
摩尔质量	166.22 g·mol−1
外观	Liquid
危险性
	GHS危险性符号;
GHS提示词	Warning
H-术语	H315, H319, H335
P-术语	P261, P264, P264+265, P271, P280, P302+352, P304+340, P305+351+338, P319, P321, P332+317, P337+317, P362+364, P403+233
	若非注明，所有数据均出自标准状态（25 ℃，100 kPa）下。

3-异丁基-2-甲氧基吡嗪是一种有机化合物，化学式为C₉H₁₄N₂O。它由一些植物产生，是其气味的来源之一。^[1]^[2]它也可由一些浮游蓝丝藻产生，^[3]但它更常见于辣椒属的一些植物中，它赋予了甜椒和其他辣椒独特的气味。^[4]

它可以2-氨基-4-甲基戊酰胺盐酸盐和乙二醛为原料反应制得。^[5]

参考文献

^ Kaneko, S.; Sakai, R.; Kumazawa, K.; Usuki, M.; Nishimura, O. Key aroma compounds in roasted in-shell peanuts. Bioscience, Biotechnology, and Biochemistry. 2013, 77 (7): 1467–1473. PMID 23832337. doi:10.1271/bbb.130112 .
^ Koch, A.; Doyle, C. L.; Matthews, M. A.; Williams, L. E.; Ebeler, S. E. 2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype. Phytochemistry. 2010, 71 (17–18): 2190–2198. Bibcode:2010PChem..71.2190K. PMID 20965529. doi:10.1016/j.phytochem.2010.09.006.
^ Peter, Andreas; Köster, Oliver; Schildknecht, Andrea; von Gunten, Urs. Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters. Water Research. 2009-05-01, 43 (8): 2191–2200. Bibcode:2009WatRe..43.2191P. PMID 19303129. doi:10.1016/j.watres.2009.02.016.
^ Roth, Klaus. The Biochemistry of Peppers. ChemViews. 2014. doi:10.1002/chemv.201400031.
^ Gerritsma, David A.; et al. Preparation of labelled 2-methoxy-3-alkylpyrazines: Synthesis and characterization of deuterated 2-methoxy-3-isopropylpyrazine and 2-methoxy-3-isobutylpyrazine. Journal of Labelled Compounds & Radiopharmaceuticals (2003), 46(3), 243-253. doi:10.1002/jlcr.664.