3-異丁基-2-甲氧基吡嗪

3-異丁基-2-甲氧基吡嗪
	首選IUPAC名; 2-Methoxy-3-(2-methylpropyl)pyrazine
別名	2-異丁基-3-甲氧基吡嗪; IBMP Grindstaff pyrazine Bell pepper pyrazine
識別
CAS號	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
性質
化學式	C9H14N2O
摩爾質量	166.22 g·mol−1
外觀	Liquid
危險性
	GHS危險性符號;
GHS提示詞	Warning
H-術語	H315, H319, H335
P-術語	P261, P264, P264+265, P271, P280, P302+352, P304+340, P305+351+338, P319, P321, P332+317, P337+317, P362+364, P403+233
	若非註明，所有數據均出自標準狀態（25 ℃，100 kPa）下。

3-異丁基-2-甲氧基吡嗪是一種有機化合物，化學式為C₉H₁₄N₂O。它由一些植物產生，是其氣味的來源之一。^[1]^[2]它也可由一些浮游藍絲藻產生，^[3]但它更常見於辣椒屬的一些植物中，它賦予了甜椒和其他辣椒獨特的氣味。^[4]

它可以2-氨基-4-甲基戊醯胺鹽酸鹽和乙二醛為原料反應製得。^[5]

參考文獻

^ 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.