6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine

Description

5H-5-Methyl-6,7-dihydrocyclopenta(-b)pyrazine has an earthy, baked potato, peanut, roasted odor. It may be prepared from condensation of 2-hydroxy-3-methyl-2-cyclopentene-l-one and ethylene diamine; by condensing a cyclopentenolone with alkylenediamines, or alternatively, an aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite.

Chemical properties

clear yellow to yellow-orange to brown liquid

Chemical properties

5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine has an earthy, peanut, roasted odor

Occurrence

Reported found in peanuts, filberts, asparagus, potato wheat and rye bread, cooked beef, pork, pork liver, beer, cocoa, coffee, green tea, barley, filberts, almond, sesame seed, malt and wort

The Uses of 6,7-Dihydro-5-methyl-5(H)-cyclopentapyrazine

5-Methyl-6,7-dihydrocyclopentapyrazine can be used for drug storage packaging and antibacterial composition.

Preparation

From condensation of 2-hydroxy-3-methyl-2-cyclopentene-1-one and ethylene diamine; by condensing a cyclopentenolone with alkylenediamines, or alternatively, and aliphatic α-diketone with 1,2-diamino cyclopentane; the resulting product is dehydrogenated in the presence of palladium over activated charcoal or copper chromite.

Definition

ChEBI: 6,7-Dihydro-5-methyl-5H-cyclopenta[b]pyrazine is a member of pyrazines.

Aroma threshold values

Aroma characteristics at 1.0%: sweet, nutty, roasted, toasted, grainy, coffee and corn with savory, meaty nuances.

Taste threshold values

Taste characteristics at 15 ppm: nut skin, brown, roasted, oily with a cocoa and coffee nuance, musty, nutty, and grainy

General Description

5H-5-Methyl-6,7-dihydrocyclopenta[b]pyrazine is the major flavor compound of palm sugar. It is also found in coffee and cooked meat.