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| 2-Methyl-5-vinylpyrazine, 99% Basic information |
| 2-Methyl-5-vinylpyrazine, 99% Chemical Properties |
| 2-Methyl-5-vinylpyrazine, 99% Usage And Synthesis |
Description | May be prepared by methylation of the Mannich base obtained
by reacting formaldehyde and dimethylamine with dimethyl-
2, 5-pyrazine, followed by the Hoffman degradation. | Occurrence | Reported to be present in coffee, dairy products, peanuts, filberts, potato products, asparagus, fried chicken,
cocoa, toasted oats, corn tortillas and mal | Preparation | By methylation of the Mannich base obtained by reacting formaldehyde and dimethylamine with dimethyl-2,5-pyrazine,
followed by the Hoffman degradation | Definition | ChEBI: 2-Methyl-5-vinylpyrazine is a member of pyrazines. |
| 2-Methyl-5-vinylpyrazine, 99% Preparation Products And Raw materials |
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