Record Information
Version1.0
Creation date2010-04-08 22:09:22 UTC
Update date2018-01-23 19:12:46 UTC
Primary IDFDB010918
Secondary Accession NumbersNot Available
Chemical Information
FooDB Name2-Methoxy-3-(1-methylpropyl)pyrazine
Description2-Methoxy-3-(1-methylpropyl)pyrazine, also known as 2-sec-butyl-3-methoxy-pyrazine or 2-methoxy-3-sec-butylpyrazine, belongs to the class of organic compounds known as methoxypyrazines. These are pyrazines containing a methoxyl group attached to the pyrazine ring. 2-Methoxy-3-(1-methylpropyl)pyrazine is an extremely weak basic (essentially neutral) compound (based on its pKa). 2-Methoxy-3-(1-methylpropyl)pyrazine is a bell, carrot, and earth tasting compound. 2-Methoxy-3-(1-methylpropyl)pyrazine has been detected, but not quantified in, several different foods, such as wild carrots, fenugreeks, pepper (c. annuum), carrots, and green bell peppers. This could make 2-methoxy-3-(1-methylpropyl)pyrazine a potential biomarker for the consumption of these foods.
CAS Number24168-70-5
Structure
Thumb
Synonyms
SynonymSource
2-Methoxy-3-(1-methyl-propyl) pyrazineHMDB
2-Methoxy-3-(1-methylpropyl)-pyrazineHMDB
2-Methoxy-3-sec-butylpyrazineHMDB
2-Sec-butyl-3-methoxy-pyrazineHMDB
2-Sec-butyl-3-methoxypyrazineHMDB
2-Sec-butyl-3-methoxypyrazine, 8ciHMDB
3-Sec-butyl-2-methoxypyrazineHMDB
FEMA 3433HMDB
Pyrazine, 2-methoxy, 3-sec-butylHMDB
Pyrazine, 3-methoxy-2-(1-methylpropyl)HMDB
2-methoxy-3-(1-methyl-propyl) pyrazinebiospider
2-sec-Butyl-3-Methoxypyrazinebiospider
2-sec-Butyl-3-methoxypyrazine, 8CIdb_source
3-sec-Butyl-2-methoxypyrazinebiospider
Pyrazine, 2-methoxy-3-(1-methylpropyl)-biospider
pyrazine, 2-methoxy, 3-sec-butylbiospider
Pyrazine, 2-sec-butyl-3-methoxy-biospider
Predicted Properties
PropertyValueSource
Water Solubility21.9 g/LALOGPS
logP2.5ALOGPS
logP1.79ChemAxon
logS-0.88ALOGPS
pKa (Strongest Basic)0.85ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count3ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area35.01 ŲChemAxon
Rotatable Bond Count3ChemAxon
Refractivity46.91 m³·mol⁻¹ChemAxon
Polarizability18.32 ųChemAxon
Number of Rings1ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Chemical FormulaC9H14N2O
IUPAC name2-(butan-2-yl)-3-methoxypyrazine
InChI IdentifierInChI=1S/C9H14N2O/c1-4-7(2)8-9(12-3)11-6-5-10-8/h5-7H,4H2,1-3H3
InChI KeyQMQDJVIJVPEQHE-UHFFFAOYSA-N
Isomeric SMILESCCC(C)C1=C(OC)N=CC=N1
Average Molecular Weight166.2203
Monoisotopic Molecular Weight166.11061308
Classification
Description belongs to the class of organic compounds known as methoxypyrazines. These are pyrazines containing a methoxyl group attached to the pyrazine ring.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassDiazines
Sub ClassPyrazines
Direct ParentMethoxypyrazines
Alternative Parents
Substituents
  • Methoxypyrazine
  • Alkyl aryl ether
  • Heteroaromatic compound
  • Azacycle
  • Ether
  • Organic nitrogen compound
  • Organic oxygen compound
  • Organopnictogen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Organonitrogen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External DescriptorsNot Available
Ontology
Disposition

Route of exposure:

Source:

Biological location:

Role

Industrial application:

Biological role:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateNot Available
Physical DescriptionNot Available
Mass CompositionC 65.03%; H 8.49%; N 16.85%; O 9.63%DFC
Melting PointNot Available
Boiling PointNot Available
Experimental Water SolubilityNot Available
Experimental logPNot Available
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
Spectrum TypeDescriptionSplash KeyView
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (Non-derivatized) - 70eV, Positivesplash10-0ug3-8900000000-d59c6a45a3f59420ccffJSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-014i-0900000000-588fd221c9b82f2ca254JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-014i-0900000000-eb2eb7b0011b666a98f2JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-0006-9000000000-47ae7eed3f45f15872b4JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-014i-1900000000-12c585e05f3b97e2a828JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-0aor-5900000000-4826268dbad43e1b337eJSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-0059-9100000000-70f488276a3d77293eb4JSpectraViewer
MSMass Spectrum (Electron Ionization)splash10-0079-4900000000-a56732b45eb5203cad2cJSpectraViewer | MoNA
ChemSpider ID453664
ChEMBL IDNot Available
KEGG Compound IDNot Available
Pubchem Compound ID520098
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB32933
CRC / DFC (Dictionary of Food Compounds) IDFVQ08-B:FVQ08-B
EAFUS ID2221
Dr. Duke ID2-METHOXY-3-SEC-BUTYL-PYRAZINE|3-(SEC-BUTYL)-2-METHOXYPYRAZINE
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet ID24168-70-5
GoodScent IDrw1008681
SuperScent ID520098
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / BioactivitiesNot Available
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
carrot
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
earth
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
pepper
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
  2. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
musty
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
green
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
pea
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
galbanum
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
bell
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).