70303-42-3 Usage
Description
3,5-DIMETHYL-2-ISOBUTYLPYRAZINE is an organic compound with a distinct aroma, characterized by its colorless and clear liquid appearance. It is known for its cocoa, hazelnut, musty, and earthy scent, making it a valuable component in various industries.
Uses
Used in Flavor and Fragrance Industry:
3,5-DIMETHYL-2-ISOBUTYLPYRAZINE is used as a flavoring agent for its cocoa and hazelnut aroma, adding depth and complexity to the taste of various food products. It is particularly useful in the chocolate, confectionery, and beverage industries.
Used in Perfumery:
3,5-DIMETHYL-2-ISOBUTYLPYRAZINE is used as a fragrance ingredient for its musty and earthy scent, contributing to the creation of unique and long-lasting fragrances in the perfume industry.
Used in the Cosmetic Industry:
3,5-DIMETHYL-2-ISOBUTYLPYRAZINE is used as a scent additive in the cosmetic industry, enhancing the sensory experience of products such as lotions, creams, and body care items.
Check Digit Verification of cas no
The CAS Registry Mumber 70303-42-3 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 7,0,3,0 and 3 respectively; the second part has 2 digits, 4 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 70303-42:
(7*7)+(6*0)+(5*3)+(4*0)+(3*3)+(2*4)+(1*2)=83
83 % 10 = 3
So 70303-42-3 is a valid CAS Registry Number.
70303-42-3Relevant articles and documents
Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems
Van Lancker, Fien,Adams, An,De Kimpe, Norbert
scheme or table, p. 4697 - 4708 (2012/08/27)
Only a minor part of Maillard reaction studies in the literature focused on the reaction between carbohydrates and peptides. Therefore, in continuation of a previous study in which the influence of the peptide C-terminal amino acid was investigated, this study focused on the influence of the peptide N-terminal amino acid on the production of pyrazines in model reactions of glucose, methylglyoxal, or glyoxal. Nine different dipeptides and three tripeptides were selected. It was shown that the structure of the N-terminal amino acid is determinative for the overall pyrazine production. Especially, the production of 2,5(6)-dimethylpyrazine and trimethylpyrazine was low in the case of proline, valine, or leucine at the N-terminus, whereas it was very high for glycine, alanine, or serine. In contrast to the alkyl-substituted pyrazines, unsubstituted pyrazine was always produced more in the case of experiments with free amino acids. It is clear that different mechanisms must be responsible for this observation. This study clearly illustrates the capability of peptides to produce flavor compounds such as pyrazines.