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<h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Pyrazine</span></h1>
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<div id="mw-content-text" class="mw-body-content mw-content-ltr" lang="de" dir="ltr"><div class="mw-content-ltr mw-parser-output" lang="de" dir="ltr"><p>Die <b>Pyrazine</b> sind eine Gruppe von <a href="Chemische_Verbindung" title="Chemische Verbindung">chemischen Verbindungen</a>. Sie leiten sich vom <a href="Pyrazin" title="Pyrazin">Pyrazin</a> ab und gehören zur Gruppe der <a href="Diazine" title="Diazine">Diazine</a>.
</p><p>Es sind <a href="Aromastoff" class="mw-redirect" title="Aromastoff">Aromastoffe</a>, die beispielsweise für den charakteristischen Geruch vieler Gemüsesorten verantwortlich sind oder beim Erhitzen von Lebensmitteln entstehen (<a href="R%C3%B6sten_(Garmethode)" class="mw-redirect" title="Rösten (Garmethode)">Röstaromen</a>).<sup id="cite_ref-roempp_1-0" class="reference"><a href="#cite_note-roempp-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Es gibt zahlreiche verschiedene Pyrazine. Allein aus der Gruppe der Alkylpyrazine sind bisher 70 Verbindungen bekannt. Pyrazine sind häufig für einen erdig, röstigen Geruch von <a href="Lebensmittel" title="Lebensmittel">Lebensmitteln</a> verantwortlich und entstehen wahrscheinlich durch eine <a href="Maillard-Reaktion" title="Maillard-Reaktion">Maillard-Reaktion</a> während des Erhitzens.<sup id="cite_ref-roempp_1-1" class="reference"><a href="#cite_note-roempp-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup>
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<div class="mw-heading mw-heading2"><h2 id="Alkylpyrazine">Alkylpyrazine</h2></div>
<p><i>Alkylpyrazinen</i> liegt das Grundgerüst von Pyrazin zu Grunde, das unterschiedliche <a href="Substitutionsmuster" title="Substitutionsmuster">Substitutionsmuster</a> aufweisen kann. Unter den Alkylpyrazinen befinden sich natürlich vorkommende hochpotente <a href="Aromastoffe" class="mw-redirect" title="Aromastoffe">Aromastoffe</a>, die eine teils sehr niedrige <a href="Geruchsschwelle" title="Geruchsschwelle">Geruchsschwelle</a> aufweisen.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Diese Alkylpyrazine wie z. B.: 2-Ethyl-3,5-dimethylpyrazin und 2,3-Diethyl-5-methylpyrazin haben einen erdigen <a href="Geruch" title="Geruch">Geruch</a>.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup>
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<div class="mw-heading mw-heading2"><h2 id="Einzelnachweise">Einzelnachweise</h2></div>
<ol class="references">
<li id="cite_note-roempp-1"><span class="mw-cite-backlink">↑ <sup><a href="#cite_ref-roempp_1-0">a</a></sup> <sup><a href="#cite_ref-roempp_1-1">b</a></sup></span> <span class="reference-text">Eintrag zu <a rel="nofollow" class="external text" href="https://roempp.thieme.de/lexicon/RD-16-05097"><i>Pyrazin</i></a>. In: <i><a href="R%C3%B6mpp_Online" class="mw-redirect" title="Römpp Online">Römpp Online</a>.</i> Georg Thieme Verlag, abgerufen am 29. September 2014.<span class="editoronly" style="display:none;"></span></span>
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<li id="cite_note-2"><span class="mw-cite-backlink"><a href="#cite_ref-2">↑</a></span> <span class="reference-text">Susan M. Fors, Bertil K. Olofsson: <cite style="font-style:italic">Alkylpyrazines, volatiles formed in the Maillard reaction. I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry</cite>. In: <cite style="font-style:italic"><a href="Chemical_Senses" title="Chemical Senses">Chemical Senses</a></cite>. 10. Jahrgang, 1985, <span style="white-space:nowrap">S.<span style="display:inline-block;width:.2em"> </span>287–296</span>, <a href="Digital_Object_Identifier" title="Digital Object Identifier">doi</a>:<span class="uri-handle" style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://doi.org/10.1093/chemse%2F10.3.287">10.1093/chemse/10.3.287</a></span>.<span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rfr_id=info:sid/de.wikipedia.org:Pyrazine&rft.atitle=Alkylpyrazines%2C+volatiles+formed+in+the+Maillard+reaction.+I.+Determination+of+odour+detection+thresholds+and+odour+intensity+functions+by+dynamic+olfactometry&rft.au=Susan+M.+Fors%2C+Bertil+K.+Olofsson&rft.btitle=Chemical+Senses&rft.date=1985&rft.doi=10.1093%2Fchemse%2F10.3.287&rft.genre=book&rft.pages=287-296&rft.volume=10.+Jahrgang" style="display:none"> </span></span>
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<li id="cite_note-3"><span class="mw-cite-backlink"><a href="#cite_ref-3">↑</a></span> <span class="reference-text">Satoru Mihara, Hideki Masuda: <cite style="font-style:italic">Structure-odor relationships for disubstituted pyrazines</cite>. In: <cite style="font-style:italic"><a href="Journal_of_Agricultural_and_Food_Chemistry" title="Journal of Agricultural and Food Chemistry">Journal of Agricultural and Food Chemistry</a></cite>. 36. Jahrgang, <span style="white-space:nowrap">Nr.<span style="display:inline-block;width:.2em"> </span>6</span>, 1988, <span style="white-space:nowrap">S.<span style="display:inline-block;width:.2em"> </span>1242–1247</span>, <a href="Digital_Object_Identifier" title="Digital Object Identifier">doi</a>:<span class="uri-handle" style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://doi.org/10.1021/jf00084a029">10.1021/jf00084a029</a></span>.<span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rfr_id=info:sid/de.wikipedia.org:Pyrazine&rft.atitle=Structure-odor+relationships+for+disubstituted+pyrazines&rft.au=Satoru+Mihara%2C+Hideki+Masuda&rft.date=1988&rft.doi=10.1021%2Fjf00084a029&rft.genre=journal&rft.issue=6&rft.jtitle=Journal+of+Agricultural+and+Food+Chemistry&rft.pages=1242-1247&rft.volume=36.+Jahrgang" style="display:none"> </span></span>
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