2,3-diethyl-5-methylpyrazine
SMILES:
CCC1=NC=C(N=C1CC)C
Aroma Description:
earthy, green, hazelnut, meaty, musty, nutty, potato, roasted, toasted, vegetable1
1.) The Good Scents Company
2.) Marcinek, Patrick, et al. "An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines." The FASEB Journal 35.6 (2021): e21638.
3.) Alessandro Nicoli, Franziska Haag, Patrick Marcinek, Ruiming He, Johanna Kreißl, Jörg Stein, Alessandro Marchetto, Andreas Dunkel, Thomas Hofmann, Dietmar Krautwurst, Antonella Di Pizio Modeling the Orthosteric Binding Site of the G Protein-Coupled Odorant Receptor OR5K1. bioRxiv 2022.06.01.494157; doi: https://doi.org/10.1101/2022.06.01.494157
4.) Chatelain P., Wilkin F., Veithen A., Philippeau M., Noiset O., Quesnel Y. Sensorial Chemistry: Functional characterization and structure-activity relationship understanding of OR5K1 and OR2AG1 allow to design and synthetize new selective compounds. Chem. Senses. 2017;42:e28.
5.) Françoise, W., Philippeau, M., Veithen, A., Chatelain, P., & Quesnel, Y. (2016, May). Functional characterization of human olfactory receptors responding to pyrazine odorants. In CHEMICAL SENSES (Vol. 41, No. 4, pp. 433-434). GREAT CLARENDON ST, OXFORD OX2 6DP, ENGLAND: OXFORD UNIV PRESS.
References for aroma perceptual qualities should not be taken to indicate that the authors of outside studies necessarily assigned aroma notes to the neurons that receive input from any given receptor. Rather, the findings of outside studies often constitute the information on which we base our own perceptual quality assignments.