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Pyrazines. 3e Communication. Synthèse de 5H-cyclopenta[b]pyrazines alkylées

✍ Scribed by Ivon Flament; Philippe Sonnay; Bruno Willhalm; Günther Ohloff

Publisher
John Wiley and Sons
Year
1976
Tongue
German
Weight
895 KB
Volume
59
Category
Article
ISSN
0018-019X

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✦ Synopsis

Synthesis of alkyl‐5__H__‐cyclopenta[b]pyrazines.

Alkyl‐5__H__‐cyclopenta[b]‐pyrazines (sometimes together with 5‐alkylidene‐5__H__‐6,7‐dihydrocyclopenta[b]pyrazines) are prepared by thermal degradation of 5‐acetoxy‐5__H__‐6,7‐dihydrocyclopenta[b]pyrazines; these are obtained by treatment of alkyl‐5__H__‐6,7‐dihydrocyclopenta[b]pyrazine N‐oxides with acetic anhydride. Cyclopenta[b]pyrazines which are potentially present in roasted food flavors possess interesting organoleptic properties.

📜 SIMILAR VOLUMES

Pyrazines. 2ème communication [1]. II. S
Pyrazines. 2ème communication [1]. II. Synthèse de dihydro-6,7-5H-cyclopenta[b]pyrazines alkylées
✍ Ivon Flament; Philippe Sonnay; Günther Ohloff 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 German ⚖ 750 KB

## Abstract Alkyl‐5__H__‐6,7‐dihydrocyclopenta[__b__]pyrazines are prepared by condensation of cyclopentenolones with alkylenediamines or of aliphatic α‐diketones with 1,2‐diaminocyclo pentanes. Products so obtained were dehydrogenated using palladium on activated charcoal, or copper chromite. NMR.

Sur l'arǒme de viande de bœuf grillée II
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✍ Ivon Flament; Philippe Sonnay; Günther Ohloff 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 German ⚖ 683 KB

**Synthesis of alkylpyrrolo[1,2‐__a__]pyrazines, roasted meat flavor constituents** Seven alkylpyrrolo[1,2‐__a__]pyrazines have been identified for the first time in a roasted meat aroma obtained by thermolysis of the hydrosoluble flavor precursors of raw meat. Identification of individual componen

Sur l'arôme de viande de boeuf grillée I
Sur l'arôme de viande de boeuf grillée II. Dihydro-6,7-5H-cyclopenta[b]pyrazines, identification et mode de formation
✍ Ivon Flament; Margrit Kohler; Roland Aschiero 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 German ⚖ 396 KB

**Identification of alkyl‐5__H__‐6,7‐dihydrococyclopenta[__b__]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis.** Seven alkyl‐5__H__‐6,7‐dihydrocyclopenta[__b__]pyrazines have been identified in a roasted meat aroma obtained by thermoly