Heterocyclic compounds pyrazine

R] Simpson, ]. C. E. Cinnolines. In The Chemistry of Heterocyclic Compounds. Condensed Pyridazine and Pyrazine rings (Cinnolines, Phthalazines, and Quinoxalines)-, Weissberger, A. Ed. Interscience Publishers New York-London, 1953 p3. 

Diaminofurazans 156 are useful starting materials for the synthesis of fused heterocyclic compounds. For example, 3,4-diaminofurazans 156 reacted with dicarbonyl compounds (e.g., with ct-keto acids) to produce a series of 5-hydroxy[l,2,5]oxadiazolo[3,4-A pyrazines 163 (Equation 26) <2003BML3133>. 

Strecker aldehyde are generated by rearrangement, decarboxylation and hydrolysis. Thus the Strecker degradation is the oxidative de-amination and de-carboxylation of an a-amino acid in the presence of a dicarbonyl compound. An aldehyde with one fewer carbon atoms than the original amino acid is produced. The other class of product is an a-aminoketone. These are important as they are intermediates in the formation of heterocyclic compounds such as pyrazines, oxazoles and thiazoles, which are important in flavours. 

There are two distinct classes of compounds that fit the criteria mentioned above alkene-functionalized chalcone derivatives (Fig. IB) and enone-functionalized chalcone derivatives (Fig. 1C). Within each class, both aromatic and non-aromatic compounds exist. Those compounds functionalized at the alkene include i) 3-membered heterocycles, e.g., epoxide and aziri-dine compounds, ii) 5-membered aromatic derivatives including fused and non-fused compounds, and iii) 6-membered aromatic pyrazine compounds. The enone-functionalized compounds include i) 5-membered aromatics such as pyrazole and isoxazole compounds, ii) 5-membered non-aromatic compounds for example pyrazolines and isoxazolines, and iii) 6-membered non-aromatics where a discussion of heterocyclic and non-heterocyclic compounds will be given for completeness. 

Nobuhiro Sato was born in Niigata, Japan, in 1945. He received his B.Sc. degree from Yokohama City University in 1968 and his Ph.D. degree from Tokyo Metropolitan University in 1981. After a postdoctoral position with E. C. Taylor at Princeton University, he returned to japan, where he is now professor of chemistry at Yokohama City University. His research interests include synthesis and reactivity of heterocyclic compounds, particularly pyrazines and pteridines, as optically functional materials or bioactive products. 

Pyrroles, indoles, pyridines, quinolines, and pyrazines are examples of N-hetero-cycles that are produced as fragrance and flavor substances. Thiazoles and dithiazines are examples of nitrogen- and sulfur-containing heterocycles. These heterocyclic compounds are mainly used in aroma compositions, exceptions are indoles and quinolines, which are important fragrance substances. 

The natural cofactor of the AAHs, BH4 (Scheme 2), is a heterocyclic compound chemically classified as a pteridine that includes a fused pyrimidine and pyrazine rings. As many other naturally occurring pteridines BH4 has a pterin structure, which includes an amino substituent in position 2 and an oxo group in position 4 of the pyrimidine ring. The term biopterin is reserved for pterins with a dihydroxypropyl group in position 6. 

With heterocyclic compounds the determination of the first ionization potential, corresponding to excitation of an electron from the highest occupied 77-molecular orbital, is complicated considerably by the fact that excitation from an n-orbital often precedes that from a 7T-orbital the difference in the energies of these two orbitals is small in the case of pyridine and pyrazine.83 There are two pieces of evidence which indicate that for pyridine-like heterocycles and their aza analogues the excitation in question is from an w-orbital first, the parallelism between ionization potentials and basicities (in agreement with an SCF treatment84-860), and, second, the very small differences... 

In Table III (see p. 126) are shown the products and yields obtained34 from the pemicotinates of D-mannose, D-galactose, L-arabi-nose, and D-xylose upon ammonolysis in aqueous medium. The latter pentose nicotinate also gave35 6-( l-deoxy-i>glycerol-l-y )-2-(D-threo-glycerol-l-yl)pyrazine (32). The structure and formation of these heterocyclic compounds will be discussed in Section VI,3 (see p. 124). 

As previously indicated (see pp. 88-91), formation of heterocyclic compounds, mainly pyrazines, was found only in the ammonolysis of some aldose nicotinates33 35 and acetates and benzoates of ketoses.39 37 For ketose esters, whose behavior differed from that of the aldose esters, the formation of imidazole derivatives was also observed these heterocyclic compounds also result from the direct action of ammonia upon the corresponding free sugars, but the presence of the esterifying acyl groups evidently increases their ease of formation and raises their yields. 

Aromaticity has been long recognized as one of the most useful theoretical concepts in organic chemistry. It is essential in understanding the reactivity, structure and many physico-chemical characteristics of heterocyclic compounds. Aromaticity can be defined as a measure of the basic state of cyclic conjugated TT-electron systems, which is manifested in increased thermodynamic stability, planar geometry with non-localized cyclic bonds, and the ability to sustain an induced ring current. In contrast to aromatic compounds there exist nonaromatic and antiaromatic systems. Thus, pyrazine (69)... 

Heats of combustion can give useful comparative data on the thermodynamic stabilities of heterocyclic compounds (74PMH(6)199). The heats of formation of the isomeric diazines pyridazine, pyrimidine and pyrazine are respectively 4397.8, 4480.2 and 4480.6 kJ mol-1 (62ACS916) pyridazine is almost 83 kJ mol -1 less stable than the other two. 

Heterocyclic compounds are primarily formed through non-enzymatic browning reactions. Recent studies of deep-fat fried food flavors led to the identification of pyrazines, pyridines, thiazole, oxazoles and cyclic polysulfides which had long-chain alkyl substitutions on the heterocyclic ring. The involvement of lipid or lipid decomposition products in the formation of these compounds could account for the long-chain alkyl substitutions. Model systems were used to study the participation of lipids in the formation of pyrazines, pyridines, thiophenes and cyclic polysulfides. 

Interest in the influence of lipids on pyrazine formation has recently been generated by the identification of long-chain alkyl-substituted heterocyclic compounds in foods and in model systems. Pyrazines in this category include 2-heptylpyrazine isolated from french fried potato flavor (7), and 2-methyl-3(or 6)-pentylpyrazine and 2,5-dimethyl-3-pentylpyrazine, isolated from extruded zein/corn amylopectin/corn oil systems (8, 9). Only the involvement of lipids or lipid-decomposition products in the formation of these compounds could account for the long-chain alkyl substitution on the pyrazine ring. 

The Maillard reaction has received much attention since the 1950 s as the source of flavor chemicals in cooked foods. Numerous compounds produced by this reaction have been reported in the last two decades. The major flavor chemicals are nitrogen- and sulfur-containing heterocyclic compounds. For example, nitrogen-containing pyrazines contribute a characteristic roasted or toasted flavor to cooked foods. Sulfur-containing thiophenes and thiazoles give a characteristic cooked meat flavor. A striking property of these compounds is their extremely low odor thresholds. 

In some recent research on flavor formation during deep-fat frying at Rutgers University, a number of heterocyclic compounds with long-chain alkyl substituents were found the volatiles of fried chicken (15) and fried potato (16). These included pyridines, thiazoles, oxazoles, trithiolanes and a pyrazine. Only the involvement of lipids or lipid degradation products in the formation of... 

Food, flavors consist of numerous compounds, none of which alone is characteristic of specific food. Classes of compounds which emcompass food flavors are - hydrocarbons (aliphatic, ali-cyclic, aromatic) carbonyls (aldehydes, ketones) carboxylic acids, esters, imides, anhydrides alcohols, phenols, ethers alkylamines, alkylimines aliphatic sulfur compounds (thiols, mono-, di- and tri-sulfides) nitrogen heterocyclics (pyrroles, pyrazines, pyridines) sulfur heterocylics (thiophenes, thiazoles, trithiolane, thialidine) and oxygen-heterocyclics (lactone, pyrone, furan). Discussion will be limited to striking developments in heterocyclics. 

In another study, ammonia fixation of N-labeled ammonium hydroxide with Suwannee River fiilvic acid, IHHS peat and leonardite humic acid were examined by solution NMR with the application of INEPT and DEPT pulse sequences.(23) Similar reaction of ammonia with all three samples is reported. Most of the nitrogen incorporated seems to be in the form of indole and pyrrole followed by pyridine, pyrazine, amide and aminohydroquinone nitrogen. The authors also suggest a possible reaction mechanism to explain the formation of the heterocyclic compounds identified in the spectra. They also claimed that these results need to be substantiated through further work with model compounds and experiments with the reaction conditions, i.e., in which phenols will undergo oxidation to quinones when reacted with ammonia. 

In 1975 the anion of T was observed in a mass spectrometer, indicating a positive valence-state Ea for T. In 1990 the Ea of AGCUT were predicted using substitution, replacement, and conjugation effects [10-14], In order to estimate the Ea of substituted compounds, that of the parent compounds is required. In 1974 I. Nenner and G. J. Schulz estimated the AEa of quinoline (0.36 eV), pyradazine (0.40 eV), pyrimidine (0.00 eV), pyrazine (0.40 eV), and s-triazine (0.45 eV) from electron transmission spectra and half-wave reduction potentials [15]. No adiabatic electron affinities of aromatic nitrogen heterocyclic compounds were measured in the gas phase before 1989 [16]. 

Heterocyclic compounds generally have very low thresholds. Thiazoles, thi-olanes, thiophenes, furans, pyrazines, and pyridines are normally present in larger numbers and higher concentrations in cooked, fermented, and processed seafoods or meat products than in fresh ones (Pan and Kuo, 1994). 

The Maillard reaction plays an important role in flavor development, especially in meat and savory flavor (Buckholz, 1988). Products of the Maillard reaction are aldehydes, acids, sulfur compounds (e.g., hydrogen sulfide and methanethiol), nitrogen compounds (e.g., ammonia and amines), and heterocyclic compounds such as furans, pyrazines, pyrroles, pyridines, imidazoles, oxazoles, thiazoles, thiophenes, di- and trithiolanes, di- and trithianes, and furanthiols (Martins et al., 2001). Higher temperature results in production of more heterocyclic compounds, among which many have a roasty, toasty, or caramel-like aroma. 

Heterocyclic compounds, such as furans, pyrazines, pyridines, and thiazoles... 

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