Names | |
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Preferred IUPAC name
Tetramethylpyrazine | |
Other names
Ligustrazine; Tetrapyrazine
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.013.084 |
EC Number |
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PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C8H12N2 | |
Molar mass | 136.198 g·mol−1 |
Melting point | 84–86 °C (183–187 °F; 357–359 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Tetramethylpyrazine, also known as ligustrazine, is a chemical compound found in nattō and in fermented cocoa beans.[1] In an observational study, tetramethylpyrazine was the dominant volatile organic compound in one sourdough starter.[2] When purified, tetramethylpyrazine is a colorless solid. It is classified as an alkylpyrazine. Its biosynthesis involves amination of acetoin, the latter derived from pyruvate.[3] It exhibits potential nootropic and antiinflammatory activities in rats.[4][5]