pyrazine

“Her contribution was a paper about the effects of a chemical called pyrazine and how its odour stimulates the memory of day-old chicks.”

Rothschild, Dame Miriam.

“A paper that Dame Miriam wrote subsequently revealed that if one subjects chickens to pyrazine, they lay larger eggs.”

Rothschild, Dame Miriam.

“Click 'show compounds' in the right-hand nav and you should see compounds like pyrazine/uridine highlighted in the text.”

Nature Chemistry improves publishing chemistry: a detailed analysis

“Peas are unusual among legumes in retaining some green chlorophyll in their dry cotyledons; their characteristic flavor comes from a compound related to the aroma compound in green peppers a methoxy-isobutyl pyrazine.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“The raw seed has a green, bean-like flavor mainly from green-leaf hexanal and the pyrazine that characterizes peas.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“It is sometimes a little sweet, with a slight but characteristic bitterness, and has a mild earthy flavor from a compound a pyrazine produced by soil microbes, but also apparently within the tuber itself.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“Heating causes a change in the flavor of soy sauce due to nonenzymic browning reactions, which could result in the production of pyrazine compounds.”

24 Commercialization of Fermented Foods in Sub-Saharan Africa

“T-705: A substituted pyrazine compound that is active against neuraminidase-inhibitor-resistant and amantadine-resistant viruses and that probably inhibits the RNA polymerase”

New England Journal of Medicine

“I am not a chemist by trade, but isn’t it the minty flavors in wine comes from the same chemical compounds (pyrazine) that also produces peppery flavors.”

Rocks for shocks: geologists don’t “debunk” terroir; minerality questioned | Dr Vino's wine blog