Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A crystalline organic base, C4H4N2, having a six-member aromatic ring in which the first and fourth atoms are nitrogen and the rest are carbon.
- noun Any of a group of compounds derived from or structurally related to this base. Pyrazines occur in pteridines, some vitamins, and certain dyes such as phenazine.
from the GNU version of the Collaborative International Dictionary of English.
- (Org. Chem.) A feebly basic solid, C4H4N2, obtained by distilling piperazine with zinc dust, and in other ways. Also, by extension, any of various derivatives of the same.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry A
diazine in which the twonitrogen atoms are in the para- positions; many of its derivatives arepharmaceuticals .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Her contribution was a paper about the effects of a chemical called pyrazine and how its odour stimulates the memory of day-old chicks.
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A paper that Dame Miriam wrote subsequently revealed that if one subjects chickens to pyrazine, they lay larger eggs.
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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 Egon Willighagen 2009
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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.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The raw seed has a green, bean-like flavor mainly from green-leaf hexanal and the pyrazine that characterizes peas.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The raw seed has a green, bean-like flavor mainly from green-leaf hexanal and the pyrazine that characterizes peas.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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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 1992
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