#pyrazine
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I've had 3 ants at a time in my bathroom for weeks now. Only ever 3 at a time. No more. I haven't bothered killing them and I have no idea why they're here or why there aren't more. They always waddle around in the same spot, the side of the bathtub. They don't even do anything. What do they want from me?
As many people are aware, ants communicate in large part via chemicals called pheromones, which can be used to signal other ants to food and nest sites. One of these chemicals is called pyrazine, and it’s a very commonly used pheromone in ant to ant communication. Funny thing is, this chemical is an organic and very aromatic compound that is also commonly used in soaps and lotions. When combined with water, the pyrazine in your soap can broadcast to ants and I’m just kidding that’s all lies I have no idea why the ants have chosen your bathroom to convene. Perhaps these three buddies share an appreciation for the human form.
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Zeki.
Zeki, you can't just drop a mane wolf marijuana piss smell fact in the reblogs and not elaborate Zeki.
Zeki, I need details!!
oh lmao, well, it's crazy high in pyrazines, for territorial communication. Higher than any other canids'. Some zoos have had the cops called about people smoking weed near the maned wolf exhibits, only to realize, nah, it's just these dogs pissing on stuff. There's a good research article by Childs-Sanford about it. You could probably use the maned wolf exhibit as a cover to actually smoke weed and blame it on them 🤔
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Hi!! First: congrats on becoming a sommelier! And relatedly, for the three q’s meme, in your opinion:
1) Best bottle of white and/or red under $50
2) best bottle of white and/or red under $30
3) the wine that’s tickling your fancy the most right now
Thanks! And god, it’s so hard to single it down to best, but here are some that I’m loving right now!
1. Under $50
2020 Au Bon Climat Sanford & Benedict Vineyard Pinot Noir, Sta. Rita Hills, California
As a general rule, I don’t think you can ever go wrong with Au Bon Climat. A truly iconic winery founded by the legendary Jim Clendenen, Au Bon Climat has been instrumental in influencing the style of California Pinot Noir away from the overly jammy and blowsy big fruity alcohol bombs to something a lot more refined and elegant, similar to those made in Burgundy. In fact, Au Bon Climat is the only winery where I belong to their wine club and get regular shipments, all because I’ve never had a wine I’ve disliked from them, but I have had many I love. They’re my go-to for introducing someone to getting more serious about wine, and this particular Pinot is a beautiful example from a famous vineyard in Sta. Rita Hills, Sanford & Benedict, and from a parcel of vines over 50 years old, imparting a ton of flavor and character. I get notes of cherries and rosemary from this.
2. Under $30
2022 Greywacke “Wild Sauvignon” Sauvignon Blanc, Marlborough, New Zealand
I’m a complete slut for New Zealand Sauvignon Blancs. Truly, they are just SO fucking good. Sauvignon Blanc is such a fun vibrant grape and the NZ climate brings out the best in it, with a moderately cool climate that preserves the acidity well, but also with a lot of sunlight that brings out notes of tropical fruit, green bell pepper, and jalapeño. (One of my favorite wine facts is that Sauvignon Blanc grapes have pyrazines, which are the same aromatic chemicals that give bell peppers and chili peppers like jalapeño that characteristic green vegetal flavor. So there’s a good reason you’re tasting these things in wine, even if the peppers have never been in the wine! Science, baby!)
My current favorite is 2022 Greywacke “Wild Sauvignon” Sauvignon Blanc, Marlborough, New Zealand. It’s vibrantly green and lush and tastes almost athletic to me. Lots of papaya and green mango, something grassy and herbal, this is a perfect summer wine. I like to bring it down to the beach near my dad’s place and just drink it all day at the lake. I think Total Wine frequently carries this, so it shouldn’t be hard to find.
3. Wine tickling my fancy most!
2019 Left Foot Charley, “Gitali” Blanc de Blancs, Old Mission Peninsula, Michigan
If there’s something to know about me, I’m deeply passionate about Michigan wines. Michigan is where I grew up, not far from the Fennville and Lake Michigan Shore AVAs (American Viticultural Areas) and all of this pursuit of wine knowledge is in the hope of starting my own vineyard and winery there. Michigan has always had some great sleeper wines that you can get for a goddamn steal, since many people aren’t aware of how good they can be (to be fair, there is also a lot of really really bad wine), and Left Foot Charley is one of my two top favorite producers in the state (the other being Mawby). These two producers are really serious winemakers and they fully believe that Michigan is ideally situated for becoming the sparkling wine capital of the U.S., something I fully agree with and support. That said! This is a really delicious dry sparkling wine made from Chardonnay and in the traditional method, which is the same method used in making Champagne. The bubbles are very delicate, small, and explosive, and it has beautiful notes of yellow apple, toasted brioche, and yellow cherry.
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it was a chem shift like all others but I made one mistake

So i made all the basic chems and the advanced chems to heal the crew. I had some orders and I started making it. 5 units of med chem for artifacts, so I gave 30 bica. Some space lube for clown, so I made a jug of space lube. Sec wanted meth and I did make some but I fucked up. The pyrazine beaker was too hot and it blew up in the machine. Then the one on the hot plate blew up too and when I lost my hands. The last thing I said was the "pyrazine beaker was too hot" as I got hit with the second explosion. I was rended asunder and was unrrevivable. Not even morgue able as I was everywhere as limbs... no, not limbs but every jointed piece apart. I should not have lived due to my blunder. But they put me back together like a mech or exodia. Turning my torso into my body. I then made a full recovery but my body was looted and my clothes stolen. I donned the maid outfit and of course made more meth as it needs 35 seconds in a microwave to make a beaker hot enough. My supply of ingredients was gone and but I could make more. Also cmo got me more chems. Then I made the order for sec. Made some phalaxamine and made my specialty foam recipe but with smoke instead. I helped heal who I could and saved many more. As a good med man does. But after evac, because it was goob station I used the smoke as one last thing before we all went to lobby. It was ok I guess. Smoke and foam last the same length but smoke doesn't have extra sulfuric acid at the end in making its recipe. Smoke is potassium, sugar, and phosphorus. The only thing on that recipe that is a pincher is phosphorus but if you have more than one chem dispenser, then you're good.
#ss14#space station 14#reconstructivesurgery#oh god im fucking apart#we can rebuild him we have the technology#this post gave me cancer#this post gave me cancer smoke version
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Both female and male maned wolves use their urine to communicate,[28] e.g. to mark their hunting paths or the places where they have buried hunted prey.[27] The urine has a very distinctive odor, which some people liken to hops or cannabis. The responsible substance very likely is a pyrazine, which also occurs in both plants.[29][30] At the Rotterdam Zoo, this smell once set the police on a hunt for cannabis smokers.[29][31]
A very shy maned wolf stopping for a visit at a monastery in Brazil for a bite to eat provided by monks. Because of their super long legs, they walk more like giraffes than typical canines. Maned wolves pose no threat to humans.
(Source)
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IdentificationPhysical DataSpectraRoute of Synthesis (ROS)Safety and HazardsOther Data Identification Product NameISOXAZOLE-5-CARBOXYLIC ACIDIUPAC Name1,2-oxazole-5-carboxylic acidMolecular StructureCAS Registry Number 21169-71-1Synonyms1,2-oxazole-5-carboxylic Acid673-088-7Isoxazole-5-carboxylic acid21169-71-15-isoxazolecarboxylic acidISOXAZOLE-5-CARBOXYLICACIDMFCD00156151F2158-0308isoxazole-5-carboxylicisoxazole 5-carboxylic acidSCHEMBL112293SCHEMBL3618206SCHEMBL5188508SCHEMBL15880622DTXSID70366185MIIQJAUWHSUTIT-UHFFFAOYSA-NIsoxazole-5-carboxylic acid, 97%SMSSF-0017806BBL100210GEO-01628SBB004319STL553782AKOS001042457CS-W000637PS-5358SY018290DB-011149ST50339231EN300-06774Z56943419Molecular FormulaC4H3NO3 Molecular Weight113.07InChIInChI=1S/C4H3NO3/c6-4(7)3-1-2-5-8-3/h1-2H,(H,6,7) InChI KeyMIIQJAUWHSUTIT-UHFFFAOYSA-NSMILESC1=C(ON=C1)C(=O)O Patent InformationPatent IDTitlePublication DateEP2567958Substituted 2-(chroman-6-yloxy)-thiazoles and their use as pharmaceuticals2013US2013/217702INDOLE DERIVATIVES2013WO2012/59776INDOLE DERIVATIVES2012US2005/171346Hexahydropyridazine-3-carboxylic acid derivatives, pharmaceutical compositions containing same and methods of preparation2005 Physical Data AppearanceLight brown crystal or powder Melting Point, °C Solvent (Melting Point) 138 - 140146145 - 146147 - 148benzene, methanol145.5 - 146.5toluene148 - 149toluene Spectra Description (NMR Spectroscopy)Nucleus (NMR Spectroscopy)Solvents (NMR Spectroscopy)Temperature (NMR Spectroscopy), °C Frequency (NMR Spectroscopy), MHzChemical shifts1Hchloroform-d1400Chemical shifts13Cchloroform-d1100Chemical shifts1HCDCl324.8580Chemical shifts13CCDCl324.8520Chemical shifts17OCD3CN39.8554.25Chemical shifts1HCDCl3, dimethylsulfoxide-d6 Route of Synthesis (ROS) ConditionsYieldWith borane-THF In tetrahydrofuran at 0 - 20℃;Experimental ProcedureTo a solution of isoxazole-5-carboxylic acid (1.0 g, 8.8 mmol,) in THF (10 mL) was added borane-THF complex (26.4 mL,26.4 mmol) at 0 °C. The reaction was stirred at room temperature until the substrate was consumed. The reaction was quenched with ethanol (5 mL) at 0 °C. The reaction mixture was partitioned between ethyl acetate and water. The combined organic phase was dried over sodium sulfate, filtered and concentrated to give a crude product which was purified by column chromatography eluting with petroleum ether/ ethyl acetate (2: 1 to give isoxazol-5-ylmethanol (670 mg, 77.0% yield) as a light yellow oil. LCMS retention time 0.329 min; LCMS MH+ 100.77%Stage #1: isoxazole-5-carboxylic acid With chloroformic acid ethyl ester; triethylamine In tetrahydrofuran at 0℃; for 0.25h;Stage #2: With sodium tetrahydroborate In tetrahydrofuran; water at 0℃; for 1h;Experimental ProcedureExample 55.2-(6-Fluoro- 1 -methyl- 1 H-indazol-3 -yl)-5H-pyrrolo pyrazine-7-carboxylic acid (1 - isoxazol-5 - l-ethyl)-amideIn a round-bottomed flask, isoxazole-5-carboxylic acid (1.0 g, 8.84 mmol) was dissolved in THF (35 ml). The solution was cooled to 0°C and triethylamine (1.4 ml, 10.0 mmol) was added followed by ethyl chloroformate (0.94 ml, 9.8 mmol). A thick precipitate was formed upon the addition of the latter. The suspension was stirred at 0°C for 15 min then a solution of sodium borohydride (1.00 g, 26.5 mmol) in water (14 ml) was added portionwise via pipet. Vigorous gas evolution was observed. The reaction mixture was stirred at 0°C for 1 h then diluted with water and saturated aqueous NH4C1 and extracted with dichloromethane (3x). The organic layers were combined, dried over sodium sulfate, filtered and concentrated. The residue waschromato graphed over silica gel with EtOAc/hexanes (gradient 0-50% EtOAc) to afford 513 mg (59%) of isoxazol-5-yl-methanol as a colorless oil. 1H NMR (CDC13, 300 MHz): ? (ppm) 8.23 (d, J=1.9 Hz, 1H), 6.26 - 6.30 (m, 1H), 4.82 (s, 2H), 2.13 (br. s., 1H).59% Safety and Hazards Pictogram(s)SignalWarningGHS Hazard StatementsH315 (100%): Causes skin irritation H319 (100%): Causes serious eye irritation H335 (90%): May cause respiratory irritation Precautionary Statement CodesP261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501(The corresponding statement to each P-code can be found at the GHS Classification page.) Other Data TransportationUnder the room temperature and away from lightStorageUnder the room temperature and away from lightShelf Life2 yearsMarket Price DruglikenessLipinski rules componentMolecular Weight113.073logP0.372HBA2HBD1Matching Lipinski Rules4Veber rules componentPolar Surface Area (PSA)63.33Rotatable Bond (RotB)1Matching Veber Rules2 Read the full article
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2,6-Dimethylpyrazine: The Secret Behind Deep Roasted Flavors
2,6-Dimethylpyrazine: The Molecule That Makes Food Taste Roasted
Ever wonder what gives roasted coffee its bold scent or why grilled nuts have such a rich aroma? One of the hidden contributors is 2,6-Dimethylpyrazine, a powerful flavor compound that delivers deep, roasted, and nutty notes in both natural and processed foods.
Used widely in the flavoring industry, this molecule brings warmth and depth to countless food products—from snacks and seasonings to ready-to-eat meals.
What Is 2,6-Dimethylpyrazine?
2,6-Dimethylpyrazine is a nitrogen-containing organic compound in the pyrazine family. It has a strong aromatic character and is prized for its ability to mimic the complex flavors that develop during high-heat cooking.
Formula: C₆H₈N₂
Structure: A six-membered ring with two nitrogen atoms and two methyl groups
Scent Profile: Smoky, roasted, peanut-like
This compound is naturally produced when foods undergo browning reactions, especially during roasting, frying, or baking.
Where You’ll Find It Naturally
2,6-Dimethylpyrazine isn’t just made in labs—it also occurs naturally in:
Roasted peanuts and hazelnuts
Freshly ground coffee
Cooked meat and poultry
Toasted bread and cereals
These familiar aromas come from a complex set of reactions during cooking known as the Maillard reaction, in which amino acids and sugars interact under heat to form new, flavorful compounds.
How the Food Industry Uses It
Due to its rich, savory profile, 2,6-Dimethylpyrazine is used by food manufacturers to:
Add roasted notes to plant-based meat alternatives
Enhance the flavor of savory snacks like chips and nuts
Enrich instant meals, soups, and gravies
Recreate the taste of fire-cooked foods in shelf-stable products
Its potency and versatility make it a go-to ingredient in modern flavor design.
Is It Safe?
Yes. 2,6-Dimethylpyrazine is approved as Generally Recognized As Safe (GRAS) by food safety authorities when used in appropriate quantities. It’s non-toxic in small amounts and extensively tested for use in food products.
Final Thoughts
From the crunch of toasted bread to the aroma of roasted coffee, 2,6-Dimethylpyrazine plays a powerful but often overlooked role in shaping our food experience. As consumers grow more interested in flavor quality and realism—especially in plant-based and convenient foods—this molecule is more relevant than ever.
If you're in food development or just passionate about flavor science, keep an eye on this unsung hero of the aroma world.
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What is the difference between phantosmia and parosmia?
Parosmia and phantosmia are qualitative olfactory disorders that greatly affect patients' quality of life. While parosmia causes unpleasant odors in response to triggering odorants like thiols and pyrazines, phantosmia can cause these odors even in the absence of odorant triggers.Jan 27, 2023
https://pmc.ncbi.nlm.nih.gov › PM...
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Ruou Vang Cabernet Sauvignon
Khám Phá Rượu Vang Cabernet Sauvignon
Rượu vang Cabernet Sauvignon là một trong những loại rượu vang đỏ phổ biến và được yêu thích trên toàn thế giới. Được sản xuất từ giống nho Cabernet Sauvignon, loại rượu này nổi bật với sự phong phú trong hương vị và khả năng lão hóa tuyệt vời.
Hương Vị Đặc Trưng Của Rượu Vang Cabernet Sauvignon
Rượu vang Cabernet Sauvignon nổi bật với hương vị đặc trưng từ giống nho này. Một số đặc điểm hương vị chính của loại rượu này bao gồm:
Ớt Chuông Xanh: Một trong những đặc trưng nổi bật của Cabernet Sauvignon, đến từ hợp chất pyrazine có trong nho.
Mâm Xôi và Quả Lý Chua Đen: Cung cấp sự chua ngọt hài hòa, thường thấy trong các rượu vang từ Cabernet Sauvignon.
Anh Đào Đen và Cây Tuyết Tùng: Tạo sự phong phú và chiều sâu trong hương vị của rượu.
Việt Quất, Socola và Thuốc Lá: Thêm sự tinh tế và độ sâu cho hương vị của rượu vang Cabernet Sauvignon.
Truffle, Bạch Đàn, Gia Vị và Than Chì: Tạo ra sự phức hợp và quyến rũ, làm cho rượu vang Cabernet Sauvignon trở nên đặc biệt.
Đặc Điểm Của Rượu Vang Cabernet Sauvignon
Rượu vang Cabernet Sauvignon thường có nồng độ từ 13,5-15%, với hàm lượng tannin cao, mang đến cảm giác chát và khô trong miệng. Màu sắc của rượu thường là đỏ ruby đậm và có thể chuyển sang đỏ gạch khi để lâu. Rượu có khả năng lão hóa tốt, với thời gian lão hóa có thể kéo dài hàng chục năm, cho ra hương vị ngày càng phong phú và tinh tế.
Đặc Trưng Giống Nho Cabernet Sauvignon
Nho Cabernet Sauvignon nổi bật với lớp vỏ dày, màu đen và chứa nhiều tannin. Điều này giúp nho chịu được điều kiện khắc nghiệt như thời tiết xấu và bệnh tật. Nhờ vào khả năng thích nghi tuyệt vời, giống nho này được trồng rộng rãi trên toàn thế giới và trở thành một trong những giống nho phổ biến nhất trong ngành sản xuất rượu vang.
Khả Năng Kết Hợp Với Gỗ Sồi
Rượu vang Cabernet Sauvignon có khả năng kết hợp tuyệt vời với gỗ sồi. Khi lên men và ủ trong thùng gỗ sồi, rượu trở nên mềm mại hơn và có hương vị phức hợp hơn, đồng thời cải thiện khả năng lão hóa của rượu.
Những Vùng Trồng Nho Cabernet Sauvignon Nổi Tiếng
Các vùng sản xuất Cabernet Sauvignon nổi tiếng trên thế giới bao gồm:
Bordeaux (Pháp): Rượu vang từ Bordeaux nổi bật với độ phức tạp cao, khả năng lão hóa tốt và sự cân bằng giữa trái cây, tannin và axit.
Napa Valley (California, Mỹ): Rượu vang từ Napa Valley mạnh mẽ và đậm đà, trong khi Washington lại nổi bật với sự thanh lịch và tinh tế.
Maipo Valley (Chile): Rượu vang Chile Cabernet Sauvignon thường dễ uống và giá cả phải chăng, với cấu trúc tannin mềm mại.
Coonawarra (Úc): Rượu vang từ Coonawarra có cấu trúc tannin chắc chắn, mang lại cảm giác mạnh mẽ và đầy đặn.
Piedmont (Ý): Cabernet Sauvignon tại đây thường được pha trộn với các giống nho bản địa khác, tạo ra những loại rượu vang độc đáo, mang đậm phong cách Ý.
Món Ăn Kết Hợp Với Rượu Vang Cabernet Sauvignon
Rượu vang Cabernet Sauvignon thường kết hợp tốt với các món ăn như:
Thịt Đỏ và Gia Cầm: Các món nướng, áp chảo hoặc hun khói đều rất phù hợp với rượu Cabernet Sauvignon.
Phô Mai: Parmesan, Cheddar, Gouda và Blue cheese là những lựa chọn tuyệt vời.
Socola Đen: Hương vị của rượu vang và socola, đặc biệt là socola có hàm lượng cacao cao, thường tương hòa nhau.
Mẹo Tìm Mua Rượu Vang Cabernet Sauvignon Giá Rẻ và Chất Lượng
Khi tìm mua rượu vang Cabernet Sauvignon, hãy chọn những cửa hàng uy tín và có kinh nghiệm. Rượu Tốt với gần 10 năm hoạt động trong ngành, cung cấp đa dạng các loại rượu vang và rượu mạnh, cùng với chính sách chiết khấu hấp dẫn. Để đặt hàng hoặc tìm hiểu thêm, hãy liên hệ với chúng tôi qua Hotline hoặc fanpage để được tư vấn nhanh chóng.

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Le Macchiole 2014 Paleo Rosso

Floral and vivid with striking focus. Wastes little time to strut its aromatic stuff which rivals the knockout ’15 Testamatta. Just a hint of mild pyrazine to soaring red fruit. The antithesis of grabby, more-is-more ’04 Solengo before it. Precise, suave yet light-footed with rich textural fibre, beautiful acidity and silky fine tannins. So impeccably balanced it makes you wonder "what new oak?" Inviting, drinks like an elegant brunello. Classy!
Another gem from a so-called dud vintage after ’14 Galatrona. — ★★★★
Appellation: Toscana Rosso Region: Bolgheri, Toscana, Italy Subzone: Cépage: 100% Cabernet Franc Abv: 14.5% Production: 25,000 (2016) Élevage: 18 months in barriques, 75% new and 25% second passage Distributor: n/a
Critic Reviews:
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🐞 do you have any facts for these guys
I was actually talking to pat about these the other day lol. Ladybugs, when scared, produce a chemical called pyrazine that kinda smells like rotting flowers or leaves. Also, they were one of my favorite bugs as a kid :3
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White Mist
A ridiculously clean, vibrant version of the variety, which–as usual with Sauvignon Blanc–causes me to ponder the oft-levied question: How much alleged varietal-correctness (we have somewhat erroniously learned to accept) is required in a sauv-blanc before it’s just a “nice, smooth, beautiful, white wine”? This all goes back–of course–to a *gathering* of accepted pyrazine nuances the common…
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