Nota: La traducción de esta entrada está actualmente en revisión de calidad, por lo que parte del contenido se muestra temporalmente solo en inglés.
Esta entrada aún no se ha traducido a tu idioma, así que se muestra el original a continuación.
pyrazine
Pyrazine is a specialized term used primarily in organic chemistry and food science. It is most frequently discussed in the context of aroma chemistry, as many pyrazine derivatives are responsible for the characteristic smells of roasted foods, such as coffee, cocoa, and toasted nuts.
As a chemical compound name, it functions as an uncountable noun when referring to the substance in general. It is rarely pluralized unless referring to a specific group of different pyrazine-based chemical structures (pyrazines), though in a standard laboratory or academic context, the singular form is the norm.
Meanings
Examples
The chemist analyzed the structure of the pyrazine ring.
Pyrazine compounds are responsible for the roasted aroma of coffee beans.
Pyrazine compounds are responsible for the roasted aroma of coffee beans.
I wonder if this nutty scent comes from a specific pyrazine derivative.
The synthesis of pyrazine requires precise temperature control.
The synthesis of pyrazine requires precise temperature control.
Many toasted flavors in baked goods are attributed to pyrazine.
Is pyrazine a common component in the scent of bell peppers?
The lab report confirms the presence of pyrazine in the sample.
Pyrazine is a heterocyclic aromatic organic compound.