迄今为止，普遍认为酱香型白酒中种类众多、含量很高的吡嗪类化合物是通过美拉德反应途径产生的。
联芳基取代的吡啶、嘧啶和吡嗪化合物为用于治疗疼痛的钠通道阻滞剂。
中心对称吡嗪衍生物电子光谱和三阶非线性光学性质的理论计算研究
1·Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor.
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
2·Some important pyrazine flavors and their characteristic aromas and the general synthetic methods of pyrazines have been reviewed.
介绍了一些重要的吡嗪类杂环香料及各自的特征香气，并综述了此类化合物的一般合成法。
3·Biaryl substituted pyridine, pyrimidine and pyrazine compounds are sodium channel blockers useful for the treatment of pain.
联芳基取代的吡啶、嘧啶和吡嗪化合物为用于治疗疼痛的钠通道阻滞剂。
4·Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor. This flavor has natural and vivid pot-roast beef flavor.
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。