Tetramethylpyrazine, also known as ligustrazine, is a chemical compound found in nattō and in fermented cocoa beans. In an observational study, tetramethylpyrazine was the dominant volatile organic compound in one sourdough starter. When purified, tetramethylpyrazine is a colorless solid. It is classified as an alkylpyrazine. The biosynthesis pathway in bacteria starts with acetoin, which is derived from pyruvic acid. It exhibits potential nootropic and antiinflammatory activities in rats.
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