Tetramethylpyrazine

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. Its biosynthesis involves amination of acetoin, the latter derived from pyruvate. It exhibits potential nootropic and antiinflammatory activities in rats. 