Literature DB >> 27629531

Alkyl pyrazine synthesis via an open heated bath with variable sugars, ammonia, and various amino acids.

Katayoun Mahdavi Ara1, Larry T Taylor1, Mehdi Ashraf-Khorassani1, William M Coleman2.   

Abstract

BACKGROUND: Semi-quantitative characteristics of headspace volatile pyrazines which constituted around 1% by weight of the final product have been previously described. The influence of reactant concentration, reaction temperature, and reaction time on both the yield of total alkyl pyrazines and the distribution pattern of specific identified pyrazines has not been reported.
RESULTS: The optimum synthetic conditions were 5 mol L-1 NH4 OH, 2 mol L-1 rhamnose, 0.5 mol L-1 leucine at 110°C for 2 h. The greatest total amount of pyrazines obtained was 17 280 µg of extracted product which translated into 31% 2,6-dimethyl pyrazine, 17% 2-methyl pyrazine, 15% 2-ethyl-6-methyl pyrazine, and 16% 2-isoamyl-6-methyl pyrazine.
CONCLUSION: The yield of synthesized pyrazines increased at higher temperatures. Quantitative total and specific pyrazine results as opposed to analysis of only headspace volatiles are more representative of pyrazine synthesis.
© 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Entities:  

Keywords:  GC-MS; alkyl pyrazines; amino acids; open heated bath; rhamnose

Mesh:

Substances:

Year:  2016        PMID: 27629531     DOI: 10.1002/jsfa.8039

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN: 0022-5142            Impact factor:   3.638


  1 in total

1.  Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts.

Authors:  Hui Hu; Aimin Shi; Hongzhi Liu; Li Liu; Marie Laure Fauconnier; Qiang Wang
Journal:  Foods       Date:  2021-12-07
  1 in total

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