Effect of nitrogen source on pyrazine formation

Effect of microwave heating on pyrazine formation in a model system

“…Their formation can also be explained as noted above (Shibamoto and Bernhard 1977a,b;Wong and Bernhard 1988).…”

“…Because formaldehyde is the Strecker aldehyde derived from glycine and glucose, it is easy to account for the predominance of 2,3,5-trimethylpyrazine in the glucose/glycine system. Later, Wong and Bernhard (1988) observed that the high yield of trimethylpyrazine in the glucose/glycine reaction system can be explained by its formation via several different pathways.…”

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

“…It has not been reported as odor-active components in E. sinensis before, but has already been described with popcorn and rice aroma in salted-dried white herring [22]. These two compounds are probably thermally generated via Maillard and pyrolysis reactions through Strecker degradations from various nitrogen sources such as amino acids in heat-processed foods [15,23].…”

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

“…There were four kinds of pyrazines, namely, methyl-pyrazine, 2-ethyl-5-methyl-pyrazine, trimethyl-pyrazine, and 3-ethyl-2, 5-dimethyl-pyrazine. Pyrazines are probably thermally generated via Maillard and pyrolysis reactions through Strecker degradations from various nitrogen sources such as amino acids in heat processed foods (Whitfield, 1992;Wong & Bernhard, 1988). Pyrazines coming from amino acids derivatives are responsible for spoilage and seem related with the high protein content seafood (Grosch, 1993(Grosch, , 1994.…”