Formation of pyrazines from acyloin precursors under mild conditions

Rizzi, George P.

doi:10.1021/jf00080a026

Cited by 90 publications

(59 citation statements)

References 10 publications

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“…In the second route, the so-called Biochem-Chem route (Figure 2), acetoin is biosynthesized in vivo but the following processes to TMP are nonenzymatic spontaneous reactions. This route has gained convincing experimental support [20]. Our results of this study give support to the second viewpoint because cellular enzymes were inactivated but TMP formation was accelerated at high temperature.…”

Section: The Second Step: Accelerated Spontaneous Formation Of Tmpsupporting

confidence: 69%

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Xiao

Hou

Lyu

et al. 2014

Biotechnol Biofuels

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Section: The Second Step: Accelerated Spontaneous Formation Of Tmpsupporting

confidence: 69%

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Xiao

Hou

Lyu

et al. 2014

Biotechnol Biofuels

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“…All the studies showed that pyrazines were There had been many studies on the generation mechanism of pyrazines, focusing on Strecker degradation between a-dicarbonyl compounds and amino acids (Hwang and Hartman 1994;Cerny and Grosch 1994;Huang et al 1996). In addition it was known that pyrazines were generated by the reaction between a-ketoalcohol and ammonia (Rizzi 1988). We presumed the generation mechanisms of pyrazines in the manufacture process of dried bonito to be as shown in Fig.…”

Section: -1 the Generation Of Pyrazines And Changes In The Amounts mentioning

confidence: 99%

Flavor Constituents in Savory Seafood: Dried Kelp (Kombu), Scallop, and Dried Bonito (Katsuobushi)

Ueda¹,

Fukami²

2017

Aqua-BioSci. Monogr. (ABSM)

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Keywordsmodalities are called "kokumi flavors" in Japan. Aroma or odors of foods are generated by volatile compounds. In the case of several foods, such as fruits, the whole aroma character can be reconstructed by a few kinds of volatile compounds. In many cases a lot of volatile components, however, comprise whole flavor characteristics of foods. For the components easily disappear or change to other compounds by the reactions among them, it has been a big issue how to control unstable volatile compounds generated after enzymatic or thermal reaction.Consumers request various kinds of high quality processed foods which are convenient, have attractive tastes or flavors, natural feeling, etc. To reply to those demands from industry, basic studies are inevitable to Abstract Omission tests of the synthetic water extract of dried kelp (Kombu-dashi) revealed that the water solution prepared by mannitol, monosodium glutamate (MSG), potassium chloride (KCl), and sodium chloride (NaCl) represented the whole taste characters of the synthetic extract. Succeeding study suggested that the characteristic Kombu-dashi like kokumi flavors (continuity, mouthfulness, and thickness) were generated by flavor interaction among mannitol, MSG, and KCl. Some studies of taste interactions among NaCl, KCl, sweet amino acids, and 5¢-inosinate (IMP) showed that NaCl strengthened umami and sweetness of some amino acids and also suggested that IMP enhanced umami of Gly, L-Ser, and L-Ala synergistically. The sulfur-containing compounds in garlic and onion, such as alliin, S-propenyl-L-cysteinesulfoxide and reduced glutathione (GSH), had no tastes by themselves but they gave rise to kokumi flavors in umami solution or soups. Scallop and beef contained a high amount of GSH and the peptide strengthened kokumi flavors of synthetic extracts of these foods. The examination of volatile compounds in dried bonito by using GC-MS and GC-sniffing methods revealed that acetol and 2,3-pentandione reacted with amino acids or protein in boiled bonito meat, generated pyrazines. Straight-chain aldehydes might be involved in the deterioration of crushed dried bonito. Hydrogen sulfide, one of the key flavor components, decreased during preservation of crushed dried bonito catalytically by the complex of Fe 3+ and histidine. This study, including new findings, would lead to improve the quality of processed foods and contribute to future studies of taste phisiology and flavor chemistry.

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“…In addition, pyrazines are known to be chemically formed by an aminocarbonyl reaction in the presence of a related material. It was reported that a substantial amount of pyrazines was generated at pH 6.88 22 , 17.5 h from acetoin and ammonium acetate 43 . The production of pyrazines from a culture of Bacillus subtilis and B. natto was also repoted 44 48 .…”

Section: Chemical Constituents Of the Two Oilsmentioning

confidence: 99%

Chemical Compositions and Aroma Evaluation of Volatile Oil from the Industrial Cultivation Medium of Enterococcus faecalis

et al. 2015

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Formation of pyrazines from acyloin precursors under mild conditions

Cited by 90 publications

References 10 publications

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Accelerated green process of tetramethylpyrazine production from glucose and diammonium phosphate

Flavor Constituents in Savory Seafood: Dried Kelp (<i>Kombu</i>), Scallop, and Dried Bonito (<i>Katsuobushi</i>)

Chemical Compositions and Aroma Evaluation of Volatile Oil from the Industrial Cultivation Medium of <i>Enter</i><i>ococcus faecalis </i>

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