Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor

Hartman, Guy J.; Carlin, James T.; Hwang, Shy-Shiuan; Bao, Yongde; Tang, Jian; Ho, Chi‐Tang

doi:10.1111/j.1365-2621.1984.tb15001.x

Cited by 10 publications

(3 citation statements)

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“…It is possible that the amino group from amino acids, or peptide, condenses directly with the aldehydic group of 2,4-decadienal and is then followed by an electrocyclic reaction and aromatization to form 2-pentylpyridine ( Figure 2). 2-Isobutyl-3,5-diisopropylpyridine was identified in fried chicken and has a roasted cocoa-like aroma (21). Figure 3 shows the mechanism for the formation of this compound as proposed by Shu et …”

Section: Pyridinesmentioning

confidence: 95%

Formation and Aroma Characteristics of Heterocyclic Compounds in Foods

Jt²

1989

Flavor Chemistry

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Heterocyclic compounds have been identified as important volatile components of many foods. The odor strength and complexity of these compounds makes them desirable as flavoring ingredients.Heterocyclic compounds are primarily formed through nonenzymatic browning reactions. Recent studies of deep-fat fried food flavors led to the identification of pyrazines, pyridines, thiazole, oxazoles and cyclic polysulfides which had long-chain alkyl substitutions on the heterocyclic ring. The involvement of lipid or lipid decomposition products in the formation of these compounds could account for the long-chain alkyl substitutions.Our knowledge of the chemical composition of food flavors has made considerable progress during the last twenty years. This is mainly due to advances in analytical techniques, such as the coupling of GC with MS and the development of fused-silica capillary columns. Heterocyclic compounds occupy a prominent position among the more than 10,000 compounds occurring in the volatiles of foods. This results from their exceptional sensory properties (1). Heterocyclic compounds contain one or more heteroatoms (0, S and/or N) in rings or fused ring systems.The majority of heterocyclic compounds are formed through thermal interactions of reducing sugars and amino acids, known as the Maillard reaction.Other thermal reactions such as hydrolytic and pyrolytic degradation of food components (e.g. sugars, amino acids, vitamins) and the oxidation of lipids also contribute to the formation of heterocyclic compounds responsible for the complex flavor of many foodstuffs.Heterocyclic compounds may also be formed enzymatically in vegetables (tomatoes, bell peppers, aspara-1

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Section: Pyridinesmentioning

confidence: 95%

Formation and Aroma Characteristics of Heterocyclic Compounds in Foods

Jt²

1989

Flavor Chemistry

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“…2-Isobutyl-3,5-diisopropylpyridine was identified in fried chicken and has a roasted cocoa-like aroma (Hartman et al, 1984a). Figure 4.8 shows the mechanism for the formation of this compound as proposed by Shu et al (1985c).…”

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confidence: 97%

Flavor of Meat and Meat Products

Shahidi¹

1994

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“…Interest in the influence of lipids on pyrazine forma-0021-856 1/90/1438-0058$02.50/0 tion has recently been generated by the identification of long-chain alkyl-substituted heterocyclic compounds in foods and in model systems. Various nitrogen-and sulfur-containing heterocyclic products with long-chain alkyl substituents have been detected in model systems (Boelens et al, 1974; Henderson and Nawar, 1981), in fried chicken extracts (Tang et al, 1983; Hartman et al, 1984), and in french-fried potato extracts (Carlin et al, 1986; © Hwang et al, 1986). Pyrazines in this category include 2-heptylpyrazine, isolated from french-fried potatoes (Carlin et al, 1986;Hwang et al, 1986), and 2-methyl-3(or 6)-pentylpyrazine and 2,5-dimethyl-3-pentylpyrazine, isolated from baked and extruded corn-based systems (Huang et al, 1987;Bruechert et al, 1988).…”

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confidence: 99%