Isolation and identification of polyhydroxyalkylpyrazines in soy sauce.

Tsuchida, Hironobu; Kômoto, Masahiko; Mizuno, Susumu

doi:10.3136/nskkk1962.37.154

Cited by 13 publications

(10 citation statements)

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“…2 FR and DOFR have been identified in roasted peanuts, 3 caramel, 4 and soy sauce. 5 More than just a flavor compound, DOFR confers an antidiabetic 6 function and activity against immunological and anti-inflammatory diseases. 7 Research has been conducted to economically produce FR and DOFR using chitin-derived GlcN as a reactant.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Recently, GlcN self-condensation products (Figure ), such as fructosazine (FR; [2,5-bis( d - arabino -tetrahydroxybutyl)pyrazine]) and deoxyfructosazine (DOFR; [2-( d - arabino -tetrahydroxybutyl)-5-( d -erythro-2,3,4-trihydroxybutyl)pyrazine])), are gaining increased attention as flavoring agents in both the food and tobacco industries . FR and DOFR have been identified in roasted peanuts, caramel, and soy sauce . More than just a flavor compound, DOFR confers an antidiabetic function and activity against immunological and anti-inflammatory diseases .…”

Section: Introductionmentioning

confidence: 99%

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Iron (Fe²⁺)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Hrynets

Bhattacherjee

Ndagijimana

et al. 2016

J. Agric. Food Chem.

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Glucosamine browning at 50 °C with (GlcN/Fe(2+)) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS), H2O2, and (1)O2, along with α-dicarbonyls, fructosazine, and deoxyfructosazine, was evaluated. Singlet oxygen generation increased over time and was greater in GlcN/Fe(2+) caramel solution. The presence of iron significantly increased the concentration of α-dicarbonyls at an early incubation time (3 h). Fructosazine and deoxyfructosazine were the major degradation products at 48 h comprising together up to 37 and 49% in GlcN and GlcN/Fe(2+), respectively. GlcN/Fe(2+) (48 h) exhibited a MIC50 against highly heat-resistant Escherichia coli AW 1.7 at pH 5, but not at pH 7. Despite several antimicrobial compounds being produced during browning, GlcN/Fe(2+) created a synergistic environment for the fructosazine-organic acids to confer their antimicrobial activity. GlcN caramel solutions have the potential to serve as both flavoring compounds and antimicrobial agents in formulated food systems.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Iron (Fe²⁺)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Hrynets

Bhattacherjee

Ndagijimana

et al. 2016

J. Agric. Food Chem.

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“…This could be due to the fact that all treatments had similar levels of seasoning mix minimizing the impact of GlcN. Furthermore, the flavour enhancing claims from GlcN have been largely attributed to its selfcondensation products; fructosazine and deoxyfructosazine as well as degradation products such as α-dicarbonyls [Hrynets et al, 2016;Magaletta & Ho, 1996;Tsuchida et al, 1990], and optimal conditions to enhance these reactions may not have been achieved in this study. Also, the impact may vary between different model food systems.…”

Section: Consumer Acceptability Of Burgersmentioning

confidence: 90%

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Soladoye¹,

Hrynets²,

Betti³

et al. 2021

Pol. J. Food Nutr. Sci.

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Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study examined the effect of the addition of ascorbic acid (0.1%) and varying levels of GlcN (0.75, 1.5 and 3.0%) on colour stability, textural as well as sensory attributes of beef burger. Except for L* (lightness) value, significant interaction (p<0.01) between storage time and added ingredient was observed for all colour parameters (a*; redness, b*; yellowness, chroma, and hue angle) in beef burger. Generally, although ascorbic acid preserved the colour attributes of beef burgers during storage, addition of GlcN resulted in the deterioration of these colour parameters. Whereas the present result did not confirm any flavour enhancing attributes of GlcN compared to control, GlcN improved beef burger's yield and reduced product cook loss. However, level of GlcN above 1.5% resulted in significant flavour and textural deterioration (p<0.05), leading to decline in consumer acceptability of beef burger. This study showed that a moderate level of glucosamine could be used in meat products as a functional ingredient with some additional technological benefits and limited impact on sensory attributes. Ascorbic acid adequately protected the colour of beef burger during refrigerated storage.

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“…[17][18][19][20] They have been identified in many food products and beverages including caramel, peanuts, soy sauce and carbonated soft drinks. 21,22 An additional advantage for the food applications is the recently discovered antimicrobial activity of DOF and FZ to Gram-positive and Gram-negative bacteria. 23,24 Special attention here is attracted to use these pyrazine derivatives against Escherichia coli (E. coli), a major contaminant and trouble maker in the meat industry.…”

Section: Introductionmentioning

confidence: 99%

Valorization of monosaccharides towards fructopyrazines in a new sustainable and efficient eutectic medium

2019

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Isolation and identification of polyhydroxyalkylpyrazines in soy sauce.

Cited by 13 publications

References 1 publication

Iron (Fe²⁺)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Iron (Fe²⁺)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Valorization of monosaccharides towards fructopyrazines in a new sustainable and efficient eutectic medium

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Isolation and identification of polyhydroxyalkylpyrazines in soy sauce.

Cited by 13 publications

References 1 publication

Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Valorization of monosaccharides towards fructopyrazines in a new sustainable and efficient eutectic medium

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Iron (Fe²⁺)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Iron (Fe²⁺)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity