Maillard flavor compounds, such as 2,3,5-trimethylpyrazine,
have
been frequently identified in thermally processed food products, such
as popcorn and peanuts. However, the origin of the carbon atoms in
2,3,5-trimethylpyrazine has not been clearly elucidated. Herein, a
model reaction showed that precursor methylglyoxal and intermediates
glyoxal and formaldehyde contributed to the formation of 2,3,5-trimethylpyrazine
via a conversion reaction between methylglyoxal and glyoxal. In addition,
carbon module labeling technology and model response validation experiments
indicated that this transformation reaction between methylglyoxal
and glyoxal brought formaldehyde into the methyl group carbon atoms
of the 2,3,5-trimethylpyrazine ring. The proposed novel route provides
a new perspective for approaches to control the formation of flavor
compounds, such as 2,3,5-trimethylpyrazine.