Pyrazines in foods. Review

Maga, Joseph A.; Sizer, Charles E.

doi:10.1021/jf60185a006

Cited by 205 publications

(91 citation statements)

References 30 publications

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“…Complex products, such as Strecker aldehydes, furans, pyrazines, pyrroles, and pyridines, were formed in the matrix of amino acids and reducing sugar by carbonyl-ammonia reaction due to the abundant protein in soybeans (Boekel, 2006). Pyrazines had baked nut-like and typical baked peanut aroma (Maga et al, 1973), often detected abundantly in baked peanuts, baked coffee bean and other baked foods, and were also primary contributors to the overall flavor of baked soybeans. As seen in Table 1 and Table 2, 11 pyrazines and 5 pyrazines in SFE-BSO and Soxhlet-BSO were identified respectively, which provided evidence to the formation of pyrazines in soybeans when they were baked.…”

Section: Figure 1 Gas Chromatogram Of Volatile Components In Sfe-bsomentioning

confidence: 99%

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

Weng¹,

Wang²,

Zhang³

2017

JFS

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Baked soybean oil has desired aroma which is loved by most of people. Soybean oil is one of most important vegetable oils consumed in the world. Analysis of aroma components from Baked Soybean Oil extracted by CO 2 Supercritical Fluid Extraction (SFE-BSO) was performed by Gas Chromatography-Mass Spectrometry (GC-MS). The aroma components of SFE-BSO were extracted by Simultaneous Distillation Extraction (SDE). Thirty four aroma compounds in SFE-BSO were identified. 3-Methyl-1-butanol and other eleven compounds were the key aroma compounds of SFE-BSO, which were analyzed by GC-Sniffing technique.

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Section: Figure 1 Gas Chromatogram Of Volatile Components In Sfe-bsomentioning

confidence: 99%

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

Weng¹,

Wang²,

Zhang³

2017

JFS

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“…They are the main aroma substances detected in many cocoa bean-or soybean-based fermented foods, where they are considered as the important contributor to their aroma (Besson et al, 1997;Rappert & Müller, 2005). In coffee, a number of methyl-, dimethyl-, ethyl-, diethyl-and mixed ethyl-methyl pyrazines have been detected and are considered to be important for flavor and aroma (Maga & Sizer, 1973). Therefore in this article the total pyrazine compounds were used to represent the aroma substances.…”

Section: Effects Of the Reaction Conditions On The Aroma Compoundsmentioning

confidence: 99%

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Zhou

2016

Food Sci. Technol

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The transformation law of the Maillard reaction products with three different reactants ratios -equimolar reactants, excess L-glutamic acid and excess L-ascorbic acid reaction respectively, five different temperatures, and different time conditions for the L-ascorbic acid / L-glutamic acid system were investigated. Results showed that, the increase of the reaction time and temperature led to the increase of the browning products, uncoloured intermediate products, as well as aroma compounds. Compared with the equimolar reaction system, the excess L-ascorbic acid reaction system produced more browning products and uncoloured intermediate products, while the aroma compounds production remained the same. In the excess L-glutamic acid system, the uncoloured intermediate products increased slightly, the browning products remained the same, while the aroma compounds increased.Keywords: Maillard reaction; ascorbic acid; glutamic acid; aroma compound; browning product.Practical Application: Dur findings can optimize the manufacture conditions for the control of the color and aroma of the final products in rich L-ascorbic acid and L-glutamic acid food.

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“…In the current study, 304 additional Sauvignon blanc wines were analysed. Data representing a broader span of vintages and origins were obtained with Allen et al, 1998, Maga et al, 1973b Maga et al, 1973, Murray et al, 1975 the aim of improving the statistical representation of the South African Sauvignon blanc industry in order to allow closer investigation of trends in the data. Malic acid levels were also determined for a subset of samples, since malic acid concentration is strongly influenced by viniviticultural variables and therefore can reveal information pertaining to the climate of cultivation and the maturity of the grapes.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

Alberts

Kidd

Stander

et al. 2016

SAJEV

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3-Alkyl-2-methoxypyrazines are important aroma components in Sauvignon blanc wine, contributing to the typical vegetative character associated with the cultivar. The analysis of methoxypyrazines is highly challenging and, as a result, limited quantitative data are available for South African Sauvignon blanc wines. In this study, liquid chromatography-tandem mass spectrometry was applied for the sensitive quantification of the three principal methoxypyrazines in 881 South African Sauvignon blanc wines. The total wine methoxypyrazine concentration exceeded the combined recognition threshold for the vegetative aroma in more than 60% of the samples, demonstrating the involvement of these compounds in the typical aroma of the cultivar. The analytical method was adapted to allow the accurate quantitation and spectral confirmation of 3-ethyl-2-methoxypyrazine in Sauvignon blanc wines for the first time. Concentrations ranged between 1.1 and 4.9 ng/L. Statistically significant relationships between wine methoxypyrazine concentrations and parameters related to the maturity of the grapes and to the climate, as well as geographical origin and vintage, were found.

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Pyrazines in foods. Review

Cited by 205 publications

References 30 publications

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

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