Results 141 to 150 of about 1,108 (192)

INFLUENCE OF GENOTYPE ON THE METHOXYPYRAZINES CONTENT OF CABERNET SAUVIGNON CULTIVATED IN FRIULI

Acta Horticulturae, 2000
In order to test the importance of the "genotype" factor on the expression of aromatic characteristics in Cabernet Sauvignon, 12 clonal selections of the variety, of which 9 were French selections (15, 188, 190, 335, 336, 337, 338, 340, 341) and 3 Italian (R5, R7, R10), were examined.
BATTISTUTTA, Franco, G. Colugnati, F. Bregant, G. Crespan, I. Tonetti, CELOTTI, Emilio, ZIRONI, Roberto   +6 more
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The crystal and molecular structure of 2,5‐dichloro‐3‐methoxypyrazine

Journal of Heterocyclic Chemistry, 1972
AbstractA three‐dimensional X‐ray structure determination of 2,5‐dichloro‐3‐methoxypyrazine has been completed with diffractometer data. The crystals are monoclinic, space group P21/c, with lattice constants a = 4.059, b = 15.773, c = 11.123Å and β = 90.96° (Z = 4).
D. R. Carter, F. P. Boer
openaire   +1 more source

The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables

Journal of the Science of Food and Agriculture, 1975
AbstractA survey has been made of the occurrence and relative amounts of 3‐isopropyl‐, 3‐sec‐butyl‐ and 3‐isobutyl‐2‐methoxypyrazines in a broad selection of raw vegetables. At least one of these compounds was detected in all but four and all three were identified in 13 of the 27 vegetable tissues examined.
Keith E. Murray, Frank B. Whitfield
openaire   +1 more source

ChemInform Abstract: SYNTHESIS OF 2‐AMINO‐3‐METHOXYPYRAZINE

Chemischer Informationsdienst, 1979
AbstractMalonester (I) kann durch aufeinanderfolgende Behandlung mit Ammoniak, salpetriger Säure, Ammoniak und Wasserstoff in Amino‐malondiamid (II) übergeführt werden, aus dem mit Glyoxal das Pyrazin (IVa) erhalten wird.
M. BOTTA, F. DE ANGELIS, R. NICOLETTI
openaire   +1 more source

Structure of 3-methoxypyrazine-2-carbaldehyde 2,4-dinitrophenylhydrazone

Acta Crystallographica Section C Crystal Structure Communications, 1991
C 1 2H 1 0N 6 O 5 cristallise dans P2 1 /c avec a=7.1026, b=9.404, c=21.372 A, β=108.246°; affinement jusqu'a R=0.087. Tous les atomes du phenylhydrazone se trouvent dans un plan comportant le methyle methoxyle et les atomes O du groupe nitro.
D. A. Peters, R. L. Beddoes, P. A. Allway, J. A. Joule   +3 more
openaire   +1 more source

New approach to asymmetrically substituted methoxypyrazines, derivatives of wine flavors

Tetrahedron, 2010
Abstract An original synthetic route to asymmetrically substituted methoxypyrazine (MP) derivatives is described. The first step of the synthesis is achieved by condensation of 1,2-aminoalcohols with Boc-protected aliphatic aminoacids followed by cycloimine formation and aromatization via chlorination.
Nicolas Candelon, Svitlana Shinkaruk, Bernard Bennetau, Catherine Bennetau-Pelissero, Marie-Laurence Dumartin, Marie Degueil, Pierre Babin   +6 more
openaire   +1 more source

Application of plastic polymers in remediating wine with elevated alkyl-methoxypyrazine levels

Food Additives & Contaminants: Part A, 2015
3-Alkyl-2-methoxypyrazines (MPs) are odour-active compounds that elicit atypical green aromas and flavours in some wines, and are resilient to removal using traditional wine-making approaches. They originate either as contaminants from Coccinellidae beetles inadvertently introduced during wine processing ("ladybug taint") or as grape-derived ...
Andreea, Botezatu, Gary J, Pickering
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Biosynthesis of Methoxypyrazines: Elucidating the Structural/Functional Relationship of Two Vitis viniferaO-Methyltransferases Capable of Catalyzing the Putative Final Step of the Biosynthesis of 3-Alkyl-2-Methoxypyrazine.

Journal of Agricultural and Food Chemistry, 2011
3-Alkyl-2-methoxypyrazines (MPs) are an important food constituent and have been associated with detrimental herbaceous flavors in red wines by consumers and the wine industry. The Vitis vinifera genes O-methyltransferase 1 and 2 (VvOMT1 and VvOMT2) have been isolated in the grapevine cultivar Carmenere. These genes encode S-adenosyl-l-methionine (SAM)-
Vallarino, J.G., Lopez-Cortes, X.A., Dunlevy, J.D., Boss, P.K., Gonzalez-Nilo, F.D., Moreno, Y.M.   +5 more
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Identification of Alkyl-methoxypyrazines as the Malodorous Compounds in Water Supplies from Northwest Spain

Bulletin of Environmental Contamination and Toxicology, 2010
A study of organic compounds which caused several odor problems in water supplies from NW Spain was carried out. Sour dish-cloths, potato bin and musty were the main descriptors associated with these events. Closed loop stripping analysis combined with sensory-GC and GC/MS detection was used.
Francesc, Ventura, Jordi, Quintana, Mariano, Gómez, Mónica, Velo-Cid   +3 more
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Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes, Musts, and Wines

Critical Reviews in Food Science and Nutrition, 2014
This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly studied pyrazines in food science due to their contribution of aroma and flavor to numerous vegetables such as peas and asparagus.
Davinder, Sidhu, Jensen, Lund, Yorgos, Kotseridis, Cedric, Saucier   +3 more
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