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Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu
Foods, 2021 Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB.
Yao Nie, Shuang Chen, Yan Xu
exaly +3 more sources
Amino-Acid-Derived Toxins and Pyrazines in Chocolates and Cocoa-Free Chocolate Surrogates [PDF]
MoleculesThis study investigated the influence of cocoa-bean amino acid profile on the formation of α,β-unsaturated carbonyls. Some of these heat-derived compounds generated primarily during roasting (often through Strecker degradation and aldol condensation) are
Alexandre Dusart +3 more
doaj +2 more sources
Flavour chemistry and metabolic engineering of microbial synthetic pyrazines: decoding the path to green manufacturing of food aroma components [PDF]
Current Research in Food SciencePyrazines impart a pronounced burnt flavour and are essential components in many processed foods. While certain microorganisms, notably bacteria within the genera Bacillus and Corynebacterium, as well as some fungi, can synthesize pyrazines.
Wenhua Tong +5 more
doaj +2 more sources
Novel method for determination of heterocyclic compounds and their impact in brewing technology
Kvasný průmysl, 2021 A new simultaneous method for determination of 16 heterocyclic compounds using SPE sample preparation and GC-MS determination was developed regarding increasing interest of the role of sensory active compounds in beer. LiChrolut® EN SPE columns proved to
Jana Olšovská +3 more
doaj +1 more source
Ultrasonic Accelerated Efficient Synthesis of (1H-tetrazole-5-yl) Pyrazines Catalyzed by MgFe2O4 Nanoparticles as a Reusable Heterogeneous Catalyst [PDF]
Journal of Nanostructures, 2018 An efficient synthesis of (1H-tetrazole-5-yl) pyrazines is achieved by one pot multi- component coupling reaction of α-dicarbonyl compounds, 2,3-diaminomaleonitrile and sodium azide using MgFe2O4 nanoparticles as a robust catalyst under ultrasonic ...
Javad Safaei-Ghomi +2 more
doaj +1 more source
Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
Applied Sciences, 2021 As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception ...
Ylenia Pieracci +3 more
doaj +1 more source
Foods, 2021 At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood.
Furong Wang +5 more
doaj +1 more source
Applied Sciences, 2021 The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas ...
Roberto Gotti +2 more
doaj +1 more source
Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil
Molecules, 2021 Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the ...
Kai-Min Yang +4 more
doaj +1 more source
Journal of Genetic Engineering and Biotechnology, 2022 Background Pyrazines are used in food industry to impart the foods nutty-roasted flavor. However, their extraction from natural sources is difficult and expensive. At the same time, there is awareness against the chemical food additives.
Hoda Hanem Mohamed Fadel +4 more
doaj +1 more source