Results 1 to 10 of about 13,171 (211)

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.
Shuang Chen, Yao Nie, Yan Xu
exaly   +3 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 Science
Pyrazines 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, Yan Wang, Ying Yang, Yongfang Zou, Huibo Luo, Jizhou Pu   +5 more
doaj   +2 more sources

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties [PDF]

Journal of Chemistry, 2016
The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties.
Javier García-Lomillo, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, Pilar Muñiz-Rodríguez   +4 more
doaj   +3 more sources

Amino-Acid-Derived Toxins and Pyrazines in Chocolates and Cocoa-Free Chocolate Surrogates [PDF]

Molecules
This 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, Lucie Villé, Thomas Vantsiotis, Sonia Collin   +3 more
doaj   +2 more sources

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS [PDF]

Food Chemistry: X
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li   +10 more
doaj   +2 more sources

Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of Litopenaeus vannamei [PDF]

Food Chemistry: X
Drying is an essential step of extending the shelf life and altering eating qualities of Litopenaeus vannamei. However, during the drying of Litopenaeus vannamei, the formation mechanisms for flavor and Maillard reaction products (MRPs) remain ...
Wenwen Luo, Shixin Hua, Mengxue He, Jianan Sun   +3 more
doaj   +2 more sources

Volatile profiling from thermal decomposition of Amadori compounds in the alanine-glucose Maillard reaction: An DFT insight of 3-ethyl-2,5-dimethylpyrazine forming mechanism [PDF]

Food Chemistry: X
The composition of volatile compounds generated by the thermal decomposition of Amadori rearrangement products (ARPs) in the Maillard reaction between glucose and alanine was investigated by using a combination of thermal desorption cryo-trapping system ...
Pengxun Gao, Shang Wang, Baomin Feng, Chunying Liu, Yi Wang, Shaohua Dou, Liang Dong   +6 more
doaj   +2 more sources

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, Roberta Ascrizzi, Luisa Pistelli, Guido Flamini   +3 more
doaj   +1 more source

Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides

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, Hailiang Shen, Ting Liu, Xi Yang, Yali Yang, Yurong Guo   +5 more
doaj   +1 more source

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, Karel Štěrba, Martin Slabý, Tomáš Vrzal   +3 more
doaj   +1 more source