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
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
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: XThe 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 +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: XDrying 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 +3 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
Tight-Binding Approach to Pyrazine-Mediated Superexchange in Copper–Pyrazine Antiferromagnets [PDF]
Inorganic Chemistry, 2021 We investigate the cause of spatial superexchange anisotropy in a family of copper-based, quasi-two-dimensional materials with very similar geometries. The compounds in this family differ mainly in their inter-layer separation but they have very different magnetic interactions, even within the basal plane.
E. P. Kenny, A. C. Jacko, B. J. Powell
openaire +4 more sources
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