Results 11 to 20 of about 6,869 (206)

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

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

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.
Yan Yan, Shuang Chen, Yao Nie, Yan Xu
doaj   +1 more source

Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content [PDF]

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%–100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated
Joseline Altissimo, Ian Cardoso, Bruno Quirino Araújo, Alan R. Pereira, João Victor M. de Almeida, Nayara A. dos Santos, Vinicius Câmara Costa, Maria Tereza Weitzel Dias Carneiro Lima   +7 more
wiley   +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

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, Soleiman Paymard-Samani, Hossein Shahbazi-Alavi   +2 more
doaj   +1 more source