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Analysis of Flavor Composition in Different Peanut Varieties᾽ Butter

Liang you shipin ke-ji, 2023
In this paper, the flavor substances of five varieties of peanut butter were mainly studied by gas chromatography-mass spectrometry (GC-MS). The results showed that the total number of flavor substances was 62, 55, 46, 46 and 44 in “Baisha”, “Luohan ...
HU Jun-jing +3 more
doaj +1 more source

Synthesis of Symmetrical and Unsymmetrical Pyrazines [PDF]

The Journal of Organic Chemistry, 2007
AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
Douglass F, Taber, Peter W, DeMatteo, Karen V, Taluskie +2 more
openaire +3 more sources

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Molecules, 2013
Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide.
Wan Aida Wan Mustapha +4 more
doaj +1 more source

Research Progress of the Detection, Source, Aroma and Functional Activity of Pyrazine Compounds in High Temperature Daqu Baijiu

Shipin gongye ke-ji, 2023
Microcompounds, the key factors for the difference of flavor and quality in Baijiu, are one of the hot topics in the research field of Baijiu. Pyrazine compounds are a kind of microcompounds which contribute to the formation of the flavor in Baijiu, and ...
Yanmei ZHU, Hengye CHEN, Gaoqiong DENG, Haiyan FU +3 more
doaj +1 more source

Lentzeacins A-E, New Bacterial-Derived 2,5- and 2,6-Disubstituted Pyrazines from a BGC-Rich Soil Bacterium Lentzea sp. GA3-008

Molecules, 2021
Pyrazines (1,4-diazirines) are an important group of natural products that have tremendous monetary value in the food and fragrance industries and can exhibit a wide range of biological effects including antineoplastic, antidiabetic and antibiotic ...
Hong-Bing Liu +6 more
doaj +1 more source

Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines

Molecules
As one of the most essential types of heterocyclic compounds, pyrazines have a characteristic smell and taste and have a wide range of commercial applications, especially in the food industry.
Xun Liu, Wenli Quan
doaj +1 more source

The Chemistry behind Chocolate Production

Molecules, 2019
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of ...
Veronika Barišić +8 more
doaj +1 more source

Biological Activity of Volatiles from Marine and Terrestrial Bacteria

Marine Drugs, 2010
The antiproliferative activity of 52 volatile compounds released from bacteria was investigated in agar diffusion assays against medically important microorganisms and mouse fibroblasts.
Irene Wagner-Dobler +5 more
doaj +1 more source

Anti-Lymphangiogenesis Components from Zoanthid Palythoa tuberculosa

Marine Drugs, 2018
Three new compounds, tuberazines A–C (1–3), and eleven known compounds (4–14) were obtained from the ethanolic extract of Taiwanese zoanthid Palythoa tuberculosa.
Shu-Rong Chen +8 more
doaj +1 more source

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Frontiers in Microbiology
This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting ...
Weiwei Dong +11 more
doaj +1 more source

gc-ms
pyrazine
sensory evaluation

biosynthesis
maillard reaction
heterocycles