Results 21 to 30 of about 7,183 (228)

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS

Foods, 2022
In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5 ...
Zewei Zhang, Hongwu Ji, Di Zhang, Shucheng Liu, Xiaoshan Zheng   +4 more
doaj   +1 more source

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

Czech Journal of Food Sciences, 2002
Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C.
J. Pokorný, A. Farouk Mansour, F. Pudil, V. Janda   +3 more
doaj   +1 more source

Multiple Pathways in Cp₂TiCl₂—Catalyzed Reaction of Tetraalkyl-Substituted Pyrazines with EtAlCl₂ and Mg

Chemistry Proceedings, 2022
There exist a number of classical methods for the synthesis of substituted pyrazines. Among this variety of reactions, the synthesis of substituted pyrazines from nitriles does not stand out in either the number of known examples or in product yield ...
Mariya G. Shaibakova, Nikita A. Rikhter, Leisan K. Dilmukhametova, Ilfir R. Ramazanov   +3 more
doaj   +1 more source

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, LIU xiao-cheng, LU ze-yu, LI Jin-zhuang   +3 more
doaj   +1 more source

Reactions and Syntheses of Pyrazines

YAKUGAKU ZASSHI, 1997
This review deals with syntheses and reactions of pyrazines, especially, of 2,5-disubstituted pyrazines. The description was made in due to order of 1) synthesis and properties of 2,5-disubstituted pyrazines, 2) synthesis of 2,5-disubstituted pyrazine N-oxides, 3) synthesis of pyrazinols, 4) synthesis and utilization of pyrazinethiols; preparation of ...
A, Ohta, Y, Aoyagi
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, Chun Wai Ho, Faridah Abas, Chin Ping Tan, Phui Yee Tan   +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, Jack R. Davison, Rahim Rajwani, Gengxiang Zhao, Shannon I. Ohlemacher, Robert D. O’Connor, Carole A. Bewley   +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, Mirela Kopjar, Antun Jozinović, Ivana Flanjak, Đurđica Ačkar, Borislav Miličević, Drago Šubarić, Stela Jokić, Jurislav Babić   +8 more
doaj   +1 more source