Results 51 to 60 of about 7,564 (224)
Research Progress of Pyrazines in Baijiu [PDF]
Zhongguo niangzaoPyrazines are an important class of nitrogen-containing heterocyclic flavor compounds, which contribute greatly to the aroma and quality of Baijiu, particularly sauce-flavor (Jiangxiangxing), sesame-flavor (Zhimaxiangxing) and blended-flavor ...
DU Jiawei, LIU Jiahuan, JIANG Sha, NING Zhenzhen, ZHANG Yang, NI Xingting, LI Qiang, YANG Qiang
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Complexes of Uranium and Thorium with Pyrazine and Pyrazine Amides
, 1981 Chemistry Division, Bhabha. Atomic Research Centre, Trombay, Bombay-400 085 Manuscript received 30 October 1978, revised 28 August 1980, accepted 28 January 1981 Reactions of uranium tetrachloride, uranyl nitrate and thorium nitrate with pyrazine (Pyz), pyrazine 2-carboxamide (Pyza) and pyrazine 2, 3-dicarboxamide (Pyzda) have been carried out to study
S. C. JAIN, M. S. GILL, G. S. RAO
openaire +2 more sources
Simultaneous Determination of 20 Pyrazines in Baijiu by Gas Chromatography-Tandem Mass Spectrometry [PDF]
Shipin KexueIn this study, a method for the simultaneous determination of 20 pyrazines in baijiu was established by direct injection (DI) combined with gas chromatography-tandem mass spectrometry (GC-MS/MS), and the pyrazines in 10 brands of baijiu with different ...
WANG Na, SHEN Yi, ZHUANG Yuan, CHENG Wei, LUO Sen, ZHANG Yadong, LIU Zixuan, LIU Bing, GAO Hongbo
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Angewandte Chemie, EarlyView.Klassische Knorr‐Chemie trifft auf moderne Biokatalyse. Die Threonindehydrogenase erzeugt aus l‐Threonin Aminoaceton, welches direkt in einer chemoenzymatischen Knorr‐Pyrrolsynthese abgefangen wird. Ein bifunktionales β‐Dicarbonylsubstrat dient sowohl als Pyrrolbaustein als auch als Hydridakzeptor für integrierte NAD+‐Recyclierung und ermöglicht die ...
Valentina Jurkaš +8 more
wiley +1 more source
Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
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 +4 more
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Simultaneous detection of 12 pyrazines in Guizhou sauce-flavor Baijiu by SPE-GC-MS/MS [PDF]
Zhongguo niangzaoA method was established for the simultaneous determination of 12 pyrazines in Guizhou sauce-flavor (Jiangxiangxing) Baijiu by solid phase extraction (SPE) pretreatment combined with gas chromatography-tandem mass spectrometry (GC-MS/MS).
YANG Jinchuan, HANG Jialing, BAI Xuemei, ZHANG Jimin
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Biotechnologie, Agronomie, Société et Environnement, 2017 Similarities and differences between hop cones and grape berries: sulfur and nitrogen aromas. A review. Introduction. Similarities can be found between the flavors of hop cones and grapes.
Kankolongo Cibaka, ML. +2 more
doaj
Pyrazines Attract Catocheilus Thynnine Wasps
Insects, 2014 Five previously identified semiochemicals from the sexually deceptive Western Australian hammer orchid Drakaea livida, all showing electrophysiological activity in gas chromatography–electroantennogram detection (EAD) studies, were tested in field ...
Bjorn Bohman, Rod Peakall
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Dual‐Function Cosubstrates Enable Threonine Dehydrogenase‐Driven Chemoenzymatic Pyrrole Synthesis
Angewandte Chemie International Edition, EarlyView.Classical Knorr chemistry meets contemporary biocatalysis. Threonine dehydrogenase generates aminoacetone from l‐threonine, which is directly intercepted in a chemoenzymatic Knorr pyrrole synthesis. A dual‐function β‐dicarbonyl substrate serves as both pyrrole precursor and hydride acceptor for integrated NAD+ recycling, affording substituted pyrroles ...
Valentina Jurkaš +8 more
wiley +1 more source
FoodsJimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized.
Hongtao Yu +9 more
doaj +1 more source