Alkylpyrazine

Alkylpyrazines are chemical compounds based on pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly aromatic substances which often have a very low odor threshold[1] and contribute to the taste and aroma of various foods including coffee and wines.[2] Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions.[1]

Examples

2,3-Dimethylpyrazine, a component of the aroma of roasted sesame seeds

See also

References

  1. 1 2 Susan M. Fors; Bertil K. Olofsson (1985). "Alkylpyrazines, volatiles formed in the Maillard reaction. I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry". Chemical Senses. 10 (3): 287–296. doi:10.1093/chemse/10.3.287.
  2. ↑ Mihara, Satoru; Masuda, Hideki (1988). "Structure-odor relationships for disubstituted pyrazines". Journal of Agricultural and Food Chemistry. 36 (6): 1242–7. doi:10.1021/jf00084a029.


This article is issued from Wikipedia - version of the 5/22/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.