pyrazines


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pyrazines

volatile compounds with a strong odor; contribute part of the odor of meat.
References in periodicals archive ?
Hashim and Chaveron [7] and Cros and Jeanjean [8] both suggested that during the drying of fermented cocoa beans, reducing sugars participate in non-enzymatic browning reactions (Maillard reactions) to form volatile fractions of pyrazines.
This problem was overcome by stimulating males by exposure to papaya, to increase the quantities of both pyrazines (Robledo & Arzuffi 2012).
This eventually produces many important classes of flavour compounds including furans, pyrazines, pyrroles, oxazoles, thiophenes, thiazoles and other heterocyclic compounds (Figure 5; Melton, 1999).
Formation of Strecker aldehydes and pyrazines in a fried potato model system.
Additionally, Treattazine contains a variety of other natural odiferous molecules and methoxy pyrazines.
The second-largest group, the pyrazines, contribute to the toasted flavours.
The book contains six chapters covering synthesis, reactions and applications in the following subject areas: pyridazines, cinnolines, benzocinnolines and phthalazines; pyrimidines and quinazolines; pyrazines and related ring structures; phenzine, oxazine, thiazine and sulphur dyes; quinazoline alkaloids; six-membered rings with three or more hetero-atoms.
It judges negative aromas like green pyrazines, positive aromas like red, black or jammy fruit, along with mouth-feel and correlates it all to pricing.
But the total amount of the two 2-acyl-1-pyrrolines and two pyrazines should not exceed 400 micrograms per kilogram to avoid an over-roasted aroma.
1996); and 2,3-butanediol, acetic acid, benzene acetaldehyde and pyrazine 2,6-dimethyl, maltol, pyrazines, 1-octen-3-ol which were described as the major odor--active compounds in fermented soybean (Lee and Ahn, 2009; Zhao et al.
The compounds released by these species have been identified as lactones, monoterpenes, sesquiterpenes, alcohols, esters, pyrazines, and aldehydes (Landolt & Averill 1999; Heath et al.