A total of 31 volatile compounds, including aldehydes, hydrocarbons, ketones, pyrazines
, alcohols, and terpenes, were detected in the LT of the three cattle breeds (Table 3).
reactions (Maillard reactions) to form volatile fractions of pyrazines
. Oberparleiter and Ziegleder  confirmed these findings by Hashim and Chaveron  and Cros and Jeanjean  by identifying Amadori compounds, the first intermediates of Maillard reaction in dried, unroasted cocoa beans.
The percentages of attraction to the source caused by each pyrazine
were similar to those caused by the male volatile collections; however, only a blend of these pyrazines
resulted in a similar percentage of landings on the source; both presented significantly different results to those obtained with 2,6mv p and 2,5dm3vp ([chi square] = 23.386, gf:1,p < 0.001 and [chi square] = 12.6, gf:1,p < 0.001, respectively; Fig.
Khidre, "Production of pyrans , pyridazines , pyrimidines , pyrazines
and triazine compounds using benzoylacetonitriles as a precursor," Journal of the Iranian Chemical Society, vol.
and its derivatives play an important role in the drug discovery realm.
as warning odour components in the Monarch butterfly, Danaus plexippus, and in the moths of the genera Zygaena and Amata (Lepidoptera).
Different modifications in lactose due to series of reactions result in brown pigmented products such as pyrazines
and melanoidins, some polymerized molecules (lactuloselysine & fructoselysine) and small acid molecules are also formed during the Maillard reaction (Fox & McSweeney, 1998; Van Boekel, 1998).
Treatt offers over 300 speciality chemical top notes, including pyrazines
, thiazoles and other sulphur, nitrogen and oxygen heterocyclic chemicals, manufactured by Endeavour Specialty Chemicals.
Of these, pyrazines
and pyridines have the greatest aromatic contribution and are responsible for the distinct maize/nutty aromas found in coffee.
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
. Colorless to pale yellow, the specialty is both oil and ethanol soluble, and free from solvents or additives.
The second-largest group, the pyrazines
, contribute to the toasted flavours.