Amine degradation in CO2 capture. 2. New degradation products of MEA. Pyrazine and alkylpyrazines: Analysis, mechanism of formation and toxicity

Author:

Rey A.,Gouedard C.,Ledirac N.,Cohen M.,Dugay J.,Vial J.,Pichon V.,Bertomeu L.,Picq D.,Bontemps D.,Chopin F.,Carrette P.-L.

Funder

French ANR

IFPEN

Publisher

Elsevier BV

Subject

Management, Monitoring, Policy and Law,Industrial and Manufacturing Engineering,General Energy,Pollution

Reference51 articles.

1. Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal;Adams;J. Agric. Food Chem.,2008

2. Contribution of coffee aroma constituents to the mutagenicity of coffee;Aeschbacher;Food Chem. Toxicol.,1989

3. Scientific opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24;Beckman;EFSA J.,2011

4. The nuclear alkylation of pyrazines by ketones and aldehydes;Bramwell;J. Chem. Soc. C,1971

5. Corrosivity of diethanolamine solutions and their degradation products;Chakma;Ind. Eng. Chem. Prod. Res. Dev.,1986

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