Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal-Reference-Cited by-同舟云学术

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Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal

Published:2023-03-21 Issue:13 Volume:71 Page:5337-5344
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Wei¹,Wang Xiaoyuan¹,Ma YunJiao¹,Du Ming¹^ORCID,Wu Chao¹,Xu Xianbing¹^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, People’s Republic of China

Funder

Liaoning Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08745

Reference37 articles.

1. Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine

2. Flavor components of dried squid

3. Flavor Compounds Formed during the Maillard Reaction

4. Molecular Interactions of Pyrazine-Based Compounds to Proteins

5. Pyrazine update

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1. Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines;Molecules;2024-07-30

2. Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging;Food Chemistry: X;2024-06

3. Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations;Food Research International;2024-03

4. Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by Bacillus amyloliquefaciens from Daqu;Fermentation;2024-02-19

5. Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process;Journal of Agricultural and Food Chemistry;2024-01-09

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