Optimal Synthesis of Substituted and Branched Pyrazines via Reaction of Alpha Hydroxy Ketones with Selected Nitrogen Sources
Author:
Affiliation:
1. Department of Chemistry , Virginia Tech, Blacksburg , VA 24061 , USA
2. iii Consulting, 210 Jessamine Street, Conway , SC 29526 , USA
3. R.J. Reynolds Tobacco Company , 950 Reynolds Blvd, Winston Salem , NC 27105 , USA
Abstract
Publisher
Walter de Gruyter GmbH
Link
https://www.sciendo.com/pdf/10.2478/cttr-2019-0006
Reference16 articles.
1. 1. Shibamoto, T. and R.A. Bernhard: Investigation of Pyrazine Formation Pathways in Sugar-Ammonia Model System; J. Agric. Food Chem. 25 (1977) 609–614. DOI: 10.1021/jf60211a05510.1021/jf60211a055
2. 2. Shibamoto, T. and R.A. Bernhard: Effect of Time, Temperature, and Reactant Ratio on Pyrazine Formation in Model System; J. Agric. Food Chem. 24 (1976) 847–852. DOI: 10.1021/jf60206a04510.1021/jf60206a045
3. 3. Coleman III, W.M. and T.J. Steichen: Sugar and Selected Amino Acids Influence on the Structure of Pyrazines in Microwave Heat-Treated Formulations; J. Sci. Food Agric. 86 (2006) 380–291. DOI: 10.1002/jsfa.236310.1002/jsfa.2363
4. 4. Coleman III, W.M.: On the Synthesis and Characteristics of Aqueous Formulations Rich in Pyrazines; in Flavor, Fragrance, and Odor Analysis, edited by R. Marsili, CRC Press, Boca Raton, FL, USA, 2012 pp. 135–181.
5. 5. Newell, J.A., M. E. Mason, and R.S. Matlok: Precursors of Typical and Atypical Roasted Peanut Flavor; J. Agric. Food Chem. 15 (1967) 767–772. DOI: 10.1021/jf60153a01010.1021/jf60153a010
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1. Optimization of α-Hydroxyketone and Pyrazine Syntheses Employing Preliminary Reactions of Glucose and Buffer Solutions;Beiträge zur Tabakforschung International/Contributions to Tobacco Research;2019-12-01
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