Detail of "13360-64-0"

Reference

Investigation of pyrazine formation pathways in glucose-ammonia model systems

Investigation of pyrazine formation pathways in glucose-ammonia model systems. Shibamoto, Takayuki; Bernhard, Richard A. (Dep. Food Sci. Technol., Univ. California, Davis, Calif., USA). Agric. Biol. Chem., 41(1), 143-53 (English) 1977. CODEN: ABCHA6. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Model systems of D-glucose [50-99-7] and NH3 with metal ions, oxygen, antioxidants, and NaOH were reacted at 100.degree. (soln. temp.) for 2.apprx.18 h to investigate pyrazine [290-37-9] formation pathways. Pyrazines identified in these model systems were unsubstituted-, 2-methylpyrazine [109-08-0], 2,5-dimethylpyrazine [123-32-0], 2,6-dimethylpyrazine [108-50-9], 2-ethylpyrazine [13925-00-3], 2,3-dimethylpyrazine [5910-89-4], 2-ethyl-5-methylpyrazine [13360-64-0], 2-ethyl-6-methylpyrazine [13925-03-6], 2,3,5-trimethylpyrazine [14667-55-1], 2-ethyl-3-methylpyrazine [15707-23-0], 2-vinylpyrazine [4177-16-6], 2-ethyl-3,5-methypyrazine [13925-07-0], 2-ethyl-3,6-dimethylpyrazine [13360-65-1], and ethylvinylpyrazine [59094-70-1]. Results show that .alpha.Several substances with their cas registry numbers 108-50-9 and 109-08-0 may be metioned in this study.-amino carbonyl compds. acted as intermediates to form various pyrazines. For example, 2-methylpyrazine may be formed from the condensation of .alpha.-amino-.alpha.-hydroxy acetaldehyde [62163-52-4] and .alpha.-amino acetone [298-08-8] following the elimination of a water mol. It was proposed that the formation of a pyrazine ring from dihydropyrazine was due to the dehydration of hydroxy dihydropyrazine rather than the dehydrogenation of dihydropyrazine. This explains the formation of an alkyl group (e.g., an E group) from the sugar moiety. Ten .alpha.-amino carbonyl intermediates were proposed from the alkylpyrazines which were obtained, and their formation schemes were discussed. .

Alkylpyrazine levels in various vegetable protein flours

Alkylpyrazine levels in various vegetable protein flours. Maga, J. A. (Dep. Food Sci. Nutr., Colorado State Univ., Fort Collins, Colo., USA). Lebensm.-Wiss. Technol., 10(2), 100-1 (English) 1977. CODEN: LBWTAP. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The alkylpyrazine levels in 4 com. vegetable protein sources were measured. Under the conditions employed 14 or 15 compds. were found. Total amts. present were 1-4 ppm. The predominant pyrazine varied among products. For the soybean samples, 2-ethyl-3,5-dimethylpyrazine [13925-07-0] was major, and for cottonseed it was 2-ethyl-3,6-dimethylpyrazine [13360-65-1]. In the case of peanut, 2-ethyl-5-methylpyrazine [13360-64-0] was predominant. Based on threshold data, certain pyrazines were found at levels that can contribute to the sensory properties of vegetable protein flours.