18138-04-0Relevant articles and documents
Silica gel an efficient catalyst for one-pot synthesis of pyrazines from ethylenediamine and 1, 2-diketones and their analogs
Chakraborty, Rakesh Ranjan,Singha, Rabindranath,Ghosh, Pranab
, p. 373 - 378 (2018/09/29)
A straightforward one-pot synthesis of pyrazines from ethylenediamine and 1, 2-diketones/ α-hydroxy ketone/α-bromo ketone under solvent-free conditions at room temperature is described. This environmentally benign process has the edge on previous methods in respect of workup procedure, ease and cost of reaction, and use and generation of hazardous substances. The catalyst is recovered, characterized, and proved to be recyclable for successive four runs examined with appreciable conversions.
1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents
-
, (2015/03/03)
The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.
Impact of the N-terminal amino acid on the formation of pyrazines from peptides in maillard model systems
Van Lancker, Fien,Adams, An,De Kimpe, Norbert
scheme or table, p. 4697 - 4708 (2012/08/27)
Only a minor part of Maillard reaction studies in the literature focused on the reaction between carbohydrates and peptides. Therefore, in continuation of a previous study in which the influence of the peptide C-terminal amino acid was investigated, this study focused on the influence of the peptide N-terminal amino acid on the production of pyrazines in model reactions of glucose, methylglyoxal, or glyoxal. Nine different dipeptides and three tripeptides were selected. It was shown that the structure of the N-terminal amino acid is determinative for the overall pyrazine production. Especially, the production of 2,5(6)-dimethylpyrazine and trimethylpyrazine was low in the case of proline, valine, or leucine at the N-terminus, whereas it was very high for glycine, alanine, or serine. In contrast to the alkyl-substituted pyrazines, unsubstituted pyrazine was always produced more in the case of experiments with free amino acids. It is clear that different mechanisms must be responsible for this observation. This study clearly illustrates the capability of peptides to produce flavor compounds such as pyrazines.
