Pyrazines in Thermally Treated Foods

Add time:09/10/2019    Source:sciencedirect.com

Pyrazines are key flavors in the development of roasted products such as coffee, cocoa, nuts or meat products. Their formation is closely related to the so-called Maillard reactions which involve the reaction between an α-dicarbonyl and an aminoacid group to yield an aminoketone which suffers further condensation producing new heterocyclic compounds: pyrazines.Several factors may affect pyrazine formation, however heating parameters, as temperature and time, and the composition of food matrix are probably the most influence factors. The interest of food industry in pyrazines began in the 1960s and continue nowadays as the continuous increasing number of publications about them indicated. This interest is mainly due to their contribution to the well appreciated nutty and roasted notes of thermally treated foods.

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