Skip to main content
SpringerLink
Log in

Effect of time and temperature on the preparation of pyrazines in model reactions of the synthesis of aroma-forming substances

  • Organic Chemistry
  • Published:
Bulletin of the Russian Academy of Sciences, Division of chemical science Aims and scope

Abstract

The qualitative and quantitative compositions of pyrazines that form in model glucose—ammonia and glucose—ammonia—leucine reactions in a glycerol medium were studied. Reaction conditions were found that ensure the synthesis of 23 alkylpyrazines in total concentration ∼6 g/kg. The obtained mixture of pyrazines is promising for use in the development of food aroma-forming substances.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. J. E. Hodge,J. Agric. Food Chem. 1, No. 5 928 (1953).

    Google Scholar 

  2. J. A. Maga and C. E. Sizer,J. Agric. Food Chem. 21, No. 1, 22 (1973).

    Google Scholar 

  3. J. A. Maga,Crit. Rev. Food Sci. Nutr. 14, 295 (1981).

    PubMed  Google Scholar 

  4. J. C. Hoskin and P. S. Dimick,Process Biochem. 19, No. 14, 150 (1984).

    Google Scholar 

  5. T. Shibamoto and R. A. Bernhard,J. Agric. Food Chem. 24, No. 4, 847 (1976).

    Google Scholar 

  6. T. Shibamoto and R. A. Bernhard,J. Agric. Food Chem. 25, No. 3, 609 (1977).

    Google Scholar 

  7. T. Shibamoto and R. A. Bernhard,J. Agric. Food Chem. 26, No. 2, 183 (1978).

    Google Scholar 

  8. T. A. Misharina, R. V. Golovnya, V. N. Yakovleva, and S. V. Vitt,Izv. Akad. Nauk SSSR, Ser. Khim., No. 9, 1972 (1991).

  9. S. T. Likens and G. B. Nickerson,Am. Soc. Brew. Chem. Proc., 5 (1964).

  10. J. A. Newell, M. E. Mason, and R. S. Matlock,Food Chem. 15, 767 (1967).

    Google Scholar 

  11. G. P. Rizzi,J. Agric. Food Chem. 20, No. 6, 1081 (1972).

    Google Scholar 

  12. L. Kroh, S. Zeise, R. Stoser, and G. Westphal,Z. Lebensm. Unters. Forsch. 188, No. 2, 115 (1989).

    PubMed  Google Scholar 

Download references

Authors
  1. T. A. Misharina
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. V. Golovnya
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. V. N. Yakovleva
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Institute of Food Substances, Russian Academy of Sciences, 117813 Moscow. Translated from Izvestiya Akademii Nauk, Seriya Khimicheskaya, No. 7, pp. 1628–1635, July, 1992.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Misharina, T.A., Golovnya, R.V. & Yakovleva, V.N. Effect of time and temperature on the preparation of pyrazines in model reactions of the synthesis of aroma-forming substances. Russ Chem Bull 41, 1258–1263 (1992). https://doi.org/10.1007/BF00864192

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00864192

Keywords

Search

Navigation