Skip to main content
Log in

Pyrazines formed in model glycerin-water systems

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

Abstract

The composition of alkylpyrazines formed in nine model reactions between glucose, ammonia, and an amino acid in glycerin containing 7% water was studied by gas chromatography and gas chromatography/mass spectrometry. In the glycerin-water system more alkylpyrazines were formed than in water alone. The introduction of ammonia was shown to increase the number and amounts of alkylpyrazines formed in the model systems. Depending on the specific amino acid, 10 to 23 alkylpyrazines were formed.

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

Access this article

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

Instant access to the full article PDF.

Similar content being viewed by others

Literature cited

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

    Google Scholar 

  2. W. Baltes and G. Bochmarn, J. Agric. Food Chem.,35, No. 3, 340 (1987).

    Google Scholar 

  3. M. Van Praag, H. S. Stein, and M. S. Tibbetts, J. Agric. Food. Chem.,16, No. 6, 1001 (1968).

    Google Scholar 

  4. J. C. Hoskin and P. S. Dimick, Process Biochem.,19, No. 3, 92 (1984).

    Google Scholar 

  5. B. Van der Wal, D. K. Kettenes, J. Stoffelsma, et al., J. Agric. Food Chem.,19, No. 2, 276 (1971).

    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.,24, No. 4, 847 (1976).

    Google Scholar 

  8. P. E. Koehler and G. V. Odell, J. Agric. Food Chem.,18, No. 4, 895 (1970).

    Google Scholar 

  9. W. Baltes and L. Mevissen, Z. Lebensm. Unters. Forsch.,187, 209 (1988).

    Google Scholar 

  10. W. Baltes and G. Bochmann, Z. Lebensm. Unters. Forsch.,184, 485 (1987).

    Google Scholar 

  11. S. Van Straten and H. Maarse (eds.), Volatile Compounds in Foods, CIVONTO, Zeist, Netherlands (1983), p. 188.

    Google Scholar 

  12. S. Mihara and H. Masuda, J. Chromatogr.,402, 309 (1987).

    Google Scholar 

  13. C.-M. Wu, S.-E. Liou, Y.-H. Chang, and W. Chiang, J. Food Sci.,52, No. 2, 132 (1987).

    Google Scholar 

  14. H. Van den Dool and P. D. Kratz, J. Chromatogr.,11, 463 (1963).

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Additional information

Translated from Izvestiya Akademii Nauk SSSR, Seriya Khimicheskaya, No. 9, pp. 1972–1979, September, 1991.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Misharina, T.A., Golovnya, R.V., Yakovleva, V.N. et al. Pyrazines formed in model glycerin-water systems. Russ Chem Bull 40, 1742–1748 (1991). https://doi.org/10.1007/BF00960396

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00960396

Keywords

Navigation