Abstract
Pyrazines are volatile compounds that share a common chemical structure, including a monocyclic aromatic hydrocarbon with a counterpoint nitrogen atom. Pyrazines can be synthesized chemically or biologically and can be used as flavor additives. Pyrazines are mainly formed during food thermal processing, such as coffee, cocoa, roasted nuts and seeds, cereals and cereal products, meat products, wine, and so on. Pyrazines are key flavors in the development of roasted foods. Their formation is closely related to the Maillard reaction, which involves the reaction between the α-dicarbonyl and amino acid groups to yield an aminoketone.
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Zhao, C., Cao, H., Xiao, J. (2020). Pyrazines in Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_44-1
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DOI: https://doi.org/10.1007/978-981-13-1745-3_44-1
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