Alkylpyrazines are chemical compounds based on
pyrazine with different substitution patterns. Some alkylpyrazines are naturally occurring highly
aromatic substances which often have a very low
odor threshold[1] and contribute to the taste and aroma of various foods including cocoa, baked goods, coffee and wines.[2][3] Alkylpyrazines are also formed during the cooking of some foods via
Maillard reactions.[1]
Examples
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2,6-Dimethylpyrazine is also used as flavor additive and odorant in foods such as cereals[6] and products such as cigarettes. It occurs naturally in baked
potato, black or green tea, crispbread,
French fries,
malt,
peated malt, raw asparagus, roasted
barley, roasted
filberts or
pecans, squid, wheat bread,
wild rice (Zizania aquatica), and
wort.[6] It's also found in roasted sesame.[4] The chemical formula is C6H8N2.[6]
^
abSusan M. Fors; Bertil K. Olofsson (1985). "Alkylpyrazines, volatiles formed in the Maillard reaction. I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry". Chemical Senses. 10 (3): 287–296.
doi:
10.1093/chemse/10.3.287.
^Mihara, Satoru; Masuda, Hideki (1988). "Structure-odor relationships for disubstituted pyrazines". Journal of Agricultural and Food Chemistry. 36 (6): 1242–7.
doi:
10.1021/jf00084a029.
^
abcdShimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y. (1996). "Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil". Journal of Agricultural and Food Chemistry. 44 (12): 3909–3912.
doi:
10.1021/jf960115f.
^
abc"2,5-DIMETHYLPYRAZINE". PubChem Compound Database; CID=31252. National Center for Biotechnology Information. Retrieved 2017-01-21.
^
abc"2,6-DIMETHYLPYRAZINE". PubChem Compound Database; CID=7938. National Center for Biotechnology Information. Retrieved 2017-01-21.
^Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. P Hashim, J Selamat, S Muhammad, S Kharidah and A Ali, Journal of the Science of Food and Agriculture, 1998, Volume 78, pages 543–550.
doi:
10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2