Alim, Aygul published the artcileResearch of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is beef meaty aroma compound yeast extract carbon module labeling.
Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research work, key volatiles related to beef like odors were identified from a meat-like flavor system (YE-xylose-cysteine-thiamine). The aroma-active compounds were detected through GC-O-MS. To deduce the formation pathways of key beef-meaty aroma compounds, the carbohydrate module labeling (CAMOLA) experiment was adopted for Maillard reaction. A model study was conducted using the identified peptides, [13C5] xylose/xylose (1:1), cysteine and thiamine. Finally, key beef like aroma compounds were selected through comparing the results of meat-like flavor systems with the model experiment The detected odorants were mainly divided into pyrazines (6 types), furans (7 types), 2-methylthiophene and 4-methyl-5-hydroxyethylthiazole. The carbon skeleton sources of the compounds were inferred based on GC-MS data from model systems.
LWT–Food Science and Technology published new progress about Maillard reaction. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.