Xia, Xue published the artcileStructural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of L-alanyl-L-glutamine Amadori compound, Application In Synthesis of 14667-55-1, the main research area is structural diversity pyrazine formation thermal processing; Amadori compound; Pyrazine; Thermal processing flavor; l-Alanyl-l-glutamine.
The Amadori compound of glucose and L-alanyl-L-glutamine (Ala-Gln-ARP) was prepared and characterized by UPLC-MS/MS and NMR. There were no pyrazines produced by heated Ala-Gln-ARP alone due to the asynchronicity of regenerated L-alanyl-L-glutamine and α-dicarbonyl compounds High temperature (130°C) and long reaction time could facilitate the 2,5-dimethylpyrazine formation at a small concentration (33.4 ± 3.47μg/L). The exogenous amino substrates would lower the formation temperature of pyrazines and make it to be generated effectively. Extra supplied L-alanyl-L-glutamine could generate 2,5-dimethylpyrazine at 110°C, while higher temperature of 140°C could strengthen the formation of 2,5-dimethylpyrazine (793 ± 119μg/L) and stimulate the generation of other pyrazines, including methylpyrazine and 2,6-dimethylpyrazine. The exogenous alanine, glutamic acid, and glutamine was also beneficial to enhance the pyrazines formation, especially the glutamic acid. Furthermore, alk. pH of thermal reaction made pyrazines increase significantly than in neutral medium and further enriched their species such as unsubstituted pyrazine and trimethylpyrazine.
Food Chemistry published new progress about Flavor enhancers. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.