Alkylpyrazine

2,3-Dimethylpyrazine, a component of the aroma of roasted sesame seeds

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 coffee and wines.^[2] Alkylpyrazines are also formed during the cooking of some foods via Maillard reactions.

References

↑ Susan M. Fors and 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: 287–296.
↑ Mihara, Satoru; Masuda, Hideki (1988). “Structure-odor relationships for disubstituted pyrazines”. Journal of Agricultural and Food Chemistry. 36 (6): 1242–7.

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[1] Susan M. Fors and 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: 287–296.

[2] Mihara, Satoru; Masuda, Hideki (1988). “Structure-odor relationships for disubstituted pyrazines”. Journal of Agricultural and Food Chemistry. 36 (6): 1242–7.

[1]

[2]

Alkylpyrazine

See also

References

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