Clear Search sequence regions


  • glyoxal (6)
  • humans (1)
  • methyl carbon (1)
  • pyrazines (2)
  • skeleton (1)
  • Sizes of these terms reflect their relevance to your search.

    Maillard flavor compounds, such as 2,3,5-trimethylpyrazine, have been frequently identified in thermally processed food products, such as popcorn and peanuts. However, the origin of the carbon atoms in 2,3,5-trimethylpyrazine has not been clearly elucidated. Herein, a model reaction showed that precursor methylglyoxal and intermediates glyoxal and formaldehyde contributed to the formation of 2,3,5-trimethylpyrazine via a conversion reaction between methylglyoxal and glyoxal. In addition, carbon module labeling technology and model response validation experiments indicated that this transformation reaction between methylglyoxal and glyoxal brought formaldehyde into the methyl group carbon atoms of the 2,3,5-trimethylpyrazine ring. The proposed novel route provides a new perspective for approaches to control the formation of flavor compounds, such as 2,3,5-trimethylpyrazine.

    Citation

    Wei Jiang, Xiaoyuan Wang, YunJiao Ma, Ming Du, Chao Wu, Xianbing Xu. Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal. Journal of agricultural and food chemistry. 2023 Apr 05;71(13):5337-5344

    Expand section icon Mesh Tags

    Expand section icon Substances


    PMID: 36942552

    View Full Text