Alkylpyrazine

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]

^ ^a ^b Susan 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.
^ Zhao, Chao; Cao, Hui; Xiao, Jianbo (2020). "Pyrazines in Food". Handbook of Dietary Phytochemicals. Springer: 1–25. doi:10.1007/978-981-13-1745-3_44-1. ISBN 978-981-13-1745-3.
^ 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.

[Fors1985-1] Susan 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.

[2] Zhao, Chao; Cao, Hui; Xiao, Jianbo (2020). "Pyrazines in Food". Handbook of Dietary Phytochemicals. Springer: 1–25. doi:10.1007/978-981-13-1745-3_44-1. ISBN 978-981-13-1745-3.

[Mihara1988-3] 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.

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