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Pyrazines in Food

  • Chao Zhao
  • Hui Cao
  • Jianbo XiaoEmail author
Living reference work entry
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Abstract

Pyrazines are volatile compounds that share a common chemical structure, including a monocyclic aromatic hydrocarbon with a counterpoint nitrogen atom. Pyrazines can be synthesized chemically or biologically and can be used as flavor additives. Pyrazines are mainly formed during food thermal processing, such as coffee, cocoa, roasted nuts and seeds, cereals and cereal products, meat products, wine, and so on. Pyrazines are key flavors in the development of roasted foods. Their formation is closely related to the Maillard reaction, which involves the reaction between the α-dicarbonyl and amino acid groups to yield an aminoketone.

Keywords

Pyrazines Roasted food Thermal processing Bioactivity 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
  2. 2.Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese MedicineUniversity of MacauTaipaMacau

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