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Pyrazines in Food

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Handbook of Dietary Phytochemicals

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.

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Authors and Affiliations

  1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China

    Chao Zhao & Hui Cao

  2. Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau

    Chao Zhao & Jianbo Xiao

Authors
  1. Chao Zhao
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  2. Hui Cao
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  3. Jianbo Xiao
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Correspondence to Jianbo Xiao .

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Editors and Affiliations

  1. Institute of Chinese Medical Sciences, University of Macau Institute of Chinese Medical Sciences, Macau, Macao

    Jianbo Xiao

  2. School of Pharmacy & Biomolecular Sci., Liverpool John Moores University School of Pharmacy & Biomolecular Sci., Liverpool, UK

    Satyajit D. Sarker

  3. Faculty of Pharmaceutical Sciences, Tokushima Bunri University Faculty of Pharmaceutical Sciences, Tokushima, Japan

    Yoshinori Asakawa

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Zhao, C., Cao, H., Xiao, J. (2020). Pyrazines in Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_44-1

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