2‐methoxy‐3‐sec‐butylpyrazine—an important contributor to carrot aroma

Abstract

A concentrate obtained by concurrent solvent extraction-steam distillation of carrots, Daucus carota L. gave complex chromatograms with more than 100 peaks. Attention was focused on a region of the chromatogram judged to be of sensory importance even though it contained components present only in very low concentrations. Procedures based on the use of glass porous layer open tubular (PLOT) capillary traps, a nitrogen selective detector and mass spectrometry led to the isolation and identification of 2-methoxy-3-sec-butylpyrazine. The possible significance of this highly potent odorant in carrot aroma is discussed.

Identification of Important Volatiles in Fresh and Processing Carrot Varieties: Using Kuroda and Flakee Types

“…Besides these volatiles, sabinene and 1,3,8-p-menthatriene were also detected to have middle intensities (1.75) among terpenoids. Additionally the importance of 2-sec-butyl-3-methoxypyrazine and (E)-2-nonenal are discussed as not only odor-active volatiles, but also basic components in most plants (Buttery et al, 1968;Cronin and Stanton, 1976;Pichersky et al, 2006). These results imply that both the typical terpenoids and other odor-active volatiles, such as aldehydes and methoxypyrazines, play a primary role in interacting with human odor receptors (Shibamoto, 1986).…”

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

“…In particular, thanks to the relatively low temperatures and short times at which HS‐SPME extraction is performed, the risks to induce thermal artifacts are extremely low if compared with the conventional SDE. On the other hand, HS‐SPME extraction is generally performed using few grams of sample, whereas SDE usually needs larger samples (up to kilograms) and allows then the quantitative extraction of volatile compounds present in low amounts, like MPs …”

“…On the other hand, HS-SPME extraction is generally performed using few grams of sample, whereas SDE usually needs larger samples (up to kilograms) and allows then the quantitative extraction of volatile compounds present in low amounts, like MPs. 6,7,23 In previous studies where HS-SPME and SDE (boiling for 2 h) were compared with the volatile compounds of Phaseolus vulgaris L., IBMP was detected only in the SPME isolate. 23 Moreover, Buttery et al 6 experienced two different SDE procedures (45-50°C at 80-100 mm Hg and a conventional one at 100°C and atmospheric pressure) and found a strong reduction of IBMP in C annuum var grossum (green bell pepper), induced by the harsh conditions.…”

“…3‐Isobutyl‐2‐methoxypyrazine was found to be the most important and characterizing aroma in bell peppers, while it has been reported to be the major contributor in the aroma of unripe berries . On the other side, s BMP dominates in vegetables, such as beetroot or carrot …”

“…3 On the other side, sBMP dominates in vegetables, such as beetroot or carrot. 5,7 Investigations carried out in the last decade highlighted that MPs contribute to distinctive aroma notes in some wine grapes (Vitis vinifera) and wines (eg, Bordeaux cultivars, Cabernet Franc, and Sauvignon blanc), 3 and for this reason, these high-value food matrices have been studied more than other vegetables, particularly from a quantitative point of view. 4,[8][9][10][11][12][13] In grapes and wines, low MP levels (close to the sensory threshold) contribute to their peculiar flavor, while high concentrations can be unpleasant 4 and associated to "unripe" characteristic notes.…”