Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions

Abstract

Exploring the effect of heating temperature and time on the formation of pyrazines; revealing the potential roles of FAAs and hydrolyzed sunflower seed peptides in the Maillard reaction model.

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

“…The pyrazines were described in cooked meat of lamb and beef, pork, lamb/mutton, and chicken. 2,3-Dimethyl-5-dimethylpyrazine and 2-ethyl-6-methyl pyrazine are high-impact aromas in roasted and fried meats [ 29 , 30 ]. In contrast, 2-methyl pyrazine, 2,3,5-trimethylpyrazine, and 2,3-dimethylpyrazine were determined to be in Beijing roasted duck although other pyrazines were also found there [ 31 , 32 ].…”

Chemical reactivity of the tryptophan/acetone/DMSO triad system and its potential applications in nanomaterial synthesis

“…1 It is a complex series of chemical reactions that occur when a reducing sugar reacts with an amino acid, resulting in the formation of a diverse range of compounds and pigments. [2][3][4][5][6][7][8] In our recent investigation, 9 we made an unexpected discovery: intense browning of L-tryptophan in a solvent mixture composed of two commonly used solvents, acetone and dimethyl sulfoxide (DMSO). This novel browning reaction exhibits several distinctive features when compared to the conventional browning reaction.…”