Kinetics of Tetramethylpyrazine Formation under High Hydrostatic Pressure

Formation of 2-(1-Hydroxyalkyl)-3-oxazolines from the Reaction of Acyloins and Ammonia Precursors under Mild Conditions

“…Alkylpyrazines have been found in several fermented products, including cheese (Liardon et al, 1982), fermented soy foods (Liardon and Ledermann, 1980), and fermented cacao (Barel et al, 1985). Recently, the formation of tetramethylpyrazine (TMP) from ammonia and 3-hydroxy-2-butanone (acetoin) under high hydrostatic pressure was investigated (Huang et al, 1994). Both Rizzi (1988) and Huang et al (1994) demonstrated that reaction of acyloins and ammonium salts yielded alkylpyrazines; however, information on whether the other products were also formed in this reaction was lacking.…”

“…Recently, the formation of tetramethylpyrazine (TMP) from ammonia and 3-hydroxy-2-butanone (acetoin) under high hydrostatic pressure was investigated (Huang et al, 1994). Both Rizzi (1988) and Huang et al (1994) demonstrated that reaction of acyloins and ammonium salts yielded alkylpyrazines; however, information on whether the other products were also formed in this reaction was lacking. The objectives of this study were to determine whether other major products would be formed in addition to alkylpyrazines under mild conditions and to propose the formation mechanism and the possible chemical relationship between the alkylpyrazines and the other major products.…”

Predicting aroma formation with kinetic models

“…Leahy and Reineccius (1989a, b) studied the formation of pyrazines in model systems where the type of sugar, type of amino acid, pH and a w were varied. Furthermore, they used three different model systems (aqueous, 80% propylene glycol and ethanol) and high pressure to report zero-order kinetics for the formation of tetramethylpyrazine (Huang et al, 1995). Huang et al (1989) reported zero-order kinetics on the formation of pyrazines in aqueous model systems composed of glucose and various amino acids, heated from 120 to 140 C at pH 10.…”

The kinetics of thermal generation of flavour

“…Pyrazines were some of the first flavour compounds to be fitted to PZO kinetics by Reineccius, who used sugars and amino acids as precursors, and Huang, who used a sugar fragmentation product (3‐hydroxybutanone) and a direct source of nitrogen (ammonium acetate). Huang was able to carry out the reaction at much lower temperatures (25–45 °C cf.…”