Acetyl sensory property

More than 100 different pyrazines have been identified in various food products. The sensory properties of the pyrazines are quite diverse. The alkyl pyrazines (Figure 5.5a) generally possess roasted, nut-like notes while methoxypyrazines (Figure 5.5b) often possess earthy, vegetable notes [47]. The 2-isobutyl-3-methoxy pyrazine has a freshly cut green pepper flavor with a sensory threshold of 0.002 ppb in water. The acetyl pyrazines typically have a popcorn character, and 2-acetonyl pyrazine has a... 

Thiazoles and pyrazines have somewhat similar sensory properties. Pittet and Hniza [54] and Ho and Jim [63] have reported that the alkylthiazoles give green, nutty, roasted, vegetable, or meaty notes. Trimethyl thiazole is reported to have a cocoa, nutty character. 2-isobutyl thiazole is one of the best known thiazoles and has a strong, green odor of tomato leaf This compound is considered to be important to tomato flavor. 2,4-dimethyl-5-vinyl thiazole has a nut-like odor. 2-acetyl thiazole is characterized as having a nutty, cereal, and popcorn flavor [47],... 

Butenandt A et al (1959) N-Acetyl tyramine, its isolation from Bombyx cocoons and its chemical and biological properties. Arch Biochem Biophys 83 76-83 Cayirlioglu P et al (2008) Hybrid neurons in a microRNA mutant are putative evolutionary intermediates in insect C02 sensory system. Science 319 1256-1260 Clyne PJ et al (1999) A novel family of divergent seven-transmembrane proteins candidate odorant receptors in Drosophila. Neuron 22 327-338... 

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