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2- Isobutyl-5-methylpyrazine 4-oxide

Chloro-5,6-diethylpyrazine 1-oxide (219) (K2S2Os, H2S04, 20°C, 24 h 84%) 1250 2-chloro-3-isobutyl-6-methylpyrazine 1-oxide (220) (likewise 78%) 295 and 2-fluoropyrazine 1-oxide (likewise 40%).276... [Pg.226]

Isobutyl-5-methylpyrazine from its 4-oxide (248) (neat PC13, 100°C, sealed, 30 min 56%) 295 homologues likewise.298... [Pg.231]

Acetoxymethyl- -chloropyrazine 2-Acetoxymethyl-3,6-dichloro-5-methylpyrazine 2-Acetoxymethyl-3,6-dichloro-5-methylpyrazine 1-oxide 2-Acetoxymethyl-3-ethoxypyrazine 2-Acetoxymethyl-5-isobutyl-3-methoxypyrazine 2-Acetoxymethyl-5-isobutyl-3-methoxypyrazine 1-oxide 2-Acetoxymethyl-3-methoxy-5-methylpyrazine 2-Acetoxymethyl-5-methoxy-6-methylpyrazine 2-Acetoxymethyl-3-methoxy-5-methylpyrazine 1-oxide 2-Acetoxymethyl-3-methylpyrazine 2-Acetoxymethyl-5-methylpyrazine... [Pg.353]

Chloro-3-isobutyl-6-isopropylpyrazine 1 -oxide 2-Chloro-3-isobutyl-6-isopropylpyrazine 4-oxide 2-Chloro-6-isobutyl-3-isopropylpyrazine 4-oxide 2-Chloro-3-isobutyl-6-methylpyrazine 2-Chloro-6-isobutyl-3-methylpyrazine 2-Chloro-3-isobutyl-6-methylpyrazine... [Pg.390]

Isobutyl-3-methoxy-5-methylpyrazine 2-Isobutyl-3-methoxy-5-methylpyrazine 2-Isobutyl-6-methoxy-5-methylpyrazine 4-oxide 2-Isobutyl-3-methoxypyrazine... [Pg.433]

Isobutyl-5-methylpyrazine 2-IsobutyT6-methylpyrazine 2-Isobutyl-5-methylpyrazine 1-oxide... [Pg.433]

Chang et al. [73] and Nawar et al. [74] have identified many of the volatiles formed during deep fat frying. They have found numerous acids, alcohols, aldehydes, hydrocarbons, ketones, lactones, esters, aromatics, and a few miscellaneous compounds (e.g., pentylfuran and 1,4-dioxane) as products of deep fat frying. More recently, Wagner and Grosch [75] have studied the key contributors to French fry aroma. The list of key aroma compounds in French fries includes 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, (E,Z), (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methylpropanal, 2- and 3-methylbutanal, and methanethiol. If one examines this list, it is obvious that the Maillard reaction (pyrazines, branched chain aldeydes, furanones, and methional), and lipid oxidation (nnsaturated aldehydes) are the primary sources of this characteristic aroma. [Pg.120]

See other pages where 2- Isobutyl-5-methylpyrazine 4-oxide is mentioned: [Pg.433]    [Pg.433]    [Pg.354]    [Pg.433]    [Pg.243]    [Pg.353]    [Pg.390]    [Pg.390]    [Pg.390]    [Pg.433]    [Pg.433]    [Pg.433]   


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2- -3-methylpyrazine oxidation

2- Methylpyrazine 1-oxide

2-Chloro-3-isobutyl-6-methylpyrazine 1 oxide

2-Isobutyl-3-methylpyrazine

2-Methylpyrazine

Isobutyl

Isobutyl oxide

Methylpyrazines

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