Kinetics of alkylpyrazine formation

The importance of Maillard reaction products to the flavor of foods has received considerable attention. One group of Maillard products, the alkylpyrazines, are thought to contribute roasted, toasted and nutty flavor notes to a variety of foods. Several reviews have detailed the presence of pyrazines in a wide variety of foods (1-7). Considerable work has previously focused on mechanisms of formation and the effects of various parameters on pyrazine formation (8-17). Part one of this study reported on the effects of type of amino acid and type of sugar on the kinetics and distribution pattern of pyrazines formed (18). The current study investigates the effect of pH and water activity on the kinetics of alkylpyrazines formation. 

Leahy, M.M., G.A. Reineccius, Kinetics of the formation of alkylpyrazines effect of pH and water activity, in Thermal Generation of Aromas, T.H. Parliment, R.J. McGorrm,... 

Leahy, M.M., G.A. Reineccins, Kinetics of formation of alkylpyrazines effect of type of amino acid and type of sugat in Flavor Chemistry Trends and Developments, R. Teranishi, R.G. Bnttery, F. Shahidi, Eds., Amer. Chem. Soe., Washington, D.C., 1989, p. 76. 

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