Molasses, ammoniation

The formation of the imidazoles and pyrazines in the ammoniation of molasses17-19 increases the nitrogen content of the molasses, and makes it more valuable as animal fodder, asuthe ammoniated molasses is then a cheap source of protein and not merely a source of energy. Although imidazoles and pyrazines exhibit certain toxicities to animals, these can be overcome.17... 

Dicarboxypyrazine was also obtained by permanganate oxidation of 2-carboxy-5-ethylpyrazine (352), fructosazine (182, 183), 2,5-bis(D-/yxo-tetraacetoxybutyl)-pyrazine (184), 2,5-diphenethyl-l,4-dihydropyrazine (173), a product from the ammoniation of molasses (46), and by oxidation of deoxyfructosazine (3) with hydrogen peroxide and sodium hydroxide at 80° ( ) (1072). The oxidation of... 

Davidson and Wiggins (1956) isolated it from ammoniated molasses a few years before its discovery in coffee. It was identified in the pyrolysis products of amino acids by Kato et al. (1973a,b), in the pyrolysis products of trigonelline by Viani and Horman (1974), and in model reactions involving serine and/or threonine with or without sucrose under coffee-roasting conditions by Baltes and Bochmann (1987d). Mottram (1991) explained the possible formation of 2-methylpyridine by reaction of ammonia with 2,4-hexadienal. 

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