Pyrazine 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],... 

Pyrazines (4, 6, 10, 11). The pyrazines constitute a very important class among flavor compounds. They have been identified in various food systems, and they are associated with pleasant and desirable food flavor properties. As a rule, the alkyl derivatives produce roasted--nutlike sensory impressions. The acetylpyrazines also have an essential place among flavoring agents. They have a characteristic roasted note, reminiscent of popcorn. 

Maga JA (1982) Pyrazines in foods an update. CRC Grit Rev Food Sci Nutr 16 1-48 Maga JA (1989) Sensory and stability properties of added methoxypyrazines to model and authentic wines. In Charalambous G (ed) Flavors and off-flavors, proceedings of the 6th international flavour conference, Rethymnon, Crete, Greece, 5-7 Jiily 1989. Elsevier, Amsterdam, pp 61-70... 

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