Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products.
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DOI: 10.1016/j.foodres.2020.109089
Abstract: Peptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using… read more here.
Keywords: food products; baked food; protein hydrolysates; whey protein ... See more keywords
The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis.
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DOI: 10.1021/acs.jafc.9b07809
Abstract: 2-Ethyl-3,5(3,6)-dimethylpyrazine (EDMPs) has a pleasant aroma of roasted cocoa or nuts with extreme low odor threshold that have potential in industrial applications as food fragrances. Food fermentation process can accumulate EDMPs and that might be… read more here.
Keywords: dimethylpyrazine; biosynthesis mechanism; production; ethyl dimethylpyrazine ... See more keywords