Bemis-Young, Gwen L.; Huang, Jeane; Bernhard, Richard A. published an article in 1993, the title of the article was Effect of pH on pyrazine formation in glucose-glycine model systems.Recommanded Product: 34413-35-9 And the article contains the following content:
Pyrazines produced from a D-glucose/glycine model browning system at eight pH values ranging from 1 to 12 were isolated by extraction and identified by combined gas chromatog./mass spectrometry. Thirty-two compounds were identified in this study including: 19 pyrazines, nine other nitrogen-containing (nonpyrazine) products, and four oxygenated products. As the pH increased, the number of pyrazines produced also increased. The greatest varieties of pyrazines were produced at pH 9.00 and 9.64, in which all 19 pyrazines detected in this study were formed at trace or greater quantities. The major pyrazines generated were 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5,6-tetramethylpyrazine and 2,3-diethylpyrazine. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Recommanded Product: 34413-35-9
The Article related to ph pyrazine formation glucose glycine browning, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Recommanded Product: 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
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