Ji, Hong; Bernhard, Richard A. published an article in 1992, the title of the article was Effect of microwave heating on pyrazine formation in a model system.Quality Control of 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:
The effect of microwave heating was contrasted with that of conventional heating in pyrazine formation in a model food Maillard system containing glucose, glycine, and base. The heating system, and the time and temperature of heating, greatly influenced pyrazine formation and pyrazine distribution. Kinetic studies indicated that pyrazine formation follows pseudo-zero order reaction rates, and this order is the same regardless of the heating method used. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Quality Control of 5,6,7,8-Tetrahydroquinoxaline
The Article related to pyrazine food flavor cooking, maillard glucose glycine pyrazine, microwave pyrazine food flavor, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Quality Control of 5,6,7,8-Tetrahydroquinoxaline
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider