On September 25, 2011, Zhu, Xinpeng; Yao, Min published an article.Product Details of 34413-35-9 The title of the article was Optimization of preparation of coffee flavor by thermal reaction. And the article contained the following:
In this study, orthogonal array design was employed to optimize thermal reaction conditions for the preparation of coffee flavor. This was followed by reaction product anal. by gas chromatog.-mass spectrometry (GC-MS). When the reaction system was composed of 5 g of amino acids, 4 g of reducing sugar, 100 g of propylene glycol, 10 g of 95% ethanol and 40 g of deionized water at pH 6-8, the optimal reaction conditions were glucose/fructose ratio of 1: 1.5, arginine/lysine ratio of 2.5: 1, reaction temperature of 115°C, and reaction time of 4.5 h. The reaction resulted in the generation of 25 volatile flavor compounds such as furfuryl alc., maltol, di-Me pyrazine, acetyl pyrrole and mercaptans. Moreover, pyrazine, pyrrodine, furan, phenol and their substitutes were the major volatile flavor compounds The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9
The Article related to coffee flavor maillard reaction gc ms, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Product Details of 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider