Mussinan, Cynthia J.; Wilson, Richard A.; Katz, Ira published an article in 1973, the title of the article was Isolation and identification of pyrazines present in pressure-cooked beef.Safety of 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:
Flavor concentrations were isolated from beef cooked superatmospherically at 162.7.degree. by simultaneous steam distillation and continuous solvent extraction Separation and identification were accomplished by gas chromatog. and coupled gc-mass spectrometry. Mass spectral identifications were confirmed by IE values. A total of 33 pyrazines were identified. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Safety of 5,6,7,8-Tetrahydroquinoxaline
The Article related to pyrazine compound cooked beef, flavor cone cooked beef, Foods: Animal Origin and other aspects.Safety of 5,6,7,8-Tetrahydroquinoxaline
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider