2-Ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine: Odor thresholds in water solution

LWT

Volumn 30, Issue 1, 1997, Pages 109-110

  Buttery, Ron G ^a   Ling, Louisa C ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cooking; Flavour; Odor thresholds; Pyrazins

Indexed keywords

EID: 0031073046     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0139     Document Type: Article

References (8)

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2. 2 BUTTERY, R.G., GUADAGNI, D.G. AND LING, L.C. Volatile components of baked potato. Journal of the Science of Food and Agriculture, 24, 1125-1131 (1973)
3. 3 GROSCH, W., ZELLER-HILGART, G., CERNY, C. AND GUTH, H. Studies on the formation of odorants contributing to meat flavour. In: SCHREIER, P. AND WINTERHALTER, P. (Eds), Progress in Flavour Precursor Studies. Carol Stream, Illinois: Allured Publishing Corporation, pp. 329-342 (1993)
4. 4 SCHIEBERLE, P. Studies on the flavour of roasted white sesame seeds. In: SCHREIER, P. AND WINTERHALTER, P. (Eds), Progress in Flavour Precursor Studies. Carol Stream, Ilinois: Allured Publishing Corporation, pp. 343-360 (1993)
5. 5 CERNY, C. AND GROSCH, W. Precursors of ethyldime-thylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 198, 210-214 (1994)
6. 6 GROSCH, W., DFA fur Lebensmittelchemie, Garching, Germany. Personal communication (1995)
7. 7 GUADAGNI, D.G. AND BUTTERY, R.G. Odor threshold of 2,3,6-trichloroanisole in water. Journal of Food Science, 43, 1346-1347 (1978)
8. 8 KLEIN, B. AND SPOERRI, P.E. The action of organolithium compounds on 2,5-dimethylpyrazine II. Journal of the American Chemical Society, 73, 2949-2951 (1951)