• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.6039-6046
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• 2013

Cr(VI)-heterocyclic complex[Cr(VI)-2-methylpyrazine] was synthesized by the reaction between of heterocyclic compound(2-methylpyrazine) and chromium trioxide, and characterized by IR and ICP analysis. The oxidation of benzyl alcohol using Cr(VI)-2-methylpyrazine in various solvents showed that the reactivity increased with the increase of the dielectric constant(${\varepsilon}$), in the order : cyclohexene${\rho}$) was Cr(VI)-2-methylpyrazine= -0.65(308K). The observed experimental data have been ratiolized. The hydride ion transfer causes the prior formation of a chromate ester in the rate-determining step.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1495-1499
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• 2009

The volatiles formed from the reactions of L-ascorbic acid with L-alanine at 5 different pH (5, 6, 7, 8, or 9) and $140{\pm}2^{\circ}C$ for 2 hr was performed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis were identified to be 25 different kinds. The reaction between L-ascorbic acid and L-alanine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 3-ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, methylpyrazine, 2-ethyl-6-methylpyrazine, and 2,3-diethyl-5-methylpyrazine, other compounds identified were furans, phenols, benzoquinones, 2,4,6-trimethylpyridine, and 2-methylbenzoxazole. The studies showed that furans, such as furfural and benzofuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.298-304
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• 1996

Thirty-nine samples of roasted sesame seed oils were sensorially evaluated in terms of nutty odor, burnt odor and overall desirability, and their volatile compounds quantitatively analysed using direct sampling capillary GLC. Five volatile compounds were appeared to be significant for the sensory Properties of sesame oils through the multivariate analytical techniques such as stepwise discriminant analysis. canonical discriminant analysis, discriminant analysis and principal component analysis. The most important compounds were 2,5-dimethylpyrazine and 2-methylpyrazine which could be effectively used as chemical indicators related to nutty and burnt odor of sesame oils, respectively. The sesame oils which have represented a good grade of overall desirability have been always kept $35.82{\sim}4.43$ ppm of 2,5-dimethylpyrazine and also $28.90{\sim}6.35$ ppm of 2-methylpyrazine.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.749-755
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• 1997

Molybdenum phosphate(P/Mo = 0.6) has been synthesized with ammonium molybdate and phosphoric acid under aqueous solution. The kinetics of the ammoxidation of methylpyrazine over molybdenum phosphate catalyst was investigated with the variation of reaction temperature and partial pressure of methylpyrazine, oxygen and ammonia, respectively at atmospheric pressure. The catalytic activity was constant for 300hrs operation under our experimental conditions. Under the steady-state condition, the rate equation of methylpyrazine was shown as $-r=kP_{MP}P_{NH3}{^0}P_{O2}{^{\gamma}}({\gamma}=2.2;1.3{\leq}P_{O2}(kPa){\leq}4)$. The apparent activation energy was 29.6kcal/mol below 623K. The main product obtained in the ammoxidation of methylpyrazine is cyanopyrazine whose selectively was kept always over 90% regardless of conversion.

• Bulletin of the Korean Chemical Society
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• v.27 no.10
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• pp.1641-1647
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• 2006

Vibrational relaxation and competitive C-$H_{methyl}$ and C-$H_{ring}$ bond dissociations in vibrationally excited methylpyrazine in the collision with HF have been studied by use of classical trajectory procedures. The energy lost by the vibrationally excited methylpyrazine upon collision is not large and it increases slowly with increasing total vibrational energy content between 20,000 and 45,000 $cm^{-1}$. Above the energy content of 45,000 $cm^{-1}$, however, energy loss decreases. The temperature dependence of energy loss is negligible between 200 and 400 K, but above 45,000 $cm^{-1}$ the energy loss increases as the temperature is raised. Energy transfer to or from the excited methyl C-H bond occurs in strong collisions with HF, that is, relatively large amount of translational energy is transferred in a single step. On the other hand, energy transfer to the ring C-H bond occurs in a series of small steps. When the total energy content ET of methylpyrazine is sufficiently high, either or both C-H bonds can dissociate. The C-$H_{methyl}$ dissociation probability is higher than the C-$H_{ring}$ dissociation probability. The dissociation of the ring C-H bond is not the result of the direct intermolecular energy flow from the direct collision between the ring C-H and HF but the result of the intramolecular flow of energy from the methyl group to the ring C-H stretch.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.15-21
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• 1975

Soong-Neung is a Korean traditional beverage served after meals and is made from cooked and roasted rice produced on the bottom of the container during the rice cooking process. The volatiles from the extract of cooked and roasted rice were separated into pyrazine and carbonyl fractions and qualitatively investigated. The pyrazine fraction was characterized by gas chromatography and combined gas chromatography-mass spectrometry and five pyrazines were positively identified. Pyrazine compounds identified are 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. Carbonyls were converted to their 2,4-dinitrophenylhydrazones and identified by gas chromatography, combined gas chromatography-mass spectrometry and thin layer chromatography. Acetaldehyde, propionaldehyde, iso-butyraldehyde and iso-valeraldehyde were positively identified in the carbonyl compounds. The aroma of the fractions indentified as 2,3-dimethylpyrazine and 2,5-dimethylpyrazine had a nut-like or roasted cereal-like flavor, which is one of the characteristic flavors of Soong-Neung.

• Journal of the Korean Chemical Society
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• v.34 no.5
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• pp.445-451
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• 1990

The catalytic ammoxidation of methylpyrazine into cyanopyrazine over a supported vanadium oxides catalyst on ${\gamma}$-alumina was studied in a continuous-flow fixed bed reactor. Various crystalline phases of vanadium oxides were obtained depending on reduction temperatures. And also the activities for the reaction of methylpyrazine into cyanopyrazine were affected by their major oxidation states of the corresponding crystalline phases. The 10${\%}$ vanadium oxides loaded ${\gamma}$-alumina catalyst, which was reduced at 600$^{\circ}C$ under the hydrogen flow for 2 hours, showed the highest activity and the highest selectivity on cyanopyrazine in the ammoxidation of methylpyrazine.Its major crystalline phase was V$_2$O$_3$ with the presence of V$_6$O$_{13}$ and V$_2$O$_4$(VO$_2$) together. And this coexistance seemed to enhance the activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1101-1104
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• 1997

The volatile compounds in sesame oil were collected by a dynamic headspace technique and analyzed using a gas chromatograph with a flame ionization detector and an olfactory detector. Twenty compounds such as methylpyrazine, acetic acid, 2-furan carboxaldehyde and 2-furanmethanol were separated and identified with a mass spectrometric detector. The result of sniffing test showed that pyrazine compounds and 2-furan-carboxaldehyde had a sweet and roasted flavor whereas acetic acid and 2-furanmethanol stinked.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.21-25
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• 2002

The contribution of lipid to thermal flayer generation from glucose-protein reaction was accomplished by isolating flavor compounds from casein-glucose (CG)and casein-glucose-coin oil (CGL) which were stored for 2 and 4 weeks at 6$0^{\circ}C$ and then reacted at 16$0^{\circ}C$ for 1hr. The volatiles from the reactant mixtures were isolated by a solvent extraction method with methylene chloride and analyzed by gas chromatography and gas chromatography-mass spectrometry. Pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2-dimethylpyrazine ,2-ethy-5- methyIpyrazine and 2-acetylpyrrole originated from interaction of thermal degradation of casein and lipid oxidation were identified in the CGL samples. It was also found that 3-methyl-1-butanol, 2-cyclopene-1,4-diode, heptanal, nonanal, and 2-heptanone were derived from lipid source. Two additional fatty acids, heptanoic acid and octanoic acid were also identified in the CGL samples. 5-Hydroxymethyl-2-furfural, the most abundant volatile, was responsible for the formation of sugar degradation product. The results suggested that the presence of lipid in the samples had more effect on the contribution of volatile formation of glucose-protein thermal reaction than the absence of lipid in the samples.