Yue Luo, Siyue Zhu, Jie Peng, Run Li, Qingrong Huang, Shiming Li, Baojun Xu, Heping Cui, Chi-Tang Ho
Amadori rearrangement products (ARPs) are gaining more attention for their potential usage in the food flavor industry. Peptide-ARPs have been studied, but pyrazinones that were theoretically found in the Maillard reaction (MR) have not been reported to be formed from small peptide-ARPs. This study found four pyrazinones: 1-methyl-, 1,5-dimethyl-, 1,6-dimethyl-, and 1,5,6-trimethyl-2(1 H )-pyrazinones in both MR and ARP systems. It was the first time 1-methyl-2(1 H )-pyrazinone was reported, along with 1,5-dimethyl- and 1,5,6-trimethyl-2(1 H )-pyrazinones being purified and analyzed by nuclear magnetic resonance for the first time...
April 23, 2024: Journal of Agricultural and Food Chemistry