Lee, Sang Eon published the artcileEffects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction, Synthetic Route of 21834-92-4, the main research area is wheat gluten hydrolyzate pyrazine volatile Maillard reaction.
Enzymically hydrolyzed wheat gluten hydrolyzate (WGH) was deamidated using glutaminase to produce deamidated wheat gluten hydrolyzate (DWGH). Volatile components were analyzed in WGH and DWGH thermally reacted with glucose or fructose. In the reaction system containing glucose, 19 pyrazines, 2 furans, and 5 sulfur-containing components were detected in WGH, while 34 pyrazines, 4 furans, and 7 sulfur-containing components were found in DWGH. In the system containing fructose, 24 pyrazines, 3 furans, and 6 sulfur-containing components were identified in the thermal reaction of WGH, whereas 36 pyrazines, 4 furans, and 8 sulfur-containing components were found in DWGH. The volatile components increased in DWGH, both qual. and quant., mainly due to free ammonia released by deamidation. More volatiles were also developed in WGH and DWGH with fructose than with glucose. It was found that ammonia released from wheat protein via deamidation participated in the generation of diverse volatile components including pyrazines in the Maillard reaction.
Food Chemistry published new progress about Alcohols Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Synthetic Route of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem