Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations

被引：13

作者：

Joo, KJ ^{[1
]}

Ho, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, NEW JERSEY AGR EXPT STN, COOK COLL, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1997年 / 61卷 / 01期

关键词：

alkylpyrazines; quantification; regular-fat; low-fat; peanut butter;

D O I：

10.1271/bbb.61.171

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A simple, modified version of the selective purge and trap method was applied for a quantitative analysis of the trace amount of pyrazines present in both regular- and low-fat commercial peanut butter preparations, A total of 33 volatile compounds were identified, the three most abundant individual pyrazines being 2,5 (or 2,6)-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and pyrazine which comprised 55-79% of the total pyrazine concentration, Minor or trace quantities of thiazoles, oxazoles, pyrroles, and pyridine were also identified in the samples.

引用

页码：171 / 173

页数：3

共 13 条

[1]

[Anonymous], J FOOD SCI

[2]

HARTMAN TG, 1987, LC GC, V5, P834

[3] KINETICS OF PYRAZINE FORMATION IN AMINO ACID-GLUCOSE SYSTEMS [J].