Pyrazine and Thiazole Structaral Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures

Herent, Marie-France;Collin, Sonia
(1998) Journal of Agricultural and Food Chemistry — Vol. 46, n° 5, p. 1975-1980 (1998)

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This work aims to provide better knowledge of pyrazine and thiazole structural properties, exploitable in aroma extraction. An optimized extraction method including steam-vacuum distillation and liquid/ liquid extractions of the aqueous distillate followed by gas chromatography-nitrogen-phosphorus detector analysis enabled us to quantify 50 ppt of such heterocycles in a food matrix such as beer. Lipophilicity appears as a determining parameter for vacuum distillation while basicity governs the liquid/liquid extractions.
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Herent, M.-F., & Collin, S. (1998). Pyrazine and Thiazole Structaral Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures. Journal of Agricultural and Food Chemistry, 46(5), 1975-1980. https://hdl.handle.net/2078.5/36098 (Original work published 1998)