Pyrazine and thiazole structural properties and their influence on the recovery of such derivatives in aroma extraction procedures
(1998) Journal of Agricultural and Food Chemistry — Vol. 46, n° 5, p. 1975-1980 (1998)
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- Abstract
- 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., & Collin, S. (1998). Pyrazine and thiazole structural 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://doi.org/10.1021/jf970882u (Original work published 1998)