Formation of Novel 2(1H)-Pyrazinones as Peptide-Specific Maillard Reaction Products

Ho Chi-Tang; Oh Yu-Chiang; Ho Chi-Tang; Chi Kuen Shu

doi:10.1021/jf00013a022

Formation of Novel 2(1H)-Pyrazinones as Peptide-Specific Maillard Reaction Products

Ho Chi-Tang
, Oh Yu-Chiang
, Ho Chi-Tang
, Chi Kuen Shu

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Abstract

The flavor compounds generated from the reaction of dipeptides with glucose at 180 °C and a pH range of 5.3-5.5 derived mainly from two pathways: (1) the reaction of dipeptides with glucose degradation products to form pyrazinones or (2) the reaction of amino acids derived from peptide bond hydrolysis with glucose degradation products to form aldehydes via Strecker degradation.

Original language	English (US)
Pages (from-to)	118-121
Number of pages	4
Journal	Journal of agricultural and food chemistry
Volume	40
Issue number	1
DOIs	https://doi.org/10.1021/jf00013a022
State	Published - Jan 1 1992

All Science Journal Classification (ASJC) codes

General Chemistry
General Agricultural and Biological Sciences

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10.1021/jf00013a022

Cite this

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title = "Formation of Novel 2(1H)-Pyrazinones as Peptide-Specific Maillard Reaction Products",

abstract = "The flavor compounds generated from the reaction of dipeptides with glucose at 180 °C and a pH range of 5.3-5.5 derived mainly from two pathways: (1) the reaction of dipeptides with glucose degradation products to form pyrazinones or (2) the reaction of amino acids derived from peptide bond hydrolysis with glucose degradation products to form aldehydes via Strecker degradation.",

author = "Ho Chi-Tang and Oh Yu-Chiang and Ho Chi-Tang and Shu, \{Chi Kuen\}",

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AU - Yu-Chiang, Oh

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AU - Shu, Chi Kuen

PY - 1992/1/1

Y1 - 1992/1/1

N2 - The flavor compounds generated from the reaction of dipeptides with glucose at 180 °C and a pH range of 5.3-5.5 derived mainly from two pathways: (1) the reaction of dipeptides with glucose degradation products to form pyrazinones or (2) the reaction of amino acids derived from peptide bond hydrolysis with glucose degradation products to form aldehydes via Strecker degradation.

AB - The flavor compounds generated from the reaction of dipeptides with glucose at 180 °C and a pH range of 5.3-5.5 derived mainly from two pathways: (1) the reaction of dipeptides with glucose degradation products to form pyrazinones or (2) the reaction of amino acids derived from peptide bond hydrolysis with glucose degradation products to form aldehydes via Strecker degradation.

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Formation of Novel 2(1H)-Pyrazinones as Peptide-Specific Maillard Reaction Products

Abstract

All Science Journal Classification (ASJC) codes

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