맛과 향 ≫ Flavor ≫ 향료물질
향물질 : Pyrazine
Aroma chemical 향료의 원료
- 터펜 terpernoid
- 알코올, 페놀
- 에스테르 ester
- 락톤
- 케톤 ketone
- 알데히드 Aldehyde
- 황 Sulfur
- 질소 Pyrazine
caramel, meaty, nutty, chocolate, coffee, green and potato odours, which are characteristic of pyrazine flavours.
2-Methylpyrazine
2-Methylpyrazine was the volatile odorant found at the highest concentration in roasted sesame seed oil.[4]
2,3-Dimethylpyrazine
2,3-Dimethylpyrazine is a component of the aroma of roasted sesame seeds.[4]
2,5-Dimethylpyrazine
2,5-Dimethylpyrazine is used as flavor additive and odorant in foods such as cereals[5] and products such as cigarettes. It occurs naturally in asparagus, black or green tea, crispbread, malt, raw shrimp, soya, squid, Swiss cheeses, and wheat bread.[5] It's also found in roasted sesame.[4] The chemical formula is C6H8N2.[5]
2,6-Dimethylpyrazine
2,6-Dimethylpyrazine is also used as flavor additive and odorant in foods such as cereals[6] and products such as cigarettes. It occurs naturally in baked potato, black or green tea, crispbread, French fries, malt, peated malt, raw asparagus, roasted barley, roasted filberts or pecans, squid, wheat bread, wild rice (Zizania aquatica), and wort.[6] It's also found in roasted sesame.[4] The chemical formula is C6H8N2.[6]
2,3,5,6-Tetramethylpyrazine
Tetramethylpyrazine (ligustrazine) is found in nattō and in fermented cocoa beans.[7]
2,5-Dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, and 2,3,5-methyl-6-ethylpyrazine contributed substantially to natto flavor.
