2-methoxy-3-sec-butylpyrazine†—an important contributor to carrot aroma

doi:10.1002/JSFA.2740270210

Paper

2-methoxy-3-sec-butylpyrazine†—an important contributor to carrot aroma

Published Feb 1, 1976 · D. Cronin, P. Stanton

Journal of the Science of Food and Agriculture

Q1 SJR score

25

Citations

0

Influential Citations

Full textSemantic Scholar

Abstract

A concentrate obtained by concurrent solvent extraction-steam distillation of carrots, Daucus carota L. gave complex chromatograms with more than 100 peaks. Attention was focused on a region of the chromatogram judged to be of sensory importance even though it contained components present only in very low concentrations. Procedures based on the use of glass porous layer open tubular (PLOT) capillary traps, a nitrogen selective detector and mass spectrometry led to the isolation and identification of 2-methoxy-3-sec-butylpyrazine. The possible significance of this highly potent odorant in carrot aroma is discussed.

Study Snapshot

2-methoxy-3-sec-butylpyrazine is a key contributor to carrot aroma, with potential significance in determining the odor of carrots.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Sign up to use Study Snapshot

Consensus is limited without an account. Create an account or sign in to get more searches and use the Study Snapshot.

Create an account

Paper

2-methoxy-3-sec-butylpyrazine†—an important contributor to carrot aroma

Sign up to use Study Snapshot

References

Citations

GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines.

The developed headspace SPME-GC-MS method effectively detects and quantifies 3-alkyl-2-methoxypyrazines in four vegetables, highlighting their importance in determining the aroma of food products.

Phylogenetic trends in the evolution of inflorescence odours in Amorphophallus.

Inflorescence odors in Amorphophallus show both phylogenetic constraint and plasticity, with rotting meat-like odors and gaseous odors co-evolving with other inflorescence characteristics like color.

Characterization and analysis of structural isomers of dimethyl methoxypyrazines in cork stoppers and ladybugs (Harmonia axyridis and Coccinella septempunctata)

The three constitutional isomers of dimethyl methoxypyrazines can be identified and separated using gas chromatography, aiding in the identification of off-flavor compounds in wine aroma.

Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes.

The Kuroda carrot variety has lower intensities of harsh and fruity aromas, making it useful for reducing harshness during carrot development for good eating qualities.

Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.

Linden ether is an important aroma component in cooked carrots, along with at least 20 other compounds showing high odor activity values.