G. P. Rizzi
Oct 1, 1990
Citations
0
Influential Citations
11
Citations
Journal
Journal of Agricultural and Food Chemistry
Abstract
Methoxypyrazines are formed in low yield when 2(1H)-pyrazinones are heated with fruit pectin, betaine, trigonellin, S-methylmethionine, choline, and lecithin. The methylation reactions provide a chemical link to nonenzymic methoxypyrazine formation in heat-processed foods