Synthesis of Pyrazines Using Sugar Derived from Tobacco Cellulose and Hydrolyzed Tobacco F1 Protein as an Amino Acid Source

1. Ellis, G.P.: The Maillard Reaction; Adv. Carbohydr. Chem. 14 (1959) 63–134.10.1016/S0096-5332(08)60223-4Search in Google Scholar

2. Weenen, W., S.B. Tjan, P.J. de Valios, N. Bouter, A. Pos, and H. Vonk: Mechanism of Pyrazine Formation; ACS Symposium Series, in Thermally Generated Flavor, American Chemical Society, Washington, DC, USA, 1994, Chapter 12, pp 142–157. DOI: 10.1021/bk-1994-0543.ch01210.1021/bk-1994-0543.ch012Open DOISearch in Google Scholar

3. Coleman, W.M.: On the Synthesis and Characteristics of Aqueous Formulations Rich in Pyrazines; in Flavor, Fragrance, and Odor Analysis, edited by R. Marsili, CRC Press, Boca Raton, FL, USA, 2012, pp. 135–181.10.1201/b11446-8Search in Google Scholar

4. Shibamoto, T. and R.A. Bernhard: Effect of Time, Temperature, and Reactant Ratio on Pyrazine Formation in Model Systems; J. Agric. Food Chem. 24 (1976) 847–852. DOI: 10.1021/jf60206a04510.1021/jf60206a045Open DOISearch in Google Scholar

5. Ara, K.M., L.T. Taylor, M. Ashraf-Khorassani, and W.M. Coleman III: Alkyl Pyrazine Synthesis via an Open Heated Bath with Variable Sugars, Ammonia, and Amino Acids; J. Sci. Food Agric. 97 (2017) 2263–2276. DOI: 10.1002/jsfa.803910.1002/jsfa.803927629531Open DOISearch in Google Scholar

6. Ara, K.M., L.T. Taylor, and W.M. Coleman III: Conversion of Tobacco Biomass to Flavor Components by Means of Microwave and Parr Reactors; Beitr. Tabakforsch. Int. 27 (2017) 102–112. DOI: 10.1515/cttr-2017-001110.1515/cttr-2017-0011Open DOISearch in Google Scholar

7. Ashraf-Khorassani, M., W.M. Coleman III, M.F. Dube, and L.T. Taylor: Isolation of Free Amino Acids Produced by the Optimized Enzymatic Hydrolysis of Tobacco-Derived F1 Protein; Beitr. Tabakforsch. Int. Submitted for Publication, 2018.10.2478/cttr-2018-0017Search in Google Scholar

8. Fors, S.M. and B.K. Olofsson: Alkylpyrazines, Volatiles from the Maillard Reaction. II. Sensory Properties of Five Alkylpyrazines; Chem. Senses 11 (1986) 65–77. DOI: 10.1093/chemse/11.1.6510.1093/chemse/11.1.65Search in Google Scholar

9. Fors, S.: Sensory Properties of Volatile Maillard Reaction Products and Related Compounds; in The Maillard Reaction in Foods and Nutrition, edited by G.R. Waller and M.S. Feather, ACS Symposium Series, Washington DC, Volume 215, pp. 185–286. DOI: 10.1021/bk-1983-0215.ch01210.1021/bk-1983-0215.ch012Open DOISearch in Google Scholar

10. Coleman, W.M. and A.R. Gerardi: Method of Preparing Flavorful and Aromatic Compounds; US Patent Application 2010037903 (2010).Search in Google Scholar