Pyrazines in foods

Abstract

Abstract Because of their unique organoleptic properties, pyrazine compounds have recently been receiving increased attention in food related areas. Numerous compounds have been detected in foods, and others have been synthesized and promoted as flavoring agents. This review provides the reader with a composite appreciation of pyrazines in foods. A total of ten areas is discussed. The introduction section assesses the increasing role of pyrazines in food flavor. This is followed by a detailed discussion of the food systems and types of pyrazines found to date. Pyrazine isolation, concentration, and fractionation techniques are discussed. The flavor properties including odor descriptions and thresholds are reported. Various pyrazine formation pathways in food systems are also reviewed. The role of pyrazines in flavor applications, including pertinent patents, are also discussed. This is followed by a detailed section on pyrazine synthesis techniques. The last section deals specifically with identification techniques such as gas chromatography, mass spectrometry, and other available methods. A compilation of pyrazine spectral data is also included.