Agricultural and Biological Chemistry · 1971 · 17 citations · 0 references
AgricultureFood ScienceFood AnalysisFood ChemistryFood SafetyAroma CompoundsChromatographic Food AnalysisFlavor ChemistryFlavor EvaluationVolatile Aroma AnalysisAnalytical Method DevelopmentFlavor Compound AnalysisFlavor Compound FormationFlavor Compound ProfilingFlavor Profile EvaluationFlavor VolatilesFood Flavor AnalysisVolatile Compounds Analysis
Distribution of tetramethylpyrazine(T. M. P.) in Japanese fermented foodstuffs was investigated by more accurate analytical method. Namely, the method was successful when trapping T.M.P. with picric acid after flash evaporation of the foodstuffs, followed by analysis with gas chromatography. T. M. P. was detected in many Japanese fermented foodstuffs, especially in Miso, Soy sause and Natto, which suggests that alkylpyrazines may play an important role as flavor of those foodstuffs.