Effect of time and temperature on the preparation of pyrazines in model reactions of the synthesis of aroma-forming substances

The qualitative and quantitative compositions of pyrazines that form in model glucose—ammonia and glucose—ammonia—leucine reactions in a glycerol medium were studied. Reaction conditions were found that ensure the synthesis of 23 alkylpyrazines in total concentration 6 g/kg. The obtained mixture of pyrazines is promising for use in the development of food aroma-forming substances.Institute of Food Substances, Russian Academy of Sciences, 117813 Moscow. Translated from Izvestiya Akademii Nauk, Seriya Khimicheskaya, No. 7, pp. 1628–1635, July, 1992.