Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine

[Image: see text] Pyrazines are among the most important compound class conveying the odor impressions “roasty”, “nutty”, and “earthy”. They are formed by the Maillard reaction and occur ubiquitously in heated foods. The excretion of metabolites of the key flavor odorant 2,3,5-trimethylpyrazine, abu...

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Detalles Bibliográficos
Autores principales: Liang, Dong, Dirndorfer, Sebastian, Somoza, Veronika, Krautwurst, Dietmar, Lang, Roman, Hofmann, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9733599/
https://www.ncbi.nlm.nih.gov/pubmed/36399543
http://dx.doi.org/10.1021/acs.jafc.2c06418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9733599/
https://www.ncbi.nlm.nih.gov/pubmed/36399543
http://dx.doi.org/10.1021/acs.jafc.2c06418

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