ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN THE FLAVOR OF ROASTED FOODS

Fast Atom Bombardment Mass Spectrometric

Fast Atom Bombardment Mass Spectrometric and Tandem Mass Spectrometric Investigation in Thioglycerol on Protonated Non-covalentAssociations of β-Cyclodextrin with 2-Acetyl,2-Propionyl-1-pyrroline and 5-Acetyl-2,3-dihydro-1,4-thiazine, Roast Smelling Odorants in Food. Role of the Matrix

✍ Mele, Andrea; Panzeri, Walter; Selva, Antonio 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 292 KB 👁 1 views

2-Acetyl-1-pyrroline (1), 2-propionyl-1-pyrroline (2) and 5-acetyl-2,3-dihydro-1,4-thiazine (3), roast smelling odorants in food, form stable inclusion compounds with b-cyclodextrin. Fast atom bombardment (FAB) mass spectra of such complexes in thioglycerol showed abundant [ G + Hs + Mx + H ] ' ions