Looking at a dozen or so components, they determined that the main culprits in the tobacco malodor, after nicotine, include substituted pyrazines and pyridines (compounds that contribute a burning, smoky smell) and para-cymene (lending green or herbal notes). ❋ Unknown (2008)
Furans lend caramel-like aspects while pyrazines add toasty flavors. ❋ Michelle Krell Kydd (2008)
Of these compounds furans and pyrazines dominate the aroma spectrum, luring coffee drinkers with their savor. ❋ Michelle Krell Kydd (2008)
Over time, the various enzymes and microbial products also react with each other, the sugars and amino acids forming roasty-smelling pyrazines, acids and alcohols combining to form fruity esters. ❋ Harold McGee (2004)
In addition to the generic nutty notes of the pyrazines, one study found a lactone octalactone that is also present in coconuts. ❋ Harold McGee (2004)
In China, the cooking is done on a hot pan, and this “pan-firing” produces aroma molecules characteristic of roasted foods pyrazines, pyrroles and a yellow-green infusion. ❋ Harold McGee (2004)
During storage and staling, the nutty pyrazines disappear and painty, cardboard notes increase. ❋ Harold McGee (2004)
Amino acids contribute nitrogen and sulfur atoms to produce the distinctive central rings of clockwise from top pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles. ❋ Harold McGee (2004)
Several hundred aroma molecules have been identified in soy sauce, with roasty compounds furanones and pyrazines, sweet maltol, and a number of meaty sulfur compounds among the more prominent. ❋ Harold McGee (2004)
At the same time, a number of desirable volatiles are augmented by the heat and mixing, notably those with roasted, caramel, and malty aromas pyrazines, furaneol, maltol. ❋ Harold McGee (2004)
Curing amplifies the tea notes (from pyridines) but may add an undesirable mustiness; parching generates browning reactions and a toasted, nutty character (from pyrazines). ❋ Harold McGee (2004)
When cumin or coriander are toasted on their own, for example, their sugars and amino acids undergo browning reactions and generate savory aroma molecules typical of roasted and toasted foods pyrazines, thus developing a new layer of flavor that complements the original raw aroma. ❋ Harold McGee (2004)
In addition to adding a distinctly alkaline taste (like that of baking soda), alkaline treatment reduces the levels of roasty, caramel-like molecules (pyrazines, thiazoles, pyrones, furaneol) and of astringent, bitter phenolics, which now bond to each other to form flavorless dark pigments. ❋ Harold McGee (2004)
Some bacterial enzymes break down proteins into amino acids and oligosaccharides into simple sugars, while others produce a range of aroma compounds buttery diacetyl, various volatile acids, nutty pyrazines, as well as long chains of glutamic acid and long branched chains of sucrose, which form the slimy strings. ❋ Harold McGee (2004)
The distinctive aroma of cooked buckwheat has nutty, smoky, green, and slightly fishy notes due respectively to pyrazines, salicylaldehyde, aldehydes, and pyridines. ❋ Harold McGee (2004)
The roasted aroma is a composite of several sulfur compounds, a number of generically “nutty” pyrazines, and others, some of which have fruity, flowery, fried, and smoky characters. ❋ Harold McGee (2004)
• From roasting and the browning reactions, roasted, nutty, sweet, earthy, flowery, and spicy notes (pyrazines and thiazoles; phenyls; phenylalkanals; dienals), as well as a more pronounced bitterness (dike-topiperazines) ❋ Harold McGee (2004)
The distinctive sweet, rich aroma of coconut is created by derivatives of saturated fatty acids called lactones (octa-, deca-, dodeca-, tetradecalactones)—peaches are also flavored by lactones—while roasting generates more generic nutty notes (from pyrazines, pyrroles, furans). ❋ Harold McGee (2004)
