Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin
In this study, we aim to investigate the effects of phenolic acids on tetramethylpyrazine (TTMP) formation in low-temperature environments and discuss its possible mechanism. The results demonstrate that TTMP formation kinetics via acetoin (ACT) ammonification was determined to be pseudo-zero-order...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000197 |
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| author | Hui Xu Xuanrui Chen Qianqian Zhang Zhizhi Yang Jingjing Tian Qihe Chen Jicheng Chen |
| author_facet | Hui Xu Xuanrui Chen Qianqian Zhang Zhizhi Yang Jingjing Tian Qihe Chen Jicheng Chen |
| author_sort | Hui Xu |
| collection | DOAJ |
| description | In this study, we aim to investigate the effects of phenolic acids on tetramethylpyrazine (TTMP) formation in low-temperature environments and discuss its possible mechanism. The results demonstrate that TTMP formation kinetics via acetoin (ACT) ammonification was determined to be pseudo-zero-order reaction, which transitions to a pseudo-first-order kinetic model upon high gallic acid concentrations. The TTMP formation in samples spiked with phenolic acids was significantly higher than the control group. The response surface results that the production of TTMP increases with the extension of time align with the TTMP content trend in vinegar aging. At pH 7.0, TTMP formation was 56 and 70 times higher than at pH 3.0 and pH 11.0, respectively. The findings indicate that phenolic acids can alter reactive imine intermediates associated with the formation of pyrazinyl radicals. This study provides valuable insights into enhancing the characteristic pyrazine flavor and improving quality control in fermented foods. |
| format | Article |
| id | doaj-art-9fdadf193b00496385505547fe4a98f2 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9fdadf193b00496385505547fe4a98f22025-02-12T05:32:22ZengElsevierFood Chemistry: X2590-15752025-01-0125102173Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoinHui Xu0Xuanrui Chen1Qianqian Zhang2Zhizhi Yang3Jingjing Tian4Qihe Chen5Jicheng Chen6College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR ChinaDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China; Corresponding authors.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Corresponding authors.In this study, we aim to investigate the effects of phenolic acids on tetramethylpyrazine (TTMP) formation in low-temperature environments and discuss its possible mechanism. The results demonstrate that TTMP formation kinetics via acetoin (ACT) ammonification was determined to be pseudo-zero-order reaction, which transitions to a pseudo-first-order kinetic model upon high gallic acid concentrations. The TTMP formation in samples spiked with phenolic acids was significantly higher than the control group. The response surface results that the production of TTMP increases with the extension of time align with the TTMP content trend in vinegar aging. At pH 7.0, TTMP formation was 56 and 70 times higher than at pH 3.0 and pH 11.0, respectively. The findings indicate that phenolic acids can alter reactive imine intermediates associated with the formation of pyrazinyl radicals. This study provides valuable insights into enhancing the characteristic pyrazine flavor and improving quality control in fermented foods.http://www.sciencedirect.com/science/article/pii/S2590157525000197TetramethylpyrazineAmmonificationPhenolic acidAcetoinVinegarLow-temperature |
| spellingShingle | Hui Xu Xuanrui Chen Qianqian Zhang Zhizhi Yang Jingjing Tian Qihe Chen Jicheng Chen Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin Food Chemistry: X Tetramethylpyrazine Ammonification Phenolic acid Acetoin Vinegar Low-temperature |
| title | Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin |
| title_full | Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin |
| title_fullStr | Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin |
| title_full_unstemmed | Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin |
| title_short | Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin |
| title_sort | effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin |
| topic | Tetramethylpyrazine Ammonification Phenolic acid Acetoin Vinegar Low-temperature |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000197 |
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