Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin

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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Bibliographic Details
Main Authors: Hui Xu, Xuanrui Chen, Qianqian Zhang, Zhizhi Yang, Jingjing Tian, Qihe Chen, Jicheng Chen
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Tetramethylpyrazine
Ammonification
Phenolic acid
Acetoin
Vinegar
Low-temperature
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000197
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