bean pyrazine, 25773-40-4

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PubMed:	Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques.
PubMed:	Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.
PubMed:	Thermodynamics of binding of 2-methoxy-3-isopropylpyrazine and 2-methoxy-3-isobutylpyrazine to the major urinary protein.
PubMed:	GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug.
PubMed:	Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
PubMed:	Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine.
PubMed:	Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:	Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
PubMed:	Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
PubMed:	Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed:	Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method.
PubMed:	Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.
PubMed:	Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines.
PubMed:	Volatile components from the roots of Solanum pseudocapsicum.
PubMed:	Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines.
PubMed:	Determination of 2-methoxy-3-alkylpyrazines in carrot products by gas chromatography/nitrogen-phosphorus detection.
PubMed:	Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay.
PubMed:	Determination of 3-alkyl-2-methoxypyrazines in lady beetle-infested wine by solid-phase microextraction headspace sampling.
PubMed:	Changes in key odorants of raw coffee beans during storage under defined conditions.
PubMed:	Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine.
PubMed:	Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
PubMed:	Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon.
PubMed:	Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
PubMed:	Potent odorants of raw Arabica coffee. Their changes during roasting.
PubMed:	Pyrazines responsible for the potatolike odor produced by some serratia and cedecea strains.