Compounds > pyrazines

Page last updated: 2024-08-21

pyrazines and diacetyl

pyrazines has been researched along with diacetyl in 8 studies

Research

Studies (8)

Timeframe	Studies, this research(%)	All Research%
pre-1990	1 (12.50)	18.7374
1990's	2 (25.00)	18.2507
2000's	2 (25.00)	29.6817
2010's	3 (37.50)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Bargmann, CI; Colbert, HA; Sengupta, P	1
Bargmann, CI; Chou, JH; Sengupta, P	1
Demaimay, M; Le Guen, S; Prost, C	1
Almy, J; de Revel, G	1
KREMS, IJ; SPOERRI, PE	1
Chen, J; Li, G; Lu, Z; Ma, Y; Xia, R; Xu, Q; Xu, W; Xu, Z	1
Guerra, PV; Yaylayan, VA	1
Li, P; Lin, M; Liu, X; Song, H; Xu, Q; Yao, J	1

Other Studies

8 other study(ies) available for pyrazines and diacetyl

Article	Year
The C. elegans gene odr-7 encodes an olfactory-specific member of the nuclear receptor superfamily. Cell, 1994, Dec-16, Volume: 79, Issue:6 Topics: Amino Acid Sequence; Animals; Base Sequence; Caenorhabditis elegans; Caenorhabditis elegans Proteins; Cell Compartmentation; Cell Nucleus; Chemotaxis; Chromosome Mapping; Cloning, Molecular; Diacetyl; Genes, Helminth; Molecular Sequence Data; Mutation; Neurons; Pyrazines; Receptors, Cytoplasmic and Nuclear; Receptors, Odorant; Sequence Homology, Amino Acid; Smell	1994
odr-10 encodes a seven transmembrane domain olfactory receptor required for responses to the odorant diacetyl. Cell, 1996, Mar-22, Volume: 84, Issue:6 Topics: Amino Acid Sequence; Animals; Base Sequence; Caenorhabditis elegans; Chemotaxis; Diacetyl; Gene Expression Regulation; Genes, Helminth; Helminth Proteins; Male; Molecular Sequence Data; Mutation; Olfactory Receptor Neurons; Pyrazines; Receptors, Odorant; Sensitivity and Specificity; Signal Transduction	1996
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:4 Topics: Aldehydes; Animals; Bivalvia; Chromatography, Gas; Cooking; Diacetyl; Humans; Odorants; Pentanols; Pyrazines; Seafood	2000
Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine. Annals of the New York Academy of Sciences, 2008, Volume: 1126 Topics: Cysteine; Diacetyl; Odorants; Pyrazines; Wine	2008
Syntheses in the pyrazine series; preparation of 2,5-dicyanopyrazine and the diacetyl diamide of pyrazine dicarboxylic acid-2,5. Journal of the American Chemical Society, 1946, Volume: 68 Topics: Diacetyl; Diamide; Dicarboxylic Acids; Pyrazines	1946
Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process. Journal of the science of food and agriculture, 2011, Volume: 91, Issue:9 Topics: Acetic Acid; Acetoin; China; Diacetyl; Fermentation; Food Handling; Food Microbiology; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Pyrazines	2011
Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms. Journal of agricultural and food chemistry, 2012, Nov-14, Volume: 60, Issue:45 Topics: Amino Acids; Diacetyl; Glycine; Maillard Reaction; Molecular Structure; Pyrazines; Schiff Bases	2012
Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. Journal of the science of food and agriculture, 2014, Mar-30, Volume: 94, Issue:5 Topics: Aldehydes; China; Diacetyl; Female; Flavoring Agents; Food Preferences; Furans; Humans; Ketones; Male; Odorants; Principal Component Analysis; Pyrazines; Pyrroles; Saccharomyces cerevisiae; Stereoisomerism; Sulfhydryl Compounds; Taste; Vinyl Compounds	2014