Zusammenfassung
Geröstete Getreidemehle aus Weizen, Jowar und Ragi in Kombination mit Zucker, Jaggery oder Salz werden als Notverpflegung des indischen Volkes gebraucht. Eine Zahl von Pyrazinen wurden durch TLC, UV- und IR-Spektrophotometrie isoliert und charakterisiert. Mit Hilfe des Dragendorffreagenses konnten diese nachgewiesen und bis herunter zu 2,5 bzw. 5 gg erfaßt werden. Im gerösteten Weizenmehl waren 2-Methoxy-3-methyl-, 2,3-Dimethyl-und 2-Äthyl-3-methyl-Pyrazine vorherrschend. Im gerösteten Jowarmehl waren 2,3-Dimethyl-, 2-äthoxy-3-isopropyl- und 2-Äthyl-3-methyl-Pyrazine maximal, dagegen in geröstetem Ragimehl waren es Pyrazin und 2-Methylthio-3-isopropyl-Pyrazin. Die Gegenwart von Alkylpyrazinen in gerösteten Mehlen dürfte zu deren Aroma hauptsächlich beitragen.
Summary
Roasted cereal flours of wheat, jowar, and ragi in combination with sugar, jaggery, or salt are used as emergency rations by the masses in India. A number of pyrazines were isolated and characterized by TLC, and UV and IR spectrophotometry. With the help of Dragendorff's reagent these could be detected and estimated down to 2.5 μg and 5 μg, respectively. In roasted wheat flour 2-methoxy-3methyl-, 2,3-dimethyl-, and 2-ethyl-3-methyl-pyrazines were predominant. In roasted jowar flour 2,3-dimethyl-, 2-ethoxy-3-isopropyl-, and 2-ethyl-5-methyl-pyrazine were maximum; whereas in roasted ragi flour pyrazine and 2-methylthio-3-isopropylpyrazine had the major contribution. The presence of alkylpyrazines in roasted flours could be a major factor contributing towards their aroma.
References
Maga, J.A.: Lebensm. Wiss.-Technol.10, 100 (1971)
Wang, P., Kato, H., Fujimaki, M.: Agric. Biol. Chem.33, 1775 (1969)
Collins, E.: J. Agric. Food Chem.19, 533 (1971)
Stahl, E.: Thin layer chromatography. New York, Inc: Springer 1969
Johnson, B.R., Waller, G.R., Burlingame, A.L.: J. Agric. Food Chem.19, 1020 (1971)
Kinlin, T.E., Muralidhara, R., Pitet, A.O., Sanderson, A., Walradt, J.P.: J. Agric. Food Chem.20, 1021 (1972)
Gianturco, M.A., Giammarino, A.S., Friedel, P.: Nature210, 1358 (1966)
Dawes, I.W., Edwards, R.A.: Chem. Ind. 2203 (1966)
Koehler, P.E., Mason, M.E., Newell, J.A.: J. Agric. Food Chem.17, 393 (1969)
Shibamato, T.A., Bernhard, R.A.: J. Agric. Food Chem.25, 609 (1977)
Buttery, R.G., Seifert, R.M., Guadagni, D.G., Ling, L.C.: J. Agric. Food Chem.,17, 1322 (1969)
Mason, M.E., Johnson, B., Hammin, M.: J. Agric. Food Chem.14, 454 (1966)
Rizzi, G.P.: J. Agric. Food Chem.15, 549 (1967)
Sizer, C.E.: Unpublished
Dietrich, P., Mavier, D.: J. Chromatogr.1, 67 (1958)
Bondarovich, H.A., Friedel, P., Krampl, V., Renner, J.A., Shephard, F.W., Gianturco, M.A.: J. Agric. Food Chem.15, 1093 (1967)
Mookherjee, B.D., Klaiber, E.M.: J. Org. Chem.37, 511 (1972)
Gregorowicz, Z., Baranowska, I. Baranowski., Ryszard Karminski., Wldyslaw: Chem. Anal.14, 955 (1969)
Walradt, J.P., Lindsay, R.C., Libbey, L.M.: J. Agric. Food Chem.18, 926 (1970)
Sheldon, R.M., Lindsay, R.C., Libbey, L.M.: J. Food Sci.37, 313 (1972)
Parliament, T.H., Epstein, M.F.: J. Agric. Food Chem.21, 714 (1973)
Koehler, P.E., Odell, G.V.: J. Agric. Food Chem.18, 895 (1970)
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Vasundhara, T.S., Parihar, D.B. Studies in pyrazines of some roasted cereal flours. Z Lebensm Unters Forch 169, 468–471 (1979). https://doi.org/10.1007/BF01126753
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF01126753