ArticleFood chemistry: X2025
Volatile profiling from thermal decomposition of Amadori compounds in the alanine-glucose Maillard reaction: An DFT insight of 3-ethyl-2,5-dimethylpyrazine forming mechanism.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Food chemistry: X · 2026Article
- Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System.Foods (Basel, Switzerland) · 2026Article
- Turning-Modulated Vertical COFoods (Basel, Switzerland) · 2026Article
- Density functional theory insights into the most reactive sugar and amino acid pair for Amadori rearrangement in the Maillard reaction.Current research in food science · 2026Article
- Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study.Current research in food science · 2026Article
- Flavour chemistry and metabolic engineering of microbial synthetic pyrazines: decoding the path to green manufacturing of food aroma components.Current research in food science · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The composition of volatile compounds generated by the thermal decomposition of Amadori rearrangement products (ARPs) in the Maillard reaction between glucose and alanine was investigated by using a combination of thermal desorption cryo-trapping system and gas chromatography-mass spectrometry. A total of 25 volatile compounds were detected and identified, including 15 pyrazines, 3 pyridines, 1 pyrrole, and 6 complex nitrogen-containing compounds. The results indicated that pyrazines are the predominant products of the thermal decomposition of ARPs, and the specific formation temperatures of the various volatiles were determined. Additionally, density functional theory (DFT) was employed to study the formation mechanism of 3-ethyl-2,5-dimethylpyrazine in depth, and the structures of the reactants, transition states, and products were elucidated. Furthermore, by comparing the rate constants and reaction energy barriers of the different reactions, it was concluded that the synthesis of deoxyglucosones and the ring-forming reaction of pyrazines are the key reactions in the generation pathway of 3-ethyl-2,5-dimethylpyrazine.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.