抄録
A number of simple alkylated pyrazines has been focused as flavor components of roasted foodstuffs. As one of Mechanistic studies on the formation of alkylpyrazine in roasted foodstuffs, a model reaction of α-ketocarbinol with α-amino acid was investigated. Reaction of acetoin and D,L-phenylalanine produced tetramethylpyrazine(TMP) in high yield. Intermediates [III],[VI],[VII] and [VIII] shown in scheme 6, were isolated from the reaction mixture, and they were converted in to TMP in high yield respectively. The other compounds such as phenylacetaldehyde, formic acid, carbondioxide, phenethylamine and ethylbenzine were also detected in the reaction. Thus a plausible mechanism of the formation of TMP was proposed as the scheme 6.
