Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
pyrazine .
Etymologies
Sorry, no etymologies found.
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Examples
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Furans lend caramel-like aspects while pyrazines add toasty flavors.
Coffee: The Fragrant Cup Revealed Michelle Krell Kydd 2008
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Looking at a dozen or so components, they determined that the main culprits in the tobacco malodor, after nicotine, include substituted pyrazines and pyridines (compounds that contribute a burning, smoky smell) and para-cymene (lending green or herbal notes).
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Furans lend caramel-like aspects while pyrazines add toasty flavors.
Archive 2008-01-01 Michelle Krell Kydd 2008
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Of these compounds furans and pyrazines dominate the aroma spectrum, luring coffee drinkers with their savor.
Coffee: The Fragrant Cup Revealed Michelle Krell Kydd 2008
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Of these compounds furans and pyrazines dominate the aroma spectrum, luring coffee drinkers with their savor.
Archive 2008-01-01 Michelle Krell Kydd 2008
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Curing amplifies the tea notes (from pyridines) but may add an undesirable mustiness; parching generates browning reactions and a toasted, nutty character (from pyrazines).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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In addition to the generic nutty notes of the pyrazines, one study found a lactone octalactone that is also present in coconuts.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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During storage and staling, the nutty pyrazines disappear and painty, cardboard notes increase.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Some bacterial enzymes break down proteins into amino acids and oligosaccharides into simple sugars, while others produce a range of aroma compounds buttery diacetyl, various volatile acids, nutty pyrazines, as well as long chains of glutamic acid and long branched chains of sucrose, which form the slimy strings.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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• From roasting and the browning reactions, roasted, nutty, sweet, earthy, flowery, and spicy notes (pyrazines and thiazoles; phenyls; phenylalkanals; dienals), as well as a more pronounced bitterness (dike-topiperazines)
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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