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Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine.
Liang, Dong; Dirndorfer, Sebastian; Somoza, Veronika; Krautwurst, Dietmar; Lang, Roman; Hofmann, Thomas.
Afiliación
  • Liang D; Leibniz Institute for Food Systems Biology at the Technical University Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Dirndorfer S; Chair for Food Chemistry and Molecular Sensory Science, Technical University Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Somoza V; Leibniz Institute for Food Systems Biology at the Technical University Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Krautwurst D; Leibniz Institute for Food Systems Biology at the Technical University Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Lang R; Leibniz Institute for Food Systems Biology at the Technical University Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Hofmann T; Leibniz Institute for Food Systems Biology at the Technical University Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
J Agric Food Chem ; 70(48): 15134-15142, 2022 Dec 07.
Article en En | MEDLINE | ID: mdl-36399543
Pyrazines are among the most important compound class conveying the odor impressions "roasty", "nutty", and "earthy". They are formed by the Maillard reaction and occur ubiquitously in heated foods. The excretion of metabolites of the key flavor odorant 2,3,5-trimethylpyrazine, abundant in the volatile fraction of roasted coffee, was investigated. Based on literature suggestions, putative phase 1 and phase 2 metabolites were synthesized, characterized by nuclear magnetic resonance and mass spectroscopy data and used as standards for targeted, quantitative analysis of coffee drinkers' urine using stable-isotope-dilution-ultrahigh-performance liquid chromatography tandem mass spectroscopy (SIDA-UHPLC-MS/MS). The analysis of spot urine samples from a coffee intervention study revealed 3,6-dimethylpyrazine-2-carboxylic acid, 3,5-dimethylpyrazine-2-carboxylic acid, and 5,6-dimethylpyrazine-2-carboxylic acid were quantitatively dominating metabolites. Only negligible traces of pyrazinemethanols (3,6-dimethyl-2-pyrazinemethanol and 3,5,6-trimethylpyrazine-2-ol), glucuronides ((3,6-dimethylpyrazine-2-yl-)methyl-O-ß-D-glucuronide and (3,5-dimethylpyrazine-2-yl-)methyl-O-ß-D-glucuronide), and sulfates ((3,6-dimethylpyrazine-2-yl-)methyl-sulfate and (3,5-dimethylpyrazine-2-yl-)methyl-sulfate) were detected.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Glucurónidos / Espectrometría de Masas en Tándem Límite: Humans Idioma: En Revista: J Agric Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Glucurónidos / Espectrometría de Masas en Tándem Límite: Humans Idioma: En Revista: J Agric Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Estados Unidos