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Agricultural and Biological Chemistry Volume 49, 1985 - Issue 11
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Food & Nutrition

Formation of the N,N′-Dialkylpyrazine Cation Radical from Glyoxal Dialkylimine Produced on Reaction of a Sugar with an Amine or Amino Acid

Tateki HayashiDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Chikusa-ku, Nagoya464, Japan
,
Sadako MaseDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Chikusa-ku, Nagoya464, Japan
&
Mitsuo NamikiDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Chikusa-ku, Nagoya464, Japan
Pages 3131-3137 | Received 01 Mar 1985, Published online: 09 Sep 2014

References

  • M. Namiki and T. Hayashi, J. Agric. Food Chem., 23, 487 (1974).
  • T. Hayashi, Y. Ohta and M. Namiki, J. Agric. Food Chem., 25, 1282 (1977).
  • T. Hayashi and M. Namiki, Agric. Biol. Chem., 44, 2575 (1980).
  • T. Hayashi and M. Namiki, Agric. Biol. Chem., 45, 933 (1981).
  • J. E. Hodge, J. Agric. Food Chem., 1, 928 (1953).
  • W. Pigman et al., J. Am. Chem. Soc., 73, 1976 (1951).
  • J. E. Hodge and B. E. Fisher, Methods in Carbohydrate Chemistry, 2, 99 (1963).
  • J. F. Carson, J. Am. Chem. Soc., 75, 4337 (1953).

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