Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

Table 1

Pyrazines commonly found in meat products and their published flavor characteristics.

	Structure	Flavors
2,5-Dimethylpyrazine		Chocolate, roasted nuts, roasted barley aroma, chocolate taste, butter odor, fried potatoes.
2,6-Dimethylpyrazine		Roasted, coffee, nutty, peanuts, chocolate flavor, potato aroma.
2,3-Dimethylpyrazine		Green nutty, caramel, potato, cocoa, coffee.
2-Ethyl-6-methylpyrazine		Roast, sweet.
2-Ethyl-5-methylpyrazine		Nutty, roasted.

References: [5–7].