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GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

https://doi.org/10.1002/jms.4271
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jms.3034openalex-snapshot
Characterization of cocoa liquors by GC–MS and LC–MS/MS: focus on alkylpyrazines and flavanols
inferredcites →https://doi.org/10.1002/jsfa.2068openalex-snapshot
Contents of 3‐alkyl‐2‐methoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon: influence of irrigation and plantation density
inferredcites →https://doi.org/10.1002/jsfa.2740260714openalex-snapshot
The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables
inferredcites →https://doi.org/10.1002/jsfa.2740270210openalex-snapshot
2‐methoxy‐3‐sec‐butylpyrazine—an important contributor to carrot aroma
inferredcites →https://doi.org/10.1002/jsfa.2740271204openalex-snapshot
The volatiles of off‐flavoured unblanched green peas (Pisum sativum)
inferredcites →https://doi.org/10.1007/s00216-014-8061-8openalex-snapshot
Enantiodifferentiation of 3-sec-butyl-2-methoxypyrazine in different species using multidimensional and comprehensive two-dimensional gas chromatographic approaches
inferredcites →https://doi.org/10.1016/j.chroma.2008.02.088openalex-snapshot
Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay
inferredcites →https://doi.org/10.1016/j.chroma.2015.06.009openalex-snapshot
Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2005.12.027openalex-snapshot
Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)
inferredcites →https://doi.org/10.1016/j.foodchem.2009.07.052openalex-snapshot
Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing
inferredcites →https://doi.org/10.1016/j.foodres.2012.02.005openalex-snapshot
Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry
inferredcites →https://doi.org/10.1016/j.jfca.2004.02.001openalex-snapshot
Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME)
inferredcites →https://doi.org/10.1016/j.scienta.2011.12.001openalex-snapshot
HS-SPME study of the volatile fraction of Capsicum accessions and hybrids in different parts of the fruit
inferredcites →https://doi.org/10.1016/s0021-9673(00)00262-4openalex-snapshot
Headspace solid-phase microextraction method for determining 3-alkyl-2-methoxypyrazines in musts by means of polydimethylsiloxane–divinylbenzene fibres
inferredcites →https://doi.org/10.1021/bk-1998-0714.ch003openalex-snapshot
Methoxypyrazines of Grapes and Wines
inferredcites →https://doi.org/10.1021/jf00040a027openalex-snapshot
Gas Chromatography, Mass Spectrometry, and Sniffing Port Analyses of Volatile Compounds of Fresh Bell Peppers (Capsicum annuum) at Different Ripening Stages
inferredcites →https://doi.org/10.1021/jf00070a044openalex-snapshot
Effect of tissue disruption on volatile constituents of bell peppers
inferredcites →https://doi.org/10.1021/jf010213nopenalex-snapshot
Quantitative Analysis of Aroma Compounds in Carrot ( Daucus carota L.) Cultivars by Capillary Gas Chromatography Using Large-Volume Injection Technique
inferredcites →https://doi.org/10.1021/jf049927zopenalex-snapshot
Influence of Vine Training and Sunlight Exposure on the 3-Alkyl-2-methoxypyrazines Content in Musts and Wines from theVitis viniferaVariety Cabernet Sauvignon
inferredcites →https://doi.org/10.1021/jf072382zopenalex-snapshot
Determination of 3-Alkyl-2-methoxypyrazines in Lady Beetle-Infested Wine by Solid-Phase Microextraction Headspace Sampling
inferredcites →https://doi.org/10.1021/jf102072wopenalex-snapshot
Correlation of 3-Isobutyl-2-methoxypyrazine to 3-Isobutyl-2-hydroxypyrazine during Maturation of Bell Pepper (Capsicum annuum) and Wine Grapes (Vitis vinifera)
inferredcites →https://doi.org/10.1021/jf5034416openalex-snapshot
GCMS Investigation of Volatile Compounds in Green Coffee Affected by Potato Taste Defect and the Antestia Bug
inferredcites →https://doi.org/10.1021/jf504040sopenalex-snapshot
Multiresponsive Hydrogels Based on Xylan-Type Hemicelluloses and Photoisomerized Azobenzene Copolymer as Drug Delivery Carrier
inferredcites →https://doi.org/10.1021/jf60160a012openalex-snapshot
Characterization of some volatile constituents of carrots
inferredcites →https://doi.org/10.1021/jf60166a061openalex-snapshot
Characterization of some volatile constituents of bell peppers
inferredcites →https://doi.org/10.1021/jf903931topenalex-snapshot
HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum − chinense − frutescens Complex
inferredcites →https://doi.org/10.1021/jf980026yopenalex-snapshot
Aroma Volatiles of Blanched Green Peas (Pisum sativum L.)
inferredcites →https://doi.org/10.1021/jf990609nopenalex-snapshot
Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting
inferredcites →https://doi.org/10.1039/b410659hopenalex-snapshot
Headspace gas chromatography-mass spectrometry: a fast approach to the identification and determination of 2-alkyl-3- methoxypyrazine pheromones in ladybugs
inferredcites →https://doi.org/10.1080/14620316.2013.11512945openalex-snapshot
Volatile compounds in the peel and flesh of cucumber (Cucumis sativusL.) grafted onto bottle gourd (Lagenaria siceraria) rootstocks
inferredcites →https://doi.org/10.1111/1750-3841.12292openalex-snapshot
Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes
inferredcites →https://doi.org/10.1111/j.1365-2621.1968.tb01370.xopenalex-snapshot
Volatile Flavor Components from Green Peas (Pisum Sativum).
inferredcites →https://doi.org/10.1111/j.1365-2621.1990.tb06050.xopenalex-snapshot
Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb10958.xopenalex-snapshot
Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots
inferredcites →https://doi.org/10.1111/j.1365-2621.2009.02039.xopenalex-snapshot
Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02764.xopenalex-snapshot
Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions
inferredcites →https://doi.org/10.1556/aalim.42.2013.2.3openalex-snapshot
Comparison of the aroma properties of red pepper (Capsicum annuumL.) cultivars grown in Hungary
inferredcites →https://doi.org/10.5344/ajev.1991.42.2.103openalex-snapshot
Methoxypyrazines in Sauvignon blanc Grapes and Wines
inferredcites →https://doi.org/10.5344/ajev.1991.42.2.109openalex-snapshot
Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
inferredcites →https://doi.org/10.5344/ajev.1998.49.1.44openalex-snapshot
An Analytical Method for Studying the Volatile Compounds of Merlot noir Clone Wines
inferredcites →https://doi.org/10.5344/ajev.2010.61.3.358openalex-snapshot
Impact of Severity and Timing of Basal Leaf Removal on 3-Isobutyl-2-Methoxypyrazine Concentrations in Red Winegrapes

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.1016/j.phytochem.2022.113488zenodo-depositor-declared
Sites of biosynthesis, distribution and phloem transport of 3-isobutyl-2-Methoxypyrazine in Capsicum annuum (bell pepper) plants
inferred← citeshttps://doi.org/10.1002/cbic.202300362openalex-snapshot
3‐Alkyl‐2‐Methoxypyrazines: Overview of Their Occurrence, Biosynthesis and Distribution in Edible Plants
inferred← citeshttps://doi.org/10.1002/chem.202203674openalex-snapshot
l ‐Serine is the Direct Precursor for the Pyrazine Ring Construction in the Biosynthesis of 3‐Isobutyl‐2‐Methoxypyrazine in Bell Pepper Fruits (Capsicum annuum L.)
inferred← citeshttps://doi.org/10.1002/lemi.202259045openalex-snapshot
Biosynthese von 3‐Isobutyl‐2‐methoxypyrazin in Paprikafrüchten (Capsicum annuum L.)
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101201openalex-snapshot
A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137086openalex-snapshot
Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110151openalex-snapshot
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c01747openalex-snapshot
Investigation of Biosynthetic Precursors of 3-Isobutyl-2-Methoxypyrazine Using Stable Isotope Labeling Studies in Bell Pepper Fruits (Capsicum annuum L.)
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b07476openalex-snapshot
Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality
inferred← citeshttps://doi.org/10.1080/10408398.2021.2017260openalex-snapshot
A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties
inferred← citeshttps://doi.org/10.1177/1934578x251382350openalex-snapshot
Volatilomic Signatures and Antioxidant Activities of red Mandarin ( Citrus reticulata ‘Dahongpao’) Essential Oils from Peel, Flower, and Leaf
inferred← citeshttps://doi.org/10.3389/fpls.2021.668562openalex-snapshot
Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening
inferred← citeshttps://doi.org/10.3390/foods8080293openalex-snapshot
Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose
inferred← citeshttps://doi.org/10.3390/foods9091323openalex-snapshot
Effect of Organic Fertilizers on Selected Health Beneficial Bioactive Compounds and Aroma Profile of Red Topepo Sweet Pepper
inferred← citeshttps://doi.org/10.3390/horticulturae7090278openalex-snapshot
Research Advances in Allelopathy of Volatile Organic Compounds (VOCs) of Plants
inferred← citeshttps://doi.org/10.3390/molecules25051242openalex-snapshot
Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
inferred← citeshttps://doi.org/10.70675/f173c853z7d42z409cz8a6bza23f20ac0a18openalex-snapshot
Pea protein based foods for the future : From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency
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