Some pyrazines such as 2-ethyl-3,,,,, 5-dimethylpyrazine 2 6-diethylpyrazineAnd, 3 5-diethyl-2-methylpyrazine also had, high FD factors. It is hypothesized that sulfur-containing amino acids and thiamin. Were important precursors in aroma formation in process flavor from.E-HVP.
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