Susan M. Fors, Bertil K. Olofsson; Alkylpyrazines, volatiles formed in the Maillard reaction. I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry. Chem Senses 1985; 10 (3): 287-296. doi: 10.1093/chemse/10.3.287
The Maillard reaction plays an important role in the formation of the aroma and flavour of many foods, especially heat-treated foods. Among the volatiles formed, alkylpyrazines contribute to the sensory characteristics of a great number of foods. This article presents results obtained in an investigation of the odour properties of purified, synthetic alkylpyrazines. Dynamic air-dilution olfactometers were used to present the stimuli to 10 panellists. Odour detection thresholds were estimated for 13 alkylpyrazines. Panel results for the compounds investigated were in the range from 4 to 490 p.p.b. (v/v). Alkylpyrazines containing ethyl substituents had, in general, threshold values in the lower part of this range. Odour intensity functions (I = k × C n ) of five alkylpyrazines were estimated by an odour intensity matching technique. n-Butanol was used as the odour intensity reference. The exponent n of the odour intensity functions ranged from 0.44 to 0.58.