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Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

Substituted alkyl pyrazines – other than being extracted from various natural sources such as coffee beans, cocoa beans, nuts and vegetables – can be synthesized by the use of traditional chemical methods or by the help of certain microorganisms. The importance of pyrazines for food industry is expected to grow in the upcoming years due to the higher demand for ready meals, coffee and chocolate drinks; the roasty, nutty and earthy smell is reminiscent of coffee and cocoa depending on substitution and concentration of pyrazines. The growing awareness of people about the ingredients and the origin of their daily food has strongly influenced the market with labels like ’organic‘ and ’natural‘. Many flavor ingredients prepared by biotechnology methods have conquered the market in recent years and are destined to replace and optimize the ineffective (0.01% pyrazine/kg biomass) extraction from plants or animal sources. This overview focuses on the achievements and the upcoming challenges in pyrazine synthesis. The major part deals with an overview of different methods such as the extraction of natural products, the chemical synthesis, fermentation by microorganisms and preparative methods by biocatalysis. The different types of production are decisive for the declaration and value of the final product and can span from 200–3500 $/kg for the synthetically produced or the naturally extracted 2,5?dimethylpyrazine, respectively.This article is protected by copyright. All rights reserved

Publication date: 17/07/2020

Author: Frederik B. Mortzfeld, Chiam Hashem, Kvetoslava Vranková, Margit Winkler, Florian Rudroff

Reference: doi:10.1002/biot.202000064



This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 870292.