Vinylpyrazine compounds are widely present in foods, especially in hot-processed foods, as a class of flavor compounds; however, their formation mechanism in food systems is still unclear. Therefore, in this study, 2-vinylpyrazine and 2-vinyl-6-methylpyrazine were identified in the Maillard model reaction of d-glucose and glycine. The Maillard model reaction of glucose–glycine was constructed to explore the effects of reaction parameters on vinylpyrazines and the related products. The Maillard reaction of [U-¹³C₆] glucose and glycine was established, and alkylpyrazines and formaldehyde were determined via isotope tracing technique as the precursors of vinylpyrazines. The formation of vinylpyrazines was verified by building a model reaction between alkylpyrazines and formaldehyde. The H/D exchange experiment confirmed that the active site of alkylpyrazines was on the methyl group, which was the reaction site for the condensation reaction of alkylpyrazines with formaldehyde. Results suggest that vinylpyrazines are formed by the condensation reaction of alkylpyrazines and formaldehyde.

乙烯基吡嗪类化合物作为一类风味化合物广泛存在于食品中，尤其是热加工食品中；然而，它们在粮食系统中的形成机制仍不清楚。因此，在本研究中，在d-葡萄糖和甘氨酸的美拉德模型反应中鉴定了 2-乙烯基吡嗪和 2-乙烯基-6-甲基吡嗪。构建葡萄糖-甘氨酸的美拉德模型反应，探讨反应参数对乙烯基吡嗪类及其相关产物的影响。[U- ¹³ C ₆ ] 葡萄糖和甘氨酸的美拉德反应建立，烷基吡嗪和甲醛的测定同位素示踪技术作为乙烯基吡嗪的前体。通过建立烷基吡嗪和甲醛之间的模型反应来验证乙烯基吡嗪的形成。H/D交换实验证实烷基吡嗪的活性位点在甲基上，甲基是烷基吡嗪与甲醛缩合反应的反应位点。结果表明乙烯基吡嗪是由烷基吡嗪和甲醛的缩合反应形成的。