Pyrazine and Thiazole Structural Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures

This work aims to provide better knowledge of pyrazine and thiazole structural properties, exploitable in aroma extraction. An optimized extraction method including steam-vacuum distillation and liquid/liquid extractions of the aqueous distillate followed by gas chromatography−nitrogen−phosphorus detector analysis enabled us to quantify 50 ppt of such heterocycles in a food matrix such as beer. Lipophilicity appears as a determining parameter for vacuum distillation while basicity governs the liquid/liquid extractions.