Molecular imprinting of methyl pyrazines

Ernesto O. Dela Cruz, Hitoshi Muguruma, Wilfredo I. Jose, Henrik Pedersen

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


Methyl pyrazines, particularly 2,5-dimethylpyrazine (DMP) and 2,3,5- trimethylpyrazine (3MP) are among the major flavor compounds associated with various seed and grain food processing operations, including roasting and drying. Synthetic polymers selective for DMP and 3MP were prepared by a molecular imprinting technique, and the binding characteristics of the imprinted polymers were examined by chromatographic methods. Despite the low molecular weight and lack of strongly interacting pendant functional groups in the pyrazine targets, the polymers showed selectivity for their respective templates over other pyrazines. Such polymers are envisioned to be of potential use in the analysis of flavor compounds in the food industry and in the selective isolation or enrichment of flavor profiles.

Original languageEnglish
Pages (from-to)841-854
Number of pages14
JournalAnalytical Letters
Issue number5
Publication statusPublished - 1999
Externally publishedYes


  • Chromatographic separation
  • Dimethylpyrazine
  • Flavor compounds
  • Molecular imprinting
  • Pyrazines
  • Trimethylpyrazine

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Spectroscopy
  • Clinical Biochemistry
  • Biochemistry, medical
  • Electrochemistry


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