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In the present work, microwave and Parr reactors were utilized for synthesis of pyrazines from plant-based biomass in the presence of ammonia and different amino acids. Using these techniques led to synthesis of a relatively wide range of pyrazines with sweet odor and chocolate-like smell. The optimum synthetic conditions to have maximum pyrazine yield for both the microwave and Parr reactions were 41 g of fructose/glucose syrup derived from cellulosic biomass, 28 mL NH4OH (30%), and 0.96 g L-threonine, 0.56 g L-valine, 0.5 g L-leucine, and 0.5 g L-isoleucine at 120 °C for 30 min. Quantitative results obtained via gas chromatography-mass spectrometry (GC-MS) using the traditional open-heated oil bath method have been compared with data obtained via microwave and Parr reactors. In these two latter methods, sealed vessels under high pressure and higher temperature were used. The yield of synthesized pyrazines increased dramatically with both microwave and Parr reactors. Surprisingly, the yield of synthesized pyrazines was both reproducible and nearly two times higher via the Parr reactor than that observed with the microwave reactor under comparable conditions

Conversion of Tobacco Biomass to Flavor Components by Means of Microwave and Parr Reactors