Month: November 2022

Jiang, Hongyao published the artcileInvestigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E-nose, GC-MS, and sensory evaluation, COA of Formula: C7H10N2, the main research area is antioxidant antimicrobial agent frozen crab sensory evaluation.

The aim of present study was to estimate the synergistic effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads in terms of parameters including lipid oxidation anal., total volatile basic nitrogen (TVBN) content, total viable counts (TVC), volatile odor (by E-nose and SPME-GC-MS), and sensory evaluation. Aqueous ginger extract nisin, and tea polyphenols were applied alone and in combination (GE+N) to cooled crab gonad, and stored at -19°C under vacuum packaging for 60 days. Results showed that, lipid oxidation and formation of total volatile based nitrogen and total microbial viable counts were effectively suppressed by the application of combination of N and GE compared to controls (air and vacuum packed without additives). A 73 volatile components and 20 aroma-active compds were identified by HS-SPME-GC-MS in the sample aroma profiles. The results of GC-MS presented a good accordance with those of sensory assessment using e-nose in differentiating odor profiles. Practical applications : GE showed best antioxidant activity against lipid oxidation compared with N and TP during frozen storage of crab gonad, while N inhibited the formation of TVBN and TVC most effectively. On the contrary, the combined use of GE and N in frozen storage could show a synergistic effect in promoting quality parameters and odor profiles of crab gonad. The information obtained from this work can be as the basis for further mass production of frozen crab gonads with excellent quality.

Journal of Food Processing and Preservation published new progress about Antimicrobial agents. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, COA of Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhang, Zhi-Hong published the artcilePreparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars, Synthetic Route of 14667-55-1, the main research area is food preservative Maillard reaction epsilon polylysine reducing sugar cytotoxicity.

Summary : In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90 °C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and D-xylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 resp. (P < 0.05). Moreover, compared with ε-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from ε-polylysine model could be used as potential food preservatives. International Journal of Food Science and Technology published new progress about Antibacterial agents. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Gajjar, Jinal A. published the artcileOcta-Substituted Resorcinarene Based Supramolecules and Its Liquid Crystalline and Biological Applications, Name: 3,5-Dimethylpyrazin-2-amine, the main research area is resorcinarene liquid crystalline thermal property antibacterial antioxidant.

Resorcin[4]arenes functionalized amide based supramol. derivatives (E1-E9) were produced in high yield using microwave irradiation (MWI) and characterized using spectroscopic techniques such as 1H-NMR, IR spectroscopy, and Mass spectrometry. Antimicrobial, anti-malarial, anti-tuberculosis, and anti-oxidant properties of amide-based supramol. hosts were investigated. The majority of the compounds showed exceptional antibacterial activity. Some compounds showed promising antifungal, antimalarial, antituberculosis, and antioxidant properties. Additions to this, few selected derivatives were further tested for their mesomorphic study with formation of columnar type self-assembly. The liquid crystalline properties were studied by using polarizing optical microscope (POM), differential scanning calorimetry (DSC) and further confirmed by PXRD techniques. All the synthesized supramols. showed good thermal properties with respect to liquid crystalline mesophase range.

ChemistrySelect published new progress about Antibacterial agents. 91678-81-8 belongs to class pyrazines, name is 3,5-Dimethylpyrazin-2-amine, and the molecular formula is C6H9N3, Name: 3,5-Dimethylpyrazin-2-amine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Pereira, Priscila Vargas published the artcileMicrobial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method, Computed Properties of 14667-55-1, the main research area is Coffea microbial diversity dry method Brazil; Bacteria; Endogenous microbiota; MALDI-TOF; Volatile compounds; Yeasts.

This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of two different altitudes (300 and 600 m) and two terrain aspects (Southeast-facing and Northwest-facing slopes) were processed by the dry method. Samples were collected during the drying/fermentation process. Microorganisms were counted, isolated, and identified by MALDI-TOF, followed by sequencing of the ribosomal region. Sugars and organic acids were quantified by HPLC and volatile compounds of the roasted coffees were evaluated by GC-MS. Bacteria population presented a significant number of isolates as well as higher counts during the drying/fermentation process with respect to the population of yeasts. The principal genera of microorganisms found were Bacillus, Pichia, Candida, and Meyerozyma. Meyerozyma guilliermondii was the most frequent yeast in all environments. On the other hand, Pichia kluyveri was found only in coffee cherries from the 600 m altitude. The highest concentration of acetic and succinic acids observed was 6.06 mg/g and 0.84 mg/g, resp. Sucrose concentrations ranged from 0.68 to 5.30 mg/g, fructose from 1.30 to 4.60 mg/g, and glucose from 0.24 to 1.25 mg/g. Thirty-six volatile compounds, belonging to the groups of pyrazines, alcs., aldehydes, ketones, and furans were identified in roasted coffee, with differences between altitude and terrain aspects. Information about microbial diversity is crucial to better understand the coffee quality and distinct characteristics of coffee produced in different environments. Graphic abstract: [graphic not available: see fulltext]

World Journal of Microbiology & Biotechnology published new progress about Acinetobacter pittii. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Krusemann, Erna J. Z. published the artcileGC-MS analysis of e-cigarette refill solutions: A comparison of flavoring composition between flavor categories, Computed Properties of 14667-55-1, the main research area is flavoring e electronic cigarette GC MS; Electronic cigarettes; Flavor compounds; Flavor ingredients; Flavors; Gas chromatography – mass spectrometry; e-Liquids.

Electronic cigarette refill solutions (e-liquids) are available in various flavor descriptions that can be categorized as fruit, tobacco, and more. Flavors increase sensory appeal, thereby stimulating e-cigarette use, and flavoring ingredients can contribute to e-cigarette toxicity. We aim to inform toxicologists, sensory scientists, and regulators by determining flavoring compounds in e-liquids with various flavors, and compare results between flavor categories. Gas chromatog.-mass spectrometry (GC-MS) was used to identify 79 flavorings in 320 e-liquids, classified in 15 flavor categories. Ten flavorings highly prevalent in e-liquids according to information from manufacturers were quantified. Flavoring prevalence was defined as the number of e-liquids with the flavoring as percentage of the total number of e-liquids The method was validated in terms of specificity, linearity, repeatability, recovery, and sensitivity. The mean number of flavorings per e-liquid was 6 ± 4. Flavoring prevalence was highest for vanillin (creamy/vanilla flavor), Et butyrate (ethereal/fruity), and cis-3-hexenol (fresh/green). Based on similarities in flavoring prevalence, four clusters of categories were distinguished: (1) fruit, candy, alc., beverages; (2) dessert, coffee/tea, nuts, sweets; (3) menthol/mint; and (4) spices, tobacco, and unflavored. Categories from cluster 4 generally had less flavorings per e-liquid than fruit, candy, alc., beverages (cluster 1) and dessert (cluster 2) (p < 0.05). Flavoring concentrations varied between e-liquids within the categories. We evaluated flavoring compositions of 320 e-liquids using a simple GC-MS method. Flavoring prevalence was similar within four clusters of typically fresh/sweet, warm/sweet, fresh/cooling, and non-sweet flavor categories. To compare flavoring concentrations between individual flavor categories, addnl. research is needed. Journal of Pharmaceutical and Biomedical Analysis published new progress about Electronic cigarettes. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Jones, Marieke K. published the artcileDifferential expression of urinary volatile organic compounds by sex, male reproductive status, and pairing status in the maned wolf (Chrysocyon brachyurus), Category: pyrazines, the main research area is Chrysocyon brachyurus urinary volatile organic compound male reproductive system.

The maned wolf (Chrysocyon brachyurus) is an induced ovulator. Though the mechanism of ovulation induction remains unknown, it is suspected to be urinary chem. signals excreted by males. This study assessed volatile organic compounds (VOCs) in weekly urine samples across 5 mo from 13 maned wolves (6 intact males, 1 neutered male, 6 females) with the goal of identifying VOCs that are differentially expressed across sex, reproductive status, and pairing status. Solid-phase microextraction (SPME) and gas chromatog.-mass spectrometry (GC-MS) were used to extract and sep. VOCs that were identified via spectral matching with authentic standards, with spectral libraries, or with new software that further matches mol. fragment structures with mass spectral peaks. Two VOCs were present across all 317 urine samples: 2,5-di-Me pyrazine and 2-methyl-6-(1-propenyl)-pyrazine. Fifteen VOCs differed significantly (Adj). P < 0.001 and |log2 fold change| >2.0 between intact males and females. Using partial least squares-discriminant anal., the compounds with the highest importance to the sex classification were delta-decalactone, delta-dodecalactone, and bis(prenyl) sulfide. Sixty-two VOCs differed between intact males and the neutered male. Important classifier compounds were 3-Et 2,5-di-Me pyrazine, 2-methyl-6-(1-propenyl)-pyrazine, and tetrahydro-2-isopentyl-5-Pr furan. Several VOCs established as important here have been implicated in reproductive communication in other mammals. This study is the most robust examination of differential expression in the maned wolf thus far and provides the most comprehensive anal. of maned wolf urinary VOCs to date, increasing the sample size substantially over previous chem. communication studies in this species. New data anal. software allowed for the identification of compounds in the hormone-producing mevalonate pathway which were previously unreported in maned wolf urine. Several putative semiochems. were identified as good candidates for behavioral bioassays to determine their role in maned wolf reproduction, and specifically in ovulation induction.

PLoS One published new progress about Chrysocyon brachyurus. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Jingwen published the artcileCommunity structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor, Safety of 2,3,5-Trimethylpyrazine, the main research area is Candida Zygosaccharomyces soy sauce fermentation flavor; Aroma; Sequencing analysis; Soy sauce; Stress tolerance; Yeast community.

Yeast plays an important role in the formation of desirable aroma during soy sauce fermentation In this study, the structure and diversity of yeast communities in seven different soy sauce residues were investigated by ITS sequencing anal., and then the aroma characteristics of selected yeast species were examined by a combination of gas chromatog.-mass spectrometry (GC-MS), headspace solid-phase microextraction (SPME) and liquid-liquid extraction (LLE). A total of 18 yeast genera were identified in seven soy sauce residues. Among them, Candida and Zygosaccharomyces were detected in all samples, followed by Millerozyma, Wickerhamiella, Meyerozyma, Trichosporon and Wickerhamomyces, which were found in more than two-thirds of the samples. Subsequently, eight representative species, isolated from soy sauce residues, were subjected to environmental stress tolerance tests and aroma production tests. Among them, three isolated species were regarded as potential aroma-enhancing microbes in soy sauce. Wickerhamiella versatilis could increase the contents of Et ester compounds and alcs., thereby improving the fruity and alc. aroma of soy sauce. Candida sorbosivorans enhanced sweet and caramel-like aroma of soy sauce by producing 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 3-hydroxy-2-methyl-4h-pyran-4-one (maltol). Starmerella etchellsii could enhance the contents of 2,6-dimethylpyrazine, Me pyrazine and benzeneacetaldehyde. This study is of great significance for the development and application of flavor functional yeasts in soy sauce fermentation

International Journal of Food Microbiology published new progress about Candida orthopsilosis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Garvey, E. C. published the artcileCharacterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes, Computed Properties of 14667-55-1, the main research area is sponge cake aroma sensory quality; Cakes; Clean label; Odour; Olfactory; Sensory; Sucrose-reduction.

The sensory and aroma quality of 30% (weight/weight) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural spicy bready contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal fatty cake crust, methional potato damp, and 2,5-dimethylpyrazine cake crust, nutty. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.

Food Chemistry published new progress about Apple pomace (powder). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Deng, Shibin published the artcileComparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is pyrazine methionine glucose amadori rearrangement; 2,3-Diethylpyrazine (PubChem CID27458); 2,3-Dimethylpyrazine (PubChem CID22201); 2,5-Dimethylpyrazine (PubChem CID31252); 2,6-Dimethylpyrazine (PubChem CID7938); 2-Ethyl-3,5-dimethylpyrazine (PubChem CID26334); 2-Ethyl-5-methylpyrazine (PubChem CID25915); Acetylpyrazine (PubChem CID30914); Amadori rearrangement product; Ethylpyrazine (PubChem CID26331); Methional; Methional (PubChem CID18635); Methionine; Methylpyrazine (PubChem CID7976); Pyrazine (PubChem CID9261); Pyrazines; Trimethylpyrazine (PubChem CID26808); Vinylpyrazine (PubChem CID77840); d-Glucose (PubChem CID5793); dl-methionine (PubChem CID876); α-Dicarbonyl compounds.

The generation of pyrazines in a binary methionine/glucose (Met/Glc) mixture and corresponding methionine/glucose-derived Amadori rearrangement product (MG-ARP) was studied. Quant. analyses of pyrazines and methional revealed that MG-ARP generated more methional compared to Met/Glc, whereas lower content and fewer species of pyrazines were observed in the MG-ARP model. Comparing the availability of α-dicarbonyl compounds generated from the Met/Glc model, methylglyoxal (MGO) was a considerably effective α-dicarbonyl compound for the formation of pyrazines during MG-ARP degradation, but glyoxal (GO) produced from MG-ARP did not effectively participate in the corresponding formation of pyrazines due to the asynchrony on the formation of GO and recovered Met. Diacetyl (DA) content was not high enough to form corresponding pyrazines in the MG-ARP model. The insufficient interaction of precursors and rapid drops in pH limited the formation of pyrazines during MG-ARP degradation Increasing reaction temperature could reduce the neg. inhibitory effect by promoting the content of precursors.

Food Chemistry published new progress about Amadori rearrangement. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Ziyan published the artcileControlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-D-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is pyrazine formation inhibition ellagic acid Amadori product Maillard reaction; Amadori rearrangement products; Maillard reaction; ellagic acid; pyrazines.

The effect of ellagic acid on the formation of pyrazine, methylpyrazine, 2,3-methylpyrazine, 2,6-methylpyrazine, 2,5-methylpyrazine, and trimethylpyrazine in the xylose-glycine Maillard reaction model was researched. Ellagic acid could either inhibit or promote pyrazine formation, depending on its addition time point and the pH of the system. The addition of ellagic acid during the accumulation period of an Amadori compound inhibited pyrazine formation by capturing the Amadori compound in the xylose-glycine Maillard system and decreasing the pyrazine precursors. The inhibitory effect of ellagic acid on pyrazine formation got more obvious with an increase in the pH of the system. However, when ellagic acid was added at the beginning of the xylose and glycine Maillard system and when the oxidizing substances such as glyoxal and methylglyoxal were significantly formed in the Maillard system, its oxidation could promote the formation of pyrazines.

Journal of Agricultural and Food Chemistry published new progress about Amadori rearrangement. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem