Month: November 2022

Spada, Fernanda Papa published the artcileComprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder, Name: 2,3,5-Trimethylpyrazine, the main research area is beverage chocolate aroma jackfruit seed flour cocoa powder.

Jackfruit (Artocarpus heterophyllus Lam) occurs abundantly in Brazil, but its seeds are often underutilized in food nutrition. Previously, we showed that roasted jackfruit seeds are an innovative source of chocolate aroma. In this study, we characterized the volatile content of exptl. beverages containing jackfruit seed flours as compared to non-alk. cocoa powder. The three key results of this study were that (i) the fermented jackfruit seed flour beverage (FJSBev) was similar to the non-alk. cocoa powder beverage (CTRLBev); (ii) similar volatile groups (acids, alcs., aldehydes, ester, furans, and pyrazines) were identified in the samples (FJSBev and CTRLBev); (iii) the beverages contained volatile compounds with a low threshold of cocoa attributes (butter, cocoa, coffee, floral, fruit, green, honey, mushroom, nut, and roasted). To conclude, the beverage formulation containing fermented jackfruit seeds had more volatile compounds and odor-active constituents than that with non-alk. cocoa powder. Collectively, our data demonstrate that fermentation is critical to producing a chocolate aroma. Fermented jackfruit seed flours could be used as a partial or total additive to improve chocolate aroma in food formulations.

Future Foods published new progress about Artocarpus heterophyllus. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Martin, Matthew W. published the artcileDiscovery of novel N-hydroxy-2-arylisoindoline-4-carboxamides as potent and selective inhibitors of HDAC11, Synthetic Route of 799557-87-2, the main research area is hydroxy arylisoindoline carboxamide derivative HDAC11 inhibitor antitumor antiinflammatory; HDAC11; HDACs; Hydroxamic acid; Inflammation; Isoindoline; Oncology.

N-Hydroxy-2-arylisoindoline-4-carboxamides are potent and selective inhibitors of HDAC11. The discovery, synthesis, and structure activity relationships of this novel series of inhibitors are reported. An advanced analog (FT895) displays promising cellular activity and pharmacokinetic properties that make it a useful tool to study the biol. of HDAC11 and its potential use as a therapeutic target for oncol. and inflammation indications.

Bioorganic & Medicinal Chemistry Letters published new progress about Anti-inflammatory agents. 799557-87-2 belongs to class pyrazines, name is 2-Chloro-5-(trifluoromethyl)pyrazine, and the molecular formula is C5H2ClF3N2, Synthetic Route of 799557-87-2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lin, Songnian published the artcileNovel 1-(2-aminopyrazin-3-yl)methyl-2-thioureas as potent inhibitors of mitogen-activated protein kinase-activated protein kinase 2 (MK-2), Product Details of C5H5ClN4O, the main research area is aminopyrazine amine isothiocyanate condensation; aminopyrazinylmethyl thiourea preparation antiinflammatory antiarthritis; protein kinase 2 inhibition structure activity.

Novel 1-(2-aminopyrazin-3-yl)methyl-2-thioureas, i.e. I, are described as inhibitors of mitogen-activated protein kinase-activated protein kinase 2 (MK-2). These compounds demonstrate potent in vitro activity against the enzyme with IC50 values as low as 15 nM, and suppress expression of TNFα in THP-1 cells and in vivo in an acute inflammation model in mice. The synthesis, structure-activity relationship (SAR), and biol. evaluation of these compounds are discussed.

Bioorganic & Medicinal Chemistry Letters published new progress about Anti-inflammatory agents. 1125-56-0 belongs to class pyrazines, name is 3-Amino-6-chloropyrazine-2-carboxamide, and the molecular formula is C5H5ClN4O, Product Details of C5H5ClN4O.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Avidov, R. published the artcilePhysical and chemical indicators of transformations of poultry carcass parts and broiler litter during short term thermophilic composting, Computed Properties of 14667-55-1, the main research area is poultry carcass broiler litter thermophilic composting; Ammonia (NH(3)) emission; Biomarker; Enclosed composting; Mass mortality; Odor Activity Values (OAV); Volatile Organic Compounds (VOCs) emission.

Short-term on-site composting of poultry carcasses and broiler litter (BL) is considered as a feasible technol. for pathogen elimination during events of mass mortality in poultry houses. However, factors related to mass losses and phys. transformation of the poultry carcass, and associated emissions of volatile organic compounds (VOCs) and odors, have not been thoroughly evaluated. This study aims to characterize the degradation of separated carcass parts co-composted with BL and the associated air emissions during 30 days of enclosed composting at 50°C with constant aeration. The study was carried out in lab-scale simulators using five mixtures containing feathers, rib bones, skins, breast muscles, and hearts and livers, prepared at a 1:2 volumetric ratio (carcass:BL). Dry mass losses reached 59.5, 41.1, 60.8 and 103.5% (based on weight) or 48.4, 29.6, 49.7, and 94.8% (based on CO2-C and NH3-N emissions), for rib bones, skins, breast muscles, and hearts and livers, resp. Visually, most of the carcass parts were degraded, and the typical carcass odor had disappeared by the end of the 30 days. Out of 24 VOCs, di-Me disulfide (DMDS) and di-Me trisulfide (DMTS) contributed 80.7-88.3% of the total VOC flux, considering the partial contribution of each part to the emissions involved with the whole carcass. DMDS, DMTS, benzaldehyde, methanethiol, pentanoic acid, and NH3, contributed 90.5-97.9% of the odor activity values during composting. DMDS/DMTS ratio is suggested as a potential biomarker of stabilization and readiness of the compost for transportation toward further treatment or safe burial.

Waste Management (Oxford, United Kingdom) published new progress about Animal carcass (poultry). 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

Lee, Hye Jin published the artcileFree amino acid and volatile compound profiles of Jeotgal alternatives and its application to Kimchi, Category: pyrazines, the main research area is free amino acid volatile compound Jeotgal alternative Kimchi; Jeotgal alternative; glutamic acid; kimchi; savory taste; volatile compound.

Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using com. available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (p < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (p < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor. Foods published new progress about Anchovy (fish sauce CON). 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

Dong, Wenjiang published the artcileComparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS, Computed Properties of 14667-55-1, the main research area is volatile compound drying process roasted coffee bean; Drying techniques; Electronic nose; Electronic tongue; HS-SPME-GC-MS; Roasted coffee beans.

In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant differences existed among all samples based on drying method; and the HPD method was superior for preserving ketones, phenols, and esters. Principal component anal. (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate samples from different drying methods, with results obtained from hierarchical cluster anal. (the Euclidean distance is 0.75) being in agreement with those of PCA. These findings may provide a theor. basis for the dehydration of coffee beans and other similar thermo-sensitive agricultural products.

Food Chemistry published new progress about Air drying process (hot). 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

Hou, Hui published the artcileCharacterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is flavor Lentinula drying HS GC IMS electronic tongue.

New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR anal., strong “”seasoning-like”” and “”fruity”” aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters resp. Addnl., the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products.

LWT–Food Science and Technology published new progress about Air drying process (hot). 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

Liu, Chujiao published the artcileModifying Robusta coffee aroma by green bean chemical pre-treatment, Formula: C7H10N2, the main research area is acetate pretreatment Robusta green bean coffee aroma; Acetic acid; Aroma chemistry; Coffee; GC-MS; Pre-treatment; Sensory analysis.

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardized particle size distribution. Aroma compounds were evaluated by headspace anal. using solid-phase microextraction and gas chromatog.-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component anal. illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%. Food Chemistry published new progress about Coffee beans, green beans. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Boeswetter, Anke R. published the artcileIdentification of the Key Aroma Compounds in Gluten-Free Rice Bread, Application of 2,3,5-Trimethylpyrazine, the main research area is aroma compound rice bread; 2-aminoacetophenone; HRGC-QTOF-MS; flour aging; gluten-free; rice bread; wheat bread.

Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers. Aroma profile analyses of the crumb and crust of freshly baked rice bread indicated a strong rice-like flavor but lower intensities of the typical roasty wheat bread odor qualities. By application of aroma extract dilution analyses (AEDA), the most odor active compounds in both rice and wheat bread samples were characterized. In addition, two batches of rice flour were used. In particular, 2-aminoacetophenone and 4-vinylphenol reached high flavor dilution (FD) factors in the rice bread samples but were not detected in wheat bread. In the rice bread crust 1-octene-3-one, (E)-2-nonenal, and 4-methylquinazoline reached significantly higher FD factors than in the wheat bread crust, while those of maltol and 2-methoxy-4-vinylphenol were significantly lower. In a stored rice flour and in the corresponding rice bread, lipid degradation products such as hexanal were more intense compared to fresh rice flour. Finally, five aroma-active compounds, namely, 2-butyl-2-heptenal, 2-propyl-2-octenal, 4-hydroxy-2-octenoic acid lactone, 4-hydroxy-2-nonenoic acid lactone, and 4-methylquinazoline, were identified for the first time in rice-containing products.

Journal of Agricultural and Food Chemistry published new progress about Bread (rice, gluten-free). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Pico, Joana published the artcileEffect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads, Application In Synthesis of 14667-55-1, the main research area is gluten free bread crust rice pea egg white quality.

Gluten-free bread crusts are known for their crumbly texture, light color, poor nutritional quality and weak aroma. The objective of this research was to improve crust quality of gluten-free breads by the addition of rice, pea, egg white and whey proteins to the bread formulation in two levels (5% and 10%). Moisture, water activity, thickness, microstructure, texture, color and volatile compounds were measured. A 99% neg. significant correlation between spatial frequency of structural ruptures and crust moisture content was found. Results from texture anal. indicated that animal and 10% pea protein crusts were less crispy than control. Moreover, crust microstructure of animal protein bread was very different from control and vegetal protein crusts. Animal and vegetal protein crusts showed darker color than control and the darkest was obtained from whey protein inclusion. With respect to the volatile profiles, rice protein crusts had the highest content of 2-acetyl-1-pyrroline while whey protein crusts had high level of pyrazines, which was in concordance with their dark color. However, whey protein and, above all, rice protein also increased the content of volatile compounds from lipids oxidation Thus, the suitable proportion between rice and whey protein should be found to achieve the most pleasant aroma.

Journal of Cereal Science published new progress about Bread (gluten-free crust). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem