Month: November 2022

Wang, Jing published the artcileIdentification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS, Quality Control of 14667-55-1, the main research area is aroma active compound beef GC electronic nose.

To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products.

European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhang, Wencan published the artcileSolid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil, COA of Formula: C7H10N2, the main research area is Yarrowia Elaeis seed kernel oil solid state fermentation.

Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile of obtained PKO either by providing thermal reaction reactants or by directly contributing aroma compounds After fermentation, a decreased content in glucose (60%) while an elevated amount (7-fold) in free amino acids was found in PK, which further impacted the formation of volatile compounds by influencing the Maillard reaction and Strecker degradation during roasting. More Strecker aldehydes and N-heterocyclic compounds were formed in PKO derived from fermented PK especially after intensified roasting. In addition, the catabolism of Y. lipolytica imparted some distinct volatile compounds such as 2-phenylethanol to the obtained PKO. However, the lipase excreted by Y. lipolytica hydrolyzed PK lipids and released 5-fold more free fatty acids in fermented PKO, relative to the blank and control PKO, which likely contributed to the off-flavor. On the basis of all volatile categories, principal component anal. (PCA) clearly separated the fermented PKO from the blank and control PKO, with light roasted, fermented PKO being correlated with acids, alcs. and aliphatic aldehydes; medium and dark roasted, fermented PKO tending to be dominated by pyrroles, pyrazines and furanones, which is in correspondence with sensory changes of PKO. This study demonstrated that combining fermentation with roasting could provide a novel way to modulate the volatile composition and aroma of PKO.

Scientific Reports published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Yu, Mingguang published the artcileStudy of aroma generation pattern during boiling of hot pot seasoning, Application of 2,3,5-Trimethylpyrazine, the main research area is aroma generation pattern boiling hot pot seasoning.

Hot pot is popular among consumers because it provides a rich and multi-level flavor experience during boiling. In this study, the aroma compounds of hot pot seasoning (HPS) during different boiling times were characterized by comprehensive two-dimensional gas chromatog.-olfactometry-mass spectrometry. Twenty-four aroma-active compounds with high flavor dilution (FD) factors were selected by aroma extract dilution anal. Based on the odor activity values (OAVs), 23 key aroma-active compounds were identified as characterizing the main aroma profile of HPS during boiling. Furthermore, multivariate statistical anal. was used to screen out 10 key differential aroma-active compounds, which were used to distinguish the difference in aromas for HPS during the different boiling times. Finally, kinetic fitting was used to reveal the generation regularity of these 10 compounds The results showed significant changes in the content of acetophenone, (E)- 2-heptenal and phenylacetaldehyde, conforming to first-order kinetics during boiling. However, other compounds were not well-fitted into the classical reaction kinetics models.

Journal of Food Composition and Analysis published new progress about Alkenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Ascrizzi, Roberta published the artcileWild Harenna coffee: flavour profiling from the bean to the cup, Synthetic Route of 14667-55-1, the main research area is Coffea flavor pyrazine volatile organic compound.

As one of the last places where coffee grows spontaneously, the Harenna forest (Ethiopia) is the origin of the coffee analyzed in this study. The anal. of the volatile emission of each processing phase evaluates the chem. fingerprint of the reactions taking place at each stage, leading to the final aroma. The green beans mainly emit non-terpene esters and alkanes. Once the roasting begins, monoterpenes are the main class until 160°C: at this point, 2,6-dimethylpyrazine prevails in the headspaces, as main product of the Maillard reactions. This compound, with its sweet and nut-like aroma, is also detected in the brewed coffee. The shed silverskins are rich in Me chavicol and retain the monoterpenes on the beans: as these compounds are important aroma contributors, the removal of the silverskins prior to roasting seems non-advisable. The grinding of the samples breaks the matrixes and leads to drastic changes in the volatile emissions.

European Food Research and Technology published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Hou, Lixia published the artcileA comparative study on the effect of microwave and conventional oven heating on the quality of flaxseeds, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is comparative study microwave conventional oven heating flaxseed.

This study was to evaluate the effects of microwave and conventional oven heating on the amount of hydrogen cyanide, oil and protein properties, and volatile compounds of flaxseed. All the heating treatments effectively reduced the contents of hydrogen cyanide. Notably, oven heating at 150°C for 30 min increased the peroxide value by more than 10 folds, while microwave heating at 860W for 8 min only caused slight increase at the similar color. In addition, SDS-PAGE showed that the oven heating at 150°C caused a more prominent decrease in the intensity of the 40-60 kDa and 22.0-30.0 kDa bands than microwave heating at 860 W. Furthermore, both oven heating at 150°C and microwave heating at 860 W remarkably increased the kinds and amounts of the volatiles, such as pyrazines, alkanes, aldehydes, which could be due to Maillard reaction and lipid oxidation Based on above anal. index, principal component anal. (PCA) was performed to further anal. comprehensive quality of flaxseeds, indicating microwave heating (860 W for 8 min) and oven heating (150°C for 30 min) of flaxseeds showed similar properties. Collectively, the results indicated the feasibility of microwave treatment as an alternative to the conventional oven heating to process the flaxseeds.

LWT–Food Science and Technology published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Lu, Xiaojie published the artcileEurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran, SDS of cas: 14667-55-1, the main research area is Eurotium beta hydroxy acid monacolin K fermented wheat bran.

For the first time, wheat bran was fermented with Eurotium cristatum (E. cristatum), and alterations in the structural and functional characteristics were explored. The results showed that the soluble dietary fiber (SDF) content significantly increased in fermented bran, and the water and oil holding capacities improved. The total polyphenols, anthocyanin, and main flavor substance phenylethyl alc. were significantly increased by E. cristatum fermentation The ferulic acid content was approx. 12.06 times higher in fermented bran than in unfermented bran. These changes may be due to the release of hydrolytic enzymes during E. cristatum fermentation E. cristatum fermentation enhanced the antioxidant and anti-obesity activities of bran. Furthermore, this study showing that E. cristatum fermentation produced β-hydroxy acid metabolites of monacolin K (MKA) in wheat bran. Thus, this research suggests that E. cristatum can be a starter culture to produce functional foods.

LWT–Food Science and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Huan published the artcileThe formation of key aroma compounds in roasted mutton during the traditional charcoal process, Formula: C7H10N2, the main research area is aroma compound formation roasted mutton charcoal process; Aroma recombination experiment; Flash GC E-nose; GC-O-MS; Key aroma compounds; Multivariate linear modeling.

The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could be discriminated using a flash GC E-nose and GC-O-MS combined with multivariate data anal. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration The odor activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odors. The multivariate linear modeling indicated that a lower sp. heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.

Meat Science published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Chagas, Gilson Celso Albuquerque Jr. published the artcileProfile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725, Product Details of C7H10N2, the main research area is Saccharomyces cerevisiae Pichia kudriavzevii volatile compound fermentation cocoa bean; GC-MS; HCA; PCA; chocolate.

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36°C), followed by preparation for the anal. of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcs. and low concentration of off-flavors. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Echegaray, Noemi published the artcileEffects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle, Product Details of C7H10N2, the main research area is Castanea Longissimus lumborum muscle cooking physicochem parameter pig; Chemical composition; Color parameters; Frying; Grilling; Lipid oxidation; Microwaving; Roasting; Texture.

Four treatments were used for cooking meat from both diets: roasting, grilling, frying and microwaving. Anal. of cooked meat included the proximate composition (moisture, protein, fat, and ash contents), color parameters (L, a, b), cooking loss, shear force, lipid oxidation and volatile compounds Overall, the cooking technique significantly affected the proximal composition, color parameters, cooking loss, TBARS and volatile profile of Longissimus thoracis et lumborum, whereas the shear force was not affected by the heat treatment. Frying was the technique that led to a greater presence of fat. Addnl., microwaved and fried samples presented the highest cooking losses. Regarding to the lipid oxidation, grilling and microwaving showed more neg. effects on the samples, while frying involved a lower presence of TBARS and hexanal contents. The major volatile compounds were aldehydes for all cooking methods except for the frying technique, which besides presented the lowest amount of total volatiles compounds With respect to the finishing diet, in general the use of chestnuts did not affect the chem. composition, color parameters, cooking loss and shear force of cooked Longissimus thoracis et lumborum. Nevertheless, a significant decrease in the TBARS value was found with the inclusion of this fruit in the finishing diet. At the same time, the use of chestnuts also affects the content of some volatile compounds such as heptanal and furan, 2-pentyl.

Food Research International published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Shen, Zhensheng published the artcileMgAl-LDH/LDO-Catalyzed Hydrothermal Deoxygenation of Microalgae for Low-Oxygen Biofuel Production, Safety of 2,3,5-Trimethylpyrazine, the main research area is magnesium aluminum hydroxides oxide biofuel hydrothermal deoxygenation.

High oxygen content of microalgae-derived bio-oil limits their direct use in modern motors. In this study, instead of noble metal-catalyzed two-step hydrodeoxygenation, MgAl layered double hydroxides/oxides (MgAl-LDH/LDO) with tunable acidic and basic properties are developed for catalyzing the hydrothermal liquefaction (HTL) of microalgae to obtain bio-oil with a low oxygen content. The results show that both MgAl-LDH3 and MgAl-LDO3 enhance low O/C bio-oil production through catalyzing both the hydrolysis of cellular compounds and decarboxylation and decarbonylation of biocrude during HTL of microalgae. MgAl-LDH3 with more acidic sites is more effective at catalyzing the hydrolysis of cellular compounds than MgAl-LDO3 according to the relative increases of 12.98% and 9.72% of biocrude yields, resp. However, MgAl-LDO3 with more basic sites is more efficient in catalyzing the decarboxylation and decarbonylation and amidation of fatty acids to form hydrocarbons, esters, alcs., and amides, which contributes to a 22.6% decrease of O/C and 28.4% increase of N/C in the bio-oil product, resp. This work reveals that MgAl-LDHx and MgAl-LDOx are efficient at catalyzing not only the hydrolysis of cellular compounds but also the deoxidation of the reaction intermediates to produce low O-containing bio-oil, which might pave the way for its direct use in modern motors.

ACS ES&T Engineering published new progress about Acids Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 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