Month: November 2022

Wang, Zhaogai published the artcileConcentrating sulphur-containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion, Name: 2,3,5-Trimethylpyrazine, the main research area is Toona sinensis flavor corn oil.

Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavor. In this study, corn oil was used to concentration the sulfur-containing compounds responsible for the unique TS flavor with and without aq dispersion. The level of sulfur-containing compounds in TS shoots was 0.32μg g-1 and concentratio to 2.34μg g-1 in the corn oil with aq dispersion. The sulfur-containing compounds, trans-2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and (E,Z)-Di-1-propenyldisulfide, were identified in the corn oil, while they were not detected in the oil without aq dispersion. Based on sensory and electronic nose anal., the aroma of corn oil with aq medium extraction had stronger alliaceous aroma than TS shoots and the extraction corn oil without aq dispersion. With aq dispersion assistance, the sulfur-containing aroma compounds in TS shoots were effectively concentration in corn oil. The flavor-enriched oil could serve as a flavor ingredient to deliver TS shoots aroma for different food applications.

International Journal of Food Science and Technology published new progress about Corn oil 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Silva Thomsen, Lars Bjoern published the artcileHydrothermal liquefaction of sewage sludge; energy considerations and fate of micropollutants during pilot scale processing, HPLC of Formula: 14667-55-1, the main research area is hydrothermal liquefaction sludge micropollutant pilot scale processing wastewater treatment; Hydrothermal liquefaction; Micropollutants; Pharmaceuticals; Sewage sludge; Wastewater; Wastewater treatment.

The beneficial use of sewage sludge for valorization of carbon and nutrients is of increasing interest while micropollutants in sludge are of concern to the environment and human health. This study investigates the hydrothermal liquefaction (HTL) of sewage sludge in a continuous flow pilot scale reactor at conditions expected to reflect future industrial installations. The processing is evaluated in terms of energy efficiency, bio-crude yields and quality. The raw sludge and post-HTL process water and solid residues were analyzed extensively for micropollutants via HPLC-MS/MS for target pharmaceuticals including antibiotics, blood pressure medicine, antidepressants, analgesics, x-ray contrast media, angiotensin II receptor blockers, immunosuppressant drugs and biocides including triazines, triazoles, carbamates, a carboxamide, an organophosphate and a cationic surfactant. The results show that a pos. energy return on investment was achieved for all three HTL processing temperatures of 300, 325 and 350°C with the most beneficial temperature identified as 325°C. The anal. of the HTL byproducts, process water and solids, indicates that HTL is indeed a suitable technol. for the destruction of micropollutants. However, due to the large matrix effect of the HTL process water it can only be stated with certainty that 9 out of 30 pharmaceuticals and 5 out of 7 biocides products were destroyed successfully (over 98% removal). One compound, the antidepressant citalopram, was shown to be moderately recalcitrant at 300°C with 87% removal and was only destroyed at temperatures≥325°C (>99% removal). Overall, the results suggest that HTL is a suitable technol. for energy efficient and value added sewage sludge treatment enabling destruction of micropollutants.

Water Research published new progress about Amides Role: PEP (Physical, Engineering or Chemical Process), PROC (Process). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Duppeti, Haritha published the artcileInfluence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Litopenaeus aroma SPME GC MS.

This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odor activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odor activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) anal. and cluster anal. (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavor generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavor.

Flavour and Fragrance Journal published new progress about Aldehydes 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Kang, Da-eun published the artcileComparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees, Name: 2,3,5-Trimethylpyrazine, the main research area is cold hot brew coffee acrylamide furan antioxidant volatile compound; Acrylamide; Coffee; Cold brew; Furan; Hot brew; Volatile compounds.

The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5°C and 20°C for 12 h. using steeping and dripping, and hot brews were prepared at 80°C and 95°C for 5 min. using the pour-over method. Furan contents of cold steeping at 5°C and hot brewed at 80°C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, resp. However, acrylamide contents in cold steeping at 5°C and hot brew at 80°C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL resp. Cold brews at 20°C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5°C. This study confirms that levels of different beneficial and hazardous chem. compounds could be manipulated by adjusting the coffee extraction conditions. Food Science and Biotechnology published new progress about Aldehydes 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Cui, Jingwei published the artcilePrediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network, Quality Control of 14667-55-1, the main research area is Maillard reaction product beef tallow flavor artificial neural network; Artificial neural; Beef tallow residue-derived; Hydrolysis; Maillard reaction.

The beef flavor of beef tallow residue was improved by enzymic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolyzates were prepared using different enzymes. The Flavorzyme and Papain (FP) hydrolyzate had low mol. weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network anal. revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted.

Food Chemistry: X published new progress about Aldehydes 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, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Berenguer, Cristina published the artcileFingerprinting the volatile profile of traditional tobacco and e-cigarettes: A comparative study, Category: pyrazines, the main research area is traditional tobacco cigarette volatile profile fingerprinting.

Electronic cigarettes (e-cigarettes) have become popular alternatives to traditional tobacco. Despite this, a comprehensive evaluation of their long-term effects and safety for the consumers and the environment is missing. To contribute to filling this gap, headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was employed to establish and compare the volatile fingerprints of traditional tobacco and e-cigarettes. The anal. of traditional tobacco included two popular brands and different parts of the cigarette (solid tobacco, cigarette smoke, cigarette paper and filter). Regarding the e-cigarettes, two e-liquids, with and without nicotine, their main constituents (e-bases) and corresponding vapors, obtained under default vaping (power) conditions, were analyzed. A total of 80 volatile organic compounds (VOCs) were identified in traditional tobacco, of which 14 carbonyl compounds, 9 benzene derivatives, 9 Et esters and 9 hydrocarbons. Slight differences in the volatile profile of cigarette paper and filter between the two brands were also detected, showing that exogenous components of tobacco influence the flavor and harmfulness perceived by the smokers. In turn, 92 VOCs were identified in e-cigarettes, including 31 Et esters, 18 alcs. and 10 hydrocarbons. No VOCs with potentially toxic or harmful effects were identified in the vapor of Do It Yourself (DIY) liquids and Premium samples. Therefore, taking into consideration the volatile compositions obtained for smoking and vaping procedures under normal conditions of operation and using certified e-liquid mixtures, the e-cigarettes analyzed seemed to constitute a valid and less harmful alternative to traditional tobacco for smokers, second-hand smokers and the environment.

Microchemical Journal published new progress about Alcohols 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, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Kim, Dahye published the artcileThe effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds, Product Details of C7H10N2, the main research area is Capsicum seed capsaicinoids volatile compound fatty acids roasting; Capsaicinoids; Capsicum annum L. (red pepper) seeds; Change; Fatty acids; Roasting; Volatile compounds.

Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. 3-Ethyl-2,5-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methoxy-3-(2-methylpropyl)pyrazine, 1-methylpyrrole, hexanedial, benzeneacetaldehyde, 2-acetylfuran, and butane-2,3-diol were newly detected in red pepper seeds roasted at 100°C. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcs. increased rapidly in red pepper seeds as the roasting temperature increased. Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.

Food Science and Biotechnology published new progress about Alcohols 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, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Guevara-Avendano, Edgar published the artcileAvocado rhizobacteria emit volatile organic compounds with antifungal activity against Fusarium solani, Fusarium sp. associated with Kuroshio shot hole borer, and Colletotrichum gloeosporioides, COA of Formula: C7H10N2, the main research area is sequence Fusarium Colletotrichum volatile organic compound antifungal; Bacillus spp.; Bacterial volatiles; Biological control; Persea americana; Pseudomonas sp.; Rhizosphere.

Recent studies showed that bacterial volatile organic compounds (VOCs) play an important role in the suppression of phytopathogens. The ability of VOCs produced by avocado (Persea americana Mill.) rhizobacteria to suppress the growth of common avocado pathogens was therefore investigated. We evaluated the antifungal activity of VOCs emitted by avocado rhizobacteria in a first screening against Fusarium solani, and in subsequent antagonism assays against Fusarium sp. associated with Kuroshio shot hole borer, Colletotrichum gloeosporioides and Phytophthora cinnamomi, responsible for Fusarium dieback, anthracnosis and Phytophthora root rot in avocado, resp. We also analyzed the composition of the bacterial volatile profiles by solid phase microextraction (SPME) gas chromatog. coupled to mass spectrometry (GC-MS). Seven isolates, belonging to the bacterial genera Bacillus and Pseudomonas, reduced the mycelial growth of F. solani with inhibition percentages higher than 20%. Isolate HA, related to Bacillus amyloliquefaciens, significantly reduced the mycelial growth of Fusarium sp. and C. gloeosporioides and the mycelium d. of P. cinnamomi. Isolates SO and SJJ, also members of the genus Bacillus, reduced Fusarium sp. mycelial growth and induced morphol. alterations of fungal hyphae while isolate HB, close to B. mycoides, inhibited C. gloeosporioides. The anal. of the volatile profiles revealed the presence of ketones, pyrazines and sulfur-containing compounds, previously reported with antifungal activity. Altogether, our results support the potential of avocado rhizobacteria to act as biocontrol agents of avocado fungal pathogens and emphasize the importance of Bacillus spp. for the control of emerging avocado diseases such as Fusarium dieback.

Microbiological Research published new progress about Alcohols 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

Wen, Rongxin published the artcileEvaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation, Safety of 2,3,5-Trimethylpyrazine, the main research area is lactic acid bacteria beef jerky flavor fermentation.

The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P < 0.05). A total of 61 volatile compounds were identified and quantified. L. sakei BL6 inoculation led to higher carbohydrate fermentation-derived volatile compound contents, whereas P. acidilactici BP2 inoculation led to higher contents of volatile compounds derived from lipid β-oxidation, amino acid metabolism, and esterase activity. According to the sensory anal., the jerky inoculated with P. acidilactici BP2 had the highest acceptability score. In conclusion, inoculation with P. acidilactici BP2 enhanced the flavor profile and acceptability of beef jerky. LWT--Food Science and Technology published new progress about Alcohols 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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Li, Juan published the artcileComparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aroma traditional dry rendered fat China.

Aroma compositions of Chinese traditional dry-rendered s.c. chicken, pork, beef, and sheep fats were analyzed by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O. HS/GC-IMS and SPME/GC-MS identified 53 and 86 volatile compounds, resp. SPME/GC-O anal. identified 35 odor-active compounds The identifications included fatty aldehydes, ketones, alcs., acids, and esters from lipid degradation and compounds from the Maillard reaction (e.g., trimethylpyrazine) or other sources (e.g., p-cresol from animal feeds). PCA anal. showed all three approaches could discriminate aroma compositions of the four fats. PCA loading plot suggested the aroma compounds related to each of the four fats and PLS-DA model anal. screened the marker compounds differentiating aroma of the four fats. Notably, SPME/GC-O approach behaved the best in differing aromas of the four fats by PCA. The HS/GC-IMS anal. was biased for the chicken fat and pork fat, and the SPME/GC-MS anal. was biased towards the beef fat and sheep fat in differing the aroma compositions by PCA. PLS-DA model anal. showed that for the SPME/GC-O anal., the marker compounds (VIP scores >1) discriminating aromas of the four fats were hexanal, (E,E)-2,4-decadienal, 2-butanone, 4,5-epoxy-2(E)-decenal, γ-octalactone, γ-undecalactone, heptanal, octanal, 4-ethyloctanoic acid, etc.

Journal of Food Composition and Analysis published new progress about Alcohols 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