Month: November 2022

Assi-Clair, Brice J. published the artcileEffect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof, HPLC of Formula: 14667-55-1, the main research area is chocolate odor flavor ester aldehyde pyrazine Saccharomyces fermentation.

This research describes on-farm-inoculated cocoa bean fermentation with two selected strains of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and their effects on volatile profile of resulted raw cocoa material and sensory characteristics of chocolates produced. Both strains produced suitably flavor-active esters, aldehydes, ketones and pyrazines in raw cocoa. Inoculation of S. cerevisiae at 0.5 g kg-1 significantly improved the volatile profile of raw cocoa beans and enabled production of chocolate with enhanced intense fresh fruits and floral notes. Chocolate produced thereof presented better overall quality attributed whatever the fermentation time in comparison to the chocolate issued from spontaneous fermentation Our results suggested the ways of using selected enhanced yeasts as S. cerevisiae for on-farm implementation of bean fermentation as promising alternative possibilities to improve the cocoa fermentation process, desirable flavorful raw cocoa material and high-aroma-quality chocolates produced.

European Food Research and Technology published new progress about Aldehydes 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Hu, Xiaoxue published the artcileThe role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems, COA of Formula: C7H10N2, the main research area is isoamyl acetate capsaicin physicochem property saliva zeta potential; APCI-MS/MS; Aroma release; Chilli; Saliva properties; Spicy food.

Capsaicin increases saliva production, but the impact of this addnl. saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochem. effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.

Food Chemistry published new progress about Aldehydes 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

Zhai, Xiaoting published the artcileKey odor-active compounds in raw green and red Toona sinensis (A. Juss.) Roem. and their changes during blanching, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is odor Toona blanching organosulfur compound aldehyde sulfide phenol; T. sinensis; aroma extract dilution analysis; aroma recombination; heat-processing; odor activity values; phenols; sensomics concept; stable isotope dilution analysis; sulfides.

Application of aroma extract dilution anal. and headspace aroma dilution anal. revealed 51 odorants in raw green Toona sinensis and 54 odorants in raw red T. sinensis in the flavor dilution factor range of 8-4096. (E,E)-2,4-Decadienal, nonanal, 2,3,5-trimethylpyrazine, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, and 4-ethylphenol were first identified as key odorants of T. sinensis. Clear differences between green and red T. sinensis in aroma profiles, flavor dilution factors, quant. data, and odor activity values verified that (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, (E,E)-, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, and di-Me sulfide caused the distinct sulfury odor note of each variety. Further, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, and (E,Z)-2,6-nonadienal led to the green odor note in green T. sinensis, while 2-methoxyphenol and 4-ethylphenol contributed to the intense phenolic aroma note in red T. sinensis. Quantitation experiments and triangle tests in blanched T. sinensis verified that the quick loss of the abovementioned sulfur-containing compounds, aldehydes, the alc. (E)-2-hexen-1-ol, and phenols was responsible for the changes in the overall aroma profile during blanching.

Journal of Agricultural and Food Chemistry published new progress about Aldehydes 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

Kim, Da-som published the artcileThermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii, Product Details of C7H10N2, the main research area is Cynanchi flavor taste roasting time temperature sensory property; Cynanchi wilfordii; E-tongue; roasting; thermal processing; volatile compounds.

This study aims to investigate alterations in volatile compounds and chem. components that may affect the sensory properties of Cynanchi wilfordii roasted at 120°C and 180°C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and Et hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. Along with the volatile compound profiles, the sample roasted at 120°C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. Practical Application : Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient.

Journal of Food Science published new progress about Aldehydes 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

Szymandera-Buszka, Krystyna published the artcileQuality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions, Name: 2,3,5-Trimethylpyrazine, the main research area is corn snack soybean ferritin quality extrusion Chrohns disease.

Fortified extruded snacks are convenient products to supplement malnourished patients’ diet, e.g. suffering from Crohn’s disease. The snacks were extruded with different additions of iron-biofortified sprouts under varying process conditions (temperature and humidity). The sensory profiling showed the correlation between extrusion temperature and snack stickiness (R = 0.835), crispiness (R = 0.727), hardness (R=-0.485), as well as the intensity of corn (R = 0.888), powder (R=-0.795), metallic (R=-0.606) and bitter (R=-0.901) tastes. The sprouts addition affected metallic taste (R = 0.606) and aroma (R = 0.666) intensity. The product desirability was compared between healthy people (HP) and Crohn’s patients (CP). Overall desirability pos. correlated with taste desirability in both groups. In the HP group, taste desirability was associated with metallic taste (R=-0.857) and Fe(III) content (R=-0.717). Also, aroma desirability (connected with pyrazines) was more significant to HP. Higher tolerance of CP to metallic and bitter flavours was observed This confirms that the taste and aroma preferences of CP and HP are different.

International Journal of Food Science and Technology published new progress about Aldehydes 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

Tuenter, Emmy published the artcileNon-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate., SDS of cas: 14667-55-1, the main research area is Ecuador cocoa liquor chocolate West Africa; Chocolate; Cocoa liquor; HS-SPME GC–MS; Non-volatile composition; Principal component analysis; Proximate analysis; UPLC-HRMS; Volatile composition.

In this research, cocoa liquor and chocolate produced from cocoa beans from West Africa (Forastero, “”bulk”” cacao) and Ecuador (Nacional variety, “”fine-flavor”” cacao), were investigated, using a novel approach in which various anal. techniques are combined in order to obtain in-depth knowledge of the studied cocoa samples. The levels of various classes of primary metabolites were determined and a wide range of secondary metabolites, including volatile organic acids, aldehydes, esters, pyrazines, polyphenols, methylxanthines and biogenic amines, were identified and/or quantified by HS-SPME GC-MS (headspace-solid phase microextraction gas chromatog. – mass spectrometry). and UPLC-HRMS (ultra-performance liquid chromatog. – high resolution mass spectrometry). Odor Activity Values (OAV) were calculated to assess the contribution of individual volatiles on the final aroma. Various volatile aroma compounds were more abundant in the West African cocoa liquor and chocolate, while the Ecuadorian samples were richer in most quantified non-volatile metabolites. Principal component anal. (PCA) confirmed that the four samples can be clearly distinguished. Alcs., pyrazines, amino acids and biogenic amines were found to be highly influential in causing this differentiation. The proposed approach can be useful in future studies on more extensive cocoa sample collections, in order to highlight similarities and pinpoint typical differences in chem. composition among these samples.

Food Research International published new progress about Aldehydes 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lolli, Veronica published the artcileChemical characterization of capsule-brewed espresso coffee aroma from the most widespread Italian brands by HS-SPME/GC-MS, SDS of cas: 14667-55-1, the main research area is capsule Espresso coffee aroma chem characterization beverages; HS-SPME/GC-MS; aroma; capsules; espresso coffee.

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chem. characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical anal., which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Addnl., partial least squares discriminant anal. (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chem. anal. in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

Molecules published new progress about Aldehydes 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chen, Haitao published the artcileEffects of the aqueous phase recycling on bio-oil yield in hydrothermal liquefaction of Spirulina Platensis, α-cellulose, and lignin, Formula: C7H10N2, the main research area is Spirulina alpha cellulose lignin bio oil yield.

The utilization of hydrothermal liquefaction (HTL), an efficient thermochem. conversion technol., can produce biofuels from biomass, but also a large amount of processing wastewater. In the present paper, the aqueous phase from the HTL of Spirulina Platensis was recycled as the intermediate reactant and its effects on the bio-oil yield from the HTL of Spirulina Platensis, α-Cellulose, and Lignin were investigated. The results revealed that the best bio-oil yields obtained from HTL of Spirulina Platensis and α-Cellulose in pure water were 30 and 7.03 wt% at the optimized operation conditions. Aqueous phase obtained from HTL of Spirulina Platensis could be introduced return into HTL system and result in an obvious increase in the bio-oil yield by 10 wt% and 6 wt% from HTL of Spirulina Platensis and α-Cellulose, resp. Energy recovery rates from bio-oil were improved greatly by applying aqueous phase recycling during HTL. However, aqueous phase recycling inhibited generation of bio-oil, suggesting the presence of the antagonistic reaction between protein aqueous and Lignin. Based on the gas chromatog.-mass spectrometer (GC-MS) and fourier transform IR spectroscopy (FT-IR) anal. of the aqueous phase and bio-oil, the possible reaction pathways were deduced.

Energy (Oxford, United Kingdom) published new progress about Aldehydes 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Setyabrata, Derico published the artcileCharacterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches, Application In Synthesis of 14667-55-1, the main research area is metabolome microbiome flavor dry aging beef loin; amino acids; cull cow; dry-aging; metabolomics; microbiome; reducing sugars; volatile compounds.

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chem., metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors. Metabolites published new progress about Aldehydes 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 In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem