Month: November 2022

Chi, Changhong published the artcileEffects of dietary supplementation of a mixture of ferulic acid and probiotics on the fillet quality of Megalobrama amblycephala fed with oxidized oil, SDS of cas: 14667-55-1, the main research area is Megalobrama oxidized oil dietary supplementation ferulic acid probiotics.

To investigate the effects of feed composition on the quality of fillets, Megalobrama amblycephala were fed three diets containing either soybean oil (S group) or oxidized soybean oil (OS group), and oxidized soybean oil supplemented a mixture of ferulic acid and probiotics (BS group) for 8 wk. After the feeding trial, fish fillets were collected for determining flavor nucleotides and free amino acids (FAAs). In addition, gas chromatog.-ion migration spectrometry (GC-IMS) was used to analyze the volatile components and flavor profile in the fillets. The results showed that oxidized soybean oil contributed to the accumulation of off-flavor nucleotides such as hypoxanthine (Hx), hypoxanthin riboside (HxR), and umami-related FAAs. Mixtures of ferulic acid and probiotics promoted the accumulation of umami nucleotides, such as guanosine monophosphate (GMP) and inosine monophosphate (IMP), and off-flavor FAAs. The content of GMP and IMP in BS group was significantly (P < 0.05) higher than that in S group, while Hx and HxR showed the min. value in S group and were significantly (P < 0.05) lower than that in OS and BS group. The content of glutamic acid in OS group was significantly (P < 0.05) higher than that in the other two groups, but phenylalanine, isoleucine and leucine, three off-flavor FAAs, had the highest values in BS group and were significantly (P < 0.05) higher than that in S and BS groups. The fingerprints of GC-IMS presented that the volatile substances, such as aldehydes, ketones, and esters, were significantly different in responding to the dietary compositions The peak expression of 2-octanol in OS group was the highest and significantly (P < 0.05) higher than that in the other two groups, while the peak expression of ethanol in S group was significantly (P < 0.05) higher than that in OS group but significantly (P < 0.05) lower than that in BS group. Both nonanal and pentanal had the highest peak expression in OS group, which was significantly (P < 0.05) higher than that in S group. 2-heptanone-D and acetone are ketones. The peak expression level of 2-heptanone-D in OS group was significantly (P < 0.05) lower than that in BS group but significantly (P < 0.05) higher than that in S group, while acetone expression level in OS group was significantly (P < 0.05) lower than that in the other two groups. The peak expression of Et formate as an ester in BS group was significantly lower than that in S and OS groups. In general, the fish fillet quality of M. amblycephala is affected by dietary lipids. Dietary mixture feed additive of ferulic acid and probiotics (Aspergillus oryzae and Lactobacillus plantarum) increased the contents of the flavor substances in fish meat, especially flavored nucleotides, ketones, and esters. Aquaculture 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

Zhang, Chenping published the artcileVolatile profiles of Allium tenuissimum L. flower fried by four different oils, using SPME-GC-MS, and sensory evaluation coupled with partial least squares regression, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Allium tenuissimum flower volatile oil SPME GCMS PLS regression.

Allium tenuissimum L. flower is a kind of spice widely used in Northwest China, which is more fragrant after being fried. In order to assess the volatile compounds of fried Allium tenuissimum flower, solid-phase microextraction with gas chromatog.-mass spectrometry (SPME-GC-MS) and gas chromatog.-olfactometry (GC-O) were used to analyze the flower of Allium tenuissimum L. fried in four kinds of oil (rapeseed oil, peanut oil, soybean oil, and sunflower oil). A total of 50 volatiles were identified, including eight sulfur-containing compounds, ten nitrogen-containing heterocyclics, seven oxygen-containing heterocycles, eleven aldehydes, six acids and eight other compounds Sensory evaluation revealed highest scores in onion, caramel, grassy, fatty and roasty attributes. Pos. correlations between sensory attributes and aroma-active compounds were elaborated by partial least squares regression (PLSR) anal. PLSR indicated that the sensory attribute of ‘roasted’ was pos. associated with methylpyrazine, 2,5-dimethylpyrazine, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. The sensory attribute of ‘onion’ was significant pos. associated with di-Me disulfide and di-Me trisulfide. 2-Pentylfuran, furfural, and 2-furanmethanol had a significant pos. impact on ‘caramel’ attribute. (E)-2-Heptenal and (E,E)-2,4-heptadienal were pos. related to ‘grassy’ attribute. ‘Fatty’ attribute was significantly pos. correlated with (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and heptanoic acid.

Journal of Food Composition and Analysis 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

Chen, Erbao published the artcileComparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS, Computed Properties of 14667-55-1, the main research area is muscovado brown granulated sugar odor compound GC OMS.

Brown sugar (BS), muscovado sugar (MS), and brown granulated sugar (BGS) are manufactured from sugarcane (Saccharum officinarum). The odors of these three kinds of sugar have been analyzed using liquid-liquid extraction combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS). A total of 92 odor compounds were detected in these three kinds of sugar products; among which, the acid compounds exhibited the highest content, followed by phenolic compounds, aldehydes, and ketones. Statistical anal. demonstrated significant differences in the odor compounds among different sugar products. Abundant Maillard reaction products (such as pyrazines and furanones) were detected in brown sugar as compared to the other two kinds of sugars. As muscovado sugar was prepared by boiling the mixture for a longer time, the Maillard reaction was more efficient, and the contents of small mol. organic acids (such as formic acid and acetic acid) in muscovado sugar were significantly higher than those in brown sugar. As the molasses was separated during the production of the brown granulated sugar, its odor compounds were lost, and the contents of odor compounds in brown granulated sugar were lower than those in brown sugar and muscovado sugar.

LWT–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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Hou, Lixia published the artcileCharacterization of the volatile compounds and taste attributes of sesame pastes processed at different temperatures, Name: 2,3,5-Trimethylpyrazine, the main research area is Sesamum taste pyrrole thiophene aldehyde ketone temperature; processing; sesame pastes; taste attributes; the volatile compounds.

Sesame paste is used as a condiment in many parts of the world because of its unique flavor. In the study, the volatile compounds and flavor characteristics of sesame pastes processed at different temperatures (140°C – 190°C) were analyzed by application of solid phase microextraction – gas chromatog./mass spectrometry anal., odor activity value evaluation and sensory evaluation. For all the sesame pastes processed at the different temperatures, the pyrazine group had the highest content. The amount of the volatiles increased by 4.15-fold when the roasting temperature increased from 140°C to 180°C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180°C had the highest Odor Activity Value (OAV). Samples differed significantly in terms of aroma and total acceptability (p < 0.05). The sesame paste processed at 180°C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170°C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile. Journal of Oleo 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Hernandez, Z. published the artcileSoil carbon stabilization pathways as reflected by the pyrolytic signature of humic acid in agricultural volcanic soils, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is agricultural volcanic soil carbon stabilization humic acid pyrolytic compound.

Mol. assessment of the origin and transformation processes of soil organic matter (SOM) was carried out based on information obtained from 13C NMR and anal. pyrolysis of humic acids (HAs) in soils from wine-growing regions in Tenerife (Canary Islands, Spain). Principal component anal., using as variables pyrolysis products, shows different soil groups defined by the mol. assemblages released from the corresponding HAs, characterized by the predominance of: i) plant biomacromols. (lignin) in soils on pumice substrate, ii) heterocyclic N-compounds and methoxyl-lacking aromatic structures, iii) a substantial domain of alkyl compounds in cultivated soils with active C turnover and finally, iv) polysaccharide and protein-derived compounds in soils developed on amorphous gels. The proportions of the pyrolytic compounds from soil HAs were represented by an upgraded graphical-statistical method (3D Van Krevelen plot) that was used to compare the major SOM structural domains in the different soils. The above results coincide with those suggested by the 13C NMR anal., and were associated to two groups of local land management practices, in terms of their intensity resp. favoring either the transformation of plant-inherited macromol. precursors from vascular plants, or the humification of aliphatic precursors in the presence of specific mineralogical substrates controlling microbial degradation and humification processes.

Journal of Analytical and Applied Pyrolysis 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

He, Jiang published the artcileFatty acids and volatile flavor compounds in commercial plant-based burgers, Computed Properties of 14667-55-1, the main research area is fatty acid volatile flavor compound plant burger; burger; fatty acid profile; plant-based meat alternative; volatile flavor compounds.

Interest in plant-based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PBMA are rare. In this study, the fatty acids (FAs) and volatile flavor compounds (VFCs) were profiled in four types of plant-based burgers (PBs) and compared to beef burger (BB). Over 40 FAs and 64 VFCs were detected and quantified in the samples. Nonsignificant differences (α = 0.05) were observed in the percentages of most FAs between uncooked and cooked PBs. PBs contained lower percentages of saturated FAs and trans-FAs, higher percentages of unsaturated FAs, and lower ratio of n-6 to n-3 FAs comparing to the BB. The FA profiles in PBs are mainly determined by their ingredients. The VFC profile of cooked PBs was different from that of the uncooked ones. The ingredients, thermally induced Maillard reaction, and lipid oxidation had contributed to the formation of the flavor. For uncooked samples, the VFC profiles of PB 3 and PB 4 were similar to that of BB. While for cooked samples, PB 1 had similar VFC profile as BB. This illustrated the importance of the cooking process for aroma formation; however, ingredients, such as spices, remain an important source of VFCs in these burger samples. Ingredient optimization could be an effective strategy to enhance the flavor of PBs to resemble BB. This study provides the knowledge of health and aroma-related components in both raw and cooked PBs, including FA and VFC profiles. It also explains the source of those components. This will not only help consumer’s decision making in choosing plant-based meat alternatives, but also help the related industry to choose proper ingredients to optimize the final products.

Journal of Food Science published new progress about Fatty acids 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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Abd El-Aleem, Fatma Shafik published the artcileProduction of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality, Product Details of C7H10N2, the main research area is encapsulation soybean protein hydrolyzate pretreated volatiles; Encapsulation; Enzymatic hydrolysis; Microwave irradiation; Principal component analysis; Pyrazines; Sensory analysis.

The aim of this study was to prepare a nutty-like flavor from enzymic hydrolyzates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolyzate were determined and compared with those of hydrolyzate prepared by conventional method (E-HSC). The hydrolyzates showed the best results were used as main precursors of nutty flavor. The generated volatiles were subjected to GC-MS anal. and odor evaluation. The effect of encapsulation and storage on the nutty flavor was evaluated. The results revealed that the hydrolyzates pretreated (E-HSMP7) or assisted (E-HSMA6) by microwave at 7 and 6 min, resp. showed a significant increase in DH. The nutty flavor generated from these hydrolyzates (NFMP7 and NFMA6) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.

Journal of Food Science and Technology (New Delhi, India) published new progress about Amino acids 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

Guo, Dong published the artcileUse of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries, Application In Synthesis of 14667-55-1, the main research area is acrylamide egg yolk phospholipid vacuum fried French fry.

Vacuum fried French fries contain low acrylamide content, but have less amount of odorants. Potato chips were soaked in egg yolk phospholipids aqueous solution (1.0%) prior to frying. HS-SPME-GC-MS were used to extract and analyze the volatiles of French fries, and aroma profiles were anal. via quant. descriptive anal. The results showed that there were the highest amounts of characteristic odorants in the phospholipids-treated & conventional deep-fat fried sample, whereas the lowest in the vacuum fried sample; and no significant differences in the contents of most of the characteristic odorants between the conventional deep-fat fried sample and the phospholipids-treated & vacuum fried sample. Meanwhile, the aroma attributes had the same tendency as that of the odorants. The acrylamide level in the phospholipids-treated & vacuum fried French fries was less than 10% of that in the conventional deep-fat fried ones (0.0025 × 106 vs 0.0337 × 106). The results proved that vacuum fried French fries could share similar aroma attributes with conventional deep-fat fried ones as well as maintain a lower level of acrylamide by the phospholipids treatment. Phospholipids treatment combined with vacuum frying has a great potential use in catering industry.

Food Control published new progress about Acrylamides 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Sirtori, Francesco published the artcileEffects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Cuore Di Spalla genotype sensory property food.

The aim of this work was to determine the chem., phys. and sensorial characteristics of a cured product called ‘Cuore di Spalla’, resulting from two different pig genotypes (G) and two salting times (S). Fourteen Duroc × Large White (D × LW) and 14 Cinta Senese × Large White (CS × LW), reared in the same condition in outdoor and fed com. mixture The animals were slaughtered at 10 mo of age which corresponds to an average live weight of 143 ± 15 kg for D × LW and 122 ± 15 kg for CS × LW. The right shoulders were salted for 3 days (L) and the left ones for 5 days (H). Phys. (color, texture profile anal.), chem. (moisture; crude protein; IMF; ash; salt; total lipids; fatty acids) and sensorial analyses (by panellists’ group) as well as volatile compounds profile (by SPME-GC-MS technique) were determined at the end of seasoning period. The genotype affected product’s size (1484.3 vs 1857.1 g of final weight for CS × LW and D × LW resp.), chem. characteristics and texture (cohesiveness 0.50 vs 0.53 and springiness 6.73 vs 7.12 for CS × LW and D × LW resp.). Aromatic profile was less affected by the factors considered or at least the panellists were not able to discriminate the effect. The main family of volatile compounds affected by genotype was alcs. Salting time seemed to affect only the parameters closely related to salt (16.52 vs 15.33% of salt and 5.15 vs 4.35 for saltiness in H vs L resp.).

Italian Journal of Animal Science published new progress about Fatty 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Cha, Jiyoon published the artcileAnalysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems, Safety of 2,3,5-Trimethylpyrazine, the main research area is Maillard reaction model system alpha dicarbonyl volatile flavor compound.

In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed using Maillard reaction (MR) model systems. A total of 16 model systems were assembled using four amino acids and four reducing sugars, and reactions were performed at 160 °C and pH 9. Determination of α-DCs was conducted using a gas chromatog./nitrogen phosphorous detector (GC-NPD) after derivatization and liquid-liquid extraction α-DC levels in MR model systems were 5.92 to 39.10 μg/mL of GO, 3.66 to 151.88 μg/mL of MGO, and 1.10 to 6.12 μg/mL of DA. The highest concentration of total α-DCs was found in the fructose-threonine model system and the lowest concentration in the lactose-cysteine model system. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) followed by GC-mass spectrometry (GC-MS). Different volatile flavor compound profiles were identified in the different MR model systems. Higher concentrations of α-DCs and volatile flavor compounds were observed in monosaccharide-amino acid MR model systems compared with disaccharide-amino acid model systems.

Scientific Reports published new progress about Amino 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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem