Month: November 2022

Yan, Yan published the artcileQuantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach, HPLC of Formula: 14667-55-1, the main research area is Baijiu pyrazine fermentation sensory property quality.

Pyrazines are one type of the most important aroma compounds in Baijiu, and a novel method of pyrazines detection was developed in this work. Baijiu samples were analyzed by direct injection ultra-performance liquid chromatog. coupled with tandem mass spectrometry operating in pos. electrospray ionization mode. The approach achieved good extraction recoveries (78.24-102.58%), good repeatability with intra-day, inter-day, and inter-week relative standard deviations of 0.84-4.17%, 0.78-6.71%, and 4.50-8.61% in resp., and short anal. time. Moreover, the optimized method was applied to the anal. of different typical aroma-type Baijiu. The unsupervised principal component anal. clearly differentiated four typical aroma-type Baijiu samples based on the pyrazines concentrations The pyrazines concentrations showed a significant increase during fermentation steps and distillation time. This work provides an efficient strategy for determining the pyrazines levels in Baijiu and is beneficial for improving Baijiu quality.

LWT–Food Science and Technology 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chun, Byung Hee published the artcileThe effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste, Application In Synthesis of 14667-55-1, the main research area is doenjang traditional Korean fermented soybean paste salt fermentation; Biogenic amine; Doenjang; Enzymes; Fermented soybean paste; Metabolites; Microbial community; Salt concentration.

Four sets of doenjang (traditional Korean fermented soybean paste) with 9%, 12%, 15%, and 18% solar salt concentrations were prepared and their pH, microbial abundances and communities, metabolites, and volatile compounds were analyzed periodically during the entire fermentation The speeds of decrease in pH and increase in microbial abundances, representing microbial activity, were higher during early fermentation in lower (9% and 12%) salt doenjang. Microbial abundances in 15% and 18% salt doenjang were significantly lower than in the 9% and 12% salt doenjang, indicating low microbial activity. Community anal. revealed that Bacillus, Staphylococcus, and Clostridium and Aspergillus, Scopulariopsis, Fusarium, Mucor, and Penicillium, which might be derived from doenjang-meju used for preparing doenjang, were identified as major bacterial and fungal genera, resp., in all doenjang samples. Weissella, Tetragenococcus, Oceanobacillus, and Debaryomyces, not dominant in doenjang-meju, were also identified as major groups in low salt doenjang. Metabolite anal. showed that amino acid profiles were relatively similar independent of salt concentrations and microbial growth, indicating important roles of indigenous proteases present in doenjang-meju, not microbial activity during doenjang fermentation, in amino acid production The metabolism of free sugars to organic acids and biogenic amine production were greater in lower salt doenjang, which might be associated with the growth of microbes, particularly lactic acid bacteria. A higher level of and more diverse volatile compounds were identified in lower salt doenjang, indicating close association with microbial growth. This study provides a deeper understanding of doenjang fermentation and insight into the development of low salt doenjang.

Food Microbiology 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Alim, Aygul published the artcileAnalysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening, Application of 2,3,5-Trimethylpyrazine, the main research area is meaty aroma umami taste yeast extract.

YE (yeast extract) has been widely used in the flavor industry as the source to produce the high-quality meaty and umami flavors. It is because YE is rich in the savory and mellow constituents and is important precursors to generate aromas via thermal treatment. This study aims to investigate the change of meaty aroma and umami taste in the hydrolyzed YE during the thermal treatment. In this study, gas chromatog.-olfactometry-mass spectrometer (GC-O-MS) was employed to detect the aroma-active compounds, and systematic approaches was used for the taste-active umami proteolytics separation and detection. The reaction conditions of two optimal samples, YE-A and YE-B, were as follows: the reaction time (A) was 90 min, the reaction temperature (B) was at 115°C, the concentration of YE solution (C) was 0.4 g/mL, and pH (D) was 5.5 and 6.0, resp. The GC-O-MS results show YE-A contains 31 and YE-B contains 29 key aroma-active compounds, and the priorities of four factors are both C > B > D > A. The key aroma-active compounds that contributed to meaty flavor were both 3-(methylthio)propanal (cooked potato-like), dihydro-5-pentyl-2(3H)-furanone (coconut-like, peach-like), 2-ethyl-3,5-dimethyl pyrazine (potato-like) etc. with OAVs greater than 1. The Q-TOF-MS/MS results show that YE-A contained five umami peptides, which were Ala-Asp-Ala, Pro-Gly-Asp, Glu-Met-His, Gln-Pro-Ser and Val-Glu-His; whereas YE-B contained four umami peptides, which were Glu-Asp, Pro-Ser-Gly, Ala-Glu-Ala, and Gly-Gly-Pro-Gly.

European Food Research and Technology 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, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lee, Jookyeong published the artcilePlatycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting, Safety of 2,3,5-Trimethylpyrazine, the main research area is Platycodon grandiflorum root chem property; Platycodon grandiflorum roots; SPME; electronic tongue; roasting; sensory properties; volatile compounds.

Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chem. properties in Platycodon grandiflorum roots upon roasting. Amino acid anal., electronic tongue anal., chem. property anal., volatile compound anal., GC-olfactometry-assisted sensory attributes, and electronic nose anal. were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue anal. somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3-ethyl-2, 5-dimethyl-pyrazine, and 2, 6-dimethyl-pyrazine were generated by roasting. In electronic nose anal., pos. odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chem. characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications.

Journal of Food Biochemistry 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

Li, Meng published the artcileInhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea), Formula: C7H10N2, the main research area is Pseudosciaena roasting fruit extract flavor heterocyclic aromatic amine.

The large yellow croaker (Pseudosciaena crocea) is one of the most com. important marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation of heterocyclic aromatic amines (HAAs) in roasted yellow croaker and evaluated the inhibitory effect of natural fruits extracts (blueberry extract, acerola cherry extract and grape seed extract) on the formation of HAAs in roast yellow croaker. All the three fruit extracts treatments minimize the amount of HAAs and the addition of blueberries extracts is the most effective approach on reducing the total HAAs content, which caused a signification reduction of 94.85% and 71.15% of the Norhaman and PhIP content, resp., led IQ, 8-MeIQX, 4,8-DiMeIQX below the detected limitation, compared to the control group. Furthermore, antioxidant index of fruits extracts, precursors (free amino acids, creatine, creatinine and glucose) of HAAs, lipid and protein oxidation, flavor changes are evaluated to determine the mechanism and phys./chem. changes of fruit extracts on the formation of HAAs. This research develops a new method to minimize the amount of HAAs, which is helpful to food manufacturers for the production of healthier yellow croaker products and may be applicable to various meat systems.

Food Control 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Murthy, Pushpa Srinivas published the artcileAmelioration of cocoa organoleptics using A.oryzae cysteine proteases, Safety of 2,3,5-Trimethylpyrazine, the main research area is Aspergillus organoleptics cysteine protease.

The A.oryzae strains isolated from coffee were screened to evaluate their potential for production of acid aspartic protease. The strains with highest activity were then subjected to UV-mutagenesis and the lethality was determined by spore spread plate method. The mutant strain CPO 025 produced 1.3 × 104 U/mL, which is 1.53 fold higher than the parent with survival rate of 76 ± 2%. The Central Composite Rotatable Design(CCRD) based Response Surface Methodol.(RSM) was employed to optimize the parameters for Aspartic protease production The mutant strain subjected to solid-state fermentation (SSF) using wheat bran as substrate yielded 1820 U/mg specific activity with functional conditions of moisture (35%), inoculum (6.5 CFU/mL), fermentation duration (108 h), and temperature (28°C). The partially purified proteases by DEAE-Sepharose had attributes with 6082 U/mg specific activity, optimum pH 3.6, temperature 35°C and MW of 35 kDa. Enhanced activity by β-mercaptoethanol and inhibition by iodoacetic acid confirmed cysteine protease. Application of cysteine protease with cocoa beans upsurged flavor profile compared to the untreated beans. The elevated level of dimethylpyzarine and ketone3,5-Bis(tert-butyl)-4-hydroxy-propiophenone indicated efficient protein hydrolysis with desirable cocoa flavor. Thus cocoa organoleptic enhancement with flavourzyme can camouflage poorly fermented cocoa and economy of the industry.

LWT–Food Science and Technology published new progress about Amines, keto 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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Huan published the artcileCharacterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC, Application In Synthesis of 14667-55-1, the main research area is aroma compound mutton liquid chromatog mass spectrometry; Aroma compounds; Lipidomics; Marker; Roasted meat; Triglyceride.

Lipids are the key aroma formation substrates and retainers relevant to the flavor quality. The lipids in the roasted mutton were investigated by UPLC-ESI-MS/MS and Orbitrap Exploris GC. The results showed that a total of 2488 lipids from 24 subclasses were identified in the roasted mutton, including 28.21% triglyceride (TG), 14.87% phosphatidylcholine (PC), and 11.03% phosphatidylethanolamine (PE). TG (16:0_18:1_18:1) and TG (18:0_18:0_18:1) might be the predominant lipids for binding aroma compounds 488 Differential lipids from 20 subclasses were observed based on VIP > 1 and p < 0.05. The 61 out of 488 differential lipids, especially PC and PE, might predominantly contribute to the formation of aroma compounds A total of 13 aroma compounds were determined as the characteristic odorants in the roasted mutton, including hexanal, heptanal, and 1-octen-3-ol. PC (30: 6) and PC (28: 3) were the potential markers for the discrimination of roasted mutton. Food Chemistry published new progress about Cardiolipins 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

Liu, Jie published the artcileKey aroma-active compounds in brown sugar and their influence on sweetness, Related Products of pyrazines, the main research area is Brown sugar Aroma Sweetness VSDE GCMSO AEDA Odor activity; AEDA; Aroma; Brown sugar; GC–MS–O; Odor activity values; Sweetness; V-SDE.

Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatog.-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution anal. (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcs., which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness.

Food Chemistry published new progress about Carbohydrates 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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Febrianto, Noor Ariefandie published the artcileChanges in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of cocoa beans from the Sul 1 genotype affected by fermentation, Application In Synthesis of 14667-55-1, the main research area is methylxanthine polyphenol volatile sensory cocoa bean fermentation; Theobroma cacao; cocoa bean; cocoa flavor; epicatechin; fermentation; polyphenol; proanthocyanidin; sensory analysis.

The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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

He, Yingxia published the artcileUnraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis, Formula: C7H10N2, the main research area is chemosensory gas chromatog mass spectrometry; 1-Butanol (PubChem CID: 263); 2,3,5-Trimethyl-6-ethylpyrazine (PubChem CID: 28518); 2,6-Dimethylpyrazine (PubChem CID: 7938); 2-Acetylfuran (PubChem CID: 14505); Chemical and sensory profiles; Chinese strong-aroma type Baijiu; Diethyl succinate (PubChem CID: 31249); Dimethyl disulfide (PubChem CID: 12232); Furfural (PubChem CID: 7362); GC × GC-TOFMS; Methanethiol caproate (PubChem CID: 75515); Multivariate analysis; Regionality.

Comprehensive 2D gas chromatog.-time-of-flight mass spectrometry was combined with descriptive sensory anal. to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chem. and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network anal. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alc. levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alc. beverages.

Food Chemistry published new progress about Chemoreceptors 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