Month: November 2022

Yuan, Tao published the artcileCeramic boron carbonitrides for unlocking organic halides with visible light, Application of 2,3,5-Trimethylpyrazine, the main research area is boron carbonitride preparation surface structure; aryl halide boron carbonitride photocatalyst hydrodehalogenation; aromatic hydrocarbon preparation; arene aryl halide boron carbonitride photocatalyst cross coupling arylation; biaryl preparation; haloarene sodium sulfinate boron carbonitride photocatalyst cross coupling sulfonylation; arylsulfone preparation.

Here, boron carbonitride (BCN) ceramics were such a system and can reduce organic halides, including (het)aryl and alkyl halides, with visible light irradn was reported. Cross-coupling of halides to afford new C-H, C-C, and C-S bonds was proceeded at ambient reaction conditions. Hydrogen, (het)aryl, and sulfonyl groups were introduced into the arenes and heteroarenes at the designed positions by means of mesolytic C-X (carbon-halogen) bond cleavage in the absence of any metal-based catalysts or ligands. BCN was used not only for half reactions, like reduction reactions with a sacrificial agent, but also redox reactions through oxidative and reductive interfacial electron transfer. The BCN photocatalyst showed tolerance to different substituents and conserved activity after five recycles. The apparent metal-free system opened new opportunities for a wide range of organic catalysts using light energy and sustainable materials, which were metal-free, inexpensive and stable.

Chemical Science published new progress about Aromatic compounds, sulfones Role: SPN (Synthetic Preparation), PREP (Preparation). 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

Wu, Weihang published the artcileChanges in the physicochemical properties and volatile flavor compounds of dry-cured Chinese Laowo ham during processing, HPLC of Formula: 14667-55-1, the main research area is dry cured Chinese Laowo ham flavor physicochem property processing.

In this work, physico-chem., lipolytic, free amino acids, and volatile flavor compounds changes that occur during the processing of Laowo ham were observed Moisture content, water activity, trimethylamine- nitrogen (TMA-N), and luminosity value (L*) decreased significantly (p < .05) from 74.74%, 0.90, 22.33 mg/kg, and 51.92 to 55.66%, 0.74, 10.40 mg/kg a, nd 39.88, resp. Chloride content, pH, thiobarbituric acid (TBARS) value, peroxide value (POV), nitrite residue, and yellowness value (b*) increased significantly (p < .05) from 0.17%, 5.69, 0.06 mg/100 g, 0.03 g/100 g, 0.52 mg/kg, and 2.29 to 9.26%, 6.10, 0.33 mg/100 g,0.10 g/100 g, 1.00 mg/kg, and 5.13, resp. Eleven kinds of free fatty acids were identified. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) increased during processing. The total amount of free amino acids increased significantly (p < .05) from 4.94 mg/g to 87.89 mg/g. About 115 volatile compounds were identified.In the final products, alcs. and hydrocarbons became the dominant volatile compounds Practical applications : Laowo ham is one of the most popular dry-cured hams in southwest China's Yunnan province. At present, there are few studies on the changes in physicochem. properties and volatile flavor compounds in Laowo ham during processing, and the mechanism of flavor formation is still unknown. Therefore, the aim of the present study was to investigate the changes in physicochem. properties and flavor in Laowo ham during the production These results contribute to a more accurate understanding of the quality changes in Laowo ham during processing and help to improve the product quality and optimize the duration of processing in the future. Journal of Food Processing and Preservation published new progress about Carboxylic 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

Astuti, Retno Dwi published the artcileThe Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran, Category: pyrazines, the main research area is volatile compound aroma solid state fermentation rice bran Rhizopus.

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quant. descriptive anal. (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, resp. They are aldehydes, ketones, alcs., acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcs., whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.

Fermentation published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 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

Ly, Hoang Vu published the artcileEffects of torrefaction on product distribution and quality of bio-oil from food waste pyrolysis in N2 and CO2, Quality Control of 14667-55-1, the main research area is food waste pyrolysis bio oil bubbling fluidized bed reactor; CO(2) utilization; Fast pyrolysis; Fluidized-bed; Mixed food waste; Torrefaction.

Waste food utilization to produce bio-oil through pyrolysis has received increasing attention. The feedstock can be utilized more efficiently as its properties are upgraded. In this work, the mixed food waste (MFW) was pretreated via torrefaction at moderate temperatures (250-275°C) under an inert atm. before fast pyrolysis. The pyrolysis of torrified MFW (T-MFW) was performed in a bubbling fluidized-bed reactor (FBR) to study the influence of torrefaction on the pyrolysis product distribution and bio-oil compositions The highest liquid yield of 39.54 wt% was observed at a pyrolysis temperature of 450°C. The torrefaction has a significant effect on the pyrolysis process of MFW. After torrefaction, the higher heating values (HHVs) of the pyrolysis bio-oils (POs) ranged from 31.51 to 34.34 MJ/kg, which were higher than those of bio-oils from raw MFW (27.69-31.58 MJ/kg). The POs mainly contained aliphatic hydrocarbons (alkenes and ketones), phenolic, and N-containing derivatives The pyrolysis of T-MFW was also carried out under the CO2 atmosphere. The application of CO2 as a carrier gas resulted in a decrease in the liquid yield and an increase in the gas product yield. In addition, the carbon and nitrogen content of POs increased, whereas the oxygen was reduced via the release of moisture and CO. Using CO2 in pyrolysis inhibited the generation of nitriles derivatives in POs, which are harmful to the environment. These results indicated that the application of CO2 to the thermal treatment of T-MFW could be feasible in energy production as well as environmental pollution control.

Waste Management (Oxford, United Kingdom) published new progress about Aliphatic hydrocarbons Role: ANT (Analyte), PRP (Properties), ANST (Analytical 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

Yin, Wen-ting published the artcileComparison of key aroma-active composition and aroma perception of cold-pressed and roasted peanut oils, Product Details of C7H10N2, the main research area is cold pressed roasted peanut oil aroma active composition perception.

The difference in the aroma composition of cold-pressed and roasted peanut oils was investigated. There were 28 and 75 odorants with flavor dilution (FD) factors between 1 and 512 in cold-pressed and roasted peanut oils, resp. Fifty-nine odorants were newly identified in peanut oils. Ten key odorants with odor activity value (OAV) ≥ 1 were identified in cold-pressed peanut oil, of which hexanal (OAV = 1,288, green), (E,E)-2,4-decadienal (OAV = 370, earthy and fried fat) and α-pinene (OAV = 34, woody) were the most important contributors to the overall aroma of cold-pressed peanut oil. 2,3-Pentanedione (OAV = 5,054, buttery), 2-methoxy-4-vinylphenol (OAV = 326, smoky), 2,5-dimethylpyrazine (OAV = 160, roasted and nutty) and 2-methylpyrazine (OAV = 92, roasted and nutty) were the most important contributors among the 26 key odorants to the aroma of roasted peanut oil. Roasting peanut seeds induced apparent changes in the formation of aromatic heterocycles, loss of terpenes and increase in lipid oxidation odorants in peanut oil. This study would provide important practical applications in aroma regulation and process optimization of peanut oil.

International Journal of Food Science and Technology published new progress about Aromatic compounds 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

Xiao, Yaqing published the artcileEffect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Lactobacillus Staphylococcus sausage flavor oleic palmitic acid fermention China; Flavour formation; Lipid hydrolysis; Microbiological quality; Protein hydrolysis; Starter culture; Volatile compound.

The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents of free fatty acids (FFAs) and free amino acids (FAAs) were increased by inoculating the starter cultures, especially a mixed culture. A significant decrease in pH and water activity was observed in the inoculated sausages (p < 0.05). Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of unwanted bacteria. This was beneficial to promote the release of FFAs and FAAs and to prevent the formation of off-flavours and rancidity. Thus, the flavor development in the inoculated dry fermented sausages was attributed to the improvements in microbiol. quality. Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (Free). 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

Fernandez, Manuela published the artcileEffect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham, COA of Formula: C7H10N2, the main research area is Listeria ham flavor; Iberian ham; Listeria; Peroxide value; Ready-to-eat; Sensory analysis; Serrano ham; Volatile profile.

The efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry-cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeria innocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm2. Survivors were enumerated immediately after treatment. Peroxide values, sensory anal. and volatile profile were investigated during storage at 4 and 20 °C. Inactivation of Listeria was higher in Iberian (ca. 2 log cfu/cm2) than in Serrano ham (ca. 1 log cfu/cm2) with 8.4 J/cm2. PL did not increase the peroxide values above the usual levels reported in dry-cured ham, and no rancid notes were observed in the sensory anal. PL-treated samples showed an increase in the concentration of some volatile compounds, such as methional, di-Me disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage.

Food Chemistry published new progress about Flavor. 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

Park, Hae-Ryung published the artcileElectronic cigarette smoke reduces ribosomal protein gene expression to impair protein synthesis in primary human airway epithelial cells, Safety of 2,3,5-Trimethylpyrazine, the main research area is electronic cigarette smoke ribosomal protein gene expression epithelial cell.

The widespread use of electronic cigarettes (e-cig) is a serious public health concern; however, mechanisms by which e-cig impair the function of airway epithelial cells-the direct target of e-cig smoke-are not fully understood. Here we report transcriptomic changes, including decreased expression of many ribosomal genes, in airway epithelial cells in response to e-cig exposure. Using RNA-seq we identify over 200 differentially expressed genes in air-liquid interface cultured primary normal human bronchial epithelial (NHBE) exposed to e-cig smoke solution from com. e-cig cartridges. In particular, exposure to e-cig smoke solution inhibits biol. pathways involving ribosomes and protein biogenesis in NHBE cells. Consistent with this effect, expression of corresponding ribosomal proteins and subsequent protein biogenesis are reduced in the cells exposed to e-cig. Gas chromatog./mass spectrometry (GC/MS) anal. identified the presence of five flavoring chems. designated as ′high priority′ in regard to respiratory health, and methylglyoxal in e-cig smoke solution Together, our findings reveal the potential detrimental effect of e-cig smoke on ribosomes and the associated protein biogenesis in airway epithelium. Our study calls for further investigation into how these changes in the airway epithelium contribute to the current epidemic of lung injuries in e-cig users.

Scientific Reports published new progress about Animal gene, RPS14 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

Wang, Jingxin published the artcileMechanistic studies of a small-molecule modulator of SMN2 splicing, Quality Control of 91678-81-8, the main research area is SMN2 gene splicing FUBP1 cloning sequence spinal muscular atrophy; SMNC2 SMNC3 drug synthesis RG7916 therapy SMA human; RG-7916; RNA binding; RNA splicing; chemical proteomics; spinal muscular atrophy.

RG-7916 is a first-in-class drug candidate for the treatment of spinal muscular atrophy (SMA) that functions by modulating pre-mRNA splicing of the SMN2 gene, resulting in a 2.5-fold increase in survival of motor neuron (SMN) protein level, a key protein lacking in SMA patients. RG-7916 is currently in three interventional phase 2 clin. trials for various types of SMA. In this report, we show that SMN-C2 and -C3, close analogs of RG-7916, act as selective RNA-binding ligands that modulate pre-mRNA splicing. Chem. proteomic and genomic techniques reveal that SMN-C2 directly binds to the AGGAAG motif on exon 7 of the SMN2 pre-mRNA, and promotes a conformational change in two to three unpaired nucleotides at the junction of intron 6 and exon 7 in both in vitro and in-cell models. This change creates a new functional binding surface that increases binding of the splicing modulators, far upstream element binding protein 1 (FUBP1) and its homolog, KH-type splicing regulatory protein (KHSRP), to the SMN-C2/C3-SMN2 pre-mRNA complex and enhances SMN2 splicing. These findings underscore the potential of small-mol. drugs to selectively bind RNA and modulate pre-mRNA splicing as an approach to the treatment of human disease.

Proceedings of the National Academy of Sciences of the United States of America published new progress about Animal gene Role: BSU (Biological Study, Unclassified), PRP (Properties), BIOL (Biological Study) (TSL1). 91678-81-8 belongs to class pyrazines, name is 3,5-Dimethylpyrazin-2-amine, and the molecular formula is C6H9N3, Quality Control of 91678-81-8.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Clark, Caitlin published the artcileEffects of time and temperature during melanging on the volatile profile of dark chocolate, Application of 2,3,5-Trimethylpyrazine, the main research area is dark chocolate temperature melanging volatile profile.

Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor) process that occurs in a stone wet-grinder. Chocolatiers understand that melanging is essential to flavor and overall quality, however the influence of melanging on the aroma chem. of the finished chocolate is anecdotal and largely uncharacterized. Here, we evaluated the effects of time and temperature of melanging on the volatile chem. of the finished chocolate. Specifically, chocolate aroma was profiled using HS/SPME-GC-MS for three different time and temperature combinations. A total of 88 compounds were annotated by mass spectrometry and included a diverse set of chem. classes such as pyrazines, aldehydes, terpenes, alcs., esters, and ketones. Anal. of variance (ANOVA), principal component anal. (PCA), and partial least squares anal. (PLS) revealed that the overall aroma profile was influenced by the type of melanging, and time had a greater effect than temperature Example compounds affected by time include 2-methylpropanal, di-Me sulfide, and benzaldehyde. Particle size was also measured for each sample. Majority particle size was found to be below 25 μ generally at all time points beyond 8 h. Anal. showed significant p-values for the temperature variable for several compounds, but significant p-values for the time variable were apparent for a greater number of compounds For compounds which showed dependency on both time and temperature, the p-value for the time variable was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends. These data support that time is a critical factor in determining the aroma chem. of chocolate and affects a diverse set of known flavor active compounds

Scientific Reports published new progress about Aldehydes Role: BUU (Biological Use, Unclassified), 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 of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem