Month: November 2022

Liu, Lichun published the artcileCharacterization and identification of different Chinese fermented vinegars based on their volatile components, Product Details of C7H10N2, the main research area is Chinese fermented vinegar volatile component; KS algorithm; PCA; PLS-DA; comparative analysis; traditional Chinese vinegars; volatile components.

In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geog. origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatog.-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate anal. including principal component anal. and partial least squares-discriminant anal. (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, anal. of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technol.). Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant anal. models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.

Journal of Food Biochemistry published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Han, K. published the artcileEffect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Shanxi aged vinegar mash aroma baking process.

As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatog.-mass spectrometry (GC-MS) were carried out, and the odor intensity was evaluated by odor activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analyzed samples. Moreover, among them, the odor activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, Et acetate, and acetoin were significantly higher than the other volatile compounds There were 17 odor-active compounds newly produced after baking stage. Based on the principle components anal. (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Addnl., acetophenone was formed specifically in the traditional methods, and five odor-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and di-Me disulfide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimization of Shanxi aged vinegar.

International Food Research Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Kouassi, Ange Didier D. published the artcileEffect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate, Computed Properties of 14667-55-1, the main research area is cocoa chocolate volatile compound fermentation fingerprint sensory perception; Aromatic compound precursors; Chocolate; Cocoa beans; Fermentation location; Sensory perceptions.

Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7-8% moisture content at five different locations: Akoupe, San Pedro, Soubre, Djekanou and Daloa. The aromatic anal. were done on cocoa using the HS-SPME-GC/MS technique. Professional panelists evaluated the sensory perceptions of the chocolate. The results shows that cocoa fermented in both Daloa and Soubre regions were differentiated by 2,3-butanediol while those processed in other regions presented highest acetoin content. However, fermented cocoa from Soubre region exhibited most amount of 2,3-butanediol, diacetate A whereas 2,3,5,6-tetramethylpyrazine differentiated those from Daloa region. Sensory properties of chocolate were not linked to the aromatic compound precursors profile of beans. The fermentation performed in San Pedro region promote both the generation of more desirable aromatic compounds of cocoa and sensory attributes of the finished chocolate. The fermentation location generates a greater differentiation of the volatile fingerprint of cocoa and the sensory perceptions of the finished chocolate.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Lin, Li-Yun published the artcileVolatile Variation Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting, Product Details of C7H10N2, the main research area is Theobroma cacao Malvaceae bean fermentation roasting processing volatile variation; amino acids; cocoa bean flavors; fats and fatty acids; fermentation; pyrazine and esters; roasting; triacylglycerols; volatile changes.

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chem. and phys. characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.

Molecules published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Hou, Lixia published the artcileDetermination of main bitter compounds in soaked and germinated sesame pastes, COA of Formula: C7H10N2, the main research area is sesame paste germination soaking bitter compound determination; bitterness; germination; non-volatile; sesame pastes; volatile compounds.

The flavor and taste of the foods play an important or even a decisive role in the acceptance and preference of the consumers. It was found that the sesame paste prepared with the germinated sesame seeds was bitter in our previous experiment In the study, the volatile and non-volatile bitter-taste components of the sesame paste samples were comprehensively analyzed. 2-methylbutanal, hexanal, acetic acid, and butyric acid were the predominant volatile compounds in the soaked and germinated sesame pastes. Oxalate was significantly reduced by the germination (p < 0.05). The contents of sesaminoltriglucoside in sesame pastes ranged from 129.04 to 217.57μg/g. Both total and individual free amino acid contents increased with the prolongation of the germinating time. The bitter-taste amino acid Arg had the highest score of Taste Activity Value for the bitterest sample made from the seeds germinated for 36 h. The bitter-tasting Arg was first reported to impart a bitter taste to the germinated sesame paste. Journal of Oleo Science published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Belleggia, Luca published the artcileUnravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy, Formula: C7H10N2, the main research area is artisan liver sausage fermentation volatile organic compound microbial population; Debaryomyces hansenii; Latilactobacillus sakei; Liver; Metataxonomic analysis; Traditional product.

The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chem. parameters and volatilome of the fermented liver sausages were also studied. Finally, the presence of hepatitis E virus (HEV) was also assessed via real-time-RT-(q)PCR assays. Active microbial populations mainly represented by lactic acid bacteria, enterococci, coagulase-neg. cocci, and eumycetes were detected. Enterobacteriaceae, Pseudomonadaceae, and sulfite-reducing anaerobes were not detected in most of the samples. Latilactobacillus sakei dominated in all the analyzed samples, reaching abundances up to 80%. Staphylococcus xylosus and Staphylococcus equorum were also detected. Among minority bacterial taxa, Weissella spp., Leuconostoc spp., Macrococcus caseolyticus, Brochothrix thermosphacta, Staphylococcus succinus, Lactobacillus coryniformis, Lactiplantibacillus plantarum, Lactococcus garviae, Psychrobacter spp., and Carnobacterium viridans were detected. The mycobiota was mainly composed by Debaryomyces hansenii that was present in all samples at the highest frequency. Among minority fungal taxa, Aspergillus spp., Penicillium spp., Kurtzmaniella zeylanoides, Candida spp., Yamadazyma spp., Scopulariopsis spp., Yarrowia spp., and Starmerella spp. were detected. Interestingly, associations between some taxa and some physico-chem. parameters were also discovered. The absence of HEV in all the samples attested a high level of safety. Finally, most of the VOCs detected in the analyzed fermented liver sausages belonged to six classes as: terpenoids, aldehydes, ketones, alcs., esters, and acids. Nitrogen compounds, sulfur compounds, phenols, hydrocarbons, lactones, furans, and aromatic hydrocarbons were also identified. Several significant relationships were observed between mycobiota and VOCs.

Food Research International published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Alim, Aygul published the artcileResearch of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is beef meaty aroma compound yeast extract carbon module labeling.

Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research work, key volatiles related to beef like odors were identified from a meat-like flavor system (YE-xylose-cysteine-thiamine). The aroma-active compounds were detected through GC-O-MS. To deduce the formation pathways of key beef-meaty aroma compounds, the carbohydrate module labeling (CAMOLA) experiment was adopted for Maillard reaction. A model study was conducted using the identified peptides, [13C5] xylose/xylose (1:1), cysteine and thiamine. Finally, key beef like aroma compounds were selected through comparing the results of meat-like flavor systems with the model experiment The detected odorants were mainly divided into pyrazines (6 types), furans (7 types), 2-methylthiophene and 4-methyl-5-hydroxyethylthiazole. The carbon skeleton sources of the compounds were inferred based on GC-MS data from model systems.

LWT–Food Science and Technology published new progress about Maillard reaction. 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

Lemarcq, Valerie published the artcileFlavor diversification of dark chocolate produced through microwave roasting of cocoa beans, HPLC of Formula: 14667-55-1, the main research area is dark chocolate flavor microwave roasting cocoa bean.

The impact of microwave roasting cocoa beans on the aroma and phytochem. profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a chocolate produced from convectively roasted beans (130°C-30 min). Aroma anal. via HS-SPME-GC-MS indicated that microwave roasting of cocoa beans resulted in chocolate with a distinctive aroma profile, compared to the chocolate produced from convectively roasted beans. Increased power input seems the main inducer of elevated levels of aroma compounds Interestingly, the impact of the four treatments on the phytochem. profile, measured via LC-HRMS, of the chocolates was rather comparable. Microwave roasting of cocoa beans was more prone to oxidation, but still within acceptable limits. The results validate that microwave roasting is a promising alternative technique that can be used effectively for chocolate production

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Bi, Shuang published the artcileCharacterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques, Safety of 2,3,5-Trimethylpyrazine, the main research area is Pisum roasting aroma compounds olfactometry GC MS omission experiments; aroma-active compounds; gas chromatography−olfactometry; odor activity value; omission experiments; raw and roasted peas; solid-phase microextraction−gas chromatography−mass spectrometry.

Gas chromatog.-olfactometry (GC-O) coupled with GC-mass spectrometry (GC-MS) and aroma recombination-omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, resp. Aroma recombination-omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas (p < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products' flavor quality control. Journal of Agricultural and Food Chemistry published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Britto de Andrade, Aurora published the artcileInfluence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing, Computed Properties of 14667-55-1, the main research area is chocolate volatile profile under fermented cocoa mass.

Under-fermented cocoa mass (UCM) presents, as well as the fresh cocoa seed, a high content of phenolics compounds For this reason, a chocolate with UCM added to the fermented cocoa mass (FCM) was developed. The sensory quality of chocolate is broadly determined by the composition of volatile compounds resulted from microbial metabolism during fermentation and Maillard reactions, that occur during drying, roasting, and conching. The aim of this work was to investigate the effect of adding UCM (20%-80%) to the FCM on the sensory characteristics of the chocolates produced and their volatile profiles during the process chain. The UCM and FCM were obtained through fermentation (48 h and 144 h, resp.), drying, roasting, and grinding processes. In general, the chocolate samples with a higher content of UCM presented lower scores for flavor acceptance, due to their higher bitterness and astringency. The great acceptance was observed on samples with 80% and 65% of FCM. A total of 55 different volatile compounds were identified by HS-SPME-GC-MS. The PCA analyses showed that the profile of the volatile compounds in the chocolate samples was influenced by the fermentation process, as well as the chocolate quality (flowery, honey, fruit, roasted, and chocolate flavors).

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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