Month: November 2022

Rojas, Myriam published the artcileAnalysis of cocoa particle roasting process in a μ-reactor, Computed Properties of 14667-55-1, the main research area is thermal energy cocoa particle roasting micro reactor.

Thermal energy changes the chem. composition of cocoa, which is related to its quality, during roasting. The effect of the heating rate on the physicochem. changes of cocoa, and the dynamics of generation and degradation of volatile compounds during heating are still unknown. Therefore, the weight loss of cocoa and the chem. composition of the released gases released at temperatures from 40 to 350°C were identified in using a μ-reactor (PTV-GC-MS) with heating rates of 2 (β1), 4 (β2), and 8°C sec-1 (β3). The thermal process was divided into three stages (raw – dry, dry – roasted, and roasted – over-roasted). Higher heating rates cause lower volatilization at the same temperature due to shorter residence times. Likewise, more compounds were identified in the gas-fraction at β1 than at β2 and β3 with the same temperatures Also, a 2D phenomenol. model coupled to kinetics was made to predict phenomena such as thermal differentials, water and gas content, solid fractions, conversion, pressure, and gas outlet rate.

Journal of Food Engineering 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

Wang, Yanbing published the artcileChemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans, Application In Synthesis of 14667-55-1, the main research area is Coffea roasted bean chem ingredient 1H NMR SHSGC MS; (1)H NMR; Bourbon-Typica; Coffea arabica; Cultivar; GC/MS; Introgressed.

This work aimed to study the composition differences of roasted beans between 12 coffee cultivars (Catimor 7963, HIBRIDO DE TIMOR, Ruiru 11, Castillo, DTARI 296, DTARI 366, DTARI 392, DTARI 585, SL28, SL34, Catuai-Amarelo and Catuai-Vermelho) from Bourbon-Typica group and Introgressed group under subtropical humid monsoon climate. The water-soluble compounds of roasted coffee beans were characterized by proton NMR spectroscopy (1H NMR), and the aroma components were analyzed by static headspace gas chromatog. mass spectrometry (SHS-GC/MS). In total, 20 water soluble compounds and 43 volatile compounds were identified. Both water-soluble and volatile compounds are rich in acidic substances, and the content varied depending on the cultivars. Furthermore, principal component anal. (PCA) clustered 12 coffee cultivars into four groups. The four different chem. defined clusters of Arabica cultivars produced by chem. differences cannot reflect the traditional grouping based on introgressed, and it is one-sided to judge coffee quality based on lineage. These results give further insight into the quality characteristics of different coffee cultivars, which is of great significance for guiding the adjustment of cultivars structure and the breeding of new cultivars.

Food Research International 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Name: 2,3,5-Trimethylpyrazine, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 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

Cirlini, Martina published the artcileEvaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry, Application In Synthesis of 14667-55-1, the main research area is Capsicum annuum volatile fraction pungency extractable color.

The volatile fraction investigated by means of HS-SPME/GC-MS technique, the extractable color in terms of ASTA units, and the pungency measured on the Schoville scale of different exptl. Capsicum annuum powders, designed for food industry, were evaluated in this study. In particular, six Capsicum annuum cultivars were included; fresh fruits were cultivated, harvested, dried and grinded to obtain different chilli powder samples that were analyzed and compared with an addnl. sample purchased from the market. Extractable color ranged between 36.9 ± 1.5 and 144.2 ± 0.8 ASTA units, while pungency was from 999 ± 42 to 47,814 ± 971 SHU units, showing an inverse trend between these two parameters. The volatile fraction of samples resulted to be composed of 64 volatiles belonging to different chem. classes among which terpenes and pyrazines were the most represented ones. The differences and similarities among the chilli pepper varieties were visualized by means of Principal Component Anal. (PCA) as by Heat Map anal.

European Food Research and Technology published new progress about Aldehydes 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

da Silva, Bruna Lessa published the artcileFermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Coffea Meyerozyma Pichia coffee beverage quality; Coffee quality; Conilon coffee; Meyerozyma caribbica; Pichia kluyveri; Pyrazines.

This work aimed to evaluate Coffea canephora’s microbiol., chem., and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approx. 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, sep. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, resp. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.

Food Microbiology published new progress about Aldehydes 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

Mildner-Szkudlarz, Sylwia published the artcileChanges in volatile compound profiles of cold-pressed berry seed oils induced by roasting, Category: pyrazines, the main research area is berry seed oil volatile compound cold pressing roasting.

This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using comprehensive gas chromatog.-mass spectrometry coupled to time of flight mass spectrometry (GC x GC-ToFMS). It is found that the seed type used and chem. composition affected the final aroma of berry oils. The volatile profiles of all berry oils from both unroasted and roasted seeds were dominated by nonheterocyclic chem. class (89% of the total volatiles) with esters predominant (32% of total nonheterocyclic compounds). Unroasted raspberry and blackcurrant cold-pressed seed oils had a less complex volatile profile, and showed similarities between them and differences to chokeberry and strawberry seed oils. Chokeberry seed oil was characterized by the highest levels in Et propanoate, methylbutyl acetate, benzaldehyde, (E,E)-2,4-decadienal, acetoin, 3-penten-2-one, benzyl alc. and strawberry seed oil by Me acetate, iso-Bu acetate, Me 2-methylbutanoate, Et 2-hydroxypropanoate, Et 2-methylbutanoate, Et 3-methylbutanoate, (E,E)-2,4-heptadienal, 1-penten-3-one, and 3,7-dimethyl-1,6-octadien-3-ol. N-containing and furanic-containing compounds contributed about 5% and 4%-16%, resp., of total amount of volatiles after seed roasting. Roasting was critical for increasing the concentration of compounds derived from lipid peroxidation, especially in blackcurrant seed oils. Profiling volatiles using SPME-GC x GC-ToFMS might be helpful in evaluating oils quality.

LWT–Food Science and Technology published new progress about Aldehydes 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, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Gao, Peng published the artcileAnalysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes, Synthetic Route of 14667-55-1, the main research area is cheese curd enzymic hydrolysis hydrolyzate nonvolatile volatile component analysis.

Fifteen cheese protein hydrolyzates were produced by using four different proteases. Then, the free amino acids (FAAs), mol. weight distribution (MWD), electronic tongue evaluation, and volatile compounds of the corresponding products were evaluated, resp. The results suggested that 2SD had the strongest hydrolysis characteristic, followed by 6SD and FN. Samples hydrolyzed for less than 6 h or more than 18 h contained great defects of taste. Peptides with 150 Da-450 Da were mainly responsible for bitterness, saltiness, umami, and aftertaste in some enzyme hydrolysis. Under the same total enzyme concentration condition, the sample hydrolyzed by Flavorzyme and Neutrase for 18 h released more richness and less bitterness than the other systems, which were characterized by butter and cream odor. Notably, it was found for the first time that tetramethylpyrazine (TMP) was detected in cheese proteolysis with the highest content of 17.59μg/g in Protease 2SD for 30 h. 2-Undecanone and acetoin played a key role in the flavor formation of the tested samples. Regarding the different chem. families of volatiles, acids were more abundant in the samples hydrolyzed by Protease 2SD and 6SD, while FN systems can achieve high ketone content.

LWT–Food Science and Technology published new progress about Aldehydes 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, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Sun, Xuelian published the artcileChanges in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures, Application In Synthesis of 14667-55-1, the main research area is flaxseed oil heating volatile fatty acid oxidative stability temperature.

The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 °C, 150 °C, 180 °C, and 210 °C) were investigated for volatile organic compound (VOC) and fatty acid compositions and physicochem. indexes. In total, 84 VOCs were identified, including 20 aldehydes (37.43%-66.17%), 20 alcs. (31.19%-42.90%), 9 esters (0.28%-1.27%), 8 ketones (0.4%-1.58%), 19 alkanes (1.15%-19.96%), and 8 heterocyclics (0.68%-6.16%). Furthermore, 1-nonanal, 2,4-decadienal, hexanal, and trans,trans-2,4-heptadienal were identified as the characteristic aroma compounds to estimate the oxidation degree of heated FSO through the calculation of odor activity values. The polyunsaturated fatty acid content in FSO significantly (p < 0.05) decreased by 5.75 μg/g after heating at 210 °C. The physicochem. indexes of FSO increased during heating with acid, peroxide, p-anisidine and thiobarbituric acid values ranging from 0.26 to 0.55 mg NaOH/g, 0.041-0.066 g/100 g, 0.12-0.88, and 0.025-0.088, resp. Results of Pearson correlation anal. indicate that 2,4-decadienal and hexanal may be oxidation deterioration markers in FSO. This study provides a theor. basis for evaluation of the suitability of FSO for household food preparation LWT--Food Science and Technology published new progress about Aldehydes 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Rajhi, Imene published the artcileHS-SPME-GC-MS characterization of volatile chemicals released from microwaving and conventional processing methods of fenugreek seeds and flours, COA of Formula: C7H10N2, the main research area is fenugreek seed flour volatile chem microwaving HS SPME GCMS.

This study was to evaluate the effects of microwave and conventional processing methods on the aroma profiles of fenugreek seeds and flours. The volatiles of raw, sprouted, boiled, roasted, and micro-waved fenugreek grains were evaluated using headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS). 51 and 60 volatiles were detected in the emission bouquets of raw and processed seeds and flours, resp. Volatiles were divided into seven chem. classes, including monoterpenes hydrocarbons, sesquiterpenes hydrocarbons, phenylpropanoids, non-terpenes derivatives, apocarotenes, nitrogen/sulfur derivative and oxygenated monoterpenes. The data showed that volatiles were significantly affected by the type of processing. All treatments increase the amounts of volatiles including aldehydes, alcs., esters, and alkanes except for the microwave heating. Indeed, the dominant volatiles in microwaved fenugreek were pyrazines, with chocolate aroma like flavor. The microwave heating is based on an energy-efficient and water-saving technol.; it is an interesting and more sustainable technique to be employed in the legume processing. The findings of this study demonstrate that microwave technol. has potential for fenugreek processing.

Industrial Crops and Products published new progress about Aldehydes 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

Rocchetti, Gabriele published the artcileIdentification of markers of sensory quality in ground coffee: an untargeted metabolomics approach, Product Details of C7H10N2, the main research area is ground coffee sensory quality marker metabolomic approach; Food quality; Food volatiles; HS-GC-MS; Metabolomics; Sensory markers; UHPLC-QTOF-MS.

In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool. In this study, 47 ground coffee samples were selected during the 2018 Edition of the “”International coffee tasting”” (ICT) in order to provide discrimination based on both chem. and sensory profiles. In particular, 20 samples received a gold medal (“”high quality”” group), while lower sensory scores characterized 27 samples (without medal). Untargeted metabolomics based on ultra-high pressure liquid chromatog. coupled with quadrupole-time-of-flight (UHPLC-QTOF) and head space-gas chromatog. coupled with mass spectrometry platforms followed by multivariate statistical approaches (i.e., both supervised and unsupervised) were used to provide new insight into the searching of potential markers of sensory quality. Several compounds were identified, including polyphenols, alkaloids, diazines, and Maillard reaction products. Also, the headspace/GC-MS highlighted the most important volatile compounds Polyphenols were scarcely correlated to the sensory parameters, while the OPLS-DA models built using typical coffee metabolites and volatile/Maillard compounds possessed prediction values > 0.7. The “”high quality”” group showed specific metabolomic signatures, thus corroborating the results from the sensory anal. Overall, Me pentanoate (ROC value = 0.78), 2-furfurylthiol (ROC value = 0.75), and L-Homoserine (ROC value = 0.74) established the higher number of significant (p < 0.05) correlations with the sensory parameters. Although ad-hoc studies are advisable to further confirm the proposed markers, this study demonstrates the suitability of untargeted metabolomics for evaluating coffee quality and the potential correlations with the sensory attributes. Metabolomics published new progress about Carboxylic acids 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