Month: November 2022

Schwanz, Thiago G. published the artcileAnalysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics, HPLC of Formula: 14667-55-1, the main research area is chemosensory marker cigarette smoke flavor tobacco curing chemometric; Chemosensory markers; Comprehensive gas chromatography; Flavour; PLS-DA; Smoke; Tobacco.

Com. cigarettes are made from a blend of different tobacco varieties, which in turn are the results of different agronomic practices and post-harvest curing processes. The highly complex mixture of smoke compounds reflects each tobacco variety and the levels of sensory-relevant markers. Therefore, the aim of this work was to identify potential relevant chemosensory markers in the mainstream smoke of four main types of com. tobaccos and establish any possible relationship between them and the tobacco growing/curing practices. The tobacco samples were segregated into four segments: (1) three curing stages of flue-cured Virginia, (2) three curing stages of air-cured Burley, (3) three geo-regions of sun-cured Oriental and (4) three different process applied to tobacco. One hundred and twenty cigarettes (10 batches per flavor category) were produced and smoked under standard machine-smoking protocols. The mainstream smoke samples collected were extracted and analyzed by GC × GC TOFMS. The processed data was analyzed by partial least square discriminant anal. (PLS-DA) and the selectivity ratio was used to identify key chemosensory markers responsible for the four segments. All models had sensitivity and specificity equal to unity. Flue-cured Virginia (193 markers) and air-cured Burley (184 markers) showed a similar trend for O-heterocycles markers in the lighter leaf colors and N-heterocycles in the darker leaf colors post-processing, but they had compounds of different flavor descriptions, e. g. sweet and nutty. The three geo-regions of sun-cured Oriental (290 markers) also presented O-heterocycles markers in correlation with leaf sugar contents in addition of sucrose esters markers. The three unusually processed tobacco generated many chem. markers (436 markers), some derived from the so-called Cavendish fermentation process with sweet, spicy and peppery notes, whereas the dark fermented air-cured tobacco presented similar descriptors as air-cured Burley. In addition, some polycyclic aromatic hydrocarbons (PAH) were detected as markers from the fire-curing process. The PLS-DA with selectivity ratio evidenced total of 1098 chemosensory markers in cigarette smoke, in which 173 were tentatively identified.

Talanta published new progress about Biomarkers. 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

Oechsle, Peter published the artcileConcise Synthesis of Dithiophene Derivatives by a Palladium- Catalyzed Multiple C-S Cross Coupling/Cyclization Sequence, Safety of 2-Amino-3,5-dibromo-6-chloropyrazine, the main research area is bisalkyne dihalo palladium cross coupling cyclization catalyst; dithiophene fused preparation.

The facile synthesis of new sulfur-containing fused heterocycles, e.g., I, was achieved by a two-fold domino reaction consisting of a carbon-sulfur cross-coupling, followed by a 5-endo-dig cyclization. Using this strategy a series of benzo-, thiopheno-, pyridine- and pyrazino-dithienoacenes with electron-neutral (-C6H4-n-Hex), electron-rich (-C6H4-NPh2) and electron-deficient (-C4H3N2) substituents was synthesized in high yields. The developed method was applied in the efficient synthesis of a complex donor-acceptor mol. The photophys. and electrochem. properties of the products were analyzed by UV-VIS/luminescence spectroscopy and cyclic voltammetry.

Advanced Synthesis & Catalysis published new progress about Aromatic hydrocarbons, aryl alkynes Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation) (dihalo dialkynes). 566205-01-4 belongs to class pyrazines, name is 2-Amino-3,5-dibromo-6-chloropyrazine, and the molecular formula is C4H2Br2ClN3, Safety of 2-Amino-3,5-dibromo-6-chloropyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Gao, Xianli published the artcileEnhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean, SDS of cas: 14667-55-1, the main research area is soybean soy sauce selenium flavor.

Selenium (Se) deficiency has become a global health threat. Se-enriched soybean was utilized to develop a Se-enriched soy sauce (SeSS), and the effects of Se-enriched soybean on the flavor compounds in SeSS were characterized with HPLC and SPME-GC-olfactometry/MS. Results showed that the contents of total selenium (11.1-fold), organic selenium (10.6-fold), small peptides (≤1 kDa, 25.4%), free amino acids (FAAs, 8.67%) and 22 aroma-active compounds in SeSS were significantly enhanced when compared to soy sauce prepared using ordinary soybean (SS, p < 0.05). Only the contents of 4-vinylguaiacol and acetic acid in SeSS were decreased by 30.5% and 17.7%. Further investigations found that Se-enriched soybean markedly enhanced the activities of acidic and alk. proteases in the koji and moromi (p < 0.05), which made more proteins and large peptides degrade into small peptides, sweet and bitter FAAs. Se-enriched soybean moromi promoted the reproduction of aroma-producing Lactobacillus plantarum and Zygosaccharomyces rouxii, and more aroma-active compounds were detected in SeSS. 4-Vinylguaiacol was reduced to 4-ethylguaiacol by L. plantarum and acetic acid was converted into acetate via esterification. The work developed a widely accessible selenium supplement and a novel method to improve the flavor of soy sauce. Journal of Food Composition and Analysis published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Zitai published the artcileEffects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata, Related Products of pyrazines, the main research area is Massa Medicata Fermentata volatile property microbial fermentation enzyme activity.

Aim : Massa Medicata Fementata (MMF) is a crude drug used in East Asia to treat anorexia and dyspepsia. It is prepared from wheat and several herbs through microbial fermentation using Aspergillus sp. and Rhizopus sp. There is great difference in the quality of com. MMF, and the microbes of MMF are suggested to affect its quality. We investigated the effects of microbial fermentation on the quality of MMF. Methods : Raw materials of MMF were mixed according to the ratio listed in the National Standard for Chinese Patent Drugs, and MMF was prepared using pure cultures of Aspergillus oryzae or Rhizopus oryzae. Digestive enzyme activities (α-amylase, protease, and lipase) and volatile compounds were measured using an anal. kit and GC-MS, resp. Results : Enzyme activity increased in MMF. MMF prepared with A. oryzae (MMF-A) showed higher α-amylase and lipase activities than that prepared with R. oryzae (MMF-R). Protease activity was marginally higher in MMF-R than in MMF-A. GC-MS anal. revealed that terpenoids decreased with fermentation; however, 2,3-butanediol, acetoin, and guaiacol were detected in MMF only. C8 compounds such as 1-octen-3-ol were higher in MMF-A than MMF-R; however, aromatic compounds such as 4-vinylguaiacol and pyrazines were higher in MMF-R than MMF-A. Conclusion : Microbial fermentation contributes to increased enzyme activity and changes in MMF volatiles. These properties of MMF were considerably affected by the microbes used, and it is proposed in this study that it is important to have microbial control in the production of com. MMF.

Traditional & Kampo Medicine published new progress about Amino acids Role: ANT (Analyte), BCP (Biochemical Process), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study), PROC (Process). 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

Patel, Meena V. published the artcileDiscovery of (R)-(3-fluoropyrrolidin-1-yl)(6-((5-(trifluoromethyl)pyridin-2-yl)oxy)quinolin-2-yl)methanone (ABBV-318) and analogs as small molecule Nav1.7/ Nav1.8 blockers for the treatment of pain, Application In Synthesis of 799557-87-2, the main research area is quinoline preparation sodium channel blocker SAR pharmacokinetic.

An effort to identify selective, CNS-penetrant Nav1.7 blockers with oral activity, improved selectivity, good drug-like properties, and safety led to the discovery of 2-substituted quinolines I [R = piperazine-1-carbonyl, cyclobutylcarbamoyl, 2-oxo-2-(1-piperidyl)ethoxy, etc.; R1 = 4-NCC6H4, 2-pyridyl, 5-(trifluoromethyl)-2-pyridyl, etc.] and quinolones II [R2 = 4-NCC6H4, 4-NCC6H4O; R3 = 1-piperidylmethyl, 1-piperidylmethyl] as potent small mol. Nav1.7 blockers. The design of these mols. focused on maintaining potency at Nav1.7, improving selectivity over the hERG channel, and overcoming phospholipidosis observed with the initial leads. The structure-activity relationship (SAR) studies leading to the discovery of compound I [R = (3R)-3-fluoropyrrolidine-1-carbonyl, R1 = 5-(trifluoromethyl)-2-pyridyl] were described herein. The compound I [R = (3R)-3-fluoropyrrolidine-1-carbonyl, R1 = 5-(trifluoromethyl)-2-pyridyl] displayed robust in vivo efficacy in both inflammatory and neuropathic rodent models of pain. The compound I [R = (3R)-3-fluoropyrrolidine-1-carbonyl, R1 = 5-(trifluoromethyl)-2-pyridyl] also inhibited Nav1.8, another sodium channel isoform that was an active target for the development of new pain treatments.

Bioorganic & Medicinal Chemistry published new progress about Amines Role: RCT (Reactant), RACT (Reactant or Reagent). 799557-87-2 belongs to class pyrazines, name is 2-Chloro-5-(trifluoromethyl)pyrazine, and the molecular formula is C5H2ClF3N2, Application In Synthesis of 799557-87-2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem