Raza, Ali’s team published research in Journal of Food Science in 2019 | CAS: 14667-55-1

Journal of Food Science published new progress about Gas chromatography-mass spectrometry. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.

Raza, Ali published the artcileOptimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS), Name: 2,3,5-Trimethylpyrazine, the main research area is yeast extract pyrazine HS SPME gas chromatog mass spectrometry; gas chromatography mass spectrometry; headspace-solid phase microextraction; pyrazines; volatile compounds; yeast extract.

Yeast extract was analyzed through HS-SPME in combination with GC-MS for its pyrazine compounds Different types of SPME fibers with various polarities were selected for preoptimization. The three coated fiber 50/30μm DVB/CAR/PDMS showed the maximum volatile extraction efficiency and selected for further anal. Twenty-eight volatile compounds were tentatively identified through GC-MS including eight pyrazines and characterized as major volatile compounds responsible for the flavor enhancing in YE. RSM encoded with face centered CCD was employed to optimize the exptl. design. Average peak area of selected pyrazines were optimized through RSM-CCD to get the best conditions for HS-SPME. The HS-SPME variables X1, X2, and X3 were programed into the run sheets to opt an optimistic statistical approach. Among these, the variable X2 and X3 showed the most significant results with the response variable R and could be concluded as the most tantalize variables while practicing pyrazines extraction through HS-SPME method. The selection of optimal conditions to conduct a HS-SPME experiment can dramatically affect the sensitivity and accuracy of aroma extraction process. Optimizing the SPME conditions is best way to identify the role of all the possible factors that can fluctuate the volatile profile of any sample. This type of statistical approach to optimize the HS-SPME conditions for pyrazines in yeast extract was practiced for detection of pyrazines.

Journal of Food Science published new progress about Gas chromatography-mass spectrometry. 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