Author: Jessica.F

Zhao, Guozhong published the artcileCharacterization of the typical fragrant compounds in traditional Chinese-type soy sauce, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is soy sauce fragrant compound; 2-Acetyl-1-pyrroline (PubChem CID: 522834); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethanol (PubChem CID: 6054); 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111); Aroma compounds; Ethyl phenylacetate (PubChem CID: 7590); Flavor; Fragrant compounds; Methanol (PubChem CID: 887); Phenylacetaldehyde (PubChem CID: 998); Phenylethyl acetate (PubChem CID: 7654); Sodium chloride (PubChem CID: 5234); Sodium sulfate (PubChem CID: 24436); Soy sauce.

In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatog.-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component anal. and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and Et phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.

Food Chemistry published new progress about Food analysis. 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

Wall, Kayley R. published the artcileGrilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks, Safety of 2,3,5-Trimethylpyrazine, the main research area is ribeye strip loin sirloin steak pyrazine tenderness juiciness temperature; Beef; Consumer; Grill; Pyrazine; Tenderness; Volatiles.

Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS – olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature Grill surface temperature had no effect (P > 0.05) on trained panel tenderness scores. Of the volatiles present during an aroma event, pyrazine compounds were most influenced by grill surface temperature The tenderness and juiciness of steaks grilled at differing temperatures were not perceived to be different by consumers; however, grilling temperature impacted the flavor of the final product by generating more pyrazine compounds Steaks in this study likely were too tender to have a grilling effect on tenderness, but selecting different grilling temperatures can be used to vary the amount of browning of steaks and/or to modify aroma volatile compounds

Meat Science published new progress about Dietary fiber. 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

Chen, Xinfei published the artcileEthanol addition during aqueous phase recirculation for further improving bio-oil yield and quality, Application In Synthesis of 14667-55-1, the main research area is ethanol bio oil yield quality aqueous phase recirculation.

The increase of nitrogen content caused by the re-polymerization of nitrogenous compounds remains an important challenge during aqueous phase recirculation in the water solvent. In this work, aqueous phase recirculation was conducted in the ethanol-water solvent to evaluate the feasibility of ethanol addition in inhabiting the re-polymerization of nitrogenous compounds The present study provides a comprehensive comparison of yield and quality between bio-oils derived from aqueous phase recirculation in the water solvent and ethanol-water solvent. The results showed that the addition of ethanol in aqueous phase recirculation displayed higher promotion in bio-oil yield (7%) compared with water solvent (3.55%). The energy recovery efficiency of bio-oil from ethanol-water solvent reached 87.43% after recirculation for three times, while that from the water solvent was 74.61%. The elemental anal. and gas chromatog.-mass spectrometry anal. indicated that ethanol addition could inhibit the re-polymerization of nitrogenous compounds and thus decrease the nitrogen content in bio-oil. This resulted in lower NO and HCN emission peaks during the combustion process. Besides, the addition of ethanol increased the content of light mol. weight fractions and decreased the coke formation, which contributed to complete combustion and resulted in lower CO emission peaks. Overall, this work provides a feasible way for further improving the bio-oil yield and fuel quality through ethanol addition in solvent during aqueous phase recirculation.

Applied Energy published new progress about Carrier gases. 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

Li, Jian-Yuan published the artcilePalladium-Catalyzed Hydroxycarbonylation of (Hetero)aryl Halides for DNA-Encoded Chemical Library Synthesis, Application In Synthesis of 69214-34-2, the main research area is palladium catalyzed hydroxycarbonylation heteroaryl halide DNA encoded library synthesis.

A strategy for DNA-compatible, palladium-catalyzed hydroxycarbonylation of (hetero)aryl halides on DNA-chem. conjugates has been developed. This method generally provided the corresponding carboxylic acids in moderate to very good conversions for (hetero)aryl iodides and bromides, and in poor to moderate conversions for (hetero)aryl chlorides. These conditions were further validated by application within a DNA-encoded chem. library synthesis and subsequent discovery of enriched features from the library in selection experiments against two protein targets.

Bioconjugate Chemistry published new progress about Carbonylation. 69214-34-2 belongs to class pyrazines, name is 8-Bromoimidazo[1,2-a]pyrazine, and the molecular formula is C6H4BrN3, Application In Synthesis of 69214-34-2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Reid, Jolene P. published the artcilePredictive Multivariate Linear Regression Analysis Guides Successful Catalytic Enantioselective Minisci Reactions of Diazines, Name: 2,3,5-Trimethylpyrazine, the main research area is azaarene enantioselective Minisci reaction predictive multivariate linear regression analysis.

The Minisci reaction is one of the most direct and versatile methods for forging new carbon-carbon bonds onto basic heteroarenes: a broad subset of compounds ubiquitous in medicinal chem. While many Minisci-type reactions result in new stereocenters, control of the absolute stereochem. has proved challenging. An asym. variant was recently realized using chiral phosphoric acid catalysis, although in that study the substrates were limited to quinolines and pyridines. Mechanistic uncertainties and nonobvious enantioselectivity trends made the task of extending the reaction to important new substrate classes challenging and time-intensive. Herein, we describe an approach to address this problem through rigorous anal. of the reaction landscape guided by a carefully designed reaction data set and facilitated through multivariate linear regression (MLR) anal. These techniques permitted the development of mechanistically informative correlations providing the basis to transfer enantioselectivity outcomes to new reaction components, ultimately predicting pyrimidines to be particularly amenable to the protocol. The predictions of enantioselectivity outcomes for these valuable, pharmaceutically relevant motifs were remarkably accurate in most cases and resulted in a comprehensive exploration of scope, significantly expanding the utility and versatility of this methodol. This successful outcome is a powerful demonstration of the benefits of utilizing MLR anal. as a predictive platform for effective and efficient reaction scope exploration across substrate classes.

Journal of the American Chemical Society published new progress about Atomic charge. 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

Younis, Yassir published the artcileStructure-Activity-Relationship Studies around the 2 Amino Group and Pyridine Core of Antimalarial 3,5-Diarylaminopyridines Lead to a Novel Series of Pyrazine Analogues with Oral in Vivo Activity, Name: 5-Bromo-3-iodopyrazin-2-amine, the main research area is antimalarial diarylaminopyridine pyrazine analog preparation antimalarial SAR.

Replacement of the pyridine core of antimalarial 3,5-diaryl-2-aminopyridines led to the identification of a novel series of pyrazine analogs with potent oral antimalarial activity. However, other changes to the pyridine core and replacement or substitution of the 2-amino group led to loss of antimalarial activity. The 3,5-diaryl-2-aminopyrazine series showed impressive in vitro antiplasmodial activity against the K1 (multidrug resistant) and NF54 (sensitive) strains of Plasmodium falciparum in the nanomolar IC50 range of 6-94 nM while also demonstrating good in vitro metabolic stability in human liver microsomes. In the Plasmodium berghei mouse model, this series generally exhibited good efficacy at low oral doses. One of the frontrunner compounds, (I), displayed potent in vitro antiplasmodial activity with IC50 values of 8.4 and 10 nM against the K1 and NF54 strains, resp. When evaluated in P. berghei-infected mice, compound I was completely curative at an oral dose of 4×10 mg/kg.

Journal of Medicinal Chemistry published new progress about Antimalarials. 1062608-42-7 belongs to class pyrazines, name is 5-Bromo-3-iodopyrazin-2-amine, and the molecular formula is C4H3BrIN3, Name: 5-Bromo-3-iodopyrazin-2-amine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Li, Ke published the artcileCorrelation between flavor compounds and microorganisms of Chaling natural fermented red sufu, Computed Properties of 14667-55-1, the main research area is flavor compound microorganism chaling natural fermented red sufu.

Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to fermentation However, the relationship between the formation of these flavors and microorganisms in the fermentation process is not clearly understood. In this study, the dynamic changes of the microbial diversity, free amino acids (FAAs), free fatty acids (FFAs) and volatile flavor compounds (VFCs) of Sufu during the post-fermentation process were investigated. The results indicated that a range of VFCs, including phenylacetaldehyde, linalool, 2-pentyl-furan were formed during the post-fermentation The main FFAs found in these Sufu samples were linoleic acid, oleic acid and arachidic acid and the most predominant FAA was glutamic acid, which highly contributed to the taste characteristic of Sufu. The correlation anal. result discovered that Leuconostoc, Lactobacillus, Weissella, Debaryomyces, Tausonia and Pichia were the main microorganisms responsible for the flavor formation of Sufu. In addition, it was found for the first time that Chaling red Sufu could produce a cream milk aroma of nonanoic acid, which strongly pos. correlated with Rhodotorula. It is expected that these findings will provide new insight into the flavor formation of conventionally fermented soybean foods.

LWT–Food Science and Technology published new progress about Acinetobacter. 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, Chan published the artcileDetermination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef, HPLC of Formula: 14667-55-1, the main research area is volatile compound Guizhou Niuganba dry beef bacterial community China.

This study investigated the bacterial community and volatile components of Guizhou Niuganba (GZNGB), a traditional fermented food of Southwest China. Microbiol. anal. of GZNGB based on Illumina MiSeq sequencing technol. revealed that Firmicutes (61.97%) and unclassified_Bacteria (25.35%) were the predominant phyla and Staphylococcus (41.58%), unclassified_Bacteria (25.35%), Lactobacillus (13.89%), and Streptophyta (9.2%) were the predominant genera. Addnl., 96 volatile compounds, including hydrocarbons (34.37%), alc. (21.87%), aldehyde (9.38%), ketone (9.38%), esters (7.29%), acid (7.29%), and other (10.42%) were identified in all NGB samples using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Principal component anal. (PCA) revealed the variances in volatile compounds among different NGB samples, and the unique flavor of GZNGB was found to be due to the spices, the Strecker amino acids, and lipid oxidation Spearman’s correlation anal. revealed a correlation between VCs and bacterial flora. The synergistic effect of microorganisms imparted flavor to GZNGB to a certain extent; however, it was not prominent. It may be due to high concentrations of spices that could have inhibited microbial metabolism Besides, it also improved the fermentation process, controlled the type and content of spices, nurtured beneficial microorganisms for intensive inoculation, and inhibited microbial contamination, which is crucial for mechanized production

LWT–Food Science and Technology published new progress about Acinetobacter. 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

Yang, Yue published the artcilePhysicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation, Related Products of pyrazines, the main research area is doubanjiang fermentation flavor microbial dynamic; Doubanjiang; Flavor; Microbial dynamics; Physicochemical parameter; Salt concentration.

This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean paste) fermentation Three sets of doubanjiang samples which had lower salt concentration than com. doubanjiang were prepared and the physicochem. parameters, biogenic amines, flavor, microbial dynamics were analyzed during fermentation The salt reduction showed significant effect on the dynamics of bacteria and fungi, thus leading to doubanjiang samples with different properties. Salt reduction during fermentation relieved the osmotic pressure towards microbes, which favored the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds However, higher concentrations of total acids and biogenic amines and the existence of conditional pathogens, such as Klebsiella, Cronobacter and Acinetobacter genera, were observed in salt reduced doubanjiang samples, which was undesirable for doubanjiang quality. This study would deep our understanding of the roles of salt on doubanjiang fermentation

Food Chemistry published new progress about Acinetobacter. 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

Jin, Yao published the artcileCorrelation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu, Name: 2,3,5-Trimethylpyrazine, the main research area is Jiang flavor liquor Daqu microbial community diversity volatile metabonomics; Illumina MiSeq; Jiang-flavor liquor Daqu; Microbial community; Redundancy analysis (RDA); Volatile compounds.

Microbial community diversity and volatile profiles of 14 Jiang-flavor liquor Daqu (JFLQ) samples were investigated by Illumina MiSeq platform and Head Space-solid Phase Microextraction Gas Chromatograph Mass Spectrometer (HS-SPME-GC-MS). Correlations between microbial community and volatile profiles of JFLQ were disclosed by redundancy anal. Results indicated the outstanding high content of nitrogenous and aromatics compounds in Moutai Daqu samples, whereas esters were dominant for the samples from the brewing sites rather than Moutai. Bacillales, Enterobacteriales, and Lactobacillales were the dominant bacteria, while Candida, Trichoderma, Aspergillus, Trichosporon and Thermomyces were predominant in the fungal community. Compared to the randomly dispersed feature of fungi communities, bacterial communities had preferred “”shelter””: Lactobacillales mainly clustered in the surface of Daqu, whereas Bacillales in the core. Microbial interaction of JFLQ was stronger in the core than in the surface. Bacillales and Lactobacillales were closely pos.-related with pyrazines and esters resp., and Aspergillus was correlated with pyrazines, esters and aromatics Based on the results, a metabolic map of abundant microorganisms in JFLQ was built up.

Food Research International published new progress about Acinetobacter. 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