Author: Jessica.F

Herron, Riley published the artcilePerson-portable gas chromatography-toroidal ion trap mass spectrometry analysis of coffee bean volatile organic compounds, Quality Control of 14667-55-1, the main research area is Coffea bean volatile organic compound person portable GC TMS.

Anal. of roasted coffee bean volatile organic compounds (VOCs) was performed using person-portable gas chromatog.-toroidal ion trap mass spectrometry (ppGC-TMS). Chromatog. separation performance and mass spectra were compared and contrasted with benchtop gas chromatog.-quadrupole time-of-flight mass spectrometry (GC-QTOFMS) and gas chromatog.-quadrupole mass spectrometry (GC-QMS). The tentative identification of about 50 analytes was established in benchtop anal., based on accurate MS data, MS spectrum matching and retention indexes, and contrasted with 20 individual analyte peaks similarly recognized in ppGC-TMS anal. This study suggests the suitability of ppGC-TMS anal. for rapid coffee VOC profiling with minimal sample preparation, using selective key chem. markers, with potential use for on-site process monitoring and roasting optimization.

International Journal of Mass Spectrometry published new progress about Coffea arabica. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Deuscher, Zoe published the artcileKey aroma compounds of dark chocolates differing in organoleptic properties: a GC-O comparative study., Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is dark chocolate organoleptic property correspondence hierarchical cluster analysis; comparative detection frequency analysis (cDFA); correspondence analysis (CA); dark chocolate; gas chromatography-olfactometry (GC-O); heatmap; hierarchical cluster analysis (HCA); key aroma; key odorant; nasal impact frequency (NIF).

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatog.-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency anal. (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi2 test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic mols. (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcs., acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence anal. (CA) and a hierarchical cluster anal. (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.

Molecules published new progress about Cocoa products. 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

Morris, Anna M. published the artcileEffects of E-Cigarette Flavoring Chemicals on Human Macrophages and Bronchial Epithelial Cells, Safety of 2,3,5-Trimethylpyrazine, the main research area is human macrophage bronchial epithelial cell E cigarette flavoring chems; airway epithelium; e-cigarettes; electronic cigarettes; flavorings; inflammation; macrophages; toxicity.

E-cigarettes utilize a wide range of flavoring chems. with respiratory health effects that are not well understood. In this study, we used pulmonary-associated cell lines to assess the in vitro cytotoxic effects of 30 flavoring chems. Human bronchial epithelial cells (BEAS-2B) and both naive and activated macrophages (THP-1) were treated with 10, 100, and 1000μM of flavoring chems. and analyzed for changes in viability, cell membrane damage, reactive oxygen species (ROS) production, and inflammatory cytokine release. Viability was unaffected for all chems. at the 10 and 100μM concentrations At 1000μM, the greatest reductions in viability were seen with decanal, hexanal, nonanal, cinnamaldehyde, eugenol, vanillin, alpha-pinene, and limonene. High amounts of ROS were elicited by vanillin, ethyl maltol, and the diketones (2,3-pentanedione, 2,3-heptanedione, and 2,3-hexanedione) from both cell lines. Naive THP-1 cells produced significantly elevated levels of IL-1β, IL-8, and TNF-α when exposed to ethyl maltol and hexanal. Activated THP-1 cells released increased IL-1β and TNF-α when exposed to ethyl maltol, but many flavoring chems. had an apparent suppressive effect on inflammatory cytokines released by activated macrophages, some with varying degrees of accompanying cytotoxicity. The diketones, L-carvone, and linalool suppressed cytokine release in the absence of cytotoxicity. These findings provide insight into lung cell cytotoxicity and inflammatory cytokine release in response to flavorings commonly used in e-cigarettes.

International Journal of Environmental Research and Public Health published new progress about Cell viability. 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

Zhang, Huiying published the artcileMultivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis), HPLC of Formula: 14667-55-1, the main research area is porcini mushroom sensory characterization multivariate analysis; Aroma characteristic; Dry porcini mushroom; Hedonic rating; Multivariate analysis; Relative odor activity value; Volatile compound.

The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quant. descriptive anal. and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and pos. aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of com. porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chem. properties.

Food Research International published new progress about Boletus edulis. 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

Li, Hugang published the artcileHydrothermal liquefaction accelerates the toxicity and solubility of arsenic in biowaste, Name: 2,3,5-Trimethylpyrazine, the main research area is arsenic biowaste hydrothermal liquefaction reduction wastewater treatment; Arsenic; Hydrothermal liquefaction; Microalgae; Reduction reaction; Toxicity.

Arsenic (As) is one of notorious metalloids due to its high toxicity to human beings and ecol. system. Understanding its fate and speciation transformation mechanism during hydrothermal liquefaction (HTL) of microalgae is of crucial importance for the application of its HTL products. 80.0-96.7% of As in raw microalgae was migrated into the liquid phase (aqueous phase and biocrude oil) with the increase of reaction severity from 0.108 to 0.517. HPLC-ICPMS reveals that 67% of the As in microalgae accounted for As(V) with a concentration of 68.4 mg/kg. The other fractions in microalgae were primarily As(III) with a concentration of 36.3 mg/kg. Model compounds experiments illustrate that over 30% of the As(V) in feedstocks was unexpectedly converted into more soluble and toxic As (III). Hydrochar containing O-containing groups (e.g., aliphatic C-OH) was probably contribute to the reduction transformation of As(V) to higher toxic As(III). Meantime, the aqueous phase facilitated the reduction reaction via providing a reducing environment and serving as hydrogen donator. This study firstly revealed the speciation transformation of As(V) to As(III) during HTL of wastewater cultivated microalgae.

Journal of Hazardous Materials published new progress about Binding energy. 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

Ma, Ning published the artcileCharacterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu, COA of Formula: C7H10N2, the main research area is baijiu pineapple pear ethyl acetate aroma food addtive.

The aroma-active compounds of three Xi baijiu samples (Xijiulan, Y1, Xijiuyinxiangguizhou, Y2 and Xijiuyinzhi, Y3) were analyzed by gas chromatog.-olfactometry (GC-O), GC-flame photometric detection (FPD) and odor activity value (OAV). The results indicated that a total of 92 aroma compounds were determined, including 16 sulfur compounds Furthermore, 2-methyl-3-furanthiol (OAV: 31-220), 3-mercapohexyl acetate (OAV: 1870), di-Me trisulfide (OAV: 333-400), 3-mercaptohexanol (OAV: 34-36), β-damascenone (OAV: 1317-1342), 2-butylfuran (OAV: 629-672), Et 3-methylbutanoate (OAV: 655-899), Et hexanoate (OAV: 687-729), and Et octanoate (OAV: 1164-1362) exhibited much higher OAVs and aroma intensities (AIs) than other compounds Finally, the perceptual interactions between five sulfur compounds and six esters were studied using Feller’s additive model in Y2. Among the 30 binary mixtures, 12 groups showed an additive effect, 4 groups exhibited a synergistic effect, and 14 groups exerted a masking effect. These data indicated that di-Me disulfide and 2-methyl-3-furanthiol had masking and additive effects on the aroma of esters.

European Food Research and Technology published new progress about Ananas comosus. 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

Wang, Shuqi published the artcileCharacterization of the key aroma-active compounds in Yongchuan douchi (fermented soybean) by application of the sensomics approach, Name: 2,3,5-Trimethylpyrazine, the main research area is aroma active compound Yongchuan douche fermented soybean sensomics; AEDA; GC–MS; GC–O; OAV; aroma-active compounds; douchi.

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution anal. (AEDA) and quantitated anal. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), di-Me trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

Molecules published new progress about Allium sativum. 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

Abe, Kazuki published the artcileCharacterization of key aroma compounds in aged garlic extract, Synthetic Route of 14667-55-1, the main research area is aroma compound garlic; Aged garlic extract; Aroma active components; Aroma extract dilution analysis; Odor activity value; Organosulfur compounds.

We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory anal. showed a high intensity of the “”acid””, “”seasoning,”” and “”metallic”” odor in AGE. The aroma of AGE exhibited more complex notes compared to those of fresh garlic which were characterized as “”pungent.””. Aroma components of AGE were evaluated using aroma extract dilution anal. Thirty-nine odorants were detected as key odorants in AGE. Allyl Me sulfide (sulfury), 2-methoxyphenol (smoky), 4,5-dimethyl-3-hydroxy-2(5H)-furanone (seasoning-like), eugenol (spicy) and Et butanoate (fruity), which were mostly absent in fresh garlic, contributed to the AGE aroma. These results suggest that chem. reactions that occur during the aging process of garlic are important for the development of the characteristic aroma of AGE.

Food Chemistry published new progress about Allium sativum. 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

Quelal-Vasconez, Maribel Alexandra published the artcileAutomatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics, Formula: C7H10N2, the main research area is alkalized cocoa powder volatile profile SBSE GC MS chemometrics; Alkalized cocoa powder; Chemometrics; PARAFAC2; PLS-DA; SBSE-GC–MS; Volatile compounds.

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatog. mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Anal. 2 (PARAFAC2) automated in PARADISe. Principal component anal. (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant anal. (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive anal. is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings.

Food Chemistry published new progress about Alkalinization. 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