Author: Jessica.F

Colonges, Kelly published the artcileIntegration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao, Related Products of pyrazines, the main research area is Theobroma GWAS metabolomics fruity aroma protein sugar degradation; Aroma; Biochemical bases; Cocoa; Fruity note; GWAS; Genetic bases.

Nacional is a variety of cocoa tree known for its “”Arriba”” aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic basis of the fruity aroma of modern Nacional cocoa was investigated. GWAS studies have been conducted on biochem. and sensorial fruity traits and allowed to identify a large number of association zones. These areas are linked to both the volatile compounds known to provide fruity flavours and present in the beans before and after roasting, and to the fruity notes detected by sensorial anal. Five main metabolic pathways were identified as involved in the fruity traits of the Nacional population: the protein degradation pathway, the sugar degradation pathway, the fatty acid degradation pathway, the monoterpene pathway, and the L-phenylalanine pathway. Candidate genes involved in the biosynthetic pathways of volatile compounds identified in association areas were detected for a large number of associations

Plant Physiology and Biochemistry (Issy-les-Moulineaux, France) published new progress about Analysis (GWAS). 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

Ren, Qing published the artcileThe changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock, Computed Properties of 14667-55-1, the main research area is microbial community flavor compound Fagopyrum Chinese rice wine fermentation.

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecol. diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation anal. between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation

Scientific Reports published new progress about Acetoanaerobium. 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

Pongsetkul, Jaksuma published the artcileChanges in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers, Application In Synthesis of 14667-55-1, the main research area is volatile compound quality salted shrimp paste packaging container.

Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1°C) for 15 mo were studied. The relationship between quality attributes (i.e., volatiles, browning index (A420), biogenic amines, TBARS) and consumer acceptability as indicated by sensory scores were also investigated using principal component anal. (PCA). During storage, some desirable quality characteristics of shrimp paste were improved as indicated by the higher sensory scores of all samples when stored for 6 mo, compared with the sample at day 0 (p ≤ 0.05). However, further changes in all compositions when extended storage time can conversely diminish those desirable characteristics and led to lowering consumers’ acceptability. In this study, GJ seem to be the most potential packaging for preserving original products’ quality during storage for this product since it exhibited the lower rate of quality changing than others throughout the storage. Conversely, VB exhibited unique volatiles and microbial profiles, compared with others, which led to the lowest sensory scores at all period test (p ≤ 0.05), implying that vacuum conditions may not be suitable for the storage of this product. Moreover, based on PCA results, the intensity of nitrogen-containing compounds correlated well with sensory acceptability, particularly flavor-likeness. Our study provides useful knowledge for understanding the different quality characteristics, particularly flavors, associated with different packaging containers during prolonged storage of salted shrimp paste.

Fermentation published new progress about Acetes vulgaris. 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

Rosso, Marta Cialie published the artcileAdding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential, Product Details of C7H10N2, the main research area is hazelnut metabolome fingerprinting GC TOF MS aroma; Aroma potential; Comprehensive two-dimensional gas chromatography; High quality hazelnuts; Template matching; Time-of-flight mass spectrometry featuring tandem ionization; UT fingerprinting.

The information potential of comprehensive two-dimensional gas chromatog. combined with time of flight mass spectrometry (GC × GC-TOFMS) featuring tandem hard (70 eV) and soft (12 eV) electron ionization is here applied to accurately delineate high-quality hazelnuts (Corylus avellana L.) primary metabolome fingerprints. The information provided by tandem signals for untargeted and targeted 2D-peaks is examined and exploited with pattern recognition based on template matching algorithms. EI-MS fragmentation pattern similarity, base-peak m/z values at the two examined energies (i.e., 12 and 70 eV) and response relative sensitivity are adopted to evaluate the complementary nature of signals. As challenging bench test, the hazelnut primary metabolome has a large chem. dimensionality that includes various chem. classes such as mono- and disaccharides, amino acids, low-mol. weight acids, and amines, further complicated by oximation/silylation to obtain volatile derivatives Tandem ionization provides notable benefits including larger relative ratio of structural informing ions due to limited fragmentation at low energies (12 eV), meaningful spectral dissimilarity between 12 and 70 eV (direct match factor values range 222-783) and, for several analytes, enhanced relative sensitivity at lower energies. The complementary information provided by tandem ionization is exploited by untargeted/targeted (UT) fingerprinting on samples from different cultivars and geog. origins. The responses of 138 UT-peak-regions are explored to delineate informative patterns by univariate and multivariate statistics, providing insights on correlations between known precursors and (key)-aroma compounds and potent odorants. Strong pos. correlations between non-volatile precursors and odorants are highlighted with some interesting linear trends for: 3-methylbutanal with isoleucine (R2 0.9284); 2,3-butanedione/2,3-pentanedione with monosaccharides (fructose/glucose derivatives) (R2 0.8543 and 0.8860); 2,5-dimethylpyrazine with alanine (R2 0.8822); and pyrroles (1H-pyrrole, 3-methyl-1H-pyrrole, and 1H-pyrrole-2-carboxaldehyde) with ornithine and alanine derivatives (R2 0.8604). The anal. work-flow provides a solid foundation for a new strategy for hazelnuts quality assessment because aroma potential could be derived from precursors’ chem. fingerprints.

Journal of Chromatography A published new progress about Corylus avellana. 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

Silva, A. C. C. published the artcileIntensification of freeze-drying rate of coffee extract by vacuum freezing, COA of Formula: C7H10N2, the main research area is coffee extract vacuum freezing drying intensification.

The objective of this work was to evaluate the use of vacuum freezing (VF) as a new method for the freezing stage in the freeze-drying cycle of coffee extract In this context, the freeze-drying process was evaluated using either vacuum freezing (VF-FD) or contact freezing (CF-FD) as initial stage. The incorporation of VF in the freeze-drying cycle allowed to reduce up to 1/4 of the initial moisture in the freezing stage, reducing the amount of water that needs to be removed in the subsequent stages (sublimation and desorption). The extremely porous structure formed during VF leads to sublimation rates three times higher in comparison to CF. Moreover, the VF-FD instant coffee showed a higher retention of volatile compounds Thus, the results presented in this work indicate that vacuum freezing is an efficient approach to improve the freeze-drying rate of aqueous solutions in which the aromatic profile is relevant.

Innovative Food Science & Emerging Technologies published new progress about Coffee beverages. 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

Zhang, Di published the artcileSimilarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS, SDS of cas: 14667-55-1, the main research area is Penaeus vannamei sensory analysis aroma attribute; Aroma attributes; Cluster analysis; Gas chromatography–mass spectrometry; Hot-air-dried shrimp; Partial-least-squares regression; Sensory analysis.

The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory anal. and gas chromatog.-mass spectrometry (GC-MS). In this study, eight samples of different parts of shrimp were compared with its whole. Characteristic volatile compounds based on odor activity value (OAV) were selected, and a cluster anal. (CA) method was used to determine the similarities of aroma profiles between the whole and parts. The potential correlations among sensory attributes and volatile compounds were analyzed by anal. of partial-least-squares regression (PLSR). A total of 78 volatile compounds were identified, and 25 volatile compounds with OAV greater than 1 were selected as the aroma-active compounds (AACs) contributing to samples’ integral aroma profile. Sixteen AACs in HDWS were identified, and four of them made important contributions, namely, 3-ethyl-2,5-dimethylpyrazine, 2,5-di-Me pyrazide, trimethylamine, and 3-(methylthio)propionaldehyde. Fourteen AACs were the common constituents of hot-air-dried epidermis (HDE) and the whole, and their contents were quite close. CA result showed that HDWS and HDE had the highest similarity and were the first classified in a cluster. AACs summations and sensory scores of hot-air-dried head, shell, and meat decreased to various degrees after removal of shrimp epidermis, the reduction of which was more than 95% in the shell. The PLSR results showed a good correlation between most variables of sensory attributes and volatile compounds It was concluded that shrimp epidermis made an important contribution to the aroma profile of dried shrimp and was the main source site of shrimp aroma. These results have important theor. value for reconstructing and producing characteristic flavor substances of shrimp.

Food Research International published new progress about Cluster analysis. 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

Demirgul, Furkan published the artcileProduction and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus, Quality Control of 14667-55-1, the main research area is Saccharomyces cerevisiae boulardii Kluyveromyces marxianus yeast extract characterization; Amino acids; Kluyveromyces marxianus; Saccharomyces boulardii; Saccharomyces cerevisiae; volatile compounds; yeast extract.

In recent years, prejudice in society against monosodium glutamate (MSG) has directed food manufacturers to alternative sources. Yeast extracts are considered as “”natural”” due to the production process and stand out due to their nutritional properties as well as giving a flavor similar to MSG. In this study, chem., functional and flavor properties of yeast extract powders produced from Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11 and Kluyveromyces marxianus TGM66 were evaluated. Results revealed that the most protein-rich sample was S. cerevisiae TGM10 extract (69.17%), followed by S. boulardii S11 (66.16%) and K. marxianus TGM66 (62.42%) extracts, resp. and S. cerevisiae TGM10 extract was also the richest yeast extract for essential amino acids. Addnl., flavor-enhancing amino acids such as glutamic acid, aspartic acid, alanine and glycine were dominant in S. cerevisiae TGM10 extract (47.41 g/100 g protein). Sensorial evaluation of yeast extracts demonstrated that salty taste, umami taste and meaty flavor scores of yeast extracts were lower than MSG whereas for fruity flavor, yeast extracts had the highest scores. These findings revealed the potential of three yeast strains to produce yeast extracts in order to increase the nutritional value and flavor of foods.

Preparative Biochemistry & Biotechnology published new progress about Cluster analysis. 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

Ding, Yun published the artcileDevelopment and Synthesis of DNA-Encoded Benzimidazole Library, Formula: C5H8ClN3, the main research area is preparation DNA conjugated benzimidazole library NK3 receptor antagonist; DNA tagged fluoronitrobenzamide amine aldehyde; DNA-encoded library technology; benzimidazole.

Encoded library technol. (ELT) is an effective approach to the discovery of novel small-mol. ligands for biol. targets. A key factor for the success of the technol. is the chem. diversity of the libraries. Here we report the development of DNA-conjugated benzimidazoles. Using 4-fluoro-3-nitrobenzoic acid as a key synthon, we synthesized a 320 million-member DNA-encoded benzimidazole library using Fmoc-protected amino acids, amines and aldehydes as diversity elements. Affinity selection of the library led to the discovery of a novel, potent and specific antagonist of the NK3 receptor.

ACS Combinatorial Science published new progress about Chemical library. 39204-49-4 belongs to class pyrazines, name is Pyrazin-2-ylmethanamine hydrochloride, and the molecular formula is C5H8ClN3, Formula: C5H8ClN3.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Rigling, Marina published the artcileApplication of a direct immersion-stir bar sorptive extraction (DI-SBSE) combined GC-MS method for fingerprinting alkylpyrazines in tea and tea-like infusions, Name: 2,3,5-Trimethylpyrazine, the main research area is alkylpyrazine tea infusion stir bar sorptive extraction.

A series of alkylpyrazines, contributing to the overall flavor, are described in tea and tea infusions. Their low concentrations and moderate water solubility are facing anal. trouble when it comes to typical applied headspace analyses. Accordingly, a stir bar sorptive extraction methodol. (SBSE) was established. It was found that immersion-based techniques (direct-immersion SBSE (DI-SBSE) and multiple SBSE (mSBSE)) showed higher extraction efficiency compared to headspace sorptive extraction (HSSE). In the end, a DI-SBSE methodol. was established with a calibration range of 0.1-50μg/L for six alkylpyrazines to systematically quantify their presence in tea and tea-like infusions. With determined LOQs between 21 and 118 ng/L, the method was sensitive enough to detect the expected low amounts Application of the established DI-SBSE methodol. for six alkylpyrazines in seven green, three white, one oolong, two black teas, as well as two tea-like infusions (nettle and raspberry leaf) revealed great variations in total concentration of alkylpyrazines between 0.36 ± 0.05μg/L (raspberry leaf) and 24.20 ± 0.41μg/L (oolong tea). Furthermore, concentration levels in between the same tea type ranged drastically, with 14.19 ± 0.62μg/L for Longjing green tea and 0.74 ± 0.02μg/L for Warwick green tea. Most abundant alkylpyrazines in the samples were 2-methylpyrazine and 2,5-dimethylpyrazine. Overall good similarities in compositional distribution of alkylpyrazines in the same tea type and strong correlations of the alkylpyrazines over all types indicating distinct fingerprints being present and the types are differentiable based on their alkylpyrazine pattern.

European Food Research and Technology published new progress about Black tea leaves. 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

Wang, Haili published the artcileCharacterization of key odor-active compounds in thermal reaction beef flavoring by SGCxGC-O-MS, AEDA, DHDA, OAV and quantitative measurements, Product Details of C7H10N2, the main research area is furanthiol methylbutanal beef flavoring extraction mass spectrometry gas chromatog.

Thermal reaction beef flavoring is a kind of food additive. In this study, three extraction methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and liquid-liquid extraction (LLE) combined with switchable two-dimensional gas chromatog.-olfactometry-mass spectrometry (SGCxGC-O-MS) were employed to characterize volatile compounds in thermal reaction beef flavoring. The odor characteristics of thermal reaction beef flavors were identified by sensory evaluation, aroma extraction dilution anal. (AEDA), dynamic headspace dilution anal. (DHDA), odor activity value (OAV) and quant. measurements. A total of 231 volatile odor compounds were identified by the three extraction methods, which including 15 aldehydes, 41 ketones, 29 alcs., 27 esters, 13 furans, 20 pyrazines, 9 sulfur-containing compounds, 18 thiophenes and thiazoles, 19 acids and 40 other compounds Ninety-eight compounds had odor activity, and 22 odor-active compounds were quant. analyzed. 2-Methyl-3-furanthiol (meaty) and bis(2-methyl-3-furanyl) disulfide (onion) had the higher FD and OAV, 3-methylbutanal (chocolate) was first identified as the key odor-active compound in thermal reaction beef flavoring, Me furfuryl disulfide (meaty), 2-ethyl-3,5-dimethylpyrazine (roasted nuts), 2,3-butanedione (caramel), linalool (floral), furfural (baked bread), 2-furfurylthiol (sulfury) and other compounds were also identified as the key aroma components in thermal reaction beef flavoring. The results showed that SPME and DHS were more suitable than LLE for the separation and extraction of volatile odor compounds in thermal reaction beef flavoring, and there were some masking and synergistic effects between odor-active compounds

Journal of Food Composition and Analysis published new progress about Beef (flavoring). 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