Author: Jessica.F

Okabe, Yui published the artcileOdor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera, Application of 2,3,5-Trimethylpyrazine, the main research area is Pleoticus cooking characteristic aroma odor.

Shrimps and prawns are known to generate a characteristic and pleasant aroma when cooked whole, including their shells and viscera. This study investigated this characteristic aroma of whole-roasted shrimp using Argentine red shrimp (Pleoticus muelleri). Shrimps were roasted in an oven, and the aroma changed upon the usage of whole shrimp. The aroma attributes of “”roasted”” and “”rich”” were significantly improved. We performed an anal. of volatile compounds to identify the contributors to roasted and rich aromas and identified 17 odor-active compounds Heterocyclic compounds including pyrazines, thiazolines, and thiazoles were major contributors to the aroma of whole roasted shrimp. In aroma extract dilution anal., 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetyl-2-thiazoline, methional, 2-acetylthiazole, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, and indole were detected with higher flavor dilution factors than were other odor-active compounds Furthermore, sensory evaluation anal. confirmed that pyrazines contributed to the roasted aroma, and thiazolines and thiazoles contributed to both the roasted and rich aromas. In conclusion, pyrazines, thiazolines, and thiazoles derived from shrimp shells or viscera were the major contributors to the characteristic aroma of whole roasted shrimp and strongly influenced the aroma impression of shrimp dishes.

European Food Research and Technology published new progress about Boiling (cooking). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yu, Yuanrui published the artcileEffects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat, Formula: C7H10N2, the main research area is oleic acid phenylacetaldehyde frying roasting boiling Piao chicken meat; Free fatty acids; Piao chicken; Small molecular metabolites; Volatile compounds.

Piao chicken breast meat was cooked by three different methods (boiling, frying and roasting). Non-volatile and volatile substances in the three cooked chicken were analyzed by GC-MS, UPLC-Q-Exactive-MS and GC-IMS, resp. Arachidonic acid was the highest in boiled chicken, oleic acid was the highest in roasted chicken, linoleic acid, EPA and DHA were the highest in fried chicken. Compared with the control group, the total content of small mol. metabolites of chicken in each treatment group decreased. The total amount of amino acids in roasted chicken was 2.90 times of that in boiled chicken (P < 0.05), and 2.23 times of that in fried chicken (P < 0.05). A total of 26 volatile flavor compounds were detected. Phenylacetaldehyde etc. were the main volatile flavor compounds in boiled chicken, 3-butanedione etc. were the main volatile flavor compounds in fried chicken, while 3-methylbutyraldehyde etc. were the main volatile flavor compounds in roasted chicken. Food Research International published new progress about Boiling (cooking). 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

Yu, Jinhui published the artcileEffects of different probiotic combinations on the components and bioactivity of Spirulina, Synthetic Route of 14667-55-1, the main research area is Bacillus Spirulina probiotic combination bioactivity; Bacillus strains; Spirulina; antioxidant and antimicrobial activity; lactic acid bacteria; mixed fermentation.

Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains’ mixture However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1-diphenyl-2-trinitrophenylhydrazine free-radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina-containing food items.

Journal of Basic Microbiology published new progress about Bacillus subtilis. 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

Hao, Yining published the artcileEffect of static-state fermentation on volatile composition in rapeseed meal, Computed Properties of 14667-55-1, the main research area is rapeseed meal volatile composition static state fermentation; Tetramethylpyrazine; fermentation; rapeseed meal; volatile components.

BACKGROUND : Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static-state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid-phase microextraction-gas chromatog.-mass spectrometry. RESULTS : The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2-methylbutanoic acid, trimethylamine, 2,3,5-trimethyl-6-ethylpyrazine, and 2,3,5-trimethylpyrazine. CONCLUSION : The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal.

Journal of the Science of Food and Agriculture published new progress about Bacillus subtilis. 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

Pena-Correa, Ruth Fabiola published the artcileFluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines, Application of 2,3,5-Trimethylpyrazine, the main research area is cocoa bean fluidized bed roasting volatile compound formation.

Roasting is an important step in cocoa processing causing water loss and generating volatile compounds responsible for chocolate aroma like nitrogen-heterocycles. In this study, the comparison of two techniques, oven roasting, and fluidized bed roasting, in terms of effective water diffusivity (De) and activation energies of formation (Ea) of nitrogen-heterocycles was achieved with cocoa nibs. Fluidized bed roasting, recognized for its energy efficiency and low-footprint synthesis, was 16 times faster than oven roasting. The order of magnitude of De in fluidized-bed-roasted nibs was -8, while it was -9 in the oven-roasted nibs. Moreover, the aw was 50% higher in fluidized-bed-roasted nibs than in the oven-roasted ones. The Ea of nitrogen-heterocycles ranged roughly between 40 and 80 kJ/mol. Those values were lower under fluidized bed roasting than under oven roasting. The more effortless water mobility within fluidized-bed-roasted cocoa demanded lower Ea, and favored the formation of nitrogen-heterocyclics. This study can inspire cocoa manufacturers and equipment designers to pursue the formation of nitrogen-heterocycles during the roasting process of cocoa. It can be done either by adapting and scaling the current fluidized bed coffee roasters to cocoa beans or nibs; or by exploring other alternatives capable of leading enough water diffusivity and water activity in the cocoa nibs, as reported here. These physicochem. conditions undoubtedly boosted the formation of volatile compounds responsible for chocolate aroma, e.g., the pyrazines, without carrying the formation of typical-burn volatile compounds This natural way of favoring the generation of pyrazines in cocoa nibs could contribute to clean labels by reducing or avoiding the subsequent use of flavorings. The implementation of efficient heat-transfer techniques during roasting, e.g., fluidized bed roasting, could reduce the processing cost and improve sustainability. Studies in the matter of sensory profile, and energy consumption/conversion are called for future research.

Innovative Food Science & Emerging Technologies published new progress about Activation energy. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Grossmann, Kora Kassandra published the artcileNew insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products, Computed Properties of 14667-55-1, the main research area is Acheta Tenebrio protein hydrolyzate Maillard product flavoring potential; Cricket and Mealworm Protein; Enzymatic Hydrolysis; Flavor Analysis; Maillard Reaction; Sensory Evaluation.

Insect proteins have an earthy-like flavor and have not shown great flavor potential for food applications so far. In this study, insect proteins of cricket Acheta domesticus and mealworm Tenebrio molitor larvae were first enzymically hydrolyzed using two peptidase preparations (Flavourzyme1000L and ProteaseA “”Amano””2SD). Xylose was then added to facilitate Maillard reactions (30 min, T = 98°C, 1% (w/v) xylose). A comprehensive sensory evaluation showed that both the hydrolysis and the Maillard reactions changed the flavor description of the samples significantly to more complex and savory-like taste profiles (27 descriptors for cricket and 39 descriptors for mealworm protein). In addition, 38 odor-active mols. were identified using gas chromatog.-olfactometry (1 alc., 5 acids, 11 aldehydes, 5 ketones and 16 heterocyclic compounds). The results showed impressively that the flavoring potential of insect proteins was significantly enhanced with resp. processing.

Food Chemistry published new progress about Acheta domesticus. 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

Demirok Soncu, E. published the artcileContribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage, Quality Control of 14667-55-1, the main research area is chitosan thyme rosemary essential oil volatile composition sensory quality; Aroma; Chitosan coating; Fermented dry sausages; Rosemary essential oil; Storage; Thyme essential oil.

The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 mo of storage at 4°C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, resp. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), resp., due to intense fungal growth which resulted in sensory defects. Meat Science published new progress about Enterobacteriaceae. 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

Nedele, Ann-Kathrin published the artcileCharacterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita, Name: 2,3,5-Trimethylpyrazine, the main research area is cheesy odor fermentation soy drink Agrocybe; Agrocybe aegerita; Cheesy flavor; Fermentation; Short-chain fatty acids; Soy drink.

The market for plant protein-based substitutes for cheeses is growing, but the sensory properties are distinctively different from the original products. Hence, natural and vegan cheesy flavors are needed to aromatize the products. A cheesy, sweaty and parmesan-like aroma was produced by fermentation of soy drink with Agrocybe aegerita. Aroma dilution anal. revealed short-chain fatty acids (SCFAs) as main influencing cheesy odorants analyzed by gas chromatog.-mass spectrometry-olfactometry. In comparison to the five cheese varieties, the SCFA profile of the fermented soy drink revealed similarities with Parmesan and Emmental cheese. Meanwhile, principal component anal. showed an approximation of the aroma profile after fermentation with A. aegerita to those of cheeses. 3-Methylbutanoic acid was synthesized from the protein fraction, while the oil fraction contributed to the formation of unbranched SCFAs like butanoic acid. Accordingly, the production of these compounds can be increased by addition of the fractions.

Food Chemistry published new progress about Cyclocybe aegerita. 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

Hu, Hui published the artcileThe effect of microwave pretreatment on micronutrient contents, oxidative stability and flavor quality of peanut oil, SDS of cas: 14667-55-1, the main research area is peanut oil micronutrient oxidative stability flavor quality microwave pretreatment; Phytosterol; Pyrazines; Tocopherol; cold press; microwave pretreatment; oxidative stability; peanut.

The purpose of the present study is to investigate the changes in extraction yield, physicochem. properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor. Molecules published new progress about Cold-press molding. 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