Category: 14667-55-1

Wang, Zhuolin published the artcileCharacterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques, Related Products of pyrazines, the main research area is aroma yeast extract olfactometry GC; aroma-active compounds; gas chromatography−olfactometry; odor activity value; partial least-squares regression; solvent-assisted flavor evaporation; yeast extracts.

Gas chromatog.-olfactometry coupled with sensory anal. and partial least-squares regression (PLSR) anal. led to the identification of the odorants responsible for the different flavors of four yeast extracts Sensory anal. showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds In addition, the key aroma compounds in LA00L were nonanal, di-Me disulfide, and γ-decalactone. Octanal, di-Me disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts More significantly, indole was first reported to have an important effect on yeasty odor.

Journal of Agricultural and Food Chemistry published new progress about Flavor. 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

Ling, Hongzhi published the artcileDetection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage, Formula: C7H10N2, the main research area is Firmicutes Actinobacteriota soybean paste storage flavor volatile component; Flavour Components; GC-IMS; Microbial community; Soybean paste.

A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the microbial communities of the soybean paste at the phylum level, bacterial profiles of different samples were different at genus level. Fifty-one VOCs were identified from soybean paste, most of which existed in the early storage stage. Most esters and alcs. decreased with the extension of the storage time, while acids and pyrazines accumulated in the later period of storage. Esters, alcs., acids and aldehyde compounds are the key substances in the volatile components of soybean paste, which give the soybean paste the sour, sweet, rose, mushroom and smoky flavor characteristics. The biomarker Bacillus-velezensis in soybean paste is directly related to ester features; Kroppenstedtia, Sporolactobacillus-nakayamae, and Corynebacterium-stationis are pos. associated with the biosynthesis of aldehydes.

Food Chemistry published new progress about Flavor. 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

Zhang, Yukun published the artcileCharacterization and comparison of predominant aroma compounds in microwave-treated wheat germ and evaluation of microwave radiation on stability, Synthetic Route of 14667-55-1, the main research area is wheat germ lipase lipoxygenase aroma flavor color microwave radiation.

The present study was performed to evaluate the effects of microwave (MW) output power and treatment time on moisture content, lipase and lipoxygenase activities as well as color changes of wheat germ (WG). In addition, the key aroma compounds in different MW-power-treated WG, which is of importance to the flavor of WG products, were also investigated. The obtained results showed that MW treatment maintained the inherent color of WG and significantly reduced the moisture content (maximum reduction of 95%) and the activities of lipase and lipoxygenase (maximum reduction of 65% and 99%, resp.). In terms of aroma compounds, with the increase of the MW output power, the content of esters, alkanes, alcs. and acids decreased, while the content of heterocyclic compounds, nitrogen-containing compounds, aldehydes and ketones increased, providing more compounds with roasted flavor and less volatiles with grass-like flavor. Therefore, MW treatment was an effective stabilization method for WG utilization.

Journal of Cereal Science published new progress about Flavor. 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

Guo, Xiangyang published the artcileEffect of the roasting degree on flavor quality of large-leaf yellow tea, Safety of 2,3,5-Trimethylpyrazine, the main research area is catechin caffeine large leaf yellow tea roasting flavor quality; Flavor quality; Heterocyclic compounds; Large-leaf yellow tea (LYT); Odor activity values (OAV); Roasting degree; Sensory evaluation.

Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chem. composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β-ionone with odor activity value above 1600 and 39 resp. offered roasted, floral odors, resp. in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.

Food Chemistry published new progress about Flavor. 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

Jelen, Henryk H. published the artcileKey odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds, Formula: C7H10N2, the main research area is peated malt whisky odorant flavor volatile compound.

Key odorants of peated single malt whisky were identified using gas chromatog. – olfactometry (GC-O). Twenty compounds were identified with FD (Flavor Dilution) values ranging from 8 to 2048 and 8 of them were volatile phenols. The compounds with the highest FD were 2-methoxyphenol (guaiacol), 4-ethyl-2-methoxyphenol (4-ethylguaiacol), 4-methylphenol, 4-vinyl-2-methoxyphenol (4-vinylguaiacol) and 4-ethyl-2-methylphenol (FD ranging from 512 to 2048). Then odorants were used successfully to distinguish peated single malts from 3 other whisky types (mild single malts, blended and American whiskies) based on PCA followed by LDA applied to GC×GC-ToF MS data of volatiles extracted using SPME. 36 Whiskies representing all groups were used for the differentiation experiments Finally, 61 volatile compounds based on Fisher ratios were selected to fully discriminate between 4 whisky types based on profile of volatiles obtained in SPME-GC×GC-ToF MS anal. Cross-validation confirmed the suitability of PCA and LDA models for the discrimination of different whisky types.

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

Pico, Joana published the artcileSelection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles, Product Details of C7H10N2, the main research area is gluten free bread teff quinoa flour starch volatile compound.

Abstract: Gluten-free breads have been characterised by a weak aroma. In this study, different mixtures of gluten-free flours (teff and quinoa) and starches (wheat and corn) were investigated by SPME-GC/QTOF with the aim of providing flours that potentially improve the aroma of gluten-free bread. Bread with the highest proportion of corn starch (60%) was discarded for its higher content in rancid volatile compounds from lipid oxidation, while bread with the highest level of wheat starch (60%) was discarded for its lower content of the key aroma 2-acetyl-1-pyrroline. Thus, the bread composed of 40% of each starch, 15% of quinoa flour and 5% of teff flour was chosen due to the higher proportion of pleasant volatiles from fermentation, 2-acetyl-1-pyrroline and pyrazines as well as the lower levels in rancid volatile compounds from lipid oxidation Moreover, it exhibited relatively dark crust, high volume and superior textural properties. Graphical abstract: [Figure not available: see fulltext.].

European Food Research and Technology published new progress about Bread. 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

Zolnierczyk, Anna K. published the artcileSensory and chemical characteristic of two insect species: Tenebrio molitor and Zophobas morio larvae affected by roasting processes, Safety of 2,3,5-Trimethylpyrazine, the main research area is Tenebrio molitor Zophobas morio larvae sensory roasting process; Maillard reactions; aroma profile; edible insects; pyrazine; sensory analysis.

The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200°C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatog.-mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory anal. of roasted insects. The decisive influence was the roasting temperature The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160°C.

Molecules published new progress about Bread. 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

Chai, Kong Fei published the artcilePhysicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit, HPLC of Formula: 14667-55-1, the main research area is Nephelium seed roasting cocoa powder substitute property composition; Physicochemical properties; Rambutan fruit; Seed powder; Seed roasting; Solid-state fermentation; Toxicity.

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were color and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochem. properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed color and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.

Food Chemistry published new progress about Color. 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

Rigling, Marina published the artcileBiosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink, Application of 2,3,5-Trimethylpyrazine, the main research area is Flammulina velutipes tea drink pleasant aroma.

Western consumers prefer tea products with little or no green flavor. Accordingly, edible basidiomycetes have been addressed as an innovative tool to naturally aromatize tea infusion to mask or reduce green flavor. After submerged fermentation of green tea infusion with basidiomycetes, multiple pleasant odor impressions were perceived which significantly differed from the characteristic green and floral odor of the substrate. Among twenty-nine screened fungi, enokitake (Flammulina velutipes) was regarded as an ideal species to potentially drive a sensorial tea drink because of its appealing nutty and chocolate-like flavor and a rapid fermentation process (16 h). To better understand flavor formation during fermentation as perceived by sensory evaluation, the flavor profile was decoded by direct immersion – stir bar sorptive extraction – gas chromatog. – mass spectrometry – olfactometry. During the fermentation, a series of key odorants of the non-fermented tea infusion imparting green and floral were decreased, while compounds responsible for the nutty and chocolate-like aroma increased. Enokitake biosynthesized the sensory-relevant compound 2-ethyl-3,5-dimethylpyrazine, which has not been reported in basidiomycetes yet. We assume that vitamin B1 and sodium acetate are potential precursors in enokitake. In parallel, the accumulation of various alkylpyrazines (2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2-ethyl-3,6-dimethylpyrazine) has been observed as well.

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

Diez-Simon, Carmen published the artcileStir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity, Synthetic Route of 14667-55-1, the main research area is stir bar sorptive extraction aroma compound soy sauce; Aroma; Fermentation; GC-olfactometry-MS (GC-O-MS); Gas chromatography-mass spectrometry (GC–MS); Soy sauce; Stir bar sorptive extraction (SBSE); Volatiles.

Fermented soy sauce is used worldwide to enhance the flavor of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colors, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavor may be lost. We have carried out a comprehensive metabolomics anal. of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.

Food Research International published new progress about Color. 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