Category: 14667-55-1

Tian, Peng published the artcileAnalysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis, Safety of 2,3,5-Trimethylpyrazine, the main research area is Fried shallot oil Odor Activity Values; Orthogonal partial least squares analysis; Classification; Fried shallot oil (FSO); GC–MS; Odor Activity Values (OAVs); Orthogonal partial least squares analysis (OPLS-DA); Principal Component Analysis (PCA).

Flavor is a key attribute of fried oil that shows a critical correlation with temperature Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were identified and comparatively studied using gas chromatog.-mass spectrometry (GC-MS) coupled with multivariate data anal., including principal component anal. (PCA) and orthogonal partial least squares discriminant anal. (OPLS-DA). GC-MS results identified a total of 93 volatiles, among which aldehydes, alcs., pyrazines, and sulfur-containing compounds were the major compounds Eighteen compounds had odor active values (OAV) >1. Among the compounds, hexanal, (E)-2-heptenal, (E)-2-octenal, di-Pr disulfide, 2-ethyl-3,5-dimethylpyrazine, and 1-octen-3-ol were important to the overall aroma profile of FSOs. In the PCA model, all the detected FSOs were divided into three clusters, which were assigned as cluster A (FSO5), B (FSO4), and C (the rest FSOs). Multivariate data analyses revealed that nonanal, 2-ethyl-5-methylpyrazine, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal contributed pos. to the classification of different FSOs. GC-MS coupled with multivariate data anal. could be used as a convenient and efficient anal. method to classify raw materials.

Food Chemistry published new progress about Allium cepa. 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

Fan, Ying published the artcileDetermination of aquacultured whiteleg shrimp (Litopanaeus vannemei) quality using a sensory method with chemical standard references, Category: pyrazines, the main research area is Litopanaeus vannemei aquaculture quality indicator shrimp reference standard; aroma simulation; descriptive sensory analysis; quality indicators; reference standards; regression analysis; shrimp.

Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method employed by the US Food and Drug Administration (FDA)/National Oceanic and Atm. Administration (NOAA) uses subjective terms ‘odor of decomposition’ to reject shrimp shipments, which lacks reference standards to anchor the concept and can cause ambiguity. The present study aimed to develop chem. reference standards to assist in a more objective and consistent sensory evaluation of shrimp quality. Chem. references were developed and used by the descriptive panel to demonstrate the aroma quality indicators of shrimp. The most important aroma attributes describing shrimp quality changes were ‘salty water-like’, ‘natto water-like’ and ‘sour milk-like’ based on the results of multiple linear regression anal. The overall rating consistency of the key quality indicators was confirmed by trained a descriptive panel such that the intensity scores in two separated evaluation sessions (30 days apart) were not significant different (P > 0.05). The sensory ratings also corresponded well with presumed FDA/NOAA grades of shrimp. An untrained panel also confirmed ‘salty water-like’ as the main indicator of freshness and ‘natto water-like’ as the main indicator of spoilage, whereas the discriminative capacity was lower compared to the trained panel. The developed chem. references of key aroma quality indicators allowed the trained and untrained panels to distinguish shrimp of different freshness levels. The results indicate the potential of using chem. references as a new evaluation tool for on-site quality inspection or industrial quality assurance/quality control of shrimp with improved objectivity and consistency.

Journal of the Science of Food and Agriculture published new progress about Aquaculture. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yin, Wen-ting published the artcileComparison of key aroma-active compounds between roasted and cold-pressed sesame oils, Formula: C7H10N2, the main research area is aroma active compound roasted cold pressed sesame oil; Aroma extract dilution analysis; Flavor; GC-O-MS; Odor; Odor activity value; Oil processing; Sensomics; Sesame seed.

This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution anal. (AEDA). The numbers of aroma-active compounds with the flavor dilution (FD) factors between 1 and 2048 were 57 and 16 in the roasted and cold-pressed sesame oils, resp. A total of 28 volatile compounds were identified as aroma-active compounds in sesame oils for the first time. Important aroma compounds (FD â‰?8) were quantified by the external standard method, and their odor activity values (OAV) were calculated as the ratio of their concentrations to odor thresholds in oil. The numbers of key aroma-active compounds defined by OAVs â‰?1 were 23 (OAVs = 1-385) and 8 (OAVs = 1-42), resp., in the roasted and cold-pressed sesame oils. 2-Methoxy-4-vinylphenol (smoked, 1924 μg/kg, OAV = 385), 2-methoxyphenol (smoked, 1488 μg/kg, OAV = 114) and pyrazines (roasted and nutty, 578-22750 μg/kg, OAV = 1-67) were the most important aroma-active compounds in the roasted sesame oil, whereas hexanal (green and fruity, 3094 μg/kg, OAV = 42) was the most important aroma-active compound in the cold-pressed sesame oil, followed by (E,E)-2,4-decadienal (earthy, 4170 μg/kg, OAV = 31), di-Me sulfone (sulfur-like, 406 μg/kg, OAV = 20) and octanal (green and fruity, 901 μg/kg, OAV = 16). This study provides valuable information for manufacturers to achieve precise flavor control of sesame oil products.

Food Research International published new progress about Aromaticity. 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

Kitani, Yuka published the artcileInvestigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process, Category: pyrazines, the main research area is chocolate bean bar process quality; Bean-to-bar; Chocolate; Component profiling; Sensory evaluation; Single-origin chocolate.

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatog./mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and Et cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Journal of Bioscience and Bioengineering published new progress about Astringency. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lv, Xinran published the artcileBacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region, Application of 2,3,5-Trimethylpyrazine, the main research area is shrimp paste volatile compound bacterial community.

Jinzhou shrimp paste is a traditional Chinese fermented seafood product manufactured from northern mauxia shrimp (Acete chinensis) and salt. The aims of this study were to detect the bacterial community succession using high-throughput sequencing and the volatile compound changes using headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry during shrimp paste fermentation The results show that various bacterial communities appeared in the fermentation process. Pseudoalteromonas and unclassified Pseudoalteromonadaceae were the dominant genera but quickly replaced by Tetragenococcus after 1 mo of fermentation Staphylococcus, Oceanobacillus and unclassified Bacillaceae became the predominant genera as fermentation progressed. In addition, a total of 25 volatile compounds were identified, including aldehydes, ketones, alcs., esters, pyrazines, acids, and sulfides. Correlation anal. indicated that the bacteria Pseudoalteromonas, Staphylococcus, and Oceanobacillus were important in the formation of volatile compounds Pseudoalteromonas pos. correlated with ketones, alcs., esters, and acids; Staphylococcus pos. correlated with aldehydes and acids; and Oceanobacillus pos. correlated with aldehydes and pyrazines. These findings not only reveal the dynamics of the bacterial community and volatile compounds in the fermentation process, but also indicate their inter-relationships during shrimp paste fermentation

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

Verevkin, Sergey P. published the artcileThermochemical properties of pyrazine derivatives as seminal liquid organic hydrogen carriers for hydrogen storage, SDS of cas: 14667-55-1, the main research area is pyrazine derivative thermochem property hydrogen storage vapor pressure enthalpy; vaporization sublimation fusion formation.

This work contributes to our primary interest in applications of exptl. and computational thermochem. methods for providing the basic data required in chem.-process design. Pyrazine derivatives are considered as a seminal liquid organic hydrogen carriers. The standard molar enthalpies of vaporisation/sublimation of pyrazine derivatives were derived from the vapor pressure temperature dependences measured by the static and transpiration method. Enthalpies of fusion of the solid compounds were measured using DSC. Thermodn. data on solid-gas, liquid-gas, and solid-liquid phase transitions available in the literature were collected and combined with own exptl. results. We have evaluated and recommended the set of vaporisation and formation enthalpies of pyrazine derivatives at 298.15 K as the reliable benchmark properties for further thermochem. calculations Gas phase molar enthalpies of formation of pyrazine derivatives calculated by the high-level quantum-chem. method G4 were in agreement with the recommended exptl. data. Compilation of exptl. and theor. results derived in this work is useful for optimization of hydrogenation/dehydrogenation reactions involved in the hydrogen storage technologies.

Journal of Chemical Thermodynamics published new progress about Calorimetry. 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

Wang, Chunmiao published the artcileData Analytics Determines Co-occurrence of Odorants in Raw Water and Evaluates Drinking Water Treatment Removal Strategies, COA of Formula: C7H10N2, the main research area is odorant drinking water treatment data analytic removal; co-occurrence; data mining; drinking water; odorants; removal efficiency; statistics.

A complex dataset with 140 sampling events was generated using triple quadrupole gas chromatog.-mass spectrometer to track the occurrence of 95 odorants in raw and finished water from 98 drinking water treatment plants in 31 cities across China. Data anal. identified more than 70 odorants with concentrations ranging from not detected to thousands of ng/L. In raw water, Pearson correlation anal. determined that thioethers, non-oxygen benzene-containing compounds, and pyrazines were classes of chems. that co-occurred, and geosmin and p(m)-cresol, as well as cyclohexanone and benzaldehyde, also co-occurred, indicating similar natural or industrial sources. Based on classification and regression tree anal., total dissolved organic carbon and geog. location were identified as major factors affecting the occurrence of thioethers. Indoles, phenols, and thioethers were well-removed through conventional and advanced treatment processes, while some aldehydes could be generated. For other odorants, higher removal was achieved by ozonation-biol. activated carbon (39.3%) compared to the conventional treatment process (14.5%). To our knowledge, this is the first study to systematically identify the major odorants in raw water and determine suitable treatment strategies to control their occurrence by applying data analytics and statistical methods to the complex dataset. It will provide informative reference for odor control and water quality management in drinking water industry.

Environmental Science & Technology published new progress about Coagulation. 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

Perotti, Pamela published the artcileCocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control, Quality Control of 14667-55-1, the main research area is cocoa smoky off flavor chem quality; 1H-pyrrole-2-carboxaldehyde (PubChem CID: 934729); 2,6-dimethoxyphenol (PubChem CID: 7041); 2-ethoxy-4-methylphenol (PubChem CID: 75715); 3-ethylphenol (PubChem CID: 12101); Chemometrics; Cocoa volatilome; GC-MS; GC × GC-TOF MS; HS-SPME; Smoky off-flavor; guaiacol (PubChem CID: 460); naphthalene (PubChem CID: 931).; p-cresol (PubChem CID: 2879); p-ethylguaiacol (PubChem CID: 162465); phenol (PubChem CID: 996).

Cocoa smoky off-flavor is due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable anal. method to detect key-analytes responsible for smoky off-flavor in incoming raw material is available. This study aims to develop an anal. method, suitable for quality control, to detect smoky markers. The cocoa volatilome was first profiled by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatog.-mass spectrometry from a set of representative smoky and non-smoky samples; advanced fingerprinting revealed the chems. responsible for the off-flavor. The results served to develop a 1D-GC method suitable for routine application. Ten identified smoky markers were subjected to accurate quantification, thereby defining operative ranges to accept/reject incoming bean samples. On average, these markers are present in smoky samples at 7 to 125 fold concentrations vs. those in non-smoky beans, ranging from 32.5 ng/g for naphtalene to 721.8 ng/g for phenol.

Food Chemistry published new progress about Cocoa beans. 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

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

Lee, Jun-Young published the artcileSolid-phase microextraction Arrow for the volatile organic compounds in soy sauce, Computed Properties of 14667-55-1, the main research area is Solid phase microextraction volatile organic compound soy sauce; gas chromatography; mass spectrometry; solid-phase microextraction Arrow; soy sauce; volatile extraction.

A novel solid-phase microextraction Arrow was used to sep. volatile organic compounds from soy sauce, and the results were verified by using gas chromatog. with mass spectrometry. Solid-phase microextraction Arrow was optimized in terms of three extraction conditions: type of fiber used (polydimethylsiloxane, polyacrylate, carbon wide range/polydimethylsiloxane, and divinylbenzene/polydimethylsiloxane), extraction temperature (40, 50, and 60°C), and extraction time (10, 30, and 60 min). The optimal solid-phase microextraction Arrow conditions were as follows: type of fiber = polyacrylate, extraction time = 60 min, and extraction temperature = 50°C. Under the optimized conditions, the solid-phase microextraction Arrow was compared with conventional solid-phase microextraction to determine extraction yields. The solid-phase microextraction Arrow yielded 6-42-fold higher levels than in solid-phase microextraction for all 21 volatile organic compounds detected in soy sauce due to the larger sorption phase volume The findings of this study can provide practical guidelines for solid-phase microextraction Arrow applications in food matrixes by providing anal. methods for volatile organic compounds

Journal of Separation Science 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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem