Category: 14667-55-1

Guo, Xiangyang published the artcileAroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea, Application In Synthesis of 14667-55-1, the main research area is theanine volatile tea leaf; Large-leaf yellow tea; Model thermal reaction; Strecker degradation; Tea aroma formation; Theanine; Volatile compounds.

Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for anal. of tea body notes, tea infusion and dry tea aroma, resp. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, resp. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. L-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the L-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into L-theanine on aroma formation, although the detailed formation mechanism remains largely unknown.

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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Al-Dalali, Sam published the artcileCharacterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O, Computed Properties of 14667-55-1, the main research area is vinegar volatile compound SPME GCMS GCO.

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O) were carried out to qual. and quant. characterize the volatiles and aroma-active compounds in three com. Chinese vinegars, including Zhengrong Rice Vinegar (ZRV), Zhenjiang Aromatic Vinegar (ZAV), and Longmen Smoked Vinegar (LSV). With the aid of DVB/CAR/PDMS fiber, a total of 75 volatile compounds were identified. Among them, 42 aromas were confirmed by their corresponding authentic chems. After comparison of the identified volatiles between the three vinegars, the ZAV sample was found to contain more alcs. and acids, the ZRV sample had more esters and phenols, while the LSV sample was shown to have more identified compounds in the ketones, aldehydes, and pyrazines. In regard to the quantitation, the volatiles that were found in high concentrations included acetic acid (at 14.64, 31.95 and 194 mg/L), furfural (at 5.49, 43.81 and 33.01 mg/L) and tetra-Me pyrazine (at 10.39, 13.51 and 19.41 mg/L) in ZRV, ZAV and LSV, resp. Moreover, thirty volatiles were identified by GC-O as aroma-active compounds that made contributions to the resp. flavor profiles of the com. Chinese vinegar. Eighteen of them were recognized as contributors for all the three com. Chinese vinegars under this study.

LWT–Food Science and Technology 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

Li, Hongbo published the artcileAccelerating vinegar aging by combination of ultrasonic and magnetic field assistance, HPLC of Formula: 14667-55-1, the main research area is vinegar aging ultrasonic magnetic field combination acceleration; Alternating magnetic field; Assisted aging; GC–MS; Ultrasonic field; Vinegar.

Most fermented foods need a natural aging process to enrich desired flavors. This process is normally the bottleneck for cost-effective production Therefore, it is desirable to accelerate the process and obtain products with the same flavor profile. Here, we used phys. interventions (ultrasonic field, alternating magnetic field, or combination of both) to assist the aging process with naturally brewed vinegar as a case example. Flavor profiles of different phys.-assisted aging process were compared with that of the naturally aged vinegar by using gas-chromatog. mass-spectrometry (GC-MS) and electronic nose. Principal component anal. (PCA) and Pearson correlation analyses show that ultrasonic and alternating magnetic fields treatment could accelerate the aging process of vinegar. The highest accelerating aging effect was combination of ultrasonic and magnetic field followed by individual ultrasonic or magnetic field and natural process (combination of ultrasonic and magnetic field > ultrasonic or magnetic field individual > natural process). These results suggest that phys. field intervention could potentially be used for acceleration of aging of fermented products without affecting flavor quality.

Ultrasonics Sonochemistry published new progress about Acceleration. 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

Tremblay, Ariane published the artcileValorization of snow crab (Chionoecetes opilio) cooking effluents for food applications, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Chionoecetes opilio waste valorization cooking effluent food application; cooking effluent; flavor compounds; snow crab; waste valorization.

Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high-value biomols. for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compared to solid byproducts. However, cooking waters are characterized by a high organic polluting load, which could contain valuable mols. such as proteins, pigments and flavor compounds Snow crab (Chionoecetes opilio) processing is included among the most important processes in Canadian fisheries, although its cooking effluent composition is not well characterized. The present study concentrated and valorized the biomass in snow crab cooking wastewaters for the development of products for food applications. A membrane process was designed and optimized to concentrate the effluents. The chem. composition of the concentrates was analyzed, including characterizing the flavor profile compounds The extracts were mainly composed of proteins (592 g kg-1) and minerals (386 g kg-1) and contained desirable flavor compounds Their functional properties (solubility, water-holding capacity, oil-holding capacity) and antioxidant activities were also assessed, and their safety was verified. The cooking effluents generated by snow crab processing facilities, usually considered as waste, can be concentrated and turned into a natural aroma for the food industry.

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

Tu, Jie published the artcileSolid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products, Category: pyrazines, the main research area is wheat bran Fomitopsis fermentation physicochem functional property; Flavor; Fomitopsis pinicola; Physicochemical and functional properties; Solid state fermentation; Textural properties; Wheat bran.

Wheat bran was solid state fermented by Fomitopsis pinicola. The results showed that the processing properties were increased by fermentation and the content of total phenol and alkylresorcinols was 5.91 and 1.55 times of the unfermented bran resp. by the 6th day. The total antioxidant capacity was 5.73 times of the unfermented sample by the 4th day. Electronic nose anal. showed that the fermented wheat bran had a special flavor. GC-MS anal. found that 4-ethyl-2-methoxy-phenol was the main flavor substance, which was sharply increased during the fermentation Furthermore, the textural properties of the dough and bread containing fermented bran were significantly improved. The content of phytic acid in the bread was significantly decreased, while the protein, total phenol and alkylresorcinols contents were significantly increased. Results suggest that solid state fermentation by Fomitopsis pinicola is a promising way to improve wheat bran to a nutritious and flavorful cereal food ingredient.

Food Chemistry published new progress about Antioxidants. 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

Mei, Lin published the artcileRole of Lactobacillus plantarum with antioxidation properties on Chinese sausages, Quality Control of 14667-55-1, the main research area is Lactobacillus plantarum antioxidation property chinese sausage.

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavor. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavor and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor.

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

Pua, Aileen published the artcileA systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp), Safety of 2,3,5-Trimethylpyrazine, the main research area is Coffea odourant volatile compound.

Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavor and nutritional properties. In this study, the volatile and non-volatile compositions of five cascaras (Coffea arabica) were systematically characterised to understand their organoleptic and antioxidant properties. Using solvent assisted flavor evaporation, 151 volatile compounds were identified by gas chromatog.-mass spectrometry. Furthermore, 18 key odourants were elucidated by aroma extract dilution anal., of which some were common odourants of dried fruits and black tea. Non-volatile compounds, including 7 sugars, 6 organic acids, 3 methylxanthines, and 35 polyphenols were detected and quantified via liquid chromatog. techniques. Finally, the volatile and non-volatile compositions of the five cascaras were differentiated through principal component anal. Therefore, this study expands the current knowledge about cascara and may facilitate further research on its application.

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

Calva-Estrada, Sergio J. published the artcileMicroencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity, Quality Control of 14667-55-1, the main research area is microencapsulation cocoa whey spray drying volatile compound antioxidant capacity; Catechins; chain-breaking activity; differential scanning calorimetry; methylxantines; microfluidisation.

The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of -25.20 mV. The inlet drying temperature showed differences in physicochem. properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78-93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180°C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods.

Journal of Microencapsulation published new progress about Antioxidants. 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

Xu, Lirong published the artcileEffect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed, Synthetic Route of 14667-55-1, the main research area is Trichosanthes kirilowii seed oil microwave heating lipid composition; seed oil microwave heating chem property antioxidant activity; DPPH; Fatty acid composition, tocopherols; Microwave; Trichosanthes kirilowii Maxim seed oil.

Trichosanthes kirilowii Maxim seed is a primary source of edible vegetable oil and possesses a high nutritional value, making them extremely beneficial to humanity. To promote the extraction process of Trichosanthes kirilowii Maxim seed oil, the effect of microwave heating time (700 W for 0, 2, 4, and 6 min) on lipid composition, chem. properties, and antioxidant activity of oils was studied. The results showed that the oil yield of the seed increased with the microwave heating time. Besides, microwave heating time significantly affects (p < 0.05) DPPH and tocopherols, and the IC50 value of DPPH was highest with microwave heating for 6 min, whatever the shells are reserved. The tocopherol content was highest with microwave heating for 2 min in the seed shell oil, which was 1930.60 mg/kg. The longer microwave heating time could improve the oil yield and antioxidant activity of Trichosanthes kirilowii Maxim seed oil. The seed shell also affects chem. properties, fatty acid composition, antioxidant activity, and tocopherol contents of the Trichosanthes kirilowii Maxim seed oil. The Trichosanthes kirilowii Maxim seed shell oil has higher DPPH and tocopherols contents than seed kernel oil, while seed kernel oils showed higher oil yield and acid value. Our finding is valuable for manufacturers to choose suitable means to produce Trichosanthes kirilowii Maxim seed oil of required qualities and chem. compositions for targeted use. Food Research International published new progress about Antioxidants. 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

Chen, Huining published the artcileImproving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides, Formula: C7H10N2, the main research area is sunflower seed Maillard peptide flavor oxidation resistance.

In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component anal. showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue anal. revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chem. results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.

Food and Bioprocess Technology published new progress about Autoxidation. 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