Category: 14667-55-1

Dach, Anna published the artcileCharacterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach, Synthetic Route of 14667-55-1, the main research area is aroma compound Avena oat pastry sensomics; (E,E,Z)-2,4,6-decatrienal; (E,E,Z)-2,4,6-nonatrienal; Avena sativa; aroma extract dilution analysis; methanethiol; oat pastry; stable isotope dilution assay.

Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution anal. on a distillate obtained from oat pastry prepared under defined conditions led to the detection of 43 odor-active areas in the flavor dilution (FD) factor range of 2-8192. Among them, 3-(methylthio)propanal (cooked-potato-like), 2-acetyl-1-pyrroline (roasty, popcorn-like), vanillin (vanilla-like), 2-methoxy-4-vinylphenol (clove-like), 1-octen-3-one (mushroom-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), and (E,E,Z)-2,4,6-nonatrienal (oat-like) were identified with the highest FD factors. Nine aroma compounds were identified for the first time in oats or oat products, and (E,E,Z)-2,4,6-decatrienal, also showing an oat-like odor quality, is reported for the first time in foods. Quantitation of the 36 most important compounds by means of stable isotope dilution assays followed by a calculation of odor activity values on the basis of odor thresholds in corn starch revealed 2-acetyl-1-pyrroline, vanillin, the tautomers 2-acetyl-3,4,5,6-tetra-hydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, 3-(methylthio)propanal, 2-propionyl-1-pyrroline, and methanethiol as the key aroma-active compounds An aroma recombinate prepared in odorless oat pastry material containing 30 odorants in the concentrations determined in the oat pastry was able to successfully mimic the overall aroma profile of the original oat pastry.

Journal of Agricultural and Food Chemistry published new progress about Avena sativa. 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

Lee, J. published the artcilePotential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis, Category: pyrazines, the main research area is volatile marker cake reaction kinetics dynamic online extraction TDGCMS; Aroma; Caramelization; Cereal product; Glucose; Leucine; Maillard reaction; Process parameters; Reaction pathways; Solid food model; Strecker degradation; Temperature; Thermal desorption.

This study presents a novel strategy for the dynamic anal. of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive towards Maillard and caramelization reactions. When implemented with precursors (glucose (G) or glucose + leucine (G + L)), the reactions are activated and volatile markers can be monitored dynamically during baking. A method for the online sampling of vapors during baking using sorbent tubes coupled to thermal desorption (TD-GC-MS) has been developed and proven to be an appropriate and rapid technique to analyze a large number of volatile compounds within a broad range of phys. and chem. characteristics. Volatile markers such as acetic acid, furfural, furfuryl alc. and 5-hydroxymethylfurfual were identified using both models: glucose (G) and glucose + leucine (G + L) because they arise from both caramelization and the Maillard reaction. On the other hand, 3-methylbutanal and 2,5-dimethylpyrazine were only identified in the (G + L) model cake as they arise from the Strecker degradation pathway induced by the presence of leucine. Moreover, the relative abundance of all markers of reactions covers a broad range. Online sampling coupled to TD-GC-MS enabled the collection of kinetic data on these markers throughout the baking operation and discrimination of the two formulas (G vs G + L) and two baking temperatures (170°C and 200°C) used. These results offer promise for the further use of this approach to study reaction kinetics in model cakes.

Food Research International published new progress about Bakery cakes. 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

Liu, Rui published the artcileMaillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil, Related Products of pyrazines, the main research area is maillard reaction product guaiacol authentication sesame oil; GC-MS/MS; authenticity markers; chemometrics; pyrazine; sesame oil; volatile organic compounds.

Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatog.-tandem mass spectrometry (GC-MS/MS) combined with chemometric anal. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-Me furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theor. basis for the rapid and accurate identification of the authenticity of sesame oil. 2021 Society of Chem. Industry.

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

Chen, Tong published the artcileStudy on discrimination of different grades of rapeseed oil based on flavor fingerprint, Related Products of pyrazines, the main research area is rapeseed oil volatile organic compound flavor principal component analysis.

In this work, Gas chromatograph-Mass Spectrometry (GC-MS) combined with solid phase microextraction technol. was used to analyze the difference of volatile organic compounds (VOCs) in rapeseed oil of different grades, and the relationship between changes of VOCs and refining process were also investigated in order to construct a non-linear model, which could realize rapid and accurate discrimination of different grade rapeseed oils. 124 rapeseed oil samples with different grades were collected and analyzed by GC-MS technol. and 55 VOCs were identified and selected as variables to characterize the internal quality information of rapeseed oils. Then, principal component anal. (PCA) method was used to extract useful features and reduce data dimensionality, and finally a discriminant model was built using linear discriminant anal. (LDA) algorithm. The correct recognition rate of sample set was close to 94.59%. The results showed that the proposed method is promising in discriminating different grades of vegetable oils. Besides, it provides a theor. basis for studying the relationship between VOCs composition and vegetable oil quality.

Acta Chromatographica published new progress about Chemometrics. 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

Chen, De-Wei published the artcileEgg yolk phospholipids: a functional food material to generate deep-fat frying odorants, Quality Control of 14667-55-1, the main research area is egg yolk phospholipid chicken meat deep fat frying odorant; 2,4-decadienal; chicken meat; deep-fat frying; egg yolk; odorants; phospholipids.

BACKGROUND : Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep-fat fried foods. RESULTS : Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg-1) and heated with or without chicken meat at 160°C for 10 min, and then dynamic headspace extraction and gas chromatog.-mass spectrometry were used to extract and analyze the volatiles. The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal and (E,Z)-2,4-decadienal, as well as 1-octen-3-one, (E)-2-nonenal, octanal, methional, di-Me disulfide and alkylpyrazines, had increased by 3-65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION : There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep-fat frying odorants in a wide range of deep-fried products. © 2019 Society of Chem. Industry.

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

Sulewska, Anna Maria published the artcileAdvanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process, Formula: C7H10N2, the main research area is pyrazine guaiacol cyclotene caffeine coffee bean aroma compound.

Coffee, with production exceeding 10.3 million tonnes in 2018, is one of the most widespread commodities consumed world-wide. One of the increasingly popular coffee products is instant coffee, with consumption exceeding 1.6 million tonnes in 2017. In this work, we present how the combination of 1H NMR and GC-MS allows the characterization of samples from the small pilot-scale instant coffee process. Results were compared with measurements for filter coffee made from the same coffee beans to better evaluate the effects of processing. In the coffee extracted at lower temperatures, a higher concentration of aroma compounds can be detected. This is particularly the case for compounds responsible for earthy (pyrazines) and woody (guaiacols) aroma notes. Also, for the coffee extracted at the highest temperature, a higher level of cyclotene giving undesired burnt and bready aroma is seen. The caffeine content in instant coffees was lower than in the filter coffee (49 ± 13 up to 62 ± 5 mg/100 mL brew for instant compared with 84 ± 15 mg/100 mL brew for filter coffee). The same was observed for acetic acid, while the concentrations of citric and quinic acids are lower in the filter coffee than in the reconstituted instant coffee.

European Food Research and Technology published new progress about Coffee beans. 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

Hua, My published the artcileIdentification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids, COA of Formula: C7H10N2, the main research area is epithelial cell flavor chem electronic cigarette refill fluid cytotoxicity.

We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chems., and evaluated cytotoxicities of the fluids and flavor chems. “”Berries/Fruits/Citrus”” was the most popular EC refill fluid flavor category. Twenty popular EC refill fluids were purchased from local shops, and the ingredient flavor chems. were identified and quantified by gas chromatog.-mass spectrometry. Total flavor chem. concentrations ranged from 0.6 to 27.9 mg/mL, and in 95% of the fluids, total flavor concentration was greater than nicotine concentration The 20 most popular refill fluids contained 99 quantifiable flavor chems.; each refill fluid contained 22 to 47 flavor chems., most being esters. Some chems. were found frequently, and several were present in most products. At a 1% concentration, 80% of the refill fluids were cytotoxic in the MTT assay. Six pure standards of the flavor chems. found at the highest concentrations in the two most cytotoxic refill fluids were effective in the MTT assay, and ethyl maltol, which was in over 50% of the products, was the most cytotoxic. These data show that the cytotoxicity of some popular refill fluids can be attributed to their high concentrations of flavor chems.

Scientific Reports published new progress about Cytotoxicity. 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

Herron, Riley published the artcilePerson-portable gas chromatography-toroidal ion trap mass spectrometry analysis of coffee bean volatile organic compounds, Quality Control of 14667-55-1, the main research area is Coffea bean volatile organic compound person portable GC TMS.

Anal. of roasted coffee bean volatile organic compounds (VOCs) was performed using person-portable gas chromatog.-toroidal ion trap mass spectrometry (ppGC-TMS). Chromatog. separation performance and mass spectra were compared and contrasted with benchtop gas chromatog.-quadrupole time-of-flight mass spectrometry (GC-QTOFMS) and gas chromatog.-quadrupole mass spectrometry (GC-QMS). The tentative identification of about 50 analytes was established in benchtop anal., based on accurate MS data, MS spectrum matching and retention indexes, and contrasted with 20 individual analyte peaks similarly recognized in ppGC-TMS anal. This study suggests the suitability of ppGC-TMS anal. for rapid coffee VOC profiling with minimal sample preparation, using selective key chem. markers, with potential use for on-site process monitoring and roasting optimization.

International Journal of Mass Spectrometry published new progress about Coffea arabica. 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

Kulapichitr, Fareeya published the artcileImpact of drying process on chemical composition and key aroma components of Arabica coffee, Formula: C7H10N2, the main research area is drying aroma Arabica coffee; Chemical composition; Coffee; Drying; Flavor; Sensory evaluation; Stable isotope dilution analysis.

Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aroma of brewed coffee from SD was similar to HP, but differed from TD. Concentrations of 30 important odorants were compared for SD, HP (50 °C) and TD brewed coffees. 2-Furfurylthiol, a key odorant of coffee, was at the same level in SD and HP coffees and lowest in TD samples. Principal component anal. (PCA) separated SD from HP and TD, based on the concentrations of 23 odorants. Combined results of sensory and chem. analyses showed that in comparison to SD, HP was superior to TD for preserving overall flavor quality.

Food Chemistry published new progress about Coffea arabica. 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

Zanin, Rodolfo Campos published the artcileThe role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF-MS, Category: pyrazines, the main research area is ultrasound emulsification roasted coffee oil spray dried microparticle microencapsulation.

Abstract: This work evaluated the use of roasted coffee oil (RCO) and the effects of ultrasound (US)-assisted emulsification on RCO-in-water emulsion properties, the changes in the composition of volatile organic compounds (VOCs) of roasted coffee aroma during US and microencapsulation by spray drying, and VOCs release profile upon instant coffee reconstitution. VOCs were determined by gas chromatog.-mass spectrometry, and the release profile was monitored in real-time by Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS). US was found to be effective in producing stable submicron emulsions (â‰?2.0μm) that resulted in high encapsulation efficiency (> 90%) of the microparticles. Significant changes were detected in VOC composition throughout the microencapsulation process. The addition of microparticles loaded with RCO in instant coffee did not change the VOCs release profile during the brew preparation but was effective in increasing coffee aroma.

European Food Research and Technology published new progress about Coffea arabica. 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