Category: 14667-55-1

Pua, Aileen published the artcileImproved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry, Product Details of C7H10N2, the main research area is odorant Arabica coffee GC olfactometry electron ionization qTOF MS; AEDA; Coffee; GC-QTOF; Low energy EI; Volatiles.

Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odors, attesting to the complexities of coffee aroma that command advanced anal. tools. In this study, their volatiles were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). Due to matrix complexity, some trace odorants were detected in SAFE extracts by aroma extract dilution anal. (AEDA) but remained difficult to quantify by gas chromatog.-mass spectrometry (GC-MS). This prompted the application of low energy electron ionization (EI) coupled with GC-quadrupole time-of-flight (GC-QTOF). Optimal low EI GC-QTOF parameters (EI energy: 15 eV, acquisition rate: 3 Hz) were applied to achieve improved mol. ion signal intensity and reproducibility (relative standard deviation < 10%) across five compounds, which resulted in good linearity (R2 â‰?0.999) and lowered detection levels (e.g. 0.025 ± 0.005 ng/mL for 4-hydroxy-5-methyl-3(2H)-furanone). Therefore, this method potentially improves the measurement of trace odorants in complex matrixes by increasing specificity and sensitivity. 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, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Pandohee, Jessica published the artcileA longitudinal study of aroma evolution in coffee-flavoured milk using gas chromatography-olfactometry, Product Details of C7H10N2, the main research area is coffee flavor milk aroma gas chromatog olfactometry.

This paper provides a longitudinal assessment of aroma evolution of coffee-flavored milk over a four-week period using gas chromatog.-olfactometry. A total of 52, 48, 55 and 48 aroma-active compounds were perceived in week 1, 2, 3 and 4, resp. Across the four weeks, 90 unique compounds were detected. Of those 90 compounds, it was found that 64 contributed to a ‘pleasant’ aroma and18 to a ‘disagreeable’ aroma. The work presented in this paper will be of interest to food scientists working with dairy products, with an interest in flavor development throughout shelf-life from a sensory perspective.

International Journal of Dairy Technology published new progress about Dairy products. 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

Chetschik, Irene published the artcileCharacterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is flavor dark chocolate new technol; aroma extract dilution analysis; dark chocolate; odor activity values; sensory profile; three-phase decanter.

Dark chocolates produced by a novel technol. approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatog.-olfactometry in combination with aroma extract dilution anal., quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster anal. clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters Et 2-methylbutanoate and Et 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines.

Journal of Agricultural and Food Chemistry published new progress about Dark chocolate. 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

Utrilla-Vazquez, Marycarmen published the artcileAnalysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is volatile compound maya cocoa during fermentation drying processes; 2-Heptanone (PubChem CID: 8051); 2-Methylbutanal (PubChem CID: 7284); 2-Nonanone (PubChem CID: 13187); Acetophenone (PubChem CID: 7410); Benzeneacetaldehyde (PubChem CID: 998); Benzonitrile (PubChem CID: 7505); Cocoa beans; Criollo and Trinitario; Fermented and unfermented; Furfural (PubChem CID: 7362); Isobutyl benzoate (PubChem CID: 61048); Trimethylpyrazine (PubChem CID: 26808); Volatile profile, aromatic quality; β-Myrcene (PubChem CID: 31253).

Fermented cocoa beans can be described as a complex matrix that integrates the chem. history of beans, their processing, and environmental factors. This study presents an anal. that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical anal. of Venn diagram and a multivariate Anal. of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcs. The differences in chem. composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcs., some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcs., ketones and hydrocarbons predominated.

Food Research International published new progress about Drying process. 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

Guo, Hongxia published the artcileEffects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique, Related Products of pyrazines, the main research area is electron beam irradiation odor active compound salmon volatile flavor; aroma extract dilution analysis; electron-beam irradiation; odor active compounds; odor activity value; salmon.

Vacuum-packed salmon was treated by electron beam irradiation preservation technol., to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-Me butyraldehyde, 3-Me Pr aldehyde, di-Me disulfide, di-Me trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. Practical Application : SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Addnl., combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.

Journal of Food Science published new progress about Electron beams. 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

Lu, Yunhao published the artcileFlavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GCxGC-TOF/MS and GC-MS-olfactometry, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is horse bean chili paste flavor volatile ripening GCTOFMS olfactometry.

The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GCxGC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, resp., ripened for 3 mo (M3), 12 mo (M12) and 24 mo (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained more aldehydes and organic acids in content and M12 had more alcs., ketones, and esters, while M24 was abundant in heterocyclics. A total of 69 among the 748 volatiles were discriminated as the key flavor compounds of CHCP by method of Fisher ratio together with odor activity value and flavor dilution, including 12 alcs., 9 aldehydes, 4 ketones, 5 organic acids, 16 esters, 4 phenols, 6 sulfur-containing compounds, and 13 heterocyclics. Further, principal component anal. suggested that some key aldehydes contributed the flavor of M3, while some key alcs., esters and heterocyclics existed in M12, and some key phenols and heterocyclics were in M24. Varying of the key flavor volatiles during CHCP ripening gave it different fragrance configurations. Results presented details for the volatile profiles of CHCP during the natural ripening period, beneficial to shorten fermentation time by functional microorganisms, and could enrich the desire flavors.

International Journal of Food Properties published new progress about Fruit ripening. 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

Fricke, Kristina published the artcileCharacterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aroma compound milk chocolate sensomics; aroma extract dilution analysis; aroma recombinate; lactones; methanethiol; odor activity value; sensomics.

Compared to dark chocolate, which is mainly produced from roasted cocoa and sucrose, milk chocolates contain different dairy products, such as milk powder, butter fat, or dairy cream. This difference in recipe renders a typical aroma attributed to this type of chocolate, often described as milky or creamy. To get an idea of the odorants responsible for this odor note, an aroma extract dilution anal. was applied on a distillate obtained by extraction and SAFE distillation of a com. milk chocolate evaluated with an intense “”milky, creamy”” attribute. The identification experiments in combination with the flavor dilution (FD) factors revealed 48 odor-active compounds, among which phenylacetic acid (honey-like) and vanillin (vanilla-like) showed the highest FD factors followed by 2-methoxyphenol (smoky) and nonanoic acid (musty, pungent). The quantitation of 40 odorants by stable isotope dilution assays (SIDA) and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed di-Me trisulfide (cabbage-like) and butanoic acid (sweaty) with the highest OAVs (>170), followed by 3-methylbutanoic acid (sweaty), acetic acid (vinegar-like), and phenylacetic acid. An aroma recombinate prepared with 39 reference odorants in the same concentrations as those determined for the compounds in the milk chocolate showed a good similarity with the overall aroma profile of the milk chocolate. A comparison of the results with the recent literature data on dark chocolates also evaluated by the Sensomics approach suggested that, in particular, methanethiol and a series of lactones may contribute to the milky, creamy odor note because these were reported with much lower odor activities in the dark chocolates.

Journal of Agricultural and Food Chemistry published new progress about Milk chocolate. 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

Jin, Yao published the artcileCorrelation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu, Name: 2,3,5-Trimethylpyrazine, the main research area is Jiang flavor liquor Daqu microbial community diversity volatile metabonomics; Illumina MiSeq; Jiang-flavor liquor Daqu; Microbial community; Redundancy analysis (RDA); Volatile compounds.

Microbial community diversity and volatile profiles of 14 Jiang-flavor liquor Daqu (JFLQ) samples were investigated by Illumina MiSeq platform and Head Space-solid Phase Microextraction Gas Chromatograph Mass Spectrometer (HS-SPME-GC-MS). Correlations between microbial community and volatile profiles of JFLQ were disclosed by redundancy anal. Results indicated the outstanding high content of nitrogenous and aromatics compounds in Moutai Daqu samples, whereas esters were dominant for the samples from the brewing sites rather than Moutai. Bacillales, Enterobacteriales, and Lactobacillales were the dominant bacteria, while Candida, Trichoderma, Aspergillus, Trichosporon and Thermomyces were predominant in the fungal community. Compared to the randomly dispersed feature of fungi communities, bacterial communities had preferred “”shelter””: Lactobacillales mainly clustered in the surface of Daqu, whereas Bacillales in the core. Microbial interaction of JFLQ was stronger in the core than in the surface. Bacillales and Lactobacillales were closely pos.-related with pyrazines and esters resp., and Aspergillus was correlated with pyrazines, esters and aromatics Based on the results, a metabolic map of abundant microorganisms in JFLQ was built up.

Food Research International published new progress about Acinetobacter. 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

Yang, Yue published the artcilePhysicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation, Related Products of pyrazines, the main research area is doubanjiang fermentation flavor microbial dynamic; Doubanjiang; Flavor; Microbial dynamics; Physicochemical parameter; Salt concentration.

This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean paste) fermentation Three sets of doubanjiang samples which had lower salt concentration than com. doubanjiang were prepared and the physicochem. parameters, biogenic amines, flavor, microbial dynamics were analyzed during fermentation The salt reduction showed significant effect on the dynamics of bacteria and fungi, thus leading to doubanjiang samples with different properties. Salt reduction during fermentation relieved the osmotic pressure towards microbes, which favored the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds However, higher concentrations of total acids and biogenic amines and the existence of conditional pathogens, such as Klebsiella, Cronobacter and Acinetobacter genera, were observed in salt reduced doubanjiang samples, which was undesirable for doubanjiang quality. This study would deep our understanding of the roles of salt on doubanjiang fermentation

Food Chemistry published new progress about Acinetobacter. 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

Wang, Chan published the artcileDetermination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef, HPLC of Formula: 14667-55-1, the main research area is volatile compound Guizhou Niuganba dry beef bacterial community China.

This study investigated the bacterial community and volatile components of Guizhou Niuganba (GZNGB), a traditional fermented food of Southwest China. Microbiol. anal. of GZNGB based on Illumina MiSeq sequencing technol. revealed that Firmicutes (61.97%) and unclassified_Bacteria (25.35%) were the predominant phyla and Staphylococcus (41.58%), unclassified_Bacteria (25.35%), Lactobacillus (13.89%), and Streptophyta (9.2%) were the predominant genera. Addnl., 96 volatile compounds, including hydrocarbons (34.37%), alc. (21.87%), aldehyde (9.38%), ketone (9.38%), esters (7.29%), acid (7.29%), and other (10.42%) were identified in all NGB samples using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Principal component anal. (PCA) revealed the variances in volatile compounds among different NGB samples, and the unique flavor of GZNGB was found to be due to the spices, the Strecker amino acids, and lipid oxidation Spearman’s correlation anal. revealed a correlation between VCs and bacterial flora. The synergistic effect of microorganisms imparted flavor to GZNGB to a certain extent; however, it was not prominent. It may be due to high concentrations of spices that could have inhibited microbial metabolism Besides, it also improved the fermentation process, controlled the type and content of spices, nurtured beneficial microorganisms for intensive inoculation, and inhibited microbial contamination, which is crucial for mechanized production

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