Category: 14667-55-1

Li, Ke published the artcileCorrelation between flavor compounds and microorganisms of Chaling natural fermented red sufu, Computed Properties of 14667-55-1, the main research area is flavor compound microorganism chaling natural fermented red sufu.

Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to fermentation However, the relationship between the formation of these flavors and microorganisms in the fermentation process is not clearly understood. In this study, the dynamic changes of the microbial diversity, free amino acids (FAAs), free fatty acids (FFAs) and volatile flavor compounds (VFCs) of Sufu during the post-fermentation process were investigated. The results indicated that a range of VFCs, including phenylacetaldehyde, linalool, 2-pentyl-furan were formed during the post-fermentation The main FFAs found in these Sufu samples were linoleic acid, oleic acid and arachidic acid and the most predominant FAA was glutamic acid, which highly contributed to the taste characteristic of Sufu. The correlation anal. result discovered that Leuconostoc, Lactobacillus, Weissella, Debaryomyces, Tausonia and Pichia were the main microorganisms responsible for the flavor formation of Sufu. In addition, it was found for the first time that Chaling red Sufu could produce a cream milk aroma of nonanoic acid, which strongly pos. correlated with Rhodotorula. It is expected that these findings will provide new insight into the flavor formation of conventionally fermented soybean foods.

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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Reid, Jolene P. published the artcilePredictive Multivariate Linear Regression Analysis Guides Successful Catalytic Enantioselective Minisci Reactions of Diazines, Name: 2,3,5-Trimethylpyrazine, the main research area is azaarene enantioselective Minisci reaction predictive multivariate linear regression analysis.

The Minisci reaction is one of the most direct and versatile methods for forging new carbon-carbon bonds onto basic heteroarenes: a broad subset of compounds ubiquitous in medicinal chem. While many Minisci-type reactions result in new stereocenters, control of the absolute stereochem. has proved challenging. An asym. variant was recently realized using chiral phosphoric acid catalysis, although in that study the substrates were limited to quinolines and pyridines. Mechanistic uncertainties and nonobvious enantioselectivity trends made the task of extending the reaction to important new substrate classes challenging and time-intensive. Herein, we describe an approach to address this problem through rigorous anal. of the reaction landscape guided by a carefully designed reaction data set and facilitated through multivariate linear regression (MLR) anal. These techniques permitted the development of mechanistically informative correlations providing the basis to transfer enantioselectivity outcomes to new reaction components, ultimately predicting pyrimidines to be particularly amenable to the protocol. The predictions of enantioselectivity outcomes for these valuable, pharmaceutically relevant motifs were remarkably accurate in most cases and resulted in a comprehensive exploration of scope, significantly expanding the utility and versatility of this methodol. This successful outcome is a powerful demonstration of the benefits of utilizing MLR anal. as a predictive platform for effective and efficient reaction scope exploration across substrate classes.

Journal of the American Chemical Society published new progress about Atomic charge. 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

Chen, Xinfei published the artcileEthanol addition during aqueous phase recirculation for further improving bio-oil yield and quality, Application In Synthesis of 14667-55-1, the main research area is ethanol bio oil yield quality aqueous phase recirculation.

The increase of nitrogen content caused by the re-polymerization of nitrogenous compounds remains an important challenge during aqueous phase recirculation in the water solvent. In this work, aqueous phase recirculation was conducted in the ethanol-water solvent to evaluate the feasibility of ethanol addition in inhabiting the re-polymerization of nitrogenous compounds The present study provides a comprehensive comparison of yield and quality between bio-oils derived from aqueous phase recirculation in the water solvent and ethanol-water solvent. The results showed that the addition of ethanol in aqueous phase recirculation displayed higher promotion in bio-oil yield (7%) compared with water solvent (3.55%). The energy recovery efficiency of bio-oil from ethanol-water solvent reached 87.43% after recirculation for three times, while that from the water solvent was 74.61%. The elemental anal. and gas chromatog.-mass spectrometry anal. indicated that ethanol addition could inhibit the re-polymerization of nitrogenous compounds and thus decrease the nitrogen content in bio-oil. This resulted in lower NO and HCN emission peaks during the combustion process. Besides, the addition of ethanol increased the content of light mol. weight fractions and decreased the coke formation, which contributed to complete combustion and resulted in lower CO emission peaks. Overall, this work provides a feasible way for further improving the bio-oil yield and fuel quality through ethanol addition in solvent during aqueous phase recirculation.

Applied Energy published new progress about Carrier gases. 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

Wall, Kayley R. published the artcileGrilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks, Safety of 2,3,5-Trimethylpyrazine, the main research area is ribeye strip loin sirloin steak pyrazine tenderness juiciness temperature; Beef; Consumer; Grill; Pyrazine; Tenderness; Volatiles.

Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS – olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature Grill surface temperature had no effect (P > 0.05) on trained panel tenderness scores. Of the volatiles present during an aroma event, pyrazine compounds were most influenced by grill surface temperature The tenderness and juiciness of steaks grilled at differing temperatures were not perceived to be different by consumers; however, grilling temperature impacted the flavor of the final product by generating more pyrazine compounds Steaks in this study likely were too tender to have a grilling effect on tenderness, but selecting different grilling temperatures can be used to vary the amount of browning of steaks and/or to modify aroma volatile compounds

Meat Science published new progress about Dietary fiber. 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

Cai, Jia-Shen published the artcileEffects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS, Formula: C7H10N2, the main research area is soybean roasting volatile compound electronic nose HSSPME GC MS; 1-Hexanol (PubChemCID: 8103); 1-Octene-3-ol (PubChem CID: 18827); 2-Methoxyphenol (PubChemCID: 460); 2-Methylpyrazine (PubChem CID: 7976); Beany flavor; Electronic nose; Furfural (PubChemCID: 7362); HS-SPME-GC–MS; Hexanal (PubChemCID: 6184); Lipoxygenase; Peroxidase; Pyrrole (PubChemCID: 8027); Soybean roasting; Volatile compounds.

We applied oven-roasting on soybean in order to investigate their physicochem., sensory, and volatile profiles using electronic nose and HS-SPME-GC-MS. Results revealed a temperature dependent kinetic on the physicochem. index except fat content. Roasting at 200°C for 20 min decreased the protein dispersibility index about 38%; while, lipoxygenase and peroxidase were entirely inactivated. The primary heat sensitive amino acids were methionine, arginine, and cysteine. Electronic nose showed certain capacity to discriminate varying roasted soybeans. Out of 41 volatile compounds identified in soybean headspace, 2,5-dimethylpyrazine showed the highest abundance of 411.18μg/Kg. Regression model suggested the association of hexanal and aliphatic alcs. with beany flavor, while pyrazines, heterocycles, and furanoids showed a pos. correlation with roasted flavor. The selected flavor markers can be used to predict the development of flavor in roasted soybeans. Our study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans.

Food Chemistry published new progress about Browning (food). 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

Graves, Brian M. published the artcileComprehensive characterization of mainstream marijuana and tobacco smoke, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is marijuana tobacco smoke particle aerodynamics.

Recent increases in marijuana use and legalization without adequate knowledge of the risks necessitate the characterization of the billions of nanoparticles contained in each puff of smoke. Tobacco smoke offers a benchmark given that it has been extensively studied. Tobacco and marijuana smoke particles are quant. similar in volatility, shape, d. and number concentration, albeit with differences in size, total mass and chem. composition Particles from marijuana smoke are on average 29% larger in mobility diameter than particles from tobacco smoke and contain 3.4 times more total mass. New measurements of semivolatile fractions determined that >97% of the mass and volume of the particles from either smoke source are comprised of semivolatile compounds For tobacco smoke and marijuana smoke, resp., 4350 and 2575 different compounds are detected, of which 670 and 536 (231 in common) are tentatively identified, and of these, 173 and 110 different compounds (69 in common) are known to cause neg. health effects through carcinogenic, mutagenic, teratogenic, or other toxic mechanisms. This study demonstrates striking similarities between marijuana and tobacco smoke in terms of their phys. and chem. properties.

Scientific Reports published new progress about Carcinogenicity. 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

Zarini, Daniele published the artcileAre In Silico Approaches Applicable As a First Step for the Prediction of e-Liquid Toxicity in e-Cigarettes?, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is toxicity electronic cigarette liquid QSAR model.

Recent studies have raised concerns about e-cigarette liquid inhalation toxicity by reporting the presence of chems. with European Union CLP toxicity classification. In this scenario, the regulatory context is still developing and is not yet up to date with vaping current reality. Due to the paucity of toxicol. studies, robust data regarding which components in tent. In this study we applied computational methods for studied chems. as a useful tool for predicting the acute toxicity of chems. contained in e-liquids The purpose of t the potential health concerns associated with e-liquid ingredients, (b) to prioritize e-liquid ingredients by calculating the e-tox index, and (c) to estimate acute toxicity of e-liquid mixtures QSAR models were generated using QSARINS software to fill the acute toxicity data gap of 264 e-liquid ingredients. As a second step, the potential acute toxicity of e-liquids mixtures was evaluated. Our preliminary data suggest that a computational approa serve as a roadmap to enable regulatory bodies to better regulate e-liquid composition and to contribute to consumer health protection.

Chemical Research in Toxicology published new progress about Acute toxicity. 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

Wei, Meng published the artcileCharacterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation, Quality Control of 14667-55-1, the main research area is benzeneacetaldehyde panfried steak GC Qorbitrap; Chinese yellow cattle; E-nose; GC-Q-Orbitrap; multivariate statistical analysis; sensory evaluation; volatile organic compounds.

This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical anal. was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical anal. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.

Molecules published new progress about Adipose tissue. 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

Alasti, Fariba Mohamadi published the artcileThe influence of three different types and dosage of alkaline on the inherent properties in cocoa powder, Product Details of C7H10N2, the main research area is color flavor alkalization cocoa powder; Alkalization; Alkylpyrazine; Cocoa; Color; Polyphenol.

Abstract: Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alk. relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The browning index (OD460/OD525) and alkylpyrazine content were changed significantly (p �0.01) with changing the type and the concentration of the alkali solution The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alk. products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased (p �0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD460/OD525 value than that with a K2CO3 solution The samples with a high concentration of alk. solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F1/F3) value.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alkalinization. 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

Quelal-Vasconez, Maribel Alexandra published the artcileAutomatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics, Formula: C7H10N2, the main research area is alkalized cocoa powder volatile profile SBSE GC MS chemometrics; Alkalized cocoa powder; Chemometrics; PARAFAC2; PLS-DA; SBSE-GC–MS; Volatile compounds.

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatog. mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Anal. 2 (PARAFAC2) automated in PARADISe. Principal component anal. (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant anal. (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive anal. is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings.

Food Chemistry published new progress about Alkalinization. 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