Category: 14667-55-1

Liu, Zhenyang published the artcileQuality and volatile compound analysis of shrimp heads during different temperature storage, Computed Properties of 14667-55-1, the main research area is Litopenaeus heads volatile compound temperature storage quality; E-nose; Quality; SPME-GC/MS; Shrimp heads; Volatile compounds.

This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20°C, 4°C, -3°C, and -18°C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component anal. showed variation changes. Three compounds including 2-decanone, di-Me disulfide and di-Me tetrasulfide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20°C, 4°C, and -3°C, resp. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theor. basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.

Food Chemistry: X published new progress about Color. 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

Dach, Anna published the artcileChanges in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry, Quality Control of 14667-55-1, the main research area is aroma compound Avena oat flour pastry; 2-acetyl-1-pyrroline; 2-acetyltetrahydropyridine; Avena sativa; oat flour; oat pastry; odor activity value; stable isotope dilution assay.

Application of the aroma extract dilution anal. on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, among which oat-flour-like smelling (E,E,Z)-2,4,6-nonatrienal showed by far the highest FD factor. Quantitation performed by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of the concentration to odor threshold) of 23 odorants showed an OAV of above 1. Among them, vanillin, (E,E,Z)-2,4,6-nonatrienal, 2-acetyl-1-pyrroline, 3-methylbutanoic acid, and 2-methoxy-4-vinylphenol showed the highest OAVs. In a heated (70°C for 30 min) oat dough prepared by kneading the oat flour in the presence of sucrose and water, 34 aroma-active compounds were identified, among which 17 compounds appeared with an OAV of ≥1. During frying, the weak cereal-like aroma of the oat flour and the oat dough was changed with the generation of an intense roasty, popcorn-like aroma attribute. A comparison to recently published data on oat pastry prepared by toasting of the same dough showed a clear increase in the overall aroma intensity from flour to pastry, in particular, in the popcorn-like, roasty odor impression. Especially considerable increases in the concentrations of the popcorn-like smelling compounds 2-acetyl-1-pyrroline, 2-acetyl-3,4,5,6- and 2-acetyl-1,4,5,6-tetrahydropyridine, 2-propionyl-1-pyrroline, and 2-acetyl-2-thiazoline were measured. In addition, the concentrations of the Strecker aldehydes 2- and 3-methylbutanal, phenylacetaldehyde, and 3-(methyldithio)propanal were also much increased during the toasting process. In contrast, in line with the overall aroma profile, particularly the concentration of the oat-like smelling compound (E,E,Z)-2,4,6-nonatrienal was decreased during processing. The formation and precursors of the key aroma compounds are discussed.

Journal of Agricultural and Food Chemistry published new progress about Dough. 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

Vierck, Kelly R. published the artcileThe impact of enhancement, degree of doneness, and USDA quality grade on beef flavor development, Synthetic Route of 14667-55-1, the main research area is impact enhancement degree doneness USDA quality grade; beef flavor development.

The objective of this study was to determine the impact of enhancement, degree of doneness (DOD), and USDA quality grade on beef volatile flavor compounds from cooked strip loin steaks. This study also aimed to evaluate relationships between volatile compounds and consumer sensory responses. Beef strip loins (n = 72; 24/grade) of 3 quality grades (USDA Prime, Low Choice, and Low Select) were enhanced (8% of green weight with brine containing 0.35% salt and 0.4% sodium phosphate) or not enhanced, and cooked to 3 DOD (Rare: 60°C; Medium: 71°C; Very Well Done: 83°C) before volatile anal. Volatile compounds were evaluated through a split-plot design where enhancement level and quality grade were used as the whole plot factors and DOD served as the subplot factor. Principal component anal. (PCA) was utilized to explore relationships between volatile compounds, consumer response, and treatments. The majority of compounds (n = 32) were impacted (P < 0.05) by the interaction between DOD x enhancement x quality grade. Four compounds- methanethiol, dimethyl-disulfide, methyl-benzene, and acetic acid were affected (P < 0.05) by enhancement x DOD. Two compounds-dimethyl sulfone and d-limonene, were impacted (P < 0.05) by quality grade x enhancement. Phenylacetaldehyde and hexanoic acid, Me ester was affected (P < 0.05) by the interaction of USDA quality grade x DOD. The DOD main effect was only implicated in Maillard products (P < 0.05), including 2-methylbutanal, a Strecker aldehyde, and 2 pyrazines (methyl-pyrazine and trimethylpyrazine). Nonanal was the only compound impacted (P < 0.05) by a quality grade effect. No enhancement main effects were observed for any compounds (P > 0.05). In agreement, PCA indicated volatile compound production was primarily driven by degree of doneness and quality grade. There was no strong link between enhancement and beef volatile flavor compound development, despite the dramatically improved flavor liking scores from consumers.

Meat and Muscle Biology published new progress about Beef. 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

Chiang, Jie Hong published the artcileChanges in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction, Safety of 2,3,5-Trimethylpyrazine, the main research area is bone hydrolyzate flavor compound physicochem property Maillard reaction; Beef bone hydrolysates; Free amino acids; Maillard reaction; Peptide contents; Volatile compounds.

This study investigated the changes in physicochem. properties and volatile compounds of beef bone hydrolyzates during heat treatment as a result of the Maillard reaction. Five beef bone hydrolyzates obtained from single (P-Protamex, B-bromelain, and F-Flavourzyme) and simultaneous (P + F and B + F) enzymic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113°C to produce MRPs. Total free amino acids decreased after heat treatment indicating the occurrence of the MR. MRPs showed a decrease in pH and an increase in browning intensity as the degree of hydrolysis of hydrolyzates increased. The volatiles compounds generated during heat treatment were evaluated using GC-MS with headspace SPME sampling. A total of 40 volatile compounds were identified in all MRPs and their concentration were found to increase with increasing degree of hydrolysis. Pyrazines were the most abundant class of compounds produced as a result of the MR. F-MRP showed the highest peak area intensity for 17 volatile compounds in single hydrolysis treatment followed by heat treatment. There was also no significant difference in those major volatile compounds between F-MRP and P + F-MRP or B + F-MRP from simultaneous hydrolysis treatment after heating. Hence, the use of Flavourzyme alone to increase the flavor intensity of beef bone extract is recommended. Overall results indicated that enzymic hydrolysis and MR could be used to modify the flavor characters of beef bone extract

Food Research International published new progress about Bone. 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

Wang, Chunmiao published the artcilePyrazines: A diverse class of earthy-musty odorants impacting drinking water quality and consumer satisfaction, Quality Control of 14667-55-1, the main research area is pyrazine water quality consumer satisfaction coagulation sedimentation; Descriptors; Drinking water; Earthy-musty odor; Occurrence; Odor threshold concentrations; Pyrazines.

The presence of earthy-musty odors in drinking water is a major concern for water suppliers and consumers worldwide. While geosmin and 2-methylisoborneol are the most studied earthy-musty odor-causing compounds, pyrazine and its alkyl and methoxy compounds possess similar odors and are widely distributed in nature, foods, and beverages. In this study, odor characteristics of pyrazines and their presence in natural and treated waters were determined Pyrazine, 2,6-dimethyl-pyrazine (DMP), 2,3,5-trimethyl-pyrazine (TrMP), 2-ethyl-5(6)-methyl-pyrazine (EMP), 2,3,5,6-tetramethyl-pyrazine (TeMP), 2-isobutyl-3-methoxy-pyrazine (IBMP) and 2-isopropyl-3-methoxy-pyrazine (IPMP) were measured in source and finished drinking water across China. 2-Methoxy-3,5-dimethyl-pyrazine (MDMP), IBMP, and IPMP were investigated in rivers in Virginia, USA. The results showed that “”musty”” and “”sweet”” were the most common descriptors for pyrazine, DMP, MDMP, TrMP, and TeMP. While IBMP and IPMP were never detected in 140 source or drinking water samples from across China, pyrazine, DMP, MDMP, TrMP, and TeMP occurred throughout with concentrations of n.d.-62.2 ng/L-aq in source water and n.d.-39.6 ng/L-aq in finished water. IBMP, IPMP, and MDMP were present in two Virginia rivers; MDMP occurred in 18% of the samples with concentrations of n.d.-4.4 ng/L, many of which were above the aqueous odor threshold of 0.043 ng/L MDMP.

Water Research published new progress about Air. 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

Zhang, Lijie published the artcileAn alkylpyrazine synthesis mechanism involving l-threonine-3-dehydrogenase describes the production of 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine by Bacillus subtilis, Quality Control of 14667-55-1, the main research area is 2,3,5-trimethylpyrazine; 2,5-dimethylpyrazine; Bacillus subtilis; alkylpyrazine; synthesis mechanism.

Alkylpyrazines are important contributors to the flavor of traditional fermented foods. Here, we studied the synthesis mechanisms of 2,5-dimethylpyrazine (2,5-DMP) and 2,3,5-trimethylpyrazine (TMP). Substrate addition, whole-cell catalysis, stable isotope tracing experiments, and gene manipulation revealed that l-threonine is the starting point involving l-threonine-3-dehydrogenase (TDH) and three uncatalyzed reactions to form 2,5-DMP. TDH catalyzes the oxidation of l-threonine. The product of this reaction is l-2-amino-acetoacetate, which is known to be unstable and can decarboxylate to form aminoacetone. It is proposed that aminoacetone spontaneously converts to 2,5-DMP in a pH-dependent reaction, via 3,6-dihydro-2,5-DMP. 2-Amino-3-ketobutyrate CoA (CoA) ligase (KBL) catalyzes the cleavage of l-2-amino-acetoacetate, the product of TDH, into glycine and acetyl-CoA in the presence of CoA. Inactivation of KBL could improve the production of 2,5-DMP. Besides 2,5-DMP, TMP can also be generated by Bacillus subtilis 168 by using l-threonine and d-glucose as the substrates and TDH as the catalytic enzyme.

Applied and Environmental Microbiology published new progress about 2,3,5-trimethylpyrazine; 2,5-dimethylpyrazine; Bacillus subtilis; alkylpyrazine; synthesis mechanism. 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

Hu, Mengyue published the artcileFlavor profile of dried shrimp at different processing stages, HPLC of Formula: 14667-55-1, the main research area is flavor profile dried shrimp different processing stages.

Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried for 2 h, and dried for 4 h) was obtained using the electronic nose (e-nose), gas chromatog. (GC)-ion mobility spectrometry (GC-IMS), and GC-mass spectrometry (GC-MS) combined with solid-phase microextraction The odor activity value (OAV) was calculated to determine aroma-active compounds According to the PCA scoring plot of e-nose, the aroma profiles of boiled and dried shrimp were similar, except for that of raw shrimp. GC-IMS could efficiently distinguish shrimp samples and establish a flavor fingerprint for dried shrimp. Quantity anal. findings showed that boiling significantly enhanced the total content of volatile compounds from 193.62 ng/g to 387.65 ng/g in shrimp. In boiled shrimp, 1-octene-3-ol, octanal, and hexanal were identified as aroma-active compounds Trimethylamine and pyrazines were mainly produced during the drying period, and pyrazines considerably increased by 47.16 ng/g in the later drying period. 2-Ethyl-5-methyl-pyrazine, octanal, trimethylamine, 1-octene-3-ol, and hexanal majorly contributed to the flavor of dried shrimp. These results indicate that the boiling and later drying periods are vital stages for enhancing flavor quality.

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

Yu, Mingguang published the artcileCharacterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC x GC-O-MS, AEDA, and OAV, SDS of cas: 14667-55-1, the main research area is methylpropanal methylbutanal oyster sauce aroma olfactometry mass spectrometry.

Oyster sauce (OS) is a common seasoning in Asian countries. Here, four types of OS with different components and ingredients were characterized by the switchable GC/GC x GC-olfactometry-mass spectrometry (SGC/GC x GC-O-MS) and sensory evaluation. A total of 27 key aroma-active compounds were screened by FD factor and OAVs in OS. Of them, pyrazines were predominated, 2,5-dimethyl-3-ethylpyrazine had the highest OAV and FD factor. Sensory evaluation showed that the overall flavor profile of OS is primarily composed of nutty/roast, caramel/sweet, cooked potato-like, fruity, burnt, and unpleasant notes such as rancid, mushroom-like, and fishy. Moreover, soy sauce exhibited a great impact on OS aroma. The principal component anal. (PCA) results based on the OAV values of key aroma-active compounds were consistent with the sensory evaluation results, suggesting that PCA based on the above method could accurately cluster and distinguish the samples with different aroma profiles. The odor notes of burnt, fruity and caramel-like/sweet contributed to WDM and JC clustering. Similarly, roast/nutty, cooked potato-like, and unpleasant odor notes contributed to clustering of LKK and HT.

Journal of Food Composition and Analysis published new progress about Brewing. 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

Al-Dalali, Sam published the artcileEffects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O, Name: 2,3,5-Trimethylpyrazine, the main research area is Chinese vinegar volatile flavor profiles brewing.

Effects of different brewing processes, such as the solarization process (i.e. with or without), selection of different types of rice as a raw material (i.e. normal or sticky rice), and addition of flavoring materials (i.e. presence or absence of spices or sugar), on the aroma profiles of three types of Chinese vinegars were investigated. These three vinegars were the Longmen aromatic sweet rice vinegar (LASRV), Longmen aromatic rice vinegar (LARV), and Longmen rice vinegar (LRV). Headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and HS-SPME-aroma extract dilution anal. combined with gas chromatog.-olfactometry (HS-SPME-AEDA-GC-O) were used to identify and quantify the volatile compounds, as well as the aroma-active compounds in the Longmen vinegars. Among the total of 68 volatile compounds that were identified, 49 were confirmed by their corresponding chem. standards The results showed that the LASRV sample contained higher concentrations of acids, alcs., esters, sulfides, acetal, and aromatic hydrocarbons because of effects of the solarization process and the presence of added sugar. The LARV sample was found to contain more aldehydes, pyrazines, ketones, phenols, lactone, and oxazoles, which might be contributed by the solarization process, as well as the addition of spices.

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

Ba, Hoa V. published the artcileLive weights at slaughter significantly affect the meat quality and flavor components of pork meat, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is flavor component pork meat quality; flavor compound; meat quality; sensory attribute; slaughter weight.

One-hundred-twenty crossbred pigs finished at 175-185 days of age were used to investigate the effects of live weights at slaughter on the meat quality, volatile flavor compounds, and sensory attributes of pork meat. Based on the live weights at slaughter, three weight groups (n = 36 per group) were classified as follows: light weight (LW: 100 kg), medium weight (MW: 110 kg), and heavy weight (HW: 120 kg). After slaughter, longissimus dorsi muscle samples were taken and used for the analyses of aforementioned parameters. The HW group had higher fat content and water holding capacity compared to the LW or MW group (p < 0.05). The HW group also showed higher levels for majority of unsaturated fatty acids and total polyunsaturated fatty acids than the LW group (p < 0.05). The slaughter weight significantly affected the amounts of 11 among the 47 flavor compounds identified. Significantly higher amounts of fatty acids oxidation-derived flavor compounds (aldehydes) were found in the HW group than in the other groups. Noticeably, increasing slaughter weight was associated with higher sensorial scores for flavor, juiciness, and acceptance scores (p < 0.05). Based on the obtained results, 120 kg body weight is recommended as the market weight for this com. breed without compromising the meat quality. Animal Science Journal (Richmond, Australia) published new progress about Cooking. 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