Category: 14667-55-1

Song, Gongshuai published the artcileAnalysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method, Application of 2,3,5-Trimethylpyrazine, the main research area is Mytilus Aspergillus cooking liquor flavor LID GC MS method.

The commonly discarded mussel cooking liquor (MCL) of Mytilus edulis is an important resource for industrial preparation of fungus (Aspergillus oryzae) fermented condiment. In this study, the fermentation degree of MCL was evaluated by analyzing the changes of volatile flavor using a newly established laser irradiation desorption (LID) method coupling a 450 nm blue semiconductor laser to a headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME GC/MS). Under the optimized laser conditions (laser power 10 W, irradiation time 5 min, sample volume 3 g), the effect of fungal fermentation was investigated, and a total of 52 volatile compounds in the fermented MCL were detected, such as furans, aromatic compounds, and sulfur and nitrogen containing compounds By strictly analyzing the characteristic volatiles, the MCL was well processed and the fermentation product showed a desirable and umami flavor, whereas the fishy and burnt smell was roughly removed. Compared with traditional anal. methods, the proposed LID-HS-SPME anal. showed significant characteristic profile and reduced time to only 5 min. The results indicated that the LID-HS-SPME anal. is reliable, efficient, and suitable for industrially used for monitoring the preparation of fungal fermented MCL.

LWT–Food Science and Technology published new progress about Aspergillus oryzae. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Kone, Koumba Mai published the artcilePod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds, Category: pyrazines, the main research area is cocoa pod storage fermentation flavor precursor compound.

Most of volatile flavor compounds occurred during the cocoa postharvest operations including pod storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were performed on the farm, and the main isolated yeasts were identified using PCR-DGGE technique. Fermented cocoa beans were solar-dried, and their flavor compounds were identified using solid phase microextraction technique-gas chromatog.-mass spectrometry. The main results showed that Pichia kudriavzevii (Issatchenkia orientalis) was common yeast involved in the cocoa fermentation Thirty flavor precursor compounds grouped into six chem. families including alcs. and pyrazines were identified in raw cocoa samples. ACP showed that short durations of pod storage and fermentation promote the formation of flavor precursors of cocoa. No spontaneous cocoa fermentation treatment influenced the occurrence of aroma compounds The generation of flavor compounds depends only on the pod storage and the fermentative microorganisms of cocoa.

International Journal of Food Science and Technology published new progress about Candida tropicalis. 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

Omaiye, Esther E. published the artcileElectronic Cigarette Refill Fluids Sold Worldwide: Flavor Chemical Composition, Toxicity, and Hazard Analysis, Category: pyrazines, the main research area is electronic cigarette fluid flavor toxicity hazard.

Flavor chems. in electronic cigarette (EC) fluids, which may neg. impact human health, have been studied in a limited number of countries/locations. To gain an understanding of how the composition and concentrations of flavor chems. in ECs are influenced by product sale location, we evaluated refill fluids manufactured by one company (Ritchy LTD) and purchased worldwide. Flavor chems. were identified and quantified using gas chromatog./mass spectrometry (GC/MS). We then screened the fluids for their effects on cytotoxicity (MTT assay) and proliferation (live-cell imaging) and tested authentic standards of specific flavor chems. to identify those that were cytotoxic at concentrations found in refill fluids. A total of 126 flavor chems. were detected in 103 bottles of refill fluid, and their number per/bottle ranged from 1-50 based on our target list. Two products had none of the flavor chems. on our target list, nor did they have any nontargeted flavor chems. A total of 28 flavor chems. were present at concentrations ≥1 mg/mL in at least one product, and 6 of these were present at concentrations ≥10 mg/mL. The total flavor chem. concentration was ≥1 mg/mL in 70% of the refill fluids and ≥10 mg/mL in 26%. For sub-brand duplicate bottles purchased in different countries, flavor chem. concentrations were similar and induced similar responses in the in vitro assays (cytotoxicity and cell growth inhibition). The levels of furaneol, benzyl alc., ethyl maltol, Et vanillin, corylone, and vanillin were significantly correlated with cytotoxicity. The margin of exposure calculations showed that pulegone and estragole levels were high enough in some products to present a nontrivial calculated risk for cancer. Flavor chem. concentrations in refill fluids often exceeded concentrations permitted in other consumer products. These data support the regulation of flavor chems. in EC products to reduce their potential for producing both cancer and noncancer toxicol. effects.

Chemical Research in Toxicology published new progress about Cell proliferation. 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

Hu, Hui published the artcileThe effect of microwave pretreatment on micronutrient contents, oxidative stability and flavor quality of peanut oil, SDS of cas: 14667-55-1, the main research area is peanut oil micronutrient oxidative stability flavor quality microwave pretreatment; Phytosterol; Pyrazines; Tocopherol; cold press; microwave pretreatment; oxidative stability; peanut.

The purpose of the present study is to investigate the changes in extraction yield, physicochem. properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor. Molecules published new progress about Cold-press molding. 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

Nedele, Ann-Kathrin published the artcileCharacterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita, Name: 2,3,5-Trimethylpyrazine, the main research area is cheesy odor fermentation soy drink Agrocybe; Agrocybe aegerita; Cheesy flavor; Fermentation; Short-chain fatty acids; Soy drink.

The market for plant protein-based substitutes for cheeses is growing, but the sensory properties are distinctively different from the original products. Hence, natural and vegan cheesy flavors are needed to aromatize the products. A cheesy, sweaty and parmesan-like aroma was produced by fermentation of soy drink with Agrocybe aegerita. Aroma dilution anal. revealed short-chain fatty acids (SCFAs) as main influencing cheesy odorants analyzed by gas chromatog.-mass spectrometry-olfactometry. In comparison to the five cheese varieties, the SCFA profile of the fermented soy drink revealed similarities with Parmesan and Emmental cheese. Meanwhile, principal component anal. showed an approximation of the aroma profile after fermentation with A. aegerita to those of cheeses. 3-Methylbutanoic acid was synthesized from the protein fraction, while the oil fraction contributed to the formation of unbranched SCFAs like butanoic acid. Accordingly, the production of these compounds can be increased by addition of the fractions.

Food Chemistry published new progress about Cyclocybe aegerita. 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

Demirok Soncu, E. published the artcileContribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage, Quality Control of 14667-55-1, the main research area is chitosan thyme rosemary essential oil volatile composition sensory quality; Aroma; Chitosan coating; Fermented dry sausages; Rosemary essential oil; Storage; Thyme essential oil.

The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 mo of storage at 4°C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, resp. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), resp., due to intense fungal growth which resulted in sensory defects. Meat Science published new progress about Enterobacteriaceae. 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

Wang, Ziyan published the artcileControlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-D-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is pyrazine formation inhibition ellagic acid Amadori product Maillard reaction; Amadori rearrangement products; Maillard reaction; ellagic acid; pyrazines.

The effect of ellagic acid on the formation of pyrazine, methylpyrazine, 2,3-methylpyrazine, 2,6-methylpyrazine, 2,5-methylpyrazine, and trimethylpyrazine in the xylose-glycine Maillard reaction model was researched. Ellagic acid could either inhibit or promote pyrazine formation, depending on its addition time point and the pH of the system. The addition of ellagic acid during the accumulation period of an Amadori compound inhibited pyrazine formation by capturing the Amadori compound in the xylose-glycine Maillard system and decreasing the pyrazine precursors. The inhibitory effect of ellagic acid on pyrazine formation got more obvious with an increase in the pH of the system. However, when ellagic acid was added at the beginning of the xylose and glycine Maillard system and when the oxidizing substances such as glyoxal and methylglyoxal were significantly formed in the Maillard system, its oxidation could promote the formation of pyrazines.

Journal of Agricultural and Food Chemistry published new progress about Amadori rearrangement. 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

Deng, Shibin published the artcileComparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is pyrazine methionine glucose amadori rearrangement; 2,3-Diethylpyrazine (PubChem CID27458); 2,3-Dimethylpyrazine (PubChem CID22201); 2,5-Dimethylpyrazine (PubChem CID31252); 2,6-Dimethylpyrazine (PubChem CID7938); 2-Ethyl-3,5-dimethylpyrazine (PubChem CID26334); 2-Ethyl-5-methylpyrazine (PubChem CID25915); Acetylpyrazine (PubChem CID30914); Amadori rearrangement product; Ethylpyrazine (PubChem CID26331); Methional; Methional (PubChem CID18635); Methionine; Methylpyrazine (PubChem CID7976); Pyrazine (PubChem CID9261); Pyrazines; Trimethylpyrazine (PubChem CID26808); Vinylpyrazine (PubChem CID77840); d-Glucose (PubChem CID5793); dl-methionine (PubChem CID876); α-Dicarbonyl compounds.

The generation of pyrazines in a binary methionine/glucose (Met/Glc) mixture and corresponding methionine/glucose-derived Amadori rearrangement product (MG-ARP) was studied. Quant. analyses of pyrazines and methional revealed that MG-ARP generated more methional compared to Met/Glc, whereas lower content and fewer species of pyrazines were observed in the MG-ARP model. Comparing the availability of α-dicarbonyl compounds generated from the Met/Glc model, methylglyoxal (MGO) was a considerably effective α-dicarbonyl compound for the formation of pyrazines during MG-ARP degradation, but glyoxal (GO) produced from MG-ARP did not effectively participate in the corresponding formation of pyrazines due to the asynchrony on the formation of GO and recovered Met. Diacetyl (DA) content was not high enough to form corresponding pyrazines in the MG-ARP model. The insufficient interaction of precursors and rapid drops in pH limited the formation of pyrazines during MG-ARP degradation Increasing reaction temperature could reduce the neg. inhibitory effect by promoting the content of precursors.

Food Chemistry published new progress about Amadori rearrangement. 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

Garvey, E. C. published the artcileCharacterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes, Computed Properties of 14667-55-1, the main research area is sponge cake aroma sensory quality; Cakes; Clean label; Odour; Olfactory; Sensory; Sucrose-reduction.

The sensory and aroma quality of 30% (weight/weight) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to the control (SC100). Volatile profiles mainly differed in relation to compounds derived from the Maillard reaction, caramelisation and lipid oxidation Thrity six aroma active volatile compounds were identified in the SC100, APP and oligofructose (OLIGO) sponge cakes by olfactometry. Furfural spicy bready contributed most to the overall aroma of all samples, with factor dilution values differing the most for heptanal fatty cake crust, methional potato damp, and 2,5-dimethylpyrazine cake crust, nutty. This study provides an in-depth insight into the impact of sugar reduction reformulation on the sensory perception of sponge cakes and demonstrates how this approach can be used to improve the sensory perception of reduced sucrose sponge cakes.

Food Chemistry published new progress about Apple pomace (powder). 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

Wang, Jingwen published the artcileCommunity structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor, Safety of 2,3,5-Trimethylpyrazine, the main research area is Candida Zygosaccharomyces soy sauce fermentation flavor; Aroma; Sequencing analysis; Soy sauce; Stress tolerance; Yeast community.

Yeast plays an important role in the formation of desirable aroma during soy sauce fermentation In this study, the structure and diversity of yeast communities in seven different soy sauce residues were investigated by ITS sequencing anal., and then the aroma characteristics of selected yeast species were examined by a combination of gas chromatog.-mass spectrometry (GC-MS), headspace solid-phase microextraction (SPME) and liquid-liquid extraction (LLE). A total of 18 yeast genera were identified in seven soy sauce residues. Among them, Candida and Zygosaccharomyces were detected in all samples, followed by Millerozyma, Wickerhamiella, Meyerozyma, Trichosporon and Wickerhamomyces, which were found in more than two-thirds of the samples. Subsequently, eight representative species, isolated from soy sauce residues, were subjected to environmental stress tolerance tests and aroma production tests. Among them, three isolated species were regarded as potential aroma-enhancing microbes in soy sauce. Wickerhamiella versatilis could increase the contents of Et ester compounds and alcs., thereby improving the fruity and alc. aroma of soy sauce. Candida sorbosivorans enhanced sweet and caramel-like aroma of soy sauce by producing 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 3-hydroxy-2-methyl-4h-pyran-4-one (maltol). Starmerella etchellsii could enhance the contents of 2,6-dimethylpyrazine, Me pyrazine and benzeneacetaldehyde. This study is of great significance for the development and application of flavor functional yeasts in soy sauce fermentation

International Journal of Food Microbiology published new progress about Candida orthopsilosis. 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