Category: 14667-55-1

Jones, Marieke K. published the artcileDifferential expression of urinary volatile organic compounds by sex, male reproductive status, and pairing status in the maned wolf (Chrysocyon brachyurus), Category: pyrazines, the main research area is Chrysocyon brachyurus urinary volatile organic compound male reproductive system.

The maned wolf (Chrysocyon brachyurus) is an induced ovulator. Though the mechanism of ovulation induction remains unknown, it is suspected to be urinary chem. signals excreted by males. This study assessed volatile organic compounds (VOCs) in weekly urine samples across 5 mo from 13 maned wolves (6 intact males, 1 neutered male, 6 females) with the goal of identifying VOCs that are differentially expressed across sex, reproductive status, and pairing status. Solid-phase microextraction (SPME) and gas chromatog.-mass spectrometry (GC-MS) were used to extract and sep. VOCs that were identified via spectral matching with authentic standards, with spectral libraries, or with new software that further matches mol. fragment structures with mass spectral peaks. Two VOCs were present across all 317 urine samples: 2,5-di-Me pyrazine and 2-methyl-6-(1-propenyl)-pyrazine. Fifteen VOCs differed significantly (Adj). P < 0.001 and |log2 fold change| >2.0 between intact males and females. Using partial least squares-discriminant anal., the compounds with the highest importance to the sex classification were delta-decalactone, delta-dodecalactone, and bis(prenyl) sulfide. Sixty-two VOCs differed between intact males and the neutered male. Important classifier compounds were 3-Et 2,5-di-Me pyrazine, 2-methyl-6-(1-propenyl)-pyrazine, and tetrahydro-2-isopentyl-5-Pr furan. Several VOCs established as important here have been implicated in reproductive communication in other mammals. This study is the most robust examination of differential expression in the maned wolf thus far and provides the most comprehensive anal. of maned wolf urinary VOCs to date, increasing the sample size substantially over previous chem. communication studies in this species. New data anal. software allowed for the identification of compounds in the hormone-producing mevalonate pathway which were previously unreported in maned wolf urine. Several putative semiochems. were identified as good candidates for behavioral bioassays to determine their role in maned wolf reproduction, and specifically in ovulation induction.

PLoS One published new progress about Chrysocyon brachyurus. 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

Krusemann, Erna J. Z. published the artcileGC-MS analysis of e-cigarette refill solutions: A comparison of flavoring composition between flavor categories, Computed Properties of 14667-55-1, the main research area is flavoring e electronic cigarette GC MS; Electronic cigarettes; Flavor compounds; Flavor ingredients; Flavors; Gas chromatography – mass spectrometry; e-Liquids.

Electronic cigarette refill solutions (e-liquids) are available in various flavor descriptions that can be categorized as fruit, tobacco, and more. Flavors increase sensory appeal, thereby stimulating e-cigarette use, and flavoring ingredients can contribute to e-cigarette toxicity. We aim to inform toxicologists, sensory scientists, and regulators by determining flavoring compounds in e-liquids with various flavors, and compare results between flavor categories. Gas chromatog.-mass spectrometry (GC-MS) was used to identify 79 flavorings in 320 e-liquids, classified in 15 flavor categories. Ten flavorings highly prevalent in e-liquids according to information from manufacturers were quantified. Flavoring prevalence was defined as the number of e-liquids with the flavoring as percentage of the total number of e-liquids The method was validated in terms of specificity, linearity, repeatability, recovery, and sensitivity. The mean number of flavorings per e-liquid was 6 ± 4. Flavoring prevalence was highest for vanillin (creamy/vanilla flavor), Et butyrate (ethereal/fruity), and cis-3-hexenol (fresh/green). Based on similarities in flavoring prevalence, four clusters of categories were distinguished: (1) fruit, candy, alc., beverages; (2) dessert, coffee/tea, nuts, sweets; (3) menthol/mint; and (4) spices, tobacco, and unflavored. Categories from cluster 4 generally had less flavorings per e-liquid than fruit, candy, alc., beverages (cluster 1) and dessert (cluster 2) (p < 0.05). Flavoring concentrations varied between e-liquids within the categories. We evaluated flavoring compositions of 320 e-liquids using a simple GC-MS method. Flavoring prevalence was similar within four clusters of typically fresh/sweet, warm/sweet, fresh/cooling, and non-sweet flavor categories. To compare flavoring concentrations between individual flavor categories, addnl. research is needed. Journal of Pharmaceutical and Biomedical Analysis published new progress about Electronic cigarettes. 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

Pereira, Priscila Vargas published the artcileMicrobial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method, Computed Properties of 14667-55-1, the main research area is Coffea microbial diversity dry method Brazil; Bacteria; Endogenous microbiota; MALDI-TOF; Volatile compounds; Yeasts.

This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of two different altitudes (300 and 600 m) and two terrain aspects (Southeast-facing and Northwest-facing slopes) were processed by the dry method. Samples were collected during the drying/fermentation process. Microorganisms were counted, isolated, and identified by MALDI-TOF, followed by sequencing of the ribosomal region. Sugars and organic acids were quantified by HPLC and volatile compounds of the roasted coffees were evaluated by GC-MS. Bacteria population presented a significant number of isolates as well as higher counts during the drying/fermentation process with respect to the population of yeasts. The principal genera of microorganisms found were Bacillus, Pichia, Candida, and Meyerozyma. Meyerozyma guilliermondii was the most frequent yeast in all environments. On the other hand, Pichia kluyveri was found only in coffee cherries from the 600 m altitude. The highest concentration of acetic and succinic acids observed was 6.06 mg/g and 0.84 mg/g, resp. Sucrose concentrations ranged from 0.68 to 5.30 mg/g, fructose from 1.30 to 4.60 mg/g, and glucose from 0.24 to 1.25 mg/g. Thirty-six volatile compounds, belonging to the groups of pyrazines, alcs., aldehydes, ketones, and furans were identified in roasted coffee, with differences between altitude and terrain aspects. Information about microbial diversity is crucial to better understand the coffee quality and distinct characteristics of coffee produced in different environments. Graphic abstract: [graphic not available: see fulltext]

World Journal of Microbiology & Biotechnology published new progress about Acinetobacter pittii. 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

Zhang, Zhi-Hong published the artcilePreparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars, Synthetic Route of 14667-55-1, the main research area is food preservative Maillard reaction epsilon polylysine reducing sugar cytotoxicity.

Summary : In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90 °C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and D-xylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 resp. (P < 0.05). Moreover, compared with ε-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from ε-polylysine model could be used as potential food preservatives. International Journal of Food Science and Technology published new progress about Antibacterial agents. 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

Jiang, Hongyao published the artcileInvestigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E-nose, GC-MS, and sensory evaluation, COA of Formula: C7H10N2, the main research area is antioxidant antimicrobial agent frozen crab sensory evaluation.

The aim of present study was to estimate the synergistic effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads in terms of parameters including lipid oxidation anal., total volatile basic nitrogen (TVBN) content, total viable counts (TVC), volatile odor (by E-nose and SPME-GC-MS), and sensory evaluation. Aqueous ginger extract nisin, and tea polyphenols were applied alone and in combination (GE+N) to cooled crab gonad, and stored at -19°C under vacuum packaging for 60 days. Results showed that, lipid oxidation and formation of total volatile based nitrogen and total microbial viable counts were effectively suppressed by the application of combination of N and GE compared to controls (air and vacuum packed without additives). A 73 volatile components and 20 aroma-active compds were identified by HS-SPME-GC-MS in the sample aroma profiles. The results of GC-MS presented a good accordance with those of sensory assessment using e-nose in differentiating odor profiles. Practical applications : GE showed best antioxidant activity against lipid oxidation compared with N and TP during frozen storage of crab gonad, while N inhibited the formation of TVBN and TVC most effectively. On the contrary, the combined use of GE and N in frozen storage could show a synergistic effect in promoting quality parameters and odor profiles of crab gonad. The information obtained from this work can be as the basis for further mass production of frozen crab gonads with excellent quality.

Journal of Food Processing and Preservation published new progress about Antimicrobial agents. 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

Pu, Dandan published the artcileCharacterization of the key odorants contributing to retronasal olfaction during bread consumption, Formula: C7H10N2, the main research area is bread odorant olfaction; Addition experiment; Dynamic quantitative descriptive analysis; Gas chromatography–ion mobility spectrometry; Retronasal olfaction; White bread.

Gas chromatog.-ion mobility spectrometry (GC-IMS) and dynamic quant. descriptive anal. (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and roasty notes were the most active attributes during oral processing. The final stage of oral processing had the most complicated changing pattern, followed by the intermediate and initial stages. Thirteen aroma compounds were detected in the retronasal cavity, of which eight had odor activity values (OAVs) greater than 1. The total OAV changing pattern was consistent with the D-QDA results. Addition experiments further confirmed that acetoin, 2,3-butanedione, and 3-(methylthio)propanal were key aroma compounds contributing to retronasal olfaction. 2,3-Butanedione and 3-(methylthio)propanal were both identified as key odorants in the mouth cavity and retronasal cavity during oral processing, but they had 30% loss during the breath delivery from the mouth cavity to the retronasal cavity.

Food Chemistry published new progress about Biological digestion. 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

Damerau, Annelie published the artcileFood Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins-Effect on Sensory Perception, Volatiles and Storage Stability, Product Details of C7H10N2, the main research area is food fortification fish oil emulsion spray drying; maltodextrin plant whey protein sensory perception volatile storage stability; HS-SPME-GC-MS; dark chocolate; functional foods; microencapsulation; omega-3 fatty acids; shortbread cookies.

Fortification of foods with fish oil rich in n-3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive anal. and volatile products by solid-phase microextraction with gas chromatog.-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.

Molecules published new progress about Cookies (shortbread). 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

Jin, Feng published the artcileRoasted tree peony (Paeonia ostii) seed oil: Benzoic acid levels and physicochemical characteristics, Synthetic Route of 14667-55-1, the main research area is Paeonia seed oil benzoic acid phenol hexanal roasting.

Tree peony seeds oil (TPSO, Paeonia ostii) extracted at different roasting temperatures were studied for color, acid values, total phenols, fatty acid composition, antioxidant capacity, volatiles, and benzoic acid. Roasting led to increased antioxidant capacity and acid values. Headspace anal. of raw peony seed oil showed only six volatile compounds, while after roasting volatiles such as pyrazines, aldehydes and furans were observed and contributed to nutty aromas. Unsaturated fatty acids constituted more than 90% of the total fatty acids with α-linolenic acid as the predominant fatty acid of TPSO and was not significantly changed with roasting temperature Benzoic acid concentration increased significantly as roasting temperature increased. Although the occurrence of benzoic acid in virgin oil might be a concern, it can be removed through refining for com. production

International Journal of Food Properties published new progress about Natural antioxidants. 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

Liu, Ping published the artcileEffects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd, Name: 2,3,5-Trimethylpyrazine, the main research area is Actinomucor Rhizopus Mucor fermented soybean curd flavor; E-nose; HS-SPME-GC-MS; fermentation strains; fermented soybean curd; sensory evaluation.

The effects of different fermentation strains on the flavor characteristics of fermented soybean curd (FSC) were investigated in this study. Fresh tofu was fermented by Actinomucor elegans, Rhizopus arrhizus, Mucor racemosus, and Rhizopus chinensis, either alone or in various combinations. The FSC manufacturing process included prefermentation by different strains at 28 °C for 60 h, followed by salting at 16 °C for 7 days and finally proceeding postfermentation at 25 °C for 35 days. Subsequently, five tested samples were obtained, namely, sample A (fermented by A. elegans alone), R (fermented by R. arrhizus alone), AR (fermented by A. elegans and R. arrhizus at 5:1), AM (fermented by A. elegans and M. racemosus at 1:1), and RR (fermented by R. arrhizus and R. chinensis at 7:3). The flavors of the five samples were determined by E-nose, sensory evaluation, and GC-MS. E-nose system observed significant discriminations by principal component anal. and linear discriminant anal. anal. Sensory evaluation ranked the overall sensory scores: AR>AM>A>RR>R. As shown in GC-MS results, sample AR also had, on average, the highest level of many volatiles. Out of 10 critical volatiles, the detected frequency of samples AR, AM, RR, A, and R was 10, 9, 9, 8, and 7, resp. PLS2 regression model was used to explore the influence on flavor quality of different strains. All three analytic methods revealed similar results, with sample AR providing the best flavor quality, while the opposite was the case with sample R. Therefore, it could be concluded that A. elegans and R. arrhizus at 5:1 (volume/volume) was the optimal combination, and may likely promote the production of critical volatile compounds Practical Application : The flavors of fermented soybean curds are influenced by various factors such as physicochem. and microorganism during the fermentation surroundings. The results of this work not only provide valuable information for FSC flavor studies, but can also guide the FSC industry to improve flavor quality by applying the most appropriate production strains.

Journal of Food Science published new progress about Actinomucor elegans. 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

He, Guiqiang published the artcileAlteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis, Quality Control of 14667-55-1, the main research area is Bacillus bioaugmentation Daqu flavor volatile compound.

Daqu, an important saccharification and fermentation starter, provides microbes, hydrolytic enzymes, and flavor compounds, and plays a crucial role for production of Chinese Baijiu. To evaluate the feasibility of bioaugmentation inoculated with Bacillus velezensis and Bacillus subtilis for improving the flavor character of Daqu, microbial community, enzyme activity, and volatile compound were analyzed and compared between traditional Daqu (T Daqu) and fortified Daqu (F Daqu). Bioaugmentation inoculation increased the abundance of Bacillus, Lactobacillus, and Candida. Addnl., anal. of enzyme activity showed that liquefying power, saccharifying power, and esterifying power were significantly higher (P < 0.05) in F Daqu than T Daqu. Meanwhile, the contents of volatile compounds including esters, pyrazines, and alcs. significantly increased (P < 0.05) after bioaugmentation inoculation. In particular, the contents of tetramethylpyrazine and phenethyl alc. in F Daqu significantly increased (P < 0.05) by 90.8% and 69.5% compared to T Daqu, resp. Moreover, many enzymes involved in saccharification, ethanol fermentation, and aroma generation were predicted, and the abundance of their encoding genes obviously increased in F Daqu. Taken as whole, bioaugmentation inoculation with B. velezensis and B. subtilis altered the microbial community for regulating their metabolic activities, and subsequently, improved the flavor character of Daqu. LWT--Food Science and Technology published new progress about Alcoholic beverages. 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