Category: 14667-55-1

Mu, Xiaoqing published the artcileOptimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu), Product Details of C7H10N2, the main research area is Chinese liquortracein aroma compound solid phase microextraction; Chinese liquor (Baijiu); GC×GC-TOFMS; quantitative analysis; trace aroma compounds.

The detection of trace aroma compounds in samples with complex matrixes such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the anal. process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatog. time-of-flight mass spectrometry (GCxGC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alc. content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45°C was the most suitable. To check the matrix effects, various model Baijiu matrixes were investigated in detail. The quant. method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcs., fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79-117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R2 > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME-GCxGC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved anal. of other samples with complex matrixes.

Molecules 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, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Hinneh, Michael published the artcilePod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates), SDS of cas: 14667-55-1, the main research area is aroma flavor dark chocolate cocoa bean; Aroma profile; Chocolate; Cocoa; HS-SPME-GC–MS; Pod storage; Roasting.

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, while keeping the roasting time fixed at 35 min. Addnl., com. cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) anal. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where major clustering of the chocolates was in accordance with the intensity of the roasting process applied. However, within each group, the dissimilarities owing to PS among the chocolates was clearly depicted. Comparatively, chocolates with low (100-120 °C), instead of moderate to high (135-160 °C) RT’s, rather showed a low dissimilarity with those from the com. cocoa liquors of the different origins. Although from the same beans, the diversity of aroma profiles of these chocolates as well as the similitude of some treatments to some chocolates from com. grade cocoa liquors, unequivocally underscores the possibility for steering diverse distinct flavors from ‘bulk’ cocoa through PS and roasting, with beneficial implications, both from an application and an economic point of view.

Food Research International 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Picard, Magali published the artcileDevelopment of a Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry Method for Quantifying Nitrogen-Heterocyclic Volatile Aroma Compounds: Application to Spirit and Wood Matrices, Formula: C7H10N2, the main research area is heterocyclic volatile aroma spirit wood solid microextraction GC MS; headspace solid-phase microextraction (HS-SPME); nitrogen-heterocyclic compounds; roasted-like aromas; spirit and oakwood matrices; wood aging bouquet.

Over wood aging, matured spirits developed a complex aromatic bouquet where roasted-like notes were often perceived. Since many nitrogen heterocycles were related to these olfactory nuances, a headspace solid-phase microextraction (HS-SPME) coupled to gas chromatog.-mass spectrometry was developed and validated to quantify them in both spirit and wood matrixes. The various parameters affecting the extraction of the analytes from both spirit and wood samples were first investigated (i.e., fiber coating phase, dilution, pH and volume sample, adding salt, extraction time and temperature, and incubation time) to determine the best compromise for a single-run anal. of the whole set of studied compounds Good linearity (R2 > 0.99), repeatability, reproducibility, accuracy and low detection, and quantification limits were obtained, making this anal. method a suitable tool for routine anal. of the selected nitrogen compounds Fifteen pyrazines, three pyrroles, and three quinolines were quantified in a series of oak wood and com. spirit samples where some of them were identified for the first time. The significant impact of some barrel features and the spirit in-wood maturation step on the N-heterocycle profile in both matrixes were finally discussed.

Journal of Agricultural and Food Chemistry 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Birk, Florian published the artcileAroma active alkylated pyrazines are produced by Basfia succiniciproducens as by-products of succinic acid production, Synthetic Route of 14667-55-1, the main research area is Basfia succinic acid flavor dynamic headspace extraction.

Culture supernatants of Basfia succiniciproducens derived from the industrial production of succinic acid exhibit an intense nutty, root vegetable-like, buttery and sourish smell. By means of headspace-gas chromatog.-mass spectrometry-olfactometry (HS-GC-MS-O), 14 odor-active compounds were perceived and identified using two GC-columns of different polarity and comparison of retention indexes and mass spectra to those of authentic reference compounds Several alkylated pyrazines, including 2,3,5-trimethylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2,3,5-trimethyl-6-propylpyrazine and 2,3,5-trimethyl-6-butylpyrazine were found to contribute to the aroma of the culture supernatant. Quantitation of the pyrazines was performed by means of dynamic headspace-GC-MS after standard addition, and 2,3,5,6-tetramethylpyrazine (9.10 mg/L) was the most abundant compound Waste streams of the biotechnol. production of commodity chems. may thus represent a sustainable resource for the isolation of aroma compounds

Flavour and Fragrance Journal published new progress about Basfia succiniciproducens. 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

Pico, Joana published the artcileEffect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads, Application In Synthesis of 14667-55-1, the main research area is gluten free bread crust rice pea egg white quality.

Gluten-free bread crusts are known for their crumbly texture, light color, poor nutritional quality and weak aroma. The objective of this research was to improve crust quality of gluten-free breads by the addition of rice, pea, egg white and whey proteins to the bread formulation in two levels (5% and 10%). Moisture, water activity, thickness, microstructure, texture, color and volatile compounds were measured. A 99% neg. significant correlation between spatial frequency of structural ruptures and crust moisture content was found. Results from texture anal. indicated that animal and 10% pea protein crusts were less crispy than control. Moreover, crust microstructure of animal protein bread was very different from control and vegetal protein crusts. Animal and vegetal protein crusts showed darker color than control and the darkest was obtained from whey protein inclusion. With respect to the volatile profiles, rice protein crusts had the highest content of 2-acetyl-1-pyrroline while whey protein crusts had high level of pyrazines, which was in concordance with their dark color. However, whey protein and, above all, rice protein also increased the content of volatile compounds from lipids oxidation Thus, the suitable proportion between rice and whey protein should be found to achieve the most pleasant aroma.

Journal of Cereal Science published new progress about Bread (gluten-free crust). 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

Boeswetter, Anke R. published the artcileIdentification of the Key Aroma Compounds in Gluten-Free Rice Bread, Application of 2,3,5-Trimethylpyrazine, the main research area is aroma compound rice bread; 2-aminoacetophenone; HRGC-QTOF-MS; flour aging; gluten-free; rice bread; wheat bread.

Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers. Aroma profile analyses of the crumb and crust of freshly baked rice bread indicated a strong rice-like flavor but lower intensities of the typical roasty wheat bread odor qualities. By application of aroma extract dilution analyses (AEDA), the most odor active compounds in both rice and wheat bread samples were characterized. In addition, two batches of rice flour were used. In particular, 2-aminoacetophenone and 4-vinylphenol reached high flavor dilution (FD) factors in the rice bread samples but were not detected in wheat bread. In the rice bread crust 1-octene-3-one, (E)-2-nonenal, and 4-methylquinazoline reached significantly higher FD factors than in the wheat bread crust, while those of maltol and 2-methoxy-4-vinylphenol were significantly lower. In a stored rice flour and in the corresponding rice bread, lipid degradation products such as hexanal were more intense compared to fresh rice flour. Finally, five aroma-active compounds, namely, 2-butyl-2-heptenal, 2-propyl-2-octenal, 4-hydroxy-2-octenoic acid lactone, 4-hydroxy-2-nonenoic acid lactone, and 4-methylquinazoline, were identified for the first time in rice-containing products.

Journal of Agricultural and Food Chemistry published new progress about Bread (rice, gluten-free). 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

Liu, Chujiao published the artcileModifying Robusta coffee aroma by green bean chemical pre-treatment, Formula: C7H10N2, the main research area is acetate pretreatment Robusta green bean coffee aroma; Acetic acid; Aroma chemistry; Coffee; GC-MS; Pre-treatment; Sensory analysis.

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardized particle size distribution. Aroma compounds were evaluated by headspace anal. using solid-phase microextraction and gas chromatog.-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component anal. illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%. Food Chemistry published new progress about Coffee beans, green beans. 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

Hou, Hui published the artcileCharacterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is flavor Lentinula drying HS GC IMS electronic tongue.

New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR anal., strong “”seasoning-like”” and “”fruity”” aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters resp. Addnl., the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products.

LWT–Food Science and Technology published new progress about Air drying process (hot). 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

Dong, Wenjiang published the artcileComparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS, Computed Properties of 14667-55-1, the main research area is volatile compound drying process roasted coffee bean; Drying techniques; Electronic nose; Electronic tongue; HS-SPME-GC-MS; Roasted coffee beans.

In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant differences existed among all samples based on drying method; and the HPD method was superior for preserving ketones, phenols, and esters. Principal component anal. (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate samples from different drying methods, with results obtained from hierarchical cluster anal. (the Euclidean distance is 0.75) being in agreement with those of PCA. These findings may provide a theor. basis for the dehydration of coffee beans and other similar thermo-sensitive agricultural products.

Food Chemistry published new progress about Air drying process (hot). 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

Lee, Hye Jin published the artcileFree amino acid and volatile compound profiles of Jeotgal alternatives and its application to Kimchi, Category: pyrazines, the main research area is free amino acid volatile compound Jeotgal alternative Kimchi; Jeotgal alternative; glutamic acid; kimchi; savory taste; volatile compound.

Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using com. available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (p < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (p < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor. Foods published new progress about Anchovy (fish sauce CON). 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