Category: 14667-55-1

Jeong, Do-Won published the artcileEffects of starter candidates and NaCl on the production of volatile compounds during soybean fermentation, Name: 2,3,5-Trimethylpyrazine, the main research area is Bacillus Staphylococcus Tetragenococcus sodium chloride volatile compound soybean fermentation; 3-methylbutan-1-ol; 3-methylbutyl acetate; Bacillus licheniformis; Doenjang; Staphylococcus succinus; Tetragenococcus halophilus.

We inoculated different combinations of three starter candidates of Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus into sterilized soybeans to predict their contributions to volatile compounds production through soybean fermentation Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) reached almost their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentration in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed culture of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (weight/weight). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component anal. of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.

Journal of Microbiology and Biotechnology published new progress about Bacillus licheniformis. 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

Xu, Sihang published the artcileIdentification of alkylpyrazines by gas chromatography mass spectrometry (GC-MS), Safety of 2,3,5-Trimethylpyrazine, the main research area is alkylpyrazine gas chromatog mass spectrometry; Gas chromatography; Mass spectrometry; Pyrazines; Retention indices; Stationary phases.

Pyrazines are an important group of natural products widely used as food additives and fragrants. Gas chromatog.-mass spectrometry (GC-MS) is the most widely applied anal. technique for characterization of alkylpyrazines. However, mass spectra of many positional isomers of alkylpyrazines are very similar. Consequently, an unambiguous identification of each positional isomer by spectral interpretation or database search protocols is practically unfeasible. In fact, there are many misidentifications in literature. To identify alkylpyrazines, chemists often resort to gas chromatog. retention indexes (RIs). Although there are many compilations of retention indexes of alkylpyrazines, these databases are often incomplete and the values reported are sometimes inconsistent. Herein, the authors present retention indexes of fifty-six alkylpyrazines recorded on DB-1, ZB-5MS, DB-624, and ZB-WAXplus stationary phases, and compare them with those available in the NIST-2017 MS-RI database. Furthermore, RI values can be used, together with mass spectral interpretations, to identify certain alkylpyrazines gas chromatog. mass spectrometry.

Journal of Chromatography A published new progress about Gas chromatography-mass spectrometry. 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

Raza, Ali published the artcileOptimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS), Name: 2,3,5-Trimethylpyrazine, the main research area is yeast extract pyrazine HS SPME gas chromatog mass spectrometry; gas chromatography mass spectrometry; headspace-solid phase microextraction; pyrazines; volatile compounds; yeast extract.

Yeast extract was analyzed through HS-SPME in combination with GC-MS for its pyrazine compounds Different types of SPME fibers with various polarities were selected for preoptimization. The three coated fiber 50/30μm DVB/CAR/PDMS showed the maximum volatile extraction efficiency and selected for further anal. Twenty-eight volatile compounds were tentatively identified through GC-MS including eight pyrazines and characterized as major volatile compounds responsible for the flavor enhancing in YE. RSM encoded with face centered CCD was employed to optimize the exptl. design. Average peak area of selected pyrazines were optimized through RSM-CCD to get the best conditions for HS-SPME. The HS-SPME variables X1, X2, and X3 were programed into the run sheets to opt an optimistic statistical approach. Among these, the variable X2 and X3 showed the most significant results with the response variable R and could be concluded as the most tantalize variables while practicing pyrazines extraction through HS-SPME method. The selection of optimal conditions to conduct a HS-SPME experiment can dramatically affect the sensitivity and accuracy of aroma extraction process. Optimizing the SPME conditions is best way to identify the role of all the possible factors that can fluctuate the volatile profile of any sample. This type of statistical approach to optimize the HS-SPME conditions for pyrazines in yeast extract was practiced for detection of pyrazines.

Journal of Food Science published new progress about Gas chromatography-mass spectrometry. 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

Su, Yujie published the artcileCharacterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation, Application of 2,3,5-Trimethylpyrazine, the main research area is salted egg yolk flavor enzyme hydrolysis microwave irradiation; Lipid oxidation; Microwave treatment; Salted egg yolk flavoring; Volatile compounds.

The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal, Heptanal, Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system.

Food Chemistry published new progress about Analytical numbers, peroxide number. 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

Gao, Xianli published the artcileAccelerating aroma formation of raw soy sauce using low intensity sonication, Quality Control of 14667-55-1, the main research area is Zygosaccharomyces Tetragenococcus sonication aroma; Aroma compound; Sonication; Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii.

Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and SEM. The sensory scores of caramel-like, fruity, alc., floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.4%, 23.2%, 13.6%, 12.8%, 7.6%, 6.3%, 5.6% and 14.4%, resp. Sensory scores of samples fermented for 90-180 days were higher than those of controls fermented for 180 days, suggesting that sonication could reduce fermentation time by 90 days. Thirty-four aroma-active compounds were detected from 85 volatile compounds in soy sauces. Sonication accelerated and elevated the formation of aroma compounds by chem. reactions. It also markedly increased the reproduction and cell permeability of both microorganisms in moromis, which favored the formation of aroma compounds by both strains.

Food Chemistry published new progress about Flavoring materials, caramel flavor. 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

Martinez, Silvia Juliana published the artcileNovel stainless steel tanks enhances coffee fermentation quality, Product Details of C7H10N2, the main research area is stainless steel tank coffee fermentation quality; Bioreactors; Natural process; Pulped natural process; Volatile precursors; Yeast starters.

Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural. Yeast and bacteria populations were evaluated and grown on Yeast Extract Peptone Glucose; De Man, Rogosa, and Sharpe; and Nutrient agar media. Volatile compounds from roasted beans were analyzed in a Gas Chromatog.-Mass Spectrometry equipment, and the sensory perception was evaluated through a cup test. The mesophilic bacteria population was statistically significant in pulped natural coffee compared to yeast and lactic acid bacteria. Furans had the highest concentration among the chem. groups. Beverage inoculated with CCMA 0535 presented the highest SCA score. Prune, peach, and floral attributes were only perceived in Nat CCMA 0535. The sensory perception indicated that the inoculated yeasts modified the flavor attributes, enhanced the quality, and increase their SCA scores.

Food Research International published new progress about Bioreactors (stainless steel). 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

de la Pena, Eva published the artcileThe intensity of male-male competition may affect chemical scent constituents in the dark ventral patch of male Iberian red deer, Application of 2,3,5-Trimethylpyrazine, the main research area is male volatile chem scent constituent competitive sexual behavior.

During the mating season, Iberian red deer males (Cervus elaphus hispanicus) present a large visible dark ventral area in their abdomen. This characteristic dark-haired area is formed by the impregnation of the hair with sprayed urine and gland secretions and contains volatile compounds that can be used in intraspecific communication. Here, we used gas chromatog.-mass spectrometry (GC-MS) to describe the lipophilic chems. from the dark ventral patch of males from different populations with different levels of intrasexual competition. Amongst all the compounds found, m-cresol, benzoic acid, cholesterol and 4-hydroxy-benzenopropanoic acid were the most abundant. The proportions of these compounds varied with age as well as with the level of intra-sexual competition, independently of age. In particular, red deer males experiencing higher intra-sexual competition had lower proportions of aromatic compounds (especially m-cresol) but higher proportions of carboxylic acids on their dark bellies. Males in a high male-male competition situation, invest in volatile compounds that can reveal their age, dominance status and condition, and that, in addition, enhance this signal. On the contrary, males from low intra-sexual competition populations have chem. profiles more characteristic of young individuals. This research shows a first glance of how secretion of volatile compounds of male deer can be modulated due to the intensity of male-male competition in the population.

PLoS One published new progress about Abdomen (dark ventral patch). 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

Zanin, Rodolfo Campos published the artcileModulation of aroma release of instant coffees through microparticles of roasted coffee oil, Formula: C7H10N2, the main research area is aroma instant cappuccino microparticle roasted coffee oil spray drying; Burst-effect; Instant cappuccino; Microencapsulation; PTR-ToF-MS; Soluble coffee; Spray drying.

We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity. Volatility drove the VOC release in SC, and volatility and polarity for IC. Most compounds reached maximum headspace concentration in < 16 s upon start of reconstitution. These results open new perspectives for the development of instant coffee products and demonstrate their unique aroma release characteristics. Food Chemistry published new progress about Coffee beans, roasted 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

Velasquez, Sebastian published the artcileVolatile and sensory characterization of roast coffees – Effects of cherry maturity, Computed Properties of 14667-55-1, the main research area is roasted coffee volatile profile cherry maturity; Coffee; Cupping; Fruit maturity; PCA; Sensory characterization; Volatile profiling.

Immature coffee cherries produce roast coffees with lower hedonic scores than those produced from mature cherries, but variation in volatile and sensory characteristics over a range of maturities is not well studied. In this work, cherries from two coffee cultivars (Caturra, Catimor) were sorted into seven maturity stages from fully immature (Stage 1, green) to fully overripe (Stage 7, purple). Volatile profiles of Stage 1 roast coffee had lower concentrations of carbohydrate degradation products and higher concentrations of N-heterocycles and phenols. Differences in volatiles among Stage 2 (partially immature, yellow-green) and subsequent stages were insignificant (p > 0.05) or else minor. Principle component anal. of the volatile data set also distinguished Stage 1 from other stages. Similarly, a trained cupping panel reported significantly lower sensory scores for Stage 1 as compared to Stages 2-7, but few differences among Stages 2-7. Thus, partially mature and overripe cherries may be appropriate for specialty coffee.

Food Chemistry published new progress about Coffee beans, roasted beans. 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

Sgorbini, Barbara published the artcileStrategies for accurate quantitation of volatiles from foods and plant-origin materials: A challenging task, Formula: C7H10N2, the main research area is volatile food plant GC MS solid phase microextraction; accurate quantitation of volatiles; food volatiles; gas chromatography−mass spectrometry; multiple headspace solid phase microextraction.

The volatile fraction of foods and of plant-origin materials provides functional information on sample-related variables, and gas-phase extractions are ideal approaches for its accurate chem. characterization. However, for gas-phase sampling, the usual procedures adopted to standardize results from solvent extraction methods are not appropriate: headspace (HS) composition depends on the intrinsic physicochem. analyte properties (volatility, polarity, partition coefficient(s)) and matrix effects. Method development, design, and expression of the results are therefore challenging. This review article focuses on volatile vapor-phase quantitation methods (internal standard normalization, standard addition, stable isotope dilution assay, multiple headspace extraction) and their suitability in different applications. Because of the analyte informative role, the different ways of expressing results (normalized chromatog. area, percent normalized chromatog. areas, and absolute concentrations) are discussed and critically evaluated with examples of quality markers in chamomile, process contaminants (furan and 2-methylfuran) in roasted coffee, and key-aroma compounds from high-quality cocoa.

Journal of Agricultural and Food Chemistry published new progress about Coffee beans, roasted 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