Category: 14667-55-1

Zhu, JianCai published the artcileCharacterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS), Application In Synthesis of 14667-55-1, the main research area is nonanol decanal skatole furaneol Laoshan green tea aroma olfactometry; Characteristic aroma compound; Comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS); Laoshan green tea; Odor activity value (OAV); S-curve.

To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatog.-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatog. mass spectrometry (GC x GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as di-Me sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.

Food Chemistry published new progress about Flame photometric detectors. 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

Sonmezdag, Ahmet Salih published the artcileElucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera), SDS of cas: 14667-55-1, the main research area is Pistacia aroma dry hulling method terpene pyrazine; extraction methods; key odorants; pistachio; process; volatile.

BACKGROUND : The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling processes, namely wet, wet-dry, dry-dry and brine, were applied. In addition, solvent-assisted flavor evaporation (SAFE), simultaneous distillation/extraction (SDE) and purge and trap (P&T) extraction methods were also tested to obtain the best representative aroma extract RESULTS : The results revealed that the dry-dry hulling method was the most prominent according to the aroma and aroma-active compounds, and this was especially the case with terpene compounds The method increased the content of terpenes, pyrazines and total aroma compounds By application of aroma extract dilution anal. (AEDA), a total of 18 compounds were detected, of which 11 were identified for the first time in the fruit of pistachio. 2,3-Dimethylpyrazine, trimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine were the compounds that had the highest flavor dilution factors. CONCLUSION : In general, the results of the present research indicated that the hulling method highly affected the overall aroma structure of pistachios. The dry-dry hulling method is therefore suggested to manufacturers to obtain better pistachios with rich and high-quality aroma. © 2019 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Odor and Odorous substances. 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

Huang, Jia published the artcileInvestigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches, Application In Synthesis of 14667-55-1, the main research area is methanethiol soy sauce odorant aroma; AEDA; FD factor; OAV; children soy sauce; gas chromatography-olfactometry; key odorants; quantitative measurements.

To investigate the key odor-active compounds in children′s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indexes with those of authentic compounds Applying aroma extract dilution anal. (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.

Foods published new progress about Odor and Odorous substances. 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

Wang, Xiaojun published the artcileCharacterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aroma compound soy sauce mol sensory science technique.

Sensory evaluation revealed that traditional high-salt liquid-state soy sauce (THLS), a popular seasoning in China, has a caramel-like/sweet, roasted, nutty, cooked potato-like, and spicy/burnt aroma. As a comparative sample, com. high-salt liquid-state soy sauce (CHLS) showed a similar aroma profile; however, the aroma intensity was stronger and richer in THLS. Gas chromatog.-olfactometry-mass spectrometry and aroma extract dilution anal. of the aroma concentrates, prepared by solvent-assisted flavor evaporation, revealed the presence of over 70 odor-active compounds Among them, methional had the highest flavor dilution factor. Maltol, 4-ethylguaiacol, and phenylacetaldehyde were detected with a higher flavor dilution factor in THLS than in CHLS. Quant. anal. indicated that the concentrations of 11 key aroma compounds were higher in THLS than in CHLS. The sensory evaluation suggested that the aroma profile of the aroma recombination sample was similar to that of THLS. HEMF, 2-acetyl-1-pyrroline, methional, HDMF, 4-ethylguaiacol, phenylacetaldehyde, 2,3-diethylpyrazine, 2-phenylethanol, furfuryl alc., 2,3-butanediol, and maltol imparted the overall aroma profile to THLS.

LWT–Food Science and Technology published new progress about Odor and Odorous substances. 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

Feng, Zhihui published the artcileTea aroma formation from six model manufacturing processes, Name: 2,3,5-Trimethylpyrazine, the main research area is tea aroma formation processing; Aroma character impact; Precursors; Quantitative SPME; Tea aroma; Tea processing; Tea types; Volatiles.

Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive anal. by gas chromatog. mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 μg/g, while green tea has the lowest concentration of 20 μg/g. Significantly affected by these processes, tea aroma mols. are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.

Food Chemistry published new progress about Odor and Odorous substances. 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

Al-Dalali, Sam published the artcileCharacterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science, Safety of 2,3,5-Trimethylpyrazine, the main research area is aroma compound Sichuan vinegar; GC-MS; GC-O; SAFE; Sichuan vinegar; aromas; molecular sensory science; reconstitution.

Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatog.-mass spectrometry (SAFE-GC-MS) and gas chromatog.-olfactometry (GC-O). In addition, descriptive profile anal., aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were pos. identified after comparison with their corresponding standards Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quant. determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.

Journal of Agricultural and Food Chemistry published new progress about Odor and Odorous substances. 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

Lin, Liang-Jing published the artcileEffect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation, SDS of cas: 14667-55-1, the main research area is red sour soup Chinese condiment gas chromatog ion spectrometry; 16S; Gas chromatography ion mobility spectrometry (GC-IMS); Red sour soup; Secondary fermentation; Traditional Chinese condiment.

Red sour soup (RSS) is a traditional fermented seasoning used by people in Guizhou Province, China. The volatile compounds were detected by gas chromatog. ion mobility spectrometry (GC-IMS), while the bacterial community compositions were revealed by 16S sequencing. A total of 70 volatile substances were assessed, and esters, terpenes, and alcs. played a dominant role in RSS. Lactic acid bacteria (LAB) were dominant in the microbial community. During fermentation, multiple volatile flavor substances and various LAB were mainly derived from the secondary fermentation stage. The core bacteria with an important influence on volatile flavor substances were analyzed by the Mantel test, identifying Bacteroides, Lactobacillus, Lactococcus, Enterobacteriaceae, Pantoea, Clostridium, Enterobacter, unclassified genera, Caproiciproducens, Nitriliruptoraceae, Halomonas, Bradyrhizobium, Pediococcus, Caulobacteraceae, Weissella, Ligilactobacillus, and Levilactobacillus and et al.. This study provides us with useful information about flavor-generating bacteria among RSS fermentation periods. The abundances of these bacteria may be controlled to enrich the desired flavor metabolites while eliminating unwanted metabolites.

Food Research International published new progress about Acidity (total titratable). 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

Diez-Quijada, Leticia published the artcileAlterations in Mediterranean mussel (Mytilus galloprovincialis) composition exposed to cyanotoxins as revealed by analytical pyrolysis, Application of 2,3,5-Trimethylpyrazine, the main research area is Mytilus Chrysosporum Microcystis cyanotoxin pyrolysis.

Cylindrospermopsin (CYN) and Microcystin-LR (MC-LR) are biotoxins produced by cyanobacteria species that, due to climate change and water eutrophication, proliferate together with an increase of the associated cyanotoxins. Both toxins are usually found in the aquatic environment and filter feeding organisms such as mussels are particularly exposed which may be the cause of metabolic alterations. In this work, pyrolysis gas chromatog. mass spectrometry (Py-GC/MS) is used to evaluate compositional changes in mussel (M. galloprovincialis) after exposure for 14 days to cyanotoxins of Chrysosporum ovalisporum (CYN), Microcystis aeruginosa (MC-LR) and to a combination of both toxins. The pyrolysis of mussel flesh produced complex chromatograms, with up to 100 different compounds, but very similar between treatments. Major groups found were N compounds (pyridine, N-alkyl mols.) (18.2% ± 1.5) and peptide/protein derived compounds that include alkyl indols and diketopiperazines (DKPs) (17.7% ± 2.4), series of medium chain length (C14-C22) saturated, mono and polyunsaturated fatty acids (45.1% ± 5.0), steroids (7.5% ± 0.6) and aromatics with undetermined origin (8.9% ± 1.1). A chemometric treatment of the chromatog. data allowed the discrimination between the different mussel populations exposed to cyanotoxins. The results are discussed in terms of the probable effects exerted by the biotoxins in mussel composition and the possible metabolic pathways affected.

Journal of Analytical and Applied Pyrolysis published new progress about Aphanizomenon ovalisporum. 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

Wang, Juan published the artcileStudies on the key odorants in Maopu buckwheat finished Baijiu and the effect of tartary buckwheat extract on its flavor, Synthetic Route of 14667-55-1, the main research area is odorant flavor Maopu buckwheat finished Baijiu tartary extract.

Maopu buckwheat finished Baijiu (MBFB), a unique Chinese Baijiu, is mainly composed of base Baijiu and tartary buckwheat extract (TBE). However, there is a lack of studies reporting its flavor. In this study, the key odorants in MBFB were characterized for the first time using a sensomics approach. Forty-nine odorants were identified using gas chromatog.-mass spectrometry/olfactory anal., coupled with aroma extraction dilution anal. They were quantified using multiple methods and their odor activity values were calculated Et hexanoate, Et butanoate, butanoic acid, hexanoic acid, di-Me trisulfide, p-cresol, β-damascenone, and 3-methylbutanal were confirmed as the key odorants in MBFB using recombination and omission experiments Furthermore, the interaction between TBE and odorants were revealed that TBE enhanced the sweet notes, while it inhibited the alc., acidic, and fruity notes, which might be because TBE promoted the volatility of most esters, but inhibited the volatilities of butanoic acid and hexanoic acid.

LWT–Food Science and Technology published new progress about Baijiu (Maopu buckwheat finished Baijiu). 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

Fu, Ao published the artcileClassification of Fish Sauce Origin by Means of Electronic Nose Fingerprint and Gas Chromatography-Mass Spectrometry of Volatile Compounds, Product Details of C7H10N2, the main research area is fish sauce volatile compound electronic nose fingerprint GC MS.

The aims of this paper are to introduce a method to classification of fish sauce origin by means of electronic nose fingerprint and gas chromatog.- mass spectrometry of volatile compounds and the two artificial neural networks are used to predict the origins of fish sauce. Methods: Headspace sampling-solid phase microextraction combined with gas chromatog.-mass spectrometric anal. and electronic nose were used to analysze volatile compounds in different origins of fish sauce, and these dates predicted the origins of fish sauce by artificial neural networks. Results: 94 volatile compounds were identified by Automatic mass spectral deconvolution and identification system, out of which 44 are from Guangdong, 53 from our laboratory, 51 from Vietnam, 47 and 45 from Thailand. Then electronic nose was applied to identify the origin of fish sauce, and the data were analyzed using principal component anal. and load anal. Lastly, two artificial neural networks are used to predict the origins of fish sauce, and the accuracy rates of radial basis and gradient descent both are 93.33%. Conclusion: That illustrates that we can provide a quick method to distinguish fish sauce products of different origins. These results indicated that the combinations of multiple anal. and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for product development.

Current Analytical Chemistry published new progress about Fingerprint sensors (Electronic Nose). 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