Category: 14667-55-1

Kang, Da-eun published the artcileComparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees, Name: 2,3,5-Trimethylpyrazine, the main research area is cold hot brew coffee acrylamide furan antioxidant volatile compound; Acrylamide; Coffee; Cold brew; Furan; Hot brew; Volatile compounds.

The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5°C and 20°C for 12 h. using steeping and dripping, and hot brews were prepared at 80°C and 95°C for 5 min. using the pour-over method. Furan contents of cold steeping at 5°C and hot brewed at 80°C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, resp. However, acrylamide contents in cold steeping at 5°C and hot brew at 80°C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL resp. Cold brews at 20°C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5°C. This study confirms that levels of different beneficial and hazardous chem. compounds could be manipulated by adjusting the coffee extraction conditions. Food Science and Biotechnology published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Duppeti, Haritha published the artcileInfluence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Litopenaeus aroma SPME GC MS.

This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odor activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odor activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) anal. and cluster anal. (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavor generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavor.

Flavour and Fragrance Journal published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Silva Thomsen, Lars Bjoern published the artcileHydrothermal liquefaction of sewage sludge; energy considerations and fate of micropollutants during pilot scale processing, HPLC of Formula: 14667-55-1, the main research area is hydrothermal liquefaction sludge micropollutant pilot scale processing wastewater treatment; Hydrothermal liquefaction; Micropollutants; Pharmaceuticals; Sewage sludge; Wastewater; Wastewater treatment.

The beneficial use of sewage sludge for valorization of carbon and nutrients is of increasing interest while micropollutants in sludge are of concern to the environment and human health. This study investigates the hydrothermal liquefaction (HTL) of sewage sludge in a continuous flow pilot scale reactor at conditions expected to reflect future industrial installations. The processing is evaluated in terms of energy efficiency, bio-crude yields and quality. The raw sludge and post-HTL process water and solid residues were analyzed extensively for micropollutants via HPLC-MS/MS for target pharmaceuticals including antibiotics, blood pressure medicine, antidepressants, analgesics, x-ray contrast media, angiotensin II receptor blockers, immunosuppressant drugs and biocides including triazines, triazoles, carbamates, a carboxamide, an organophosphate and a cationic surfactant. The results show that a pos. energy return on investment was achieved for all three HTL processing temperatures of 300, 325 and 350°C with the most beneficial temperature identified as 325°C. The anal. of the HTL byproducts, process water and solids, indicates that HTL is indeed a suitable technol. for the destruction of micropollutants. However, due to the large matrix effect of the HTL process water it can only be stated with certainty that 9 out of 30 pharmaceuticals and 5 out of 7 biocides products were destroyed successfully (over 98% removal). One compound, the antidepressant citalopram, was shown to be moderately recalcitrant at 300°C with 87% removal and was only destroyed at temperatures≥325°C (>99% removal). Overall, the results suggest that HTL is a suitable technol. for energy efficient and value added sewage sludge treatment enabling destruction of micropollutants.

Water Research published new progress about Amides Role: PEP (Physical, Engineering or Chemical Process), PROC (Process). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Zhaogai published the artcileConcentrating sulphur-containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion, Name: 2,3,5-Trimethylpyrazine, the main research area is Toona sinensis flavor corn oil.

Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavor. In this study, corn oil was used to concentration the sulfur-containing compounds responsible for the unique TS flavor with and without aq dispersion. The level of sulfur-containing compounds in TS shoots was 0.32μg g-1 and concentratio to 2.34μg g-1 in the corn oil with aq dispersion. The sulfur-containing compounds, trans-2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and (E,Z)-Di-1-propenyldisulfide, were identified in the corn oil, while they were not detected in the oil without aq dispersion. Based on sensory and electronic nose anal., the aroma of corn oil with aq medium extraction had stronger alliaceous aroma than TS shoots and the extraction corn oil without aq dispersion. With aq dispersion assistance, the sulfur-containing aroma compounds in TS shoots were effectively concentration in corn oil. The flavor-enriched oil could serve as a flavor ingredient to deliver TS shoots aroma for different food applications.

International Journal of Food Science and Technology published new progress about Corn oil Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Shen, Zhensheng published the artcileMgAl-LDH/LDO-Catalyzed Hydrothermal Deoxygenation of Microalgae for Low-Oxygen Biofuel Production, Safety of 2,3,5-Trimethylpyrazine, the main research area is magnesium aluminum hydroxides oxide biofuel hydrothermal deoxygenation.

High oxygen content of microalgae-derived bio-oil limits their direct use in modern motors. In this study, instead of noble metal-catalyzed two-step hydrodeoxygenation, MgAl layered double hydroxides/oxides (MgAl-LDH/LDO) with tunable acidic and basic properties are developed for catalyzing the hydrothermal liquefaction (HTL) of microalgae to obtain bio-oil with a low oxygen content. The results show that both MgAl-LDH3 and MgAl-LDO3 enhance low O/C bio-oil production through catalyzing both the hydrolysis of cellular compounds and decarboxylation and decarbonylation of biocrude during HTL of microalgae. MgAl-LDH3 with more acidic sites is more effective at catalyzing the hydrolysis of cellular compounds than MgAl-LDO3 according to the relative increases of 12.98% and 9.72% of biocrude yields, resp. However, MgAl-LDO3 with more basic sites is more efficient in catalyzing the decarboxylation and decarbonylation and amidation of fatty acids to form hydrocarbons, esters, alcs., and amides, which contributes to a 22.6% decrease of O/C and 28.4% increase of N/C in the bio-oil product, resp. This work reveals that MgAl-LDHx and MgAl-LDOx are efficient at catalyzing not only the hydrolysis of cellular compounds but also the deoxidation of the reaction intermediates to produce low O-containing bio-oil, which might pave the way for its direct use in modern motors.

ACS ES&T Engineering published new progress about Acids Role: FMU (Formation, Unclassified), FORM (Formation, Nonpreparative). 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

Echegaray, Noemi published the artcileEffects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle, Product Details of C7H10N2, the main research area is Castanea Longissimus lumborum muscle cooking physicochem parameter pig; Chemical composition; Color parameters; Frying; Grilling; Lipid oxidation; Microwaving; Roasting; Texture.

Four treatments were used for cooking meat from both diets: roasting, grilling, frying and microwaving. Anal. of cooked meat included the proximate composition (moisture, protein, fat, and ash contents), color parameters (L, a, b), cooking loss, shear force, lipid oxidation and volatile compounds Overall, the cooking technique significantly affected the proximal composition, color parameters, cooking loss, TBARS and volatile profile of Longissimus thoracis et lumborum, whereas the shear force was not affected by the heat treatment. Frying was the technique that led to a greater presence of fat. Addnl., microwaved and fried samples presented the highest cooking losses. Regarding to the lipid oxidation, grilling and microwaving showed more neg. effects on the samples, while frying involved a lower presence of TBARS and hexanal contents. The major volatile compounds were aldehydes for all cooking methods except for the frying technique, which besides presented the lowest amount of total volatiles compounds With respect to the finishing diet, in general the use of chestnuts did not affect the chem. composition, color parameters, cooking loss and shear force of cooked Longissimus thoracis et lumborum. Nevertheless, a significant decrease in the TBARS value was found with the inclusion of this fruit in the finishing diet. At the same time, the use of chestnuts also affects the content of some volatile compounds such as heptanal and furan, 2-pentyl.

Food Research International published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Chagas, Gilson Celso Albuquerque Jr. published the artcileProfile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725, Product Details of C7H10N2, the main research area is Saccharomyces cerevisiae Pichia kudriavzevii volatile compound fermentation cocoa bean; GC-MS; HCA; PCA; chocolate.

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36°C), followed by preparation for the anal. of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcs. and low concentration of off-flavors. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Liu, Huan published the artcileThe formation of key aroma compounds in roasted mutton during the traditional charcoal process, Formula: C7H10N2, the main research area is aroma compound formation roasted mutton charcoal process; Aroma recombination experiment; Flash GC E-nose; GC-O-MS; Key aroma compounds; Multivariate linear modeling.

The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could be discriminated using a flash GC E-nose and GC-O-MS combined with multivariate data anal. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration The odor activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odors. The multivariate linear modeling indicated that a lower sp. heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.

Meat Science published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Lu, Xiaojie published the artcileEurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran, SDS of cas: 14667-55-1, the main research area is Eurotium beta hydroxy acid monacolin K fermented wheat bran.

For the first time, wheat bran was fermented with Eurotium cristatum (E. cristatum), and alterations in the structural and functional characteristics were explored. The results showed that the soluble dietary fiber (SDF) content significantly increased in fermented bran, and the water and oil holding capacities improved. The total polyphenols, anthocyanin, and main flavor substance phenylethyl alc. were significantly increased by E. cristatum fermentation The ferulic acid content was approx. 12.06 times higher in fermented bran than in unfermented bran. These changes may be due to the release of hydrolytic enzymes during E. cristatum fermentation E. cristatum fermentation enhanced the antioxidant and anti-obesity activities of bran. Furthermore, this study showing that E. cristatum fermentation produced β-hydroxy acid metabolites of monacolin K (MKA) in wheat bran. Thus, this research suggests that E. cristatum can be a starter culture to produce functional foods.

LWT–Food Science and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Hou, Lixia published the artcileA comparative study on the effect of microwave and conventional oven heating on the quality of flaxseeds, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is comparative study microwave conventional oven heating flaxseed.

This study was to evaluate the effects of microwave and conventional oven heating on the amount of hydrogen cyanide, oil and protein properties, and volatile compounds of flaxseed. All the heating treatments effectively reduced the contents of hydrogen cyanide. Notably, oven heating at 150°C for 30 min increased the peroxide value by more than 10 folds, while microwave heating at 860W for 8 min only caused slight increase at the similar color. In addition, SDS-PAGE showed that the oven heating at 150°C caused a more prominent decrease in the intensity of the 40-60 kDa and 22.0-30.0 kDa bands than microwave heating at 860 W. Furthermore, both oven heating at 150°C and microwave heating at 860 W remarkably increased the kinds and amounts of the volatiles, such as pyrazines, alkanes, aldehydes, which could be due to Maillard reaction and lipid oxidation Based on above anal. index, principal component anal. (PCA) was performed to further anal. comprehensive quality of flaxseeds, indicating microwave heating (860 W for 8 min) and oven heating (150°C for 30 min) of flaxseeds showed similar properties. Collectively, the results indicated the feasibility of microwave treatment as an alternative to the conventional oven heating to process the flaxseeds.

LWT–Food Science and Technology published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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