Category: 14667-55-1

Ascrizzi, Roberta published the artcileWild Harenna coffee: flavour profiling from the bean to the cup, Synthetic Route of 14667-55-1, the main research area is Coffea flavor pyrazine volatile organic compound.

As one of the last places where coffee grows spontaneously, the Harenna forest (Ethiopia) is the origin of the coffee analyzed in this study. The anal. of the volatile emission of each processing phase evaluates the chem. fingerprint of the reactions taking place at each stage, leading to the final aroma. The green beans mainly emit non-terpene esters and alkanes. Once the roasting begins, monoterpenes are the main class until 160°C: at this point, 2,6-dimethylpyrazine prevails in the headspaces, as main product of the Maillard reactions. This compound, with its sweet and nut-like aroma, is also detected in the brewed coffee. The shed silverskins are rich in Me chavicol and retain the monoterpenes on the beans: as these compounds are important aroma contributors, the removal of the silverskins prior to roasting seems non-advisable. The grinding of the samples breaks the matrixes and leads to drastic changes in the volatile emissions.

European Food Research 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, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yu, Mingguang published the artcileStudy of aroma generation pattern during boiling of hot pot seasoning, Application of 2,3,5-Trimethylpyrazine, the main research area is aroma generation pattern boiling hot pot seasoning.

Hot pot is popular among consumers because it provides a rich and multi-level flavor experience during boiling. In this study, the aroma compounds of hot pot seasoning (HPS) during different boiling times were characterized by comprehensive two-dimensional gas chromatog.-olfactometry-mass spectrometry. Twenty-four aroma-active compounds with high flavor dilution (FD) factors were selected by aroma extract dilution anal. Based on the odor activity values (OAVs), 23 key aroma-active compounds were identified as characterizing the main aroma profile of HPS during boiling. Furthermore, multivariate statistical anal. was used to screen out 10 key differential aroma-active compounds, which were used to distinguish the difference in aromas for HPS during the different boiling times. Finally, kinetic fitting was used to reveal the generation regularity of these 10 compounds The results showed significant changes in the content of acetophenone, (E)- 2-heptenal and phenylacetaldehyde, conforming to first-order kinetics during boiling. However, other compounds were not well-fitted into the classical reaction kinetics models.

Journal of Food Composition and Analysis published new progress about Alkenes 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, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhang, Wencan published the artcileSolid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil, COA of Formula: C7H10N2, the main research area is Yarrowia Elaeis seed kernel oil solid state fermentation.

Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile of obtained PKO either by providing thermal reaction reactants or by directly contributing aroma compounds After fermentation, a decreased content in glucose (60%) while an elevated amount (7-fold) in free amino acids was found in PK, which further impacted the formation of volatile compounds by influencing the Maillard reaction and Strecker degradation during roasting. More Strecker aldehydes and N-heterocyclic compounds were formed in PKO derived from fermented PK especially after intensified roasting. In addition, the catabolism of Y. lipolytica imparted some distinct volatile compounds such as 2-phenylethanol to the obtained PKO. However, the lipase excreted by Y. lipolytica hydrolyzed PK lipids and released 5-fold more free fatty acids in fermented PKO, relative to the blank and control PKO, which likely contributed to the off-flavor. On the basis of all volatile categories, principal component anal. (PCA) clearly separated the fermented PKO from the blank and control PKO, with light roasted, fermented PKO being correlated with acids, alcs. and aliphatic aldehydes; medium and dark roasted, fermented PKO tending to be dominated by pyrroles, pyrazines and furanones, which is in correspondence with sensory changes of PKO. This study demonstrated that combining fermentation with roasting could provide a novel way to modulate the volatile composition and aroma of PKO.

Scientific Reports published new progress about Acids 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, COA of Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Jing published the artcileIdentification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS, Quality Control of 14667-55-1, the main research area is aroma active compound beef GC electronic nose.

To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products.

European Food Research and Technology published new progress about Acids 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, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, Related Products of pyrazines, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food Science published new progress about Acids 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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhuang, Jinda published the artcileComparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques, Category: pyrazines, the main research area is Boletus flavor sensory evaluation; Aroma-active compounds; Boletus; Gas chromatography–olfactometry; Odor activity value; Partial least squares regression; Solvent assisted flavor evaporation.

Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatog.-olfactometry combined with sensory anal. and partial least squares regression anal. (PLSR). Sensory anal. revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quant. anal. revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcs., pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution anal. and quant. anal. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh.

Food Research International published new progress about Acids 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, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Du, Wenbin published the artcileCharacterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling, Application In Synthesis of 14667-55-1, the main research area is grilled mutton shashlik aldehyde ketone acid alc phenol odorant.

Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional Chinese way under open carbon fire with or without suet (mutton fat) brushing during grilling were identified. Solvent-assisted flavor evaporation (SAFE), combined with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O), quantitation, recovery factor correction, and aroma recombination and omission were performed. In total, 57 odorants were identified, which predominantly included aliphatic aldehydes, sulfur-containing compounds and pyrazines. However, the key odorants in both mutton shashlik with or without suet brushing during grilling were identified to be 3-(methylthio)propanal, 2-methyl-3-furanthiol, 2-acetylthiazole, 2-furfurylthiol, bis(2-methyl-3-furyl)disulfide, 2-acetylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 3-hydroxy-2-butanone, 1-octen-3-ol, (E)-2-octenal, (E,Z)-2,6-nonadienal, octanal, (E)-2-nonenal, nonanal, 4-methyloctanoic acid and 4-methylphenol. Notably, (E,E)-2,4-decadienal, which usually contributes significantly to cooked meat aroma, was excluded as a key odorant here. The results can help understand effect of fat on meat flavor and provide guidance for preparation of processed meat flavourings with the preferred flavor of grilled mutton shashlik.

Flavour and Fragrance Journal published new progress about Acids 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Krause, Svenja published the artcileApplicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties, COA of Formula: C7H10N2, the main research area is pea starch flour cake aldehydes lipoxygenase lipid physicochem property; 1-Hexanol (PubChem CID: 8103); 1-Octen-3-ol (PubChem CID: 18827); 2,4-Decadienal (PubChem CID: 16899); 2,5-Dimethylpyrazine (PubChem CID: 31252); 2-Ethyl-3,5-dimethylpyrazine (PubChem CID: 26334); 2-Methylpropanal (PubChem CID: 6561); 3-Methylbutanal (PubChem CID: 11552); Furan (PubChem CID: 8029); Furfural (PubChem CID: 7362); Hexanal (PubChem CID: 6184); Lipid oxidation; Maillard reaction; Pea protein; Pea starch; Structure.

This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition

Food Chemistry published new progress about Alcohols 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, COA of Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Van Ba Hoa published the artcileQuality characteristics and flavor compounds of pork meat as a function of carcass quality grade, Computed Properties of 14667-55-1, the main research area is pork meat carcass flavor food quality sensory property; Fatty Acid; Flavor Compound; Meat Quality; Quality Grade; Sensory Quality.

Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QGl+, n = 10), 1 (QGl, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcs. and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found pos. correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but neg. correlated to the fat content (r = -0.949), and flavor (r = -0.870), juiciness (r = -0.861), tenderness (r = -0.862) and acceptability (r = -0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

Asian-Australasian Journal of Animal Sciences published new progress about Alcohols 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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Oliveira-Alves, Sheila C. published the artcileIdentification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect, HPLC of Formula: 14667-55-1, the main research area is Dipteryx antioxidant antiproliferative effect nutrition volatile; Antioxidant activity; Colorectal cancer; Digalloylglucose (PubChem CID: 129628549); Electrochemical activity; Ellagic acid (PubChem CID: 5281855); Ethyl gallate (PubChem CID: 13250); Gallic acid (PubChem CID: 370); Gallotannins; Isoferulic acid (PubChem CID: 736186); Methyl gallate (PubChem CID: 7428); Monogalloylglucose (PubChem CID: 128839); Pentagalloylglucose (PubChem CID: 65238); Phenolic acids; Tetragalloylglucose (PubChem CID: 11297287); Trigalloylglucose (PubChem CID: 90116889); Volatile compounds; p-Coumaric acid (PubChem CID: 637542).

This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in terms of its nutritional value and volatile composition (SPME-GC-MS anal.). The ultrasound assisted extraction was used to extract free and bound phenolic compounds that were identified by LC-DAD-ESI-MS/MS method. Bioactivity assays were carried out to evaluate the antioxidant activity (ORAC and HOSC assay) and anticancer effect (inhibition of HT29 cell growth and targeting of cancer stemness) of baru nut extracts and phenolic compounds Results showed that baru is a good source of protein and monounsaturated fatty acids, specifically oleic acid (47.20 g/100 g). The predominant volatile compounds are hexanal (71.18%) and 2,5-dimethyl-pyrazine (9.43%). The main phenolic compounds identified were gallic acid and its derivatives, such as gallic acid esters and gallotannins. Among all, gallic acid and Me gallate seemed to be the main compounds responsible for the high antioxidant activity. The antiproliferative effect evaluated of baru extracts in HT29 cell line showed ability to impair cell growth in both monolayer and spheroid cultures and to reduce ALDH+ population. These results supply new information about the functional compounds presents in baru nut, which are important sources of natural antioxidants and antiproliferative compounds

Food Research International published new progress about Alcohols 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem