Category: 14667-55-1

Zhou, Zhilei published the artcileCharacterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments, Computed Properties of 14667-55-1, the main research area is Zhenjiang aromatic vinegar aroma compound recombination; 2,3-Butanedione; Aged vinegar; Aroma recombination; Key aroma compound; Odor activity value; Zhenjiang aromatic vinegar.

Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments Sensory anal. revealed that higher odor intensity of caramel-like, buttery and overall complexity were observed for aged ZAV compared with fresh ZAV. A total of 68 compounds were quantitated, including 27 odorants with OAVs >1.0 in the aged ZAV. Sotolon was detected for the first time in Chinese cereal vinegars. Furthermore, the levels of 2,3-butanedione, 2-methylpropanal, sotolon, di-Me trisulfide, 3-hydroxy-2-butanone, 2,4,5-trimethyloxazole and tetramethylpyrazine changed significantly during the aging process. Aroma recombination revealed that the aroma profile of the aged vinegar could be closely simulated. Omission experiments demonstrated the important contributions of seven aroma compounds to the aged ZAV aroma, including 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine. This study indicates that the aging process substantially contribute to the overall aroma of ZAV.

Food Research International published new progress about Almond. 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

Wang, J. published the artcileKey aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission, Synthetic Route of 14667-55-1, the main research area is cheddar cheese ripening time extract dilution analysis; Cheddar cheese; aroma extract dilution analysis; odor activity value; odor-active compound.

To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution anal. To further determine their contribution to the overall aroma profile of Cheddar cheeses, odor activity values of 38 odorants with flavor dilution factors ≥1 were calculated A Cheddar cheese matrix was developed to determine the concentrations and the odor thresholds of these key aroma compounds The result of the aroma recombinant experiment prepared by mixing the key aroma compounds in the concentrations in which they occurred in Cheddar cheeses showed that the overall aroma profile of the recombinant sample was very similar to that of Cheddar cheese. The main different compounds in Cheddar cheese with different ripening time were acetic acid, butanoic acid, di-Me trisulfide, methional, hexanal, (E)-2-nonenal, acetoin, 1-octen-3-one, δ-dodecalactone, furaneol, hexanoic acid, heptanal, and Et caproate. This study could provide important information for researching and developing Cheddar cheese-related products.

Journal of Dairy Science published new progress about Almond. 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

Lipan, Leontina published the artcileOptimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance, HPLC of Formula: 14667-55-1, the main research area is almonds roasting conditions sensory profiles consumer acceptance; Prunus dulcis; liking drivers; pyrazines; regulated deficit irrigation; volatile compounds; water stress.

HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers’ perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and tri-Me pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190°C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150°C were under-roasted. Principal component anal. (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures Partial least square regression (PLS) results indicated that consumers overall liking was pos. linked to specific volatiles (alkanes, alcs., aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, neg. correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes.

Journal of Food Science published new progress about Almond. 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

Lasekan, Ola published the artcileCharacterization of the key aroma compounds in three types of bagels by means of the sensomics approach, Product Details of C7H10N2, the main research area is bagels aroma compound sensomics; Aroma-active compounds; Bagel; Cold fermentation; Sensomics approach.

To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal. (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) resp. Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2-1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent anal. of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin resp. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds Addnl., acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel. While the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.

BMC Chemistry published new progress about Bagels. 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

Song, Xuebo published the artcileUntargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, Application In Synthesis of 14667-55-1, the main research area is metabolomic aroma baijiu geog GC TOF MS; 1-Butanol (PubChem CID: 263); 2-Acetyl-5-methylfuran (PubChem CID: 14514); 3-Octanol (PubChem CID: 11527); Acetoin (PubChem CID: 179); Dimethyl disulfide (PubChem CID: 12232); Dimethyl trisulfide (PubChem CID: 19310); GC×GC-TOFMS; Geographical origin; Isoamyl acetate (PubChem CID: 31276); Metabolomics; Strong aroma-type baijiu; Targeted; Trimethylpyrazine (PubChem CID: 26808); Untargeted.

A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model was excellent, with explained variation and predictive capability values of 0.988 and 0.982, resp. As a result, the model demonstrated its ability to perfectly differentiate all the unknown SAB samples. Twenty-nine potential markers were located by variable importance in projection values, and twenty-four of them were identified and quantitated. Discrimination ability is closely correlated to the characteristic flavor compounds, such as acid, esters, furans, alcs., sulfides and pyrazine. Most of the marker compounds were less abundant in the SCB samples than in the YHRB samples. The quantitated markers were further processed using hierarchical cluster anal. for targeted anal., indicating that the markers had great discrimination power to differentiate the SAB samples.

Food Chemistry published new progress about Baijiu. 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

Yu, Yamin published the artcileOptimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu, HPLC of Formula: 14667-55-1, the main research area is Baijiu aroma solid microextraction GC MS optimization; 1-Octen-3-ol (PubChem CID: 18827); 2,3,5-Trimethylpyrazine (PubChem CID: 26808); Aroma type; Baijiu; Ethyl acetate (PubChem CID: 8857); Ethyl hexanoate (PubChem CID: 31265); GC×GC-TOFMS; Oral aroma; SPME; β-Phenylethanol (PubChem CID: 6054).

The “”after-odor”” is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, resp. The procedure showed good performances at concentrations of 1.56μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chem. structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu’s oral aroma profiles. Principal component anal.’s (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma.

Food Chemistry published new progress about Baijiu. 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

Zhu, Jian Cai published the artcileCharacterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value, Safety of 2,3,5-Trimethylpyrazine, the main research area is sulfur nitrogen compound Lang baijiu GC MS FPD NPD; Flame photometric detection; Gas chromatography-olfactometry; Lang baijiu; Nitrogen phosphorus detector; Stir bar sorptive extraction.

The volatile compounds in three Lang baijiu (“”Honghualangshi, Y1″”, “”Langjiulangge, Y2″”, and “”Laolangjiu, Y3″”) were identified by GC-O, GC-MS, flame photometric detection (FPD), and nitrogen phosphorus detector (NPD) with the aid of stir bar sorptive extraction (SBSE). The results showed that a total of 60, 62, and 61 compounds with aroma contribution were present in samples Y1, Y2, and Y3, resp. The results indicated that 2-methyl-3-furanthiol (OAV: 20-30), 3-mercaporhexyl acetate (OAV: 13-20), β-damascenone (OAV: 30-57), (E)-2-nonenal (OAV: 9-22), heptanal (OAV: 4-13), hexanal (OAV: 9-12) and 2-isopropyl-3-methoxypyrazine (OAV: 4-14) contributed to the aroma of Lang baijiu. Finally, six compounds (Et hexanoate, 2-methyl-3-furanthiol, (E)-2-decenal, guaiacol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine) with different OAVs were used to determine the effect on the threshold of aromatic reconstitution (AR). It can be seen that Et hexanoate, 2-methyl-3-furanthiol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine could significantly decrease the threshold of AR. The possible reason was that these four compounds had synergistic effects with the aroma compounds in AR. Compared to Et hexanoate and 2-methyl-3-furanthiol, the threshold of AR had a slight difference in the presence of (E)-2-decenal in AR. After the addition of guaiacol, the threshold value of AR was significantly increased, indicating a masking effect between guaiacol and the original aroma compounds in AR.

Food Research International published new progress about Baijiu. 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

Wang, Lulu published the artcileCharacterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is baijiu aroma off odor; Moutai-aroma type Baijiu; aroma addition; comparative aroma extract dilution analysis; odor activity value; off-odor; omission test.

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution anal. (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chem. anal. and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction AEDA, quant. anal., and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, Me 2-methyl-3-furyl disulfide, di-Me trisulfide, 2-furfurylthiol, methanethiol, di-Me disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 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

Niu, Yunwei published the artcileEvaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ-τ Plot and Partition Coefficient, Product Details of C7H10N2, the main research area is Laimao baijiu higher alc acid off odor partition coefficient; Laimao baijiu; partition coefficient; perceptual interaction; σ−τ plot.

The volatile compounds in three Laimao baijius (“”Chuanchenglan, CCL””, “”Hongyu, HY””, and “”Zhencang, ZC””) were comprehensively analyzed by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. The results demonstrated that 44, 42, and 42 compounds with flavor dilution factors ≥ 16 and odor activity values ≥ 1 were, resp., identified as important odorants. Addnl., the perceptual interactions of 6 higher alcs. and 3 off-odor acids were evaluated by σ-τ plot, and the partition coefficient was calculated to explain the release of odorants in the matrix. The interactions indicated that adding a high concentration of 1-propanol or 2-phenylethanol to the matrix could mask the sweaty note of 3-methylbutyric acid. The partition coefficients explained that high concentrations of 1-propanol and 2-phenylethanol were able to significantly inhibit the release of 3-methylbutyric acid when the phase ratio was relatively large, and the effect of 1-propanol on it was higher than that of 2-phenylethanol.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 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

Krause, Svenja published the artcileFrom flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods, Quality Control of 14667-55-1, the main research area is pulse flour volatile compound cake food processing quality; Baking; Flavor; Gluten-free; Hexanal; Lipid oxidation; Maillard reaction.

This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with probable odor activity. Batter beating initiated lipid oxidation which depended on lipoxygenase activity and the fatty acid profile of the flours. Among the pulses, pea batters were richest in oxidation markers whereas lupin was least reactive, probably due to thermal pre-treatment. Baking triggered caramelization and Maillard reactions, notably with the pulse products which were particularly enriched in pyrazines and furanic compounds Principle component anal. revealed that pea cakes were associated with oxidation markers that typically possess green-beany flavors, while Maillard markers known to impart nutty, roasted notes were assigned to lentil and chickpea cakes. These findings highlight the importance of ingredient type and its pre-processing in the development of quality-related markers for gluten-free products.

Food Chemistry published new progress about Baking. 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