Category: 14667-55-1

Gasinski, Alan published the artcileMalting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties, HPLC of Formula: 14667-55-1, the main research area is naked covered oat volatile compound antioxidant malting.

Grains from four naked oat varieties (Amant, Maczo, Polar and Siwek) and one covered oat variety (Kozak) grown with three different nitrogen fertilization regimes were malted in a laboratory setting using specifications typical for barley malt production (45% moisture content, temperature of germination equal to 15 °C, germination time equal to 120 h). The goal was to determine, whether malting process could be used to improve pro-health properties and aroma of the covered oat and naked oat grain. Malting increased concentration of phenolic compounds (from 44.92 to 64.39 mg GAE per 100 g of grain to 158.06-393.69 mg GAE per 100 g of malt) and increased the antioxidative potential of grains (analyzed by ABTS, DPPH and FRAP assays) by 200-300%. Malting also had an effect on the changes in composition of volatile compounds: the HS-SPME-GC-MS detected 23 compounds in grain samples and 34 compounds were detected in malt samples. The total concentration of volatiles in malts was significantly higher (1659.70-39708.33 ng per 100 g) than in grain samples (882.45-2098.74 ng per 100 g). Malting mostly increased concentration of aldehydes, such as nonanal, decanal and undecanal and pyrazines, such as trimethyl- and tetramethylpyrazine in the acquired malts.

Journal of Cereal Science 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

Sevindik, Onur published the artcileCharacterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis, Application of 2,3,5-Trimethylpyrazine, the main research area is Argania oil odorant aroma dilution analysis.

The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcs. and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution anal. of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5-dimethyl-3-ethylpyrazine and 2,3-diethyl-5-methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well-known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil’s aromatic extract isolated by purge and trap methodol. is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by anal. and characterization of those compounds via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma-active compounds using the aroma extract dilution anal. technique. The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy.

European Journal of Lipid Science and Technology 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, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Al-Dalali, Sam published the artcileTracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O, COA of Formula: C7H10N2, the main research area is tracking volatile flavor Chinese vinegar aging HSSPME GCMS GCO.

Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC-MS. The aroma-active compounds were characterized at 0, 6, and 12 mo of aging using GC-O coupled with a modified frequency method. A total of 67 volatile compounds and 30 aroma-active compounds were identified during the different stages of aging. Most alcs., esters, ketones, acids, and phenols decreased during the aging from 628.4, 105.4, 132.1, 22.1, and 21.4μg/L at 0 mo to 228.7, 7.2, 9.69, 17.24, and 11.6μg/L at 24 mo sep., except aldehydes and pyrazines, which showed slight increases. Many aroma-active compounds were generated during the aging, such as methional, trimethylpyrazine, acetophenone, and 2-acetyl-3-ethylpyrazine, while pyrazines were formed during 24 mo of aging. Three aroma-active compounds with high odor activity values (OAVs) showed significant contributions to the aroma profile of vinegar, which included isovaleric acid (2743, 340, and 3139), 4-ethylguaiacol (580, 429, and 516), and γ-nonalactone (324, 640, and 442) at 0, 6, and 12 mo of aging, resp.

Journal of Food Composition and Analysis 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

Feng, Ruihong published the artcileSteam-assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak, Quality Control of 14667-55-1, the main research area is beef steak heterocyclic aromatic amine steam roasting food processing.

Summary : In order to evaluate the effect of steam addition during meat roasting, beef sirloin steaks were cooked at five humidities (0%, 25%, 50%, 75% and 100%) under 230°C to a center temperature of 71°C. With increased humidity, heating rate generally increased and the cooked steak gradually lost the typical roasted appearance. Thiobarbituric acid-reactive substances (TBARS) values generally increased, while carbonyl groups were not affected. Increased humidity promoted the formation of volatile aldehydes and alcs., while pyrazines decreased significantly from 0% to 25% humidity. Steam-assisted roasting inhibited the formation of heterocyclic aromatic amines (HAAs; except for IQ and Norharman). However, further increase in humidity (larger than 25%) did not have addnl. inhibition effect. Based on the results, it is recommended to roast beef with steam addition to reduce toxic HAAs, but the humidity should be kept at a relatively low level to maintain a typical roasted appearance and flavor profile.

International Journal of Food Science and Technology 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, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Dong, Yuanyuan published the artcileComparative analysis of thermal processing on aroma-active compounds of egg curd, Formula: C7H10N2, the main research area is thermal aroma active compound egg curd.

Egg curd is a favorite snack in China. For a better understanding of aroma formation, the changes of volatile compounds during thermal process were analyzed by headspace solid-phase microextraction and gas chromatog.-olfactometry-mass spectrometry. After thermal coagulation, the total concentration of odorants increased by 17 times, in which aldehyde compounds were the most preponderant. Based on aroma extract dilution anal., eight predominant aroma compounds were identified, most of which were the products of the lipid oxidation and enhanced with the increase of coagulation temperature After sterilization, total concentration of odorants increased by 7.96-folds. 13 new odorants generated, seven of them were heterocyclic compounds, which accounted for 78.6% of total volatiles. About 12 aroma-active compounds were identified as predominant compounds, which were most likely to be generated in Maillard reaction. Hence, most of the key odorants of sterilized egg curd increased with the elevated temperature Practical applications : This research revealed different aroma characters in different thermal processing methods, which would help to better understand and control the critical quality-determining parameters for egg curd processing.

Journal of Food Processing and Preservation 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yang, Yini published the artcileFlavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating, Name: 2,3,5-Trimethylpyrazine, the main research area is peanut butter flavor radio frequency microwave oven heating; Aroma identification; Electronic sensing; Electronic tongue; Heating pretreatment; Peanut butter; Sensory evaluation.

Currently, the effect of different pretreatments (i.e., radio frequency (RF), explosion puffing (EP), microwave (MW) and oven heating (OH)) on the flavor characteristics of peanut butter is unclear. Consequently, this study identified volatile aroma and non-volatile taste using HS-SPME/GC-MS combined with the use of an electronic nose, electronic tongue, and sniffing. 53 volatile compounds in four peanut butters were identified, MW-treated samples exhibited the most aroma-active compounds (43), followed by samples treated using OH (42), EP (38) and RF (21). Different pretreatment resulted in significant flavor differences in the aroma and taste. The peanut butter under MW pretreatment had a strongest nutty notes among the treatments. RF methods yielded smaller particle sizes and better texture compared to conventional OH. However, instantaneous heating using EP did not result in improvements to the aroma or taste. A combination of MW and RF may improve the flavor quality of peanut butter.

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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Qian, Dun published the artcileEffects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components, Name: 2,3,5-Trimethylpyrazine, the main research area is peanut oil volatile compound flavor hot cold pressing.

The volatile compounds are concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcs. and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcs., hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. The results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.

LWT–Food Science and Technology 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Li, Xinran published the artcileMechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions, Related Products of pyrazines, the main research area is sea cucumber peptide powder food storage; Aroma compounds; Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); Peptide; Sea cucumber; Storage.

A rapid and sensitive measurement technique was used to investigate the mechanism of aroma compounds changes in SCPPs under the storage conditions with hygroscopicity and no-microorganism (HNM), nonhygroscopicity and no-microorganism (NHNM) and hygroscopicity and microorganism (HM) by HS-GC-IMS. The types and signal of aroma compounds increased obviously at the 5th day under the storage condition (HNM and HM). The signal of majority of aroma compounds decreased gradually since the 5th day. However, during the storage of SCPPs for 15 days, the total signals of aldehydes, ketones and alcs. gradually increased and reached a maximum Thereinto, the saturated aldehydes such as hexanal had been produced as an off-flavor. These off-flavor compounds principally including aldehydes and ketones could be generated through Maillard reaction, while alcs. could be generated by microbial fermentation The study discovered moisture adsorption and microorganism during storage could affect aroma compounds of SCPPs and the effect of moisture absorption was greater than microorganisms.

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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Li, Juan published the artcileComparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aroma traditional dry rendered fat China.

Aroma compositions of Chinese traditional dry-rendered s.c. chicken, pork, beef, and sheep fats were analyzed by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O. HS/GC-IMS and SPME/GC-MS identified 53 and 86 volatile compounds, resp. SPME/GC-O anal. identified 35 odor-active compounds The identifications included fatty aldehydes, ketones, alcs., acids, and esters from lipid degradation and compounds from the Maillard reaction (e.g., trimethylpyrazine) or other sources (e.g., p-cresol from animal feeds). PCA anal. showed all three approaches could discriminate aroma compositions of the four fats. PCA loading plot suggested the aroma compounds related to each of the four fats and PLS-DA model anal. screened the marker compounds differentiating aroma of the four fats. Notably, SPME/GC-O approach behaved the best in differing aromas of the four fats by PCA. The HS/GC-IMS anal. was biased for the chicken fat and pork fat, and the SPME/GC-MS anal. was biased towards the beef fat and sheep fat in differing the aroma compositions by PCA. PLS-DA model anal. showed that for the SPME/GC-O anal., the marker compounds (VIP scores >1) discriminating aromas of the four fats were hexanal, (E,E)-2,4-decadienal, 2-butanone, 4,5-epoxy-2(E)-decenal, γ-octalactone, γ-undecalactone, heptanal, octanal, 4-ethyloctanoic acid, etc.

Journal of Food Composition and Analysis 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wen, Rongxin published the artcileEvaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation, Safety of 2,3,5-Trimethylpyrazine, the main research area is lactic acid bacteria beef jerky flavor fermentation.

The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P < 0.05). A total of 61 volatile compounds were identified and quantified. L. sakei BL6 inoculation led to higher carbohydrate fermentation-derived volatile compound contents, whereas P. acidilactici BP2 inoculation led to higher contents of volatile compounds derived from lipid β-oxidation, amino acid metabolism, and esterase activity. According to the sensory anal., the jerky inoculated with P. acidilactici BP2 had the highest acceptability score. In conclusion, inoculation with P. acidilactici BP2 enhanced the flavor profile and acceptability of beef jerky. LWT--Food Science and Technology 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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem