Category: 14667-55-1

Fu, Yu published the artcileProtein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds, Related Products of pyrazines, the main research area is protein hydrolyzate Hb blood peptide taste volatile compound pig; Blood; Exopeptidase; Hemoglobin; Protein hydrolysates; Taste; Volatile compounds.

The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine Hb and whole blood hydrolyzates. Porcine Hb and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hydrolyzates. Exopeptidase treatment can release terminal amino acids from peptides, which in turn may contribute to formation of volatile compounds by Maillard reactions. In contrast, endopeptidases conferred a slightly bitter taste and different volatile profiles. For Hb hydrolyzates, principal component anal. revealed that proteases were categorized into three groups based on endo- or exo-peptidase activity. Whole blood is a more complex raw material, yet the proteases were still categorized in a similar fashion. This work contributes to understanding structural characteristics responsible for taste and volatile profiles of protein hydrolyzates.

Food Research International published new progress about Albumins 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

Wu, Ping published the artcileEffect of partial replacement of soybean meal with high-temperature fermented soybean meal in antibiotic-growth-promoter-free diets on growth performance, organ weights, serum indexes, intestinal flora and histomorphology of broiler chickens, Application of 2,3,5-Trimethylpyrazine, the main research area is soybean meal diet growth organ weight intestinal flora chicken.

In order to investigate the effects of the dietary supplementation of high-temperature fermented soybean meal (HFSBM) without antibiotics on broiler chickens, a total of 270 one-day-old chicks were distributed ad libitum to 5 dietary treatments with 6 pen replications of 9 birds, consisting of two control treatments (basal diet (HFSBM0, 0 g kg-1) and basal diet plus antibiotics (Ant) and three HFSBM addition treatments (50, 100 and 150 g kg-1)). After fermentation with Bacillus stearothermophilus, the crude protein, peptide and total phenolic contents in HFSBM significantly increased, while trypsin inhibitor activity decreased by 74% compared to soybean meal (SBM). Growth performance was determined on day 0, 21 and 42. After the 42-d feeding experiment, one chick from each pen was picked out for sampling on day 42. Samples of blood, heart, liver, spleen, thymus, bursa of Fabricius, duodenum, jejunum, ileum and cecum were collected for anal. Dietary supplementation with HFSBM (50, 100 and 150) presented no significant influence on growth performance of broilers, but had pos. effects on increase of relative weights of thymus and bursa of Fabricius, reduction of glutamic-oxaloacetic transaminase (GOT) level in serum, improvement of intestinal morphol. and gut flora. Results showed that chicks fed with HFSBM-containing diets had an increasing tendency (P = 0.111 & 0.156) on the relative weight of thymus compared to HFSBM0 and Ant controls, and also an increasing tendency (P = 0.051) on the relative weight of bursa of Fabricius compared to the Ant (days 1-42). Meanwhile, the GOT level in serum reduced tendentiously (P = 0.112) compared to HFSBM0, while decreased significantly (P = 0.024) compared to Ant. The villus height to crypt depth ratio (V/C) of the duodenum was higher (P = 0.003 & 0.008) than that in chicks fed with HFSBM0 and Ant. The count of B. subtilis in jejunum digesta increased significantly (P = 0.001 & P = 0.001) compared to two controls, and the B. subtilis count in ileum digesta enhanced significantly compared to Ant. Furthermore, the E. coli populations of digesta in duodenum and cecum decreased significantly (P = 0.001 & P < 0.001) compared with HFSBM0. The HFSBM supplementation diet is expected to be a promising antibiotic-growth-promoter-free (AGP-free) feed for broiler chickens. Animal Feed Science and Technology published new progress about Albumins 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

Moran, Lara published the artcileElucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry, Product Details of C7H10N2, the main research area is deer meat volatile compound extraction temperature time; Cooking method; Deer meat; Extraction temperature and time; Grilled meat; Meat preparation; Stewed meat; Volatile compounds.

Solid-phase microextraction coupled to gas chromatog.-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80°C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of anal. procedures for the characterization of volatile compounds in cooked meat.

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, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Torres-Moreno, Miriam published the artcileEffect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS, HPLC of Formula: 14667-55-1, the main research area is cocoa roasting time dark chocolate geog origin.

In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geog. origin (Ecuador and Ghana) was characterized by headspace solid-phase microextraction (HS-SPME) followed by gas chromatog.-mass spectrometry (GC-MS). One hundred and twenty-one different compounds were identified using a carboxen/polydimethylsiloxane (CAR-PDMS) fiber comprising acids, alcs., aldehydes, alkanes, esters, furans, ketones, nitrogen compounds, pyran derivatives, pyrazines, pyrroles and thiazoles. The effect of roasting time on the volatile composition of chocolates depended on their geog. origin. Principal component anal. (PCA) was applied to volatile composition of the six dark chocolate samples. Eight different groups of compounds were established according to the position of the aroma compounds on the PC plot and accordingly to variation among samples. Therefore, volatile compounds that appeared or disappeared during roasting of cocoa from each origin or both origins were identified.

CyTA–Journal of Food 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

Gao, Ruichang published the artcileEffects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products, HPLC of Formula: 14667-55-1, the main research area is L lysine physiochem sensory property paste fermentation cat fish.

Fermentation is a good way to utilize fish byproducts. In this study, the effects of mixed starter cultures and exogenous L-Lys on the physiochem. and sensory properties of fermented longsnout catfish minced meat were investigated. Fish pastes were divided into three groups, including a treated group (sample A), a mixed starter culture-treated group (sample B), and a L-Lys and mixed starter culture-treated group (sample C). The pH and total volatile base nitrogen in the sample C were the lowest among the tested samples. At the final stage of fermentation, the total acidity, amino acid nitrogen content, and free amino acid content in the sample C were the highest among the tested samples. No significant differences in the histamine content or antioxidant activities were observed among the three samples (p < 0.05). An electronic nose test showed that the odors of the samples B and C were similar, but different from those of the sample A. The sample C exhibited a strong umami and fermented flavor and had the best flavor. All the results demonstrated that the mixed starter cultures and L-Lys can improve the flavor and nutritive value of the fish pastes made with Chinese longsnout catfish byproducts by fermentation 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Qin published the artcileComparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities, Related Products of pyrazines, the main research area is Lentinus taste texture energy consumption tartaric acid leucine.

The impact of heat pump dehumidifier drying (HPD) on the sensory qualities of shiitake mushroom was comprehensively evaluated in comparison with hot air drying (HAD) and vacuum freeze drying (VFD). The data showed that HPD substantially improved the characteristic flavors (volatile sulfide levels and equivalent umami concentration) of dried mushrooms by partially inhibiting enzymic and Maillard reactions. The rehydration, shrinkage, and microstructural characteristics of HPD mushrooms were intermediate between VFD and HAD mushrooms. Results of sensory quality anal. indicated that HPD mushrooms outperformed HAD and VFD mushrooms in terms of overall quality. Addnl., HPD (0.85 kWh kg-1) had significantly (P < 0.05) lower energy consumption than HAD (2.65 kWh kg-1) and VFD (6.67 kWh kg-1). It can be concluded that HPD is a com. attractive low-energy technique for the production of high sensory caliber dried shiitake mushrooms. 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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Application In Synthesis of 14667-55-1, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.

Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, J. published the artcileThe key aroma compounds and sensory characteristics of commercial Cheddar Cheeses, Formula: C7H10N2, the main research area is hexanal octenone aroma compound cheddar cheese; Cheddar cheese; odor activity value; partial least squares; principal component analysis.

To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported com. Cheddar cheese samples in the China market were determined by gas chromatog.-mass spectrometry. The quality and quantity of 40 flavor compounds were analyzed by gas chromatog.-olfactometry among 71 aroma compounds determined by gas chromatog.-mass spectrometry. Combined with odor activity value calculation, principal component anal. (PCA) was conducted to analyze the relationship among 26 flavor compounds with odor activity values >1 and the maturity of Cheddar cheese. The PCA results showed significant differences between the group of mild Cheddar cheese and the groups of medium Cheddar cheese and mature Cheddar cheese, and no significant differences were observed between medium Cheddar cheese and mature Cheddar cheese. According to the results of PCA and consumers’ preference test, representative Cheddar cheese samples with different ripening times were selected for the flavor profile anal. Partial least squares regression anal. was conducted to obtain the relationship between sensory properties and flavor compounds of different Cheddar cheeses. Based on partial least squares regression anal., 1-octen-3-one, hexanal, acetic acid, 3-methylindole, and acetoin were pos. correlated with milky, sour, and yogurt of mild Cheddar cheese. Di-Me trisulfide, phenylacetaldehyde, Et caproate, octanoic acid, and furaneol and other compounds were pos. correlated with fruity, caramel, rancid, and nutty notes of the medium and mature Cheddar cheeses.

Journal of Dairy 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Xu, Man published the artcilePreparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aqueous Maillard reaction vacuum dehydration glutamic acid flavor baking; Amadori rearrangement product; aqueous Maillard reaction coupled with vacuum dehydration; flavor formation; yield of ARP.

Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatog., MS, and NMR were used for purification and identification, confirming that the mol. formula of ARP was C10H17NO8, namely N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid, with a mol. mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard-dehydration reaction products, and Glu-Xyl mixture The results indicated that a larger amount of volatile flavor compounds and a biscuit-like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu-Xyl, which could be a potential flavor enhancer for baked foods. Practical Application : Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technol. that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable phys. and chem. properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.

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

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Habinshuti, I. published the artcileAntimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates, Safety of 2,3,5-Trimethylpyrazine, the main research area is sunflower soybean cornmeal hydrolyzate antimicrobial antioxidant sensory property MRP.

Nowadays, proteins from different plant materials are used to produce Maillard reaction products (MRPs). In this study, antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from three plant materials namely sunflower (SF), soybean (SB) and corn (CN) meals were investigated. These MRPs were prepared by mixing each protein hydrolyzate (60 g), with xylose (0.595 g) and cysteine (0.372 g) at pH of 7.4, and then heated at 120 °C for 2 h. Results revealed that only SF-MRPs show an antimicrobial effect against tested strains (Staphylococcus aureus and E. coli). SF-MRPs showed greater antioxidant activity followed by SB-MRPs and CN-MRPs. Addnl., CN-MRPs showed higher umami, continuity and mouthfulness sensory attributes compared to SF-MRPs and SB-MRPs. It is therefore deduced that SF-MRPs could be used as potential food ingredients in food products due to their relatively high antimicrobial and antioxidant activities. On the other hand, SF-MRPs could potentially be used as functional food, which could be of great potential for food industries.

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