Category: 14667-55-1

Liao, Meiji published the artcileEffects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels, Name: 2,3,5-Trimethylpyrazine, the main research area is cashew nut kernel nutritional quality aroma HARF roasting.

Hot air-assisted radio frequency (HA-RF) heating has great potential in roasting of cashew nut kernels with high roasting efficacy. This study further investigated HA-RF roasting effects on nutritional quality, malondialdehyde (MDA) and aroma compounds of cashew nut kernels. After HA-RF roasting, crude fiber content of kernels increased from 2.49 g/100 g to 3.18 g/100 g while ash and protein content did not change significantly (p > 0.05). In raw and roasted kernels, 14 fatty acids were detected including 7 saturated fatty acids and 7 unsaturated fatty acids. Fatty acid composition and individual amino acid content were not affected by HA-RF or conventional hot air (HA) roasting. MDA content increased from 0.36 mg/kg to 0.48 mg/kg and 0.64 mg/kg after HA-RF roasting and HA roasting. The types of aroma compounds of cashew nut kernels roasted by HA-RF and HA were similar, but HA-RFK had lower furan content and higher ketone and terpene contents. This study indicated HA-RF roasting was comparable or even better than HA roasting in improving nutritional quality and flavor.

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

Chen, Erbao published the artcileComparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS, Computed Properties of 14667-55-1, the main research area is muscovado brown granulated sugar odor compound GC OMS.

Brown sugar (BS), muscovado sugar (MS), and brown granulated sugar (BGS) are manufactured from sugarcane (Saccharum officinarum). The odors of these three kinds of sugar have been analyzed using liquid-liquid extraction combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS). A total of 92 odor compounds were detected in these three kinds of sugar products; among which, the acid compounds exhibited the highest content, followed by phenolic compounds, aldehydes, and ketones. Statistical anal. demonstrated significant differences in the odor compounds among different sugar products. Abundant Maillard reaction products (such as pyrazines and furanones) were detected in brown sugar as compared to the other two kinds of sugars. As muscovado sugar was prepared by boiling the mixture for a longer time, the Maillard reaction was more efficient, and the contents of small mol. organic acids (such as formic acid and acetic acid) in muscovado sugar were significantly higher than those in brown sugar. As the molasses was separated during the production of the brown granulated sugar, its odor compounds were lost, and the contents of odor compounds in brown granulated sugar were lower than those in brown sugar and muscovado sugar.

LWT–Food Science and Technology published new progress about Aldehydes 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

Zhang, Chenping published the artcileVolatile profiles of Allium tenuissimum L. flower fried by four different oils, using SPME-GC-MS, and sensory evaluation coupled with partial least squares regression, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Allium tenuissimum flower volatile oil SPME GCMS PLS regression.

Allium tenuissimum L. flower is a kind of spice widely used in Northwest China, which is more fragrant after being fried. In order to assess the volatile compounds of fried Allium tenuissimum flower, solid-phase microextraction with gas chromatog.-mass spectrometry (SPME-GC-MS) and gas chromatog.-olfactometry (GC-O) were used to analyze the flower of Allium tenuissimum L. fried in four kinds of oil (rapeseed oil, peanut oil, soybean oil, and sunflower oil). A total of 50 volatiles were identified, including eight sulfur-containing compounds, ten nitrogen-containing heterocyclics, seven oxygen-containing heterocycles, eleven aldehydes, six acids and eight other compounds Sensory evaluation revealed highest scores in onion, caramel, grassy, fatty and roasty attributes. Pos. correlations between sensory attributes and aroma-active compounds were elaborated by partial least squares regression (PLSR) anal. PLSR indicated that the sensory attribute of ‘roasted’ was pos. associated with methylpyrazine, 2,5-dimethylpyrazine, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. The sensory attribute of ‘onion’ was significant pos. associated with di-Me disulfide and di-Me trisulfide. 2-Pentylfuran, furfural, and 2-furanmethanol had a significant pos. impact on ‘caramel’ attribute. (E)-2-Heptenal and (E,E)-2,4-heptadienal were pos. related to ‘grassy’ attribute. ‘Fatty’ attribute was significantly pos. correlated with (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and heptanoic acid.

Journal of Food Composition and Analysis published new progress about Aldehydes 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

Chi, Changhong published the artcileEffects of dietary supplementation of a mixture of ferulic acid and probiotics on the fillet quality of Megalobrama amblycephala fed with oxidized oil, SDS of cas: 14667-55-1, the main research area is Megalobrama oxidized oil dietary supplementation ferulic acid probiotics.

To investigate the effects of feed composition on the quality of fillets, Megalobrama amblycephala were fed three diets containing either soybean oil (S group) or oxidized soybean oil (OS group), and oxidized soybean oil supplemented a mixture of ferulic acid and probiotics (BS group) for 8 wk. After the feeding trial, fish fillets were collected for determining flavor nucleotides and free amino acids (FAAs). In addition, gas chromatog.-ion migration spectrometry (GC-IMS) was used to analyze the volatile components and flavor profile in the fillets. The results showed that oxidized soybean oil contributed to the accumulation of off-flavor nucleotides such as hypoxanthine (Hx), hypoxanthin riboside (HxR), and umami-related FAAs. Mixtures of ferulic acid and probiotics promoted the accumulation of umami nucleotides, such as guanosine monophosphate (GMP) and inosine monophosphate (IMP), and off-flavor FAAs. The content of GMP and IMP in BS group was significantly (P < 0.05) higher than that in S group, while Hx and HxR showed the min. value in S group and were significantly (P < 0.05) lower than that in OS and BS group. The content of glutamic acid in OS group was significantly (P < 0.05) higher than that in the other two groups, but phenylalanine, isoleucine and leucine, three off-flavor FAAs, had the highest values in BS group and were significantly (P < 0.05) higher than that in S and BS groups. The fingerprints of GC-IMS presented that the volatile substances, such as aldehydes, ketones, and esters, were significantly different in responding to the dietary compositions The peak expression of 2-octanol in OS group was the highest and significantly (P < 0.05) higher than that in the other two groups, while the peak expression of ethanol in S group was significantly (P < 0.05) higher than that in OS group but significantly (P < 0.05) lower than that in BS group. Both nonanal and pentanal had the highest peak expression in OS group, which was significantly (P < 0.05) higher than that in S group. 2-heptanone-D and acetone are ketones. The peak expression level of 2-heptanone-D in OS group was significantly (P < 0.05) lower than that in BS group but significantly (P < 0.05) higher than that in S group, while acetone expression level in OS group was significantly (P < 0.05) lower than that in the other two groups. The peak expression of Et formate as an ester in BS group was significantly lower than that in S and OS groups. In general, the fish fillet quality of M. amblycephala is affected by dietary lipids. Dietary mixture feed additive of ferulic acid and probiotics (Aspergillus oryzae and Lactobacillus plantarum) increased the contents of the flavor substances in fish meat, especially flavored nucleotides, ketones, and esters. Aquaculture published new progress about Aldehydes 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Setyabrata, Derico published the artcileCharacterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches, Application In Synthesis of 14667-55-1, the main research area is metabolome microbiome flavor dry aging beef loin; amino acids; cull cow; dry-aging; metabolomics; microbiome; reducing sugars; volatile compounds.

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chem., metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors. Metabolites published new progress about Aldehydes 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

Chen, Haitao published the artcileEffects of the aqueous phase recycling on bio-oil yield in hydrothermal liquefaction of Spirulina Platensis, α-cellulose, and lignin, Formula: C7H10N2, the main research area is Spirulina alpha cellulose lignin bio oil yield.

The utilization of hydrothermal liquefaction (HTL), an efficient thermochem. conversion technol., can produce biofuels from biomass, but also a large amount of processing wastewater. In the present paper, the aqueous phase from the HTL of Spirulina Platensis was recycled as the intermediate reactant and its effects on the bio-oil yield from the HTL of Spirulina Platensis, α-Cellulose, and Lignin were investigated. The results revealed that the best bio-oil yields obtained from HTL of Spirulina Platensis and α-Cellulose in pure water were 30 and 7.03 wt% at the optimized operation conditions. Aqueous phase obtained from HTL of Spirulina Platensis could be introduced return into HTL system and result in an obvious increase in the bio-oil yield by 10 wt% and 6 wt% from HTL of Spirulina Platensis and α-Cellulose, resp. Energy recovery rates from bio-oil were improved greatly by applying aqueous phase recycling during HTL. However, aqueous phase recycling inhibited generation of bio-oil, suggesting the presence of the antagonistic reaction between protein aqueous and Lignin. Based on the gas chromatog.-mass spectrometer (GC-MS) and fourier transform IR spectroscopy (FT-IR) anal. of the aqueous phase and bio-oil, the possible reaction pathways were deduced.

Energy (Oxford, United Kingdom) published new progress about Aldehydes 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

Lolli, Veronica published the artcileChemical characterization of capsule-brewed espresso coffee aroma from the most widespread Italian brands by HS-SPME/GC-MS, SDS of cas: 14667-55-1, the main research area is capsule Espresso coffee aroma chem characterization beverages; HS-SPME/GC-MS; aroma; capsules; espresso coffee.

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chem. characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical anal., which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Addnl., partial least squares discriminant anal. (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chem. anal. in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

Molecules published new progress about Aldehydes 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Tuenter, Emmy published the artcileNon-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate., SDS of cas: 14667-55-1, the main research area is Ecuador cocoa liquor chocolate West Africa; Chocolate; Cocoa liquor; HS-SPME GC–MS; Non-volatile composition; Principal component analysis; Proximate analysis; UPLC-HRMS; Volatile composition.

In this research, cocoa liquor and chocolate produced from cocoa beans from West Africa (Forastero, “”bulk”” cacao) and Ecuador (Nacional variety, “”fine-flavor”” cacao), were investigated, using a novel approach in which various anal. techniques are combined in order to obtain in-depth knowledge of the studied cocoa samples. The levels of various classes of primary metabolites were determined and a wide range of secondary metabolites, including volatile organic acids, aldehydes, esters, pyrazines, polyphenols, methylxanthines and biogenic amines, were identified and/or quantified by HS-SPME GC-MS (headspace-solid phase microextraction gas chromatog. – mass spectrometry). and UPLC-HRMS (ultra-performance liquid chromatog. – high resolution mass spectrometry). Odor Activity Values (OAV) were calculated to assess the contribution of individual volatiles on the final aroma. Various volatile aroma compounds were more abundant in the West African cocoa liquor and chocolate, while the Ecuadorian samples were richer in most quantified non-volatile metabolites. Principal component anal. (PCA) confirmed that the four samples can be clearly distinguished. Alcs., pyrazines, amino acids and biogenic amines were found to be highly influential in causing this differentiation. The proposed approach can be useful in future studies on more extensive cocoa sample collections, in order to highlight similarities and pinpoint typical differences in chem. composition among these samples.

Food Research International published new progress about Aldehydes 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Szymandera-Buszka, Krystyna published the artcileQuality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions, Name: 2,3,5-Trimethylpyrazine, the main research area is corn snack soybean ferritin quality extrusion Chrohns disease.

Fortified extruded snacks are convenient products to supplement malnourished patients’ diet, e.g. suffering from Crohn’s disease. The snacks were extruded with different additions of iron-biofortified sprouts under varying process conditions (temperature and humidity). The sensory profiling showed the correlation between extrusion temperature and snack stickiness (R = 0.835), crispiness (R = 0.727), hardness (R=-0.485), as well as the intensity of corn (R = 0.888), powder (R=-0.795), metallic (R=-0.606) and bitter (R=-0.901) tastes. The sprouts addition affected metallic taste (R = 0.606) and aroma (R = 0.666) intensity. The product desirability was compared between healthy people (HP) and Crohn’s patients (CP). Overall desirability pos. correlated with taste desirability in both groups. In the HP group, taste desirability was associated with metallic taste (R=-0.857) and Fe(III) content (R=-0.717). Also, aroma desirability (connected with pyrazines) was more significant to HP. Higher tolerance of CP to metallic and bitter flavours was observed This confirms that the taste and aroma preferences of CP and HP are different.

International Journal of Food Science and Technology published new progress about Aldehydes 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

Kim, Da-som published the artcileThermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii, Product Details of C7H10N2, the main research area is Cynanchi flavor taste roasting time temperature sensory property; Cynanchi wilfordii; E-tongue; roasting; thermal processing; volatile compounds.

This study aims to investigate alterations in volatile compounds and chem. components that may affect the sensory properties of Cynanchi wilfordii roasted at 120°C and 180°C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and Et hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. Along with the volatile compound profiles, the sample roasted at 120°C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. Practical Application : Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient.

Journal of Food Science published new progress about Aldehydes 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