Category: 14667-55-1

Zhai, Xiaoting published the artcileKey odor-active compounds in raw green and red Toona sinensis (A. Juss.) Roem. and their changes during blanching, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is odor Toona blanching organosulfur compound aldehyde sulfide phenol; T. sinensis; aroma extract dilution analysis; aroma recombination; heat-processing; odor activity values; phenols; sensomics concept; stable isotope dilution analysis; sulfides.

Application of aroma extract dilution anal. and headspace aroma dilution anal. revealed 51 odorants in raw green Toona sinensis and 54 odorants in raw red T. sinensis in the flavor dilution factor range of 8-4096. (E,E)-2,4-Decadienal, nonanal, 2,3,5-trimethylpyrazine, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, and 4-ethylphenol were first identified as key odorants of T. sinensis. Clear differences between green and red T. sinensis in aroma profiles, flavor dilution factors, quant. data, and odor activity values verified that (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, (E,E)-, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, and di-Me sulfide caused the distinct sulfury odor note of each variety. Further, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, and (E,Z)-2,6-nonadienal led to the green odor note in green T. sinensis, while 2-methoxyphenol and 4-ethylphenol contributed to the intense phenolic aroma note in red T. sinensis. Quantitation experiments and triangle tests in blanched T. sinensis verified that the quick loss of the abovementioned sulfur-containing compounds, aldehydes, the alc. (E)-2-hexen-1-ol, and phenols was responsible for the changes in the overall aroma profile during blanching.

Journal of Agricultural and Food Chemistry 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

Hu, Xiaoxue published the artcileThe role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems, COA of Formula: C7H10N2, the main research area is isoamyl acetate capsaicin physicochem property saliva zeta potential; APCI-MS/MS; Aroma release; Chilli; Saliva properties; Spicy food.

Capsaicin increases saliva production, but the impact of this addnl. saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochem. effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.

Food Chemistry 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, COA of Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Sirtori, Francesco published the artcileEffects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Cuore Di Spalla genotype sensory property food.

The aim of this work was to determine the chem., phys. and sensorial characteristics of a cured product called ‘Cuore di Spalla’, resulting from two different pig genotypes (G) and two salting times (S). Fourteen Duroc × Large White (D × LW) and 14 Cinta Senese × Large White (CS × LW), reared in the same condition in outdoor and fed com. mixture The animals were slaughtered at 10 mo of age which corresponds to an average live weight of 143 ± 15 kg for D × LW and 122 ± 15 kg for CS × LW. The right shoulders were salted for 3 days (L) and the left ones for 5 days (H). Phys. (color, texture profile anal.), chem. (moisture; crude protein; IMF; ash; salt; total lipids; fatty acids) and sensorial analyses (by panellists’ group) as well as volatile compounds profile (by SPME-GC-MS technique) were determined at the end of seasoning period. The genotype affected product’s size (1484.3 vs 1857.1 g of final weight for CS × LW and D × LW resp.), chem. characteristics and texture (cohesiveness 0.50 vs 0.53 and springiness 6.73 vs 7.12 for CS × LW and D × LW resp.). Aromatic profile was less affected by the factors considered or at least the panellists were not able to discriminate the effect. The main family of volatile compounds affected by genotype was alcs. Salting time seemed to affect only the parameters closely related to salt (16.52 vs 15.33% of salt and 5.15 vs 4.35 for saltiness in H vs L resp.).

Italian Journal of Animal Science published new progress about Fatty 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Guo, Dong published the artcileUse of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries, Application In Synthesis of 14667-55-1, the main research area is acrylamide egg yolk phospholipid vacuum fried French fry.

Vacuum fried French fries contain low acrylamide content, but have less amount of odorants. Potato chips were soaked in egg yolk phospholipids aqueous solution (1.0%) prior to frying. HS-SPME-GC-MS were used to extract and analyze the volatiles of French fries, and aroma profiles were anal. via quant. descriptive anal. The results showed that there were the highest amounts of characteristic odorants in the phospholipids-treated & conventional deep-fat fried sample, whereas the lowest in the vacuum fried sample; and no significant differences in the contents of most of the characteristic odorants between the conventional deep-fat fried sample and the phospholipids-treated & vacuum fried sample. Meanwhile, the aroma attributes had the same tendency as that of the odorants. The acrylamide level in the phospholipids-treated & vacuum fried French fries was less than 10% of that in the conventional deep-fat fried ones (0.0025 × 106 vs 0.0337 × 106). The results proved that vacuum fried French fries could share similar aroma attributes with conventional deep-fat fried ones as well as maintain a lower level of acrylamide by the phospholipids treatment. Phospholipids treatment combined with vacuum frying has a great potential use in catering industry.

Food Control published new progress about Acrylamides Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Abd El-Aleem, Fatma Shafik published the artcileProduction of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality, Product Details of C7H10N2, the main research area is encapsulation soybean protein hydrolyzate pretreated volatiles; Encapsulation; Enzymatic hydrolysis; Microwave irradiation; Principal component analysis; Pyrazines; Sensory analysis.

The aim of this study was to prepare a nutty-like flavor from enzymic hydrolyzates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolyzate were determined and compared with those of hydrolyzate prepared by conventional method (E-HSC). The hydrolyzates showed the best results were used as main precursors of nutty flavor. The generated volatiles were subjected to GC-MS anal. and odor evaluation. The effect of encapsulation and storage on the nutty flavor was evaluated. The results revealed that the hydrolyzates pretreated (E-HSMP7) or assisted (E-HSMA6) by microwave at 7 and 6 min, resp. showed a significant increase in DH. The nutty flavor generated from these hydrolyzates (NFMP7 and NFMA6) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.

Journal of Food Science and Technology (New Delhi, India) published new progress about Amino acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

He, Jiang published the artcileFatty acids and volatile flavor compounds in commercial plant-based burgers, Computed Properties of 14667-55-1, the main research area is fatty acid volatile flavor compound plant burger; burger; fatty acid profile; plant-based meat alternative; volatile flavor compounds.

Interest in plant-based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PBMA are rare. In this study, the fatty acids (FAs) and volatile flavor compounds (VFCs) were profiled in four types of plant-based burgers (PBs) and compared to beef burger (BB). Over 40 FAs and 64 VFCs were detected and quantified in the samples. Nonsignificant differences (α = 0.05) were observed in the percentages of most FAs between uncooked and cooked PBs. PBs contained lower percentages of saturated FAs and trans-FAs, higher percentages of unsaturated FAs, and lower ratio of n-6 to n-3 FAs comparing to the BB. The FA profiles in PBs are mainly determined by their ingredients. The VFC profile of cooked PBs was different from that of the uncooked ones. The ingredients, thermally induced Maillard reaction, and lipid oxidation had contributed to the formation of the flavor. For uncooked samples, the VFC profiles of PB 3 and PB 4 were similar to that of BB. While for cooked samples, PB 1 had similar VFC profile as BB. This illustrated the importance of the cooking process for aroma formation; however, ingredients, such as spices, remain an important source of VFCs in these burger samples. Ingredient optimization could be an effective strategy to enhance the flavor of PBs to resemble BB. This study provides the knowledge of health and aroma-related components in both raw and cooked PBs, including FA and VFC profiles. It also explains the source of those components. This will not only help consumer’s decision making in choosing plant-based meat alternatives, but also help the related industry to choose proper ingredients to optimize the final products.

Journal of Food Science published new progress about Fatty acids Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Hernandez, Z. published the artcileSoil carbon stabilization pathways as reflected by the pyrolytic signature of humic acid in agricultural volcanic soils, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is agricultural volcanic soil carbon stabilization humic acid pyrolytic compound.

Mol. assessment of the origin and transformation processes of soil organic matter (SOM) was carried out based on information obtained from 13C NMR and anal. pyrolysis of humic acids (HAs) in soils from wine-growing regions in Tenerife (Canary Islands, Spain). Principal component anal., using as variables pyrolysis products, shows different soil groups defined by the mol. assemblages released from the corresponding HAs, characterized by the predominance of: i) plant biomacromols. (lignin) in soils on pumice substrate, ii) heterocyclic N-compounds and methoxyl-lacking aromatic structures, iii) a substantial domain of alkyl compounds in cultivated soils with active C turnover and finally, iv) polysaccharide and protein-derived compounds in soils developed on amorphous gels. The proportions of the pyrolytic compounds from soil HAs were represented by an upgraded graphical-statistical method (3D Van Krevelen plot) that was used to compare the major SOM structural domains in the different soils. The above results coincide with those suggested by the 13C NMR anal., and were associated to two groups of local land management practices, in terms of their intensity resp. favoring either the transformation of plant-inherited macromol. precursors from vascular plants, or the humification of aliphatic precursors in the presence of specific mineralogical substrates controlling microbial degradation and humification processes.

Journal of Analytical and Applied Pyrolysis 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

Hou, Lixia published the artcileCharacterization of the volatile compounds and taste attributes of sesame pastes processed at different temperatures, Name: 2,3,5-Trimethylpyrazine, the main research area is Sesamum taste pyrrole thiophene aldehyde ketone temperature; processing; sesame pastes; taste attributes; the volatile compounds.

Sesame paste is used as a condiment in many parts of the world because of its unique flavor. In the study, the volatile compounds and flavor characteristics of sesame pastes processed at different temperatures (140°C – 190°C) were analyzed by application of solid phase microextraction – gas chromatog./mass spectrometry anal., odor activity value evaluation and sensory evaluation. For all the sesame pastes processed at the different temperatures, the pyrazine group had the highest content. The amount of the volatiles increased by 4.15-fold when the roasting temperature increased from 140°C to 180°C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180°C had the highest Odor Activity Value (OAV). Samples differed significantly in terms of aroma and total acceptability (p < 0.05). The sesame paste processed at 180°C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170°C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile. Journal of Oleo 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Febrianto, Noor Ariefandie published the artcileChanges in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of cocoa beans from the Sul 1 genotype affected by fermentation, Application In Synthesis of 14667-55-1, the main research area is methylxanthine polyphenol volatile sensory cocoa bean fermentation; Theobroma cacao; cocoa bean; cocoa flavor; epicatechin; fermentation; polyphenol; proanthocyanidin; sensory analysis.

The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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

Liu, Jie published the artcileKey aroma-active compounds in brown sugar and their influence on sweetness, Related Products of pyrazines, the main research area is Brown sugar Aroma Sweetness VSDE GCMSO AEDA Odor activity; AEDA; Aroma; Brown sugar; GC–MS–O; Odor activity values; Sweetness; V-SDE.

Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatog.-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution anal. (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcs., which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness.

Food Chemistry published new progress about Carbohydrates Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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