Category: 14667-55-1

Prado, Raphael published the artcileIdentification of potential odorant markers to monitor the aroma formation in kilned specialty malts, Application of 2,3,5-Trimethylpyrazine, the main research area is odorant marker aroma kilned specialty malt; Aroma; Colour; GC–MS; SAFE; SPME; Specialty malt.

Specialty malts are strategic ingredients regarding their contribution to color and flavor of beer. Malts with the same color may present distinct flavor characteristics and intensities. Contradictorily, color is the benchmark in practical quality control. To investigate the correlation between color and flavor of kilned barley specialty malts, odorants of com. products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavor evaporation (SAFE) and compared via comparative aroma extract dilution anal. (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in com. kilned specialty malts.

Food Chemistry published new progress about Barley. 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

Tatsu, Sotaro published the artcileKey Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley, Quality Control of 14667-55-1, the main research area is Hordeum barley tea roasting aroma volatiles methoxyphenol transisoeugenol; 2-methoxyphenol; Hordeum vulgare; mugi-cha; roasted barley tea; trans-isoeugenol.

The volatiles isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from roasted barley tea, prepared from either hulled barley or naked barley, were subjected to a comparative aroma extract dilution anal., which resulted in 27 odor-active compounds with flavor dilution factors (FD factors) of 64-1024. An addnl. 5 odorants were detected by static headspace anal. Quantitation of these 32 compounds revealed 22 and 23 odorants in the naked barley tea and in the hulled barley tea, resp., that exceeded their odor-threshold values. On the basis of these data, the aromas of both barley tea variants were successfully reconstituted with reference compounds The calculation of odor-activity values (OAVs = concentration/odor-threshold value) and omission tests suggested 2-methoxyphenol (OAVs 69 and 160) and trans-isoeugenol (OAVs 1.4 and 31) as key compounds responsible for the stronger smoky note in the hulled barley tea. Further important odorants in the naked and hulled barley teas included 2-acetylpyrazine (OAVs 23 and 16), 2-acetyl-1-pyrroline (OAVs 19 and 16), and 3-methylbutanal (OAVs 12 and 15).

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

Ongo, Emelda A. published the artcileMetabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification, Computed Properties of 14667-55-1, the main research area is Philippine coffee metabolomics fingerprint geog varietal classification SPME GCMS; Arabica; Asian palm civet; Civet coffee; Discriminant markers; Geographical origin; HS-SPME-GC-MS; Robusta; Volatile metabolites; Volatilomics.

Volatile metabolites of Philippine Arabica and Robusta coffee beans in both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatog.-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed from Robusta coffee and geog. origin slightly altered the fingerprint profile of coffee samples. Chemometric anal. such as principal component anal. (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although Arabica coffee samples from different geog. origins were clustered sep. from each other, the proximity of clusters between Arabica coffee samples which could be classified into one large group, indicated their close similarity of headspace metabolites. The distinction between Arabica samples and Robusta coffees was attributed through the PCA to several key volatile metabolites, in particular, higher quantities of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole and maltol and lower concentrations of 4-ethylguaiacol and phenol. These discriminating metabolites could represent useful quality markers to differentiate Arabica from Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region-specific.

Food Research International published new progress about Coffea. 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

Zhao, Qingyu published the artcileChanges in flavor of fragrant rice during storage under different conditions, HPLC of Formula: 14667-55-1, the main research area is rice amino acid aroma active compound flavor food storage; e-nose; e-tongue; fragrant rice; gas chromatography-olfactometry (GC-O); taste active value (TAV).

Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste of fragrant rice play an essential role in its sensory properties. However, there has been a lack of studies on flavor changes in fragrant rice during storage. Hexanal, nonanal, benzaldehyde, hexadecanoic acid, and Me ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that, at high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration in rice quality. Marker compounds of flavor deterioration, Me palmitate, 2-methyl-propanoic acid, and 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component anal. In addition to threonine and proline, the other 14 amino acids contributed to the taste of fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, whereas glucose and fructose had a little sweet taste contribution during storage. The electronic nose (e-nose) and the electronic tongue (e-tongue) could distinguish samples with different storage conditions. Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the deterioration in the quality of fragrant rice during storage.

Journal of the Science of Food and Agriculture published new progress about Flavor. 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

Yang, Yini published the artcileCharacterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation, Name: 2,3,5-Trimethylpyrazine, the main research area is flaxseed powder flavor odor methylbutanal alpha phellandrene nonanal Hexanal.

Flaxseed powder is a widely used nutrient-rich food, valued for its flavor as well as its nutritional value. The effect of peeling on the flavor profiles of raw and microwaved flaxseed powder remains unclear. In this study, the volatile components of flaxseed powder were analyzed using solvent-assisted flavor evaporation combined with gas chromatog.-mass spectrometry-olfactometry. Fifty-two odor-active compounds were identified, with flavor dilution (FD) factors ranging from 3 to 729. Hexanal, D-limonene, 1-hexanol, β-phellandrene, α-phellandrene, and nonanal with Odor Activity Values (OAV≥1), which could impart green-like, fresh-like, and mint-like notes, were the typical odorants in raw flaxseed powders. Microwaved powders had more intense roasted and woody notes than raw powders. Peeling treatment had a significant effect on the aroma of microwaved flaxseed powder, but caused only a slight change in the flavor profiles of the raw powders. The key aroma differences in the two kinds of microwaved powders were mainly due to the levels of 2-methylbutanal, 2-methylpyrazine 6-methyl-5-hepten-2-ol, 4-hydroxy-2,5-dimethylfuran-3-one, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. This work provides a basis for the improvement of the aroma of flaxseed products.

LWT–Food Science and Technology published new progress about Flavor. 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

Zhai, Xiaoting published the artcileElucidation of the impact of different drying methods on the key odorants of Toona sinensis (A. Juss.) Roem. using the sensomics approach, Application of 2,3,5-Trimethylpyrazine, the main research area is drying aroma Toona sensomic; Toona sinensis; aroma extract dilution analysis; aroma recombination; drying process; odor activity values; sensomics concept; stable isotope dilution analysis.

The sensomics approach was applied to both green and red Toona sinensis (TS) varieties dried with different methods (freeze drying, solar drying, and oven drying) to elucidate their influences on the key odorants in TS. Odorant screening via comparative aroma dilution anal. revealed eugenol with the highest flavor dilution factor in all six samples. Quantitation of 44 odorants via stable isotope dilution assays and semiquantitation of six compounds via an internal standard method showed (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, di-Me sulfide, β-ionone, eugenol, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 2- and 3-methylbutanal, and 2-isopropyl-3-methoxypyrazine with high odor activity values (OAVs) in all samples. Differences were found for (E,Z)-2,6-nonadienal, (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl trisulfide, 3-methylnonane-2,4-dione, and (E)-2-hexenal with clearly higher OAVs in freeze-dried (FDTS) and solar-dried TS (SDTS) compared to those in oven-dried TS (ODTS). Linalool, 2-methoxyphenol, and 4-ethylphenol (the latter two only for red TS) were obtained with high OAVs only in FDTS. In general, ODTS showed the lowest OAVs, whereas FDTS as the gentlest drying process revealed the highest OAVs for most odorants and, consequently, the highest aroma quality. However, the overall aroma of SDTS did not differ too much from that of FDTS, and thus, solar drying as a much easier and cheaper technique might be the best choice.

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

Fadel, Hoda H. M. published the artcileEffect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits, Product Details of C7H10N2, the main research area is cinnamon oil maltodextrin exogenous flavoring biscuit; Cinnamon essential oil; Encapsulation; Exogenous flavour; Flavoured biscuits; Sensory evaluation.

The flavor quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavor, on the flavor quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavored with CO-MD and CO-PG during baking and storage. The volatile components generated in flavored biscuits and nonflavored biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatog.-mass spectrometry. The retention of cinnamaldehyde, eugenol and β-caryophyllene in biscuits flavored with CO-MD was significantly (P < 0.05) higher, over the shelf life test, than in biscuits flavored with CO-PG. The Maillard reaction products showed the highest retention in biscuits flavored with CO-MD compared with those flavored with CO-PG and control sample. However, all of them showed a gradual decrease during storage. The lipid degradation products showed an opposite trend. Storage for 90 days revealed a gradual decrease in the overall acceptability for both samples. The results of aroma sensory anal. confirmed those of instrumental anal. This study demonstrated that microencapsulated cinnamon EO affects pos. the overall qualities of biscuits. Journal of Food Science and Technology (New Delhi, India) published new progress about Biscuits. 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

Cincotta, Fabrizio published the artcileVariety and shelf-life of coffee packaged in capsules, Quality Control of 14667-55-1, the main research area is capsule coffee package shelf life.

The research evaluated the influence of the variety on the shelf-life of coffee packaged in capsules for a proper indication of the min. durability date. Single serve coffee capsules of Arabica and Robusta varieties were analyzed at specific intervals up to 24 mo of storage. Variations in volatile fraction, aroma compounds and oxidation products have been studied by SPME-GC-MS. The evaluation of the consumer acceptability was carried out, too. A large number of compounds have been identified: acids, aldehydes, esters, furans, alcs., aromatic hydrocarbons, ketones, lactones, phenolic compounds, pyrazines, pyridines, pyrroles, sulfur compounds and terpenes. Differences in composition noted between the two varieties. Exactly, a higher amount of pyrazine and furan derivatives characterized the Robusta and Arabica variety, resp. The study evidenced changes in volatiles during the shelf-life in relation to the coffee variety. Higher stability of Arabica than Robusta coffee was also supported by the consumer sensory data. In conclusion, the research evidenced the importance of considering the variety for the shelf-life definition of coffee packaged in capsules.

LWT–Food Science and Technology published new progress about Capsules. 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

Yao, Lingyun published the artcileCharacterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS, GC-olfactometry, odor activity values, and sensory analyses, Computed Properties of 14667-55-1, the main research area is Ficus carica GCMS GC olfactometry odor activity sensory analysis.

Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were then analyzed using aroma extract dilution anal. (AEDA) based on gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). Seventy-five aroma-active compounds were identified with flavor dilutions (FD) factors ranging from 1 to 2187. Aroma compounds with odor activity value (OAV) greater than 10 were subsequently used in aroma reconstitution and omission experiments Based on instrumental anal. and sensory evaluation, 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously.

LWT–Food Science and Technology published new progress about Dilution. 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

Liu, Hui-Ju published the artcileCharacterization of aroma active volatile components in roasted mullet roe, COA of Formula: C7H10N2, the main research area is aroma volatile roasted mullet roe; Aroma extract dilution analysis; Gas chromatography olfactometry; Head space solid phase microextraction; Mullet roe; Reaction flavor.

Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional significance of mullet roe, studies on their volatile components are yet to be reported. Headspace-solid-phase microextraction coupled with gas chromatog.-olfactometry and aroma extract dilution anal. was applied to determine the volatile components of roasted mullet roe. Anal. of roasting time and temperature revealed that both are important parameters on aroma generation. Volatiles, including acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were identified as the most potent odorants of raw mullet roe, while 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5-methyl-2-phenyl-2-hexenal, and sulfurol were the primary odorants in roasted mullet roe. Reaction models using the water extract and defatted residue had the most similar flavor profile to that of roasted mullet roe, with Maillard reaction as the key flavor generator in roasted mullet roe.

Food Chemistry published new progress about Fish roe. 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