Category: 14667-55-1

Schwanz, Thiago G. published the artcileAnalysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics, HPLC of Formula: 14667-55-1, the main research area is chemosensory marker cigarette smoke flavor tobacco curing chemometric; Chemosensory markers; Comprehensive gas chromatography; Flavour; PLS-DA; Smoke; Tobacco.

Com. cigarettes are made from a blend of different tobacco varieties, which in turn are the results of different agronomic practices and post-harvest curing processes. The highly complex mixture of smoke compounds reflects each tobacco variety and the levels of sensory-relevant markers. Therefore, the aim of this work was to identify potential relevant chemosensory markers in the mainstream smoke of four main types of com. tobaccos and establish any possible relationship between them and the tobacco growing/curing practices. The tobacco samples were segregated into four segments: (1) three curing stages of flue-cured Virginia, (2) three curing stages of air-cured Burley, (3) three geo-regions of sun-cured Oriental and (4) three different process applied to tobacco. One hundred and twenty cigarettes (10 batches per flavor category) were produced and smoked under standard machine-smoking protocols. The mainstream smoke samples collected were extracted and analyzed by GC × GC TOFMS. The processed data was analyzed by partial least square discriminant anal. (PLS-DA) and the selectivity ratio was used to identify key chemosensory markers responsible for the four segments. All models had sensitivity and specificity equal to unity. Flue-cured Virginia (193 markers) and air-cured Burley (184 markers) showed a similar trend for O-heterocycles markers in the lighter leaf colors and N-heterocycles in the darker leaf colors post-processing, but they had compounds of different flavor descriptions, e. g. sweet and nutty. The three geo-regions of sun-cured Oriental (290 markers) also presented O-heterocycles markers in correlation with leaf sugar contents in addition of sucrose esters markers. The three unusually processed tobacco generated many chem. markers (436 markers), some derived from the so-called Cavendish fermentation process with sweet, spicy and peppery notes, whereas the dark fermented air-cured tobacco presented similar descriptors as air-cured Burley. In addition, some polycyclic aromatic hydrocarbons (PAH) were detected as markers from the fire-curing process. The PLS-DA with selectivity ratio evidenced total of 1098 chemosensory markers in cigarette smoke, in which 173 were tentatively identified.

Talanta published new progress about Biomarkers. 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

Xia, Xue published the artcileStructural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of L-alanyl-L-glutamine Amadori compound, Application In Synthesis of 14667-55-1, the main research area is structural diversity pyrazine formation thermal processing; Amadori compound; Pyrazine; Thermal processing flavor; l-Alanyl-l-glutamine.

The Amadori compound of glucose and L-alanyl-L-glutamine (Ala-Gln-ARP) was prepared and characterized by UPLC-MS/MS and NMR. There were no pyrazines produced by heated Ala-Gln-ARP alone due to the asynchronicity of regenerated L-alanyl-L-glutamine and α-dicarbonyl compounds High temperature (130°C) and long reaction time could facilitate the 2,5-dimethylpyrazine formation at a small concentration (33.4 ± 3.47μg/L). The exogenous amino substrates would lower the formation temperature of pyrazines and make it to be generated effectively. Extra supplied L-alanyl-L-glutamine could generate 2,5-dimethylpyrazine at 110°C, while higher temperature of 140°C could strengthen the formation of 2,5-dimethylpyrazine (793 ± 119μg/L) and stimulate the generation of other pyrazines, including methylpyrazine and 2,6-dimethylpyrazine. The exogenous alanine, glutamic acid, and glutamine was also beneficial to enhance the pyrazines formation, especially the glutamic acid. Furthermore, alk. pH of thermal reaction made pyrazines increase significantly than in neutral medium and further enriched their species such as unsubstituted pyrazine and trimethylpyrazine.

Food Chemistry published new progress about Flavor enhancers. 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, Xuefeng published the artcileQuantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto, SDS of cas: 14667-55-1, the main research area is Bacillus soybean glucose galactose isobutyric acid phenylalanine histidine fermentation; Bacillus subtilis natto; Fermentation stage; Isoflavones; Short chain fatty acids; Soybean fermentation; Volatile components.

This study is to reveal the variation of five pivotal substances, including polysaccharides, proteins, isoflavones, fatty acids and volatile components during the soybean fermentation process by Bacillus subtilis natto. After 96 h of soybean fermentation, the polysaccharide contents were significantly decreased, and the glucose and galactose contents showed the greatest decline in all the monosaccharide components. Moreover, isoflavone glycoside levels were decreased, while the isoflavone aglycon levels were increased following the fermentation In addition, the SCFAs contents were also significantly increased in comparison with the unfermented soybean. Furthermore, 16 amino acids and 36 volatile components were detected in the fermented soybean. Finally, 21 key compounds were identified through PCA and OPLS-DA anal. of total compounds in the fermentation process. These findings demonstrated that Bacillus subtilis natto had a significant influence on the biochem. profiles of soybean fermentation and consequently contributed to its unique quality.

Food Chemistry published new progress about Bacillus subtilis natto. 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

Li, Pei published the artcileFish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME-GC-MS, COA of Formula: C7H10N2, the main research area is fish meal freshness electronic nose HS SPME GC MS.

Abstract: The volatile compounds of super fresh, superior fresh, general fresh, corrupt and completely corrupt fish meal were studied by headspace solid-phase microextraction-gas chromatog.-mass spectrometry. Principal component anal. was used to analyze the sensor and gas chromatog.-mass spectrometry data, so as to study the resolution of sensor array. A total of 198 fish meal samples with different freshness were classified by the gradient boosting decision tree method, yielding a model between the sensor array data and the freshness index, such as the acid value and the volatile base nitrogen value. The gradient boosting decision tree model shows that the correlation between the predicted acid value by electronic nose and the measured acid value is 0.90 and the correlation between the predicted volatile base nitrogen value and the measured volatile base nitrogen is 0.97. The combination of an electronic nose and a pattern recognition method based on a gas sensor can predict the acid value and volatile base nitrogen of the freshness index and can detect the freshness of fish meal.

European Food Research and Technology published new progress about Fish meal. 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

Frank, Damian published the artcileVolatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers, Computed Properties of 14667-55-1, the main research area is volatile nonvolatile metabolite vacuum package chill beef; Beef; Metabolites; Odor; PTR-MS; Vacuum packaging; Volatiles.

During storage of vacuum packaged chilled beef (VPCB), lactic acid bacteria become the dominant microflora, facilitating an extended shelf life. However, at some point, (bio)chem. and organoleptic changes render the meat unacceptable. In this investigation we evaluated volatile and non-volatile metabolite changes in VPCB after 84-, 98-, 120- and 140-days storage at ∼ – 1°C. After 140-days storage, the sensory, volatile and non-volatile data did not indicate spoilage. Minimal changes in volatile signatures of collected weep and on raw and grilled steaks were measured. Changes in selected non-volatile components indicated increased proteolysis (free amino acids, carnosine) and changes in organic acids (lactic, succinic) and nucleotide metabolism Rapid volatile profiling using proton transfer reaction mass spectrometry showed a clear progression of changes in selected compounds over the storage period. An increased concentration of ethanol and other compounds between 120 and 140 days, suggested that volatile changes may be a useful objective indicator of extended storage VPCB quality.

Meat Science published new progress about Alkanes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Zhu, Yu-Meng published the artcileRoasting process shaping the chemical profile of roasted green tea and the association with aroma features, SDS of cas: 14667-55-1, the main research area is roasting treatment far IR radiation sensory attributes tea; Aroma sensory evaluation; Drum roasting; Far-infrared irradiation; Flavonoids; Steamed green tea; Volatiles; Weighted correlation network analysis.

Roasting process impacts the chem. profile and aroma of roasted tea. To compare the impacts of far-IR irradiation and drum roasting treatments (light, medium and heavy degrees), the corresponding roasted teas were prepared from steamed green tea for chem. analyses and quant. descriptive anal. on aroma, and correlations between volatiles and aroma attributes were studied. There were 8 catechins, 13 flavonol glycosides and 105 volatiles quantified. Under heavy roasting treatments, most catechins and flavonol glycosides decreased, and aldehydes, ketones, furans, pyrroles/pyrazines, and miscellaneous greatly increased, while far-IR irradiated teas had distinct nutty aroma compared with the roasty and burnt odor of drum roasted teas. The weighted correlation network anal. result showed that 56 volatiles were closely correlated with the aroma attributes of roasted teas. This study reveals the differential chem. and sensory changes of roasted teas caused by different roasting processes, and provides a novel way for flavor chem. study.

Food Chemistry published new progress about Anthocyanins Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Sioriki, Eleni published the artcileImpact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks, Formula: C7H10N2, the main research area is cocoa powder aroma drink alkalization phytochem content.

Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100°C), NaOH concentration (0.59, 1.17, 2.34, 3.59% weight/weight of cocoa powder) and alkalization time (1 and 10 min) on the physicochem. properties (pH, color) and phytochem. profile (theobromine, caffeine, epicatechin, catechin) of cocoa powder were investigated, while the aroma was studied on the corresponding cocoa drinks. High-performance liquid chromatog. coupled to an ultra-violet detector (HPLC-UV) was used for screening the non-volatiles and headspace solid – phase microextraction – gas chromatog. – mass spectrometry (HS-SPME-GC-MS) for the aromatic compounds Major changes of the cocoa properties occurred during the first minute of alkalization. Increase of temperature and alkali concentration generally reduced the levels of epicatechin and the lightness (L*), while the pH of the cocoa powder was affected by changing the alkali concentration On the other hand, the reddish (a*) and yellowish (b*) color component values and theobromine levels were not significantly affected by varying temperature and alkali concentration A higher temperature did not affect the concentration of the volatile compounds, while a decrease in certain chem. classes was observed by increasing the alkali concentration

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Yin, Wen-ting published the artcileChanges in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is sunflower oil seed roasting aromatic compound sensory property olfactometry; gas chromatography-olfactometry-mass spectrometry; molecular sensory science; odor; odor active value; oil processing.

This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor anal. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction Odorants were characterized by gas chromatog.-olfactometry-mass spectrometry and aroma extract dilution anal. The cold-pressed and roasted sunflower oils contained 13 and 50 odorants, resp., with the flavor dilution factors between 1 and 256. Fifty-six odorants were newly identified in sunflower oils. Quantification of 26 important odorants by the external standard method revealed apparent changes induced by seed roasting in loss of terpenes, formation of Maillard reaction products, and the increase in lipid oxidation products. The most important odorants (odor active values, OAVs = 1-1857) in the cold-pressed sunflower oil included α-pinene (11,145 μg/kg), β-pinene (4068 μg/kg), linalool (56 μg/kg), hexanal (541 μg/kg), octanal (125 μg/kg), α-phellandrene (36 μg/kg), and (E)-2-octenal (69 μg/kg), contributing to the raw sunflower seed, woody, green, earthy, and sweet aromas of the oil. The most important contributors (OAVs = 1-884) to the roasted, smoky, and burnt aromas of the roasted sunflower oil were 2- and 3-methylbutanal (6726 and 714 μg/kg), 2,6-dimethylpyrazine (2329 μg/kg), 2,5-dimethylpyrazine (12,228 μg/kg), 2,3-dimethylpyrazine (238 μg/kg), 2,3-pentanedione (1456 μg/kg), 2-pentylfuran (1332 μg/kg), 2,3-dimethyl-5-ethylpyrazine (213 μg/kg), and 1-pentanol (693 μg/kg). Aroma recombination of the key odorants in odorless sunflower oil adequately mimicked the general aroma profiles of sunflower oils. This study provides an important foundation for understanding the relationship between oil processing and aroma mols. of sunflower oils. The clear changes observed in the composition and concentrations of key aroma compounds explained the changes in sensory characteristics of sunflower seed oils induced by seed roasting on a mol. basis. Characterizing the key aroma-active composition of sunflower oil and investigating its relationship with oil processing could provide important practical applications for the sunflower oil industry in flavor regulation, quality control, product development, and process optimization.

Journal of Food Science published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Zhang, Youfeng published the artcileDetermination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC-MS and Flash GC Electronic Nose, Safety of 2,3,5-Trimethylpyrazine, the main research area is rapeseed oil Gas chromatog mass spectroscopy volatile compound determination.

Flavored rapeseed oil (FRO) is a typical hot-pressed oil and is widely consumed in China due to its strong characteristic flavor and intensive color. In this study, volatile profiles of 33 representative com. rapeseed oils in China are characterized by gas chromatog.-mass spectrometry (GC-MS) and flash gas chromatog. (GC) electronic nose system. A 51 volatile compounds are identified and the nitriles (methallyl cyanide and 5-cyano-1-pentene), aldehydes (nonanal, 3-furaldehyde, and 5-methyl-2-furancarboxaldehyde), alcs. (1,5-hexadien-3-ol, 2-furanmethanol, and phenylethyl alc.), and pyrazines (2,5-dimethyl-pyrazine and 2,6-dimethyl-pyrazine) are the major volatile compounds in FROs. Glucosinolate degradation products account for the highest proportion of these volatiles, which are found to have a pos. correlation with the erucic acid content (R2 = 0.796, p < 0.01). FRO from Sichuan province in the southwest of China can be characterized by the obvious distinctions in flash GC electronic nose combined with principal component anal., which indicates that the flash GC electronic nose can be used as a promising method to identify the origins of FRO. This work is helpful for expanding the knowledge of volatiles of com. flavored rapeseed oil. The data can also serve as a basis for the quality assessment of hot-pressed rapeseed oil. Meanwhile, the flash GC electronic nose combined with principal component anal. can be used as a promising method for the classification of flavor rapeseed oil production areas. European Journal of Lipid Science and Technology published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Dai, Chunhua published the artcileEffect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal, COA of Formula: C7H10N2, the main research area is Bacillus Geobacillus solid state fermentation soybean meal; Bacillus species; fermentation; ingredient; protein structure; soybean meal.

Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM), was evaluated by examining the nutritional and protein structural changes. SBM fermentation by B. licheniformis YYC4, B. subtilis 10 160 and G. stearothemophilus A75 increased significantly the crude and soluble protein from 442.4 to 524.8, 516.1 and 499.9 g kg-1, and from 53.9 to 203.3, 291.3 and 74.6 g kg-1, and decreased trypsin inhibitor from 8.19 to 3.19, 2.14 and 5.10 mg g-1, resp. Bacillus licheniformis YYC4 and B. subtilis 10 160 significantly increased phenol and pyrazine content. Furthermore, B. licheniformis YYC4 fermentation could produce abundant alcs., ketones, esters and acids. Surface hydrophobicity, sulfhydryl groups and disulfide bond contents of SBM protein were increased significantly from 98.27 to 166.13, 173.27 and 150.71, from 3.26 to 4.88, 5.03 and 4.21μmol g-1, and from 20.77 to 27.95, 29.53 and 25.5μmol g-1 after their fermentation Fermentation induced red shifts of the maximum absorption wavelength (λmax) of fluorescence spectra from 353 to 362, 376 and 361 nm, while significantly reducing the fluorescence intensity of protein, especially when B. subtilis 10 160 was used. Moreover, fermentation markedly changed the secondary structure composition of SBM protein. Analyses by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and at. force microscopy showed that macromol. protein was degraded into small-sized protein or peptide during fermentation of SBM. Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in the SBM fermentation industry. 2021 Society of Chem. Industry.

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