Category: 14667-55-1

Zhou, Jiadi published the artcileδ-Regioselective heteroarylation of free alcohols through 1,5-hydrogen-atom transfer, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is heteroarene alkyl alc silver catalyst regioselective heteroarylation; alkyl heteroarene preparation.

An efficient silver-catalyzed δ-regioselective C(sp3)-H heteroarylation of free alcs. was developed. Various alcs. reacted with quinolines, isoquinoline, pyridines, pyrimidine, phthalazine, 4-hydroxyquinazoline, acridine, quinoxaline and pyrazine to give the corresponding C(sp2)-H alkylation products in 31-89% yields. Notably, all types (1°, 2°, and 3°) of δ-C(sp3)-H bonds in the alcs. was regioselectively activated. This protocol provided a platform to access divergent functionalizations of alcs. and heteroaryls by forming the challenging δ-selective C(sp3)-C(sp2) bond.

Organic Chemistry Frontiers published new progress about Aromatic nitrogen heterocycles Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 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

Rocchetti, Gabriele published the artcileIdentification of markers of sensory quality in ground coffee: an untargeted metabolomics approach, Product Details of C7H10N2, the main research area is ground coffee sensory quality marker metabolomic approach; Food quality; Food volatiles; HS-GC-MS; Metabolomics; Sensory markers; UHPLC-QTOF-MS.

In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable tool. In this study, 47 ground coffee samples were selected during the 2018 Edition of the “”International coffee tasting”” (ICT) in order to provide discrimination based on both chem. and sensory profiles. In particular, 20 samples received a gold medal (“”high quality”” group), while lower sensory scores characterized 27 samples (without medal). Untargeted metabolomics based on ultra-high pressure liquid chromatog. coupled with quadrupole-time-of-flight (UHPLC-QTOF) and head space-gas chromatog. coupled with mass spectrometry platforms followed by multivariate statistical approaches (i.e., both supervised and unsupervised) were used to provide new insight into the searching of potential markers of sensory quality. Several compounds were identified, including polyphenols, alkaloids, diazines, and Maillard reaction products. Also, the headspace/GC-MS highlighted the most important volatile compounds Polyphenols were scarcely correlated to the sensory parameters, while the OPLS-DA models built using typical coffee metabolites and volatile/Maillard compounds possessed prediction values > 0.7. The “”high quality”” group showed specific metabolomic signatures, thus corroborating the results from the sensory anal. Overall, Me pentanoate (ROC value = 0.78), 2-furfurylthiol (ROC value = 0.75), and L-Homoserine (ROC value = 0.74) established the higher number of significant (p < 0.05) correlations with the sensory parameters. Although ad-hoc studies are advisable to further confirm the proposed markers, this study demonstrates the suitability of untargeted metabolomics for evaluating coffee quality and the potential correlations with the sensory attributes. Metabolomics published new progress about Carboxylic acids Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Rajhi, Imene published the artcileHS-SPME-GC-MS characterization of volatile chemicals released from microwaving and conventional processing methods of fenugreek seeds and flours, COA of Formula: C7H10N2, the main research area is fenugreek seed flour volatile chem microwaving HS SPME GCMS.

This study was to evaluate the effects of microwave and conventional processing methods on the aroma profiles of fenugreek seeds and flours. The volatiles of raw, sprouted, boiled, roasted, and micro-waved fenugreek grains were evaluated using headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS). 51 and 60 volatiles were detected in the emission bouquets of raw and processed seeds and flours, resp. Volatiles were divided into seven chem. classes, including monoterpenes hydrocarbons, sesquiterpenes hydrocarbons, phenylpropanoids, non-terpenes derivatives, apocarotenes, nitrogen/sulfur derivative and oxygenated monoterpenes. The data showed that volatiles were significantly affected by the type of processing. All treatments increase the amounts of volatiles including aldehydes, alcs., esters, and alkanes except for the microwave heating. Indeed, the dominant volatiles in microwaved fenugreek were pyrazines, with chocolate aroma like flavor. The microwave heating is based on an energy-efficient and water-saving technol.; it is an interesting and more sustainable technique to be employed in the legume processing. The findings of this study demonstrate that microwave technol. has potential for fenugreek processing.

Industrial Crops and Products published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Sun, Xuelian published the artcileChanges in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures, Application In Synthesis of 14667-55-1, the main research area is flaxseed oil heating volatile fatty acid oxidative stability temperature.

The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 °C, 150 °C, 180 °C, and 210 °C) were investigated for volatile organic compound (VOC) and fatty acid compositions and physicochem. indexes. In total, 84 VOCs were identified, including 20 aldehydes (37.43%-66.17%), 20 alcs. (31.19%-42.90%), 9 esters (0.28%-1.27%), 8 ketones (0.4%-1.58%), 19 alkanes (1.15%-19.96%), and 8 heterocyclics (0.68%-6.16%). Furthermore, 1-nonanal, 2,4-decadienal, hexanal, and trans,trans-2,4-heptadienal were identified as the characteristic aroma compounds to estimate the oxidation degree of heated FSO through the calculation of odor activity values. The polyunsaturated fatty acid content in FSO significantly (p < 0.05) decreased by 5.75 μg/g after heating at 210 °C. The physicochem. indexes of FSO increased during heating with acid, peroxide, p-anisidine and thiobarbituric acid values ranging from 0.26 to 0.55 mg NaOH/g, 0.041-0.066 g/100 g, 0.12-0.88, and 0.025-0.088, resp. Results of Pearson correlation anal. indicate that 2,4-decadienal and hexanal may be oxidation deterioration markers in FSO. This study provides a theor. basis for evaluation of the suitability of FSO for household food preparation LWT--Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), 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

Gao, Peng published the artcileAnalysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes, Synthetic Route of 14667-55-1, the main research area is cheese curd enzymic hydrolysis hydrolyzate nonvolatile volatile component analysis.

Fifteen cheese protein hydrolyzates were produced by using four different proteases. Then, the free amino acids (FAAs), mol. weight distribution (MWD), electronic tongue evaluation, and volatile compounds of the corresponding products were evaluated, resp. The results suggested that 2SD had the strongest hydrolysis characteristic, followed by 6SD and FN. Samples hydrolyzed for less than 6 h or more than 18 h contained great defects of taste. Peptides with 150 Da-450 Da were mainly responsible for bitterness, saltiness, umami, and aftertaste in some enzyme hydrolysis. Under the same total enzyme concentration condition, the sample hydrolyzed by Flavorzyme and Neutrase for 18 h released more richness and less bitterness than the other systems, which were characterized by butter and cream odor. Notably, it was found for the first time that tetramethylpyrazine (TMP) was detected in cheese proteolysis with the highest content of 17.59μg/g in Protease 2SD for 30 h. 2-Undecanone and acetoin played a key role in the flavor formation of the tested samples. Regarding the different chem. families of volatiles, acids were more abundant in the samples hydrolyzed by Protease 2SD and 6SD, while FN systems can achieve high ketone content.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Mildner-Szkudlarz, Sylwia published the artcileChanges in volatile compound profiles of cold-pressed berry seed oils induced by roasting, Category: pyrazines, the main research area is berry seed oil volatile compound cold pressing roasting.

This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using comprehensive gas chromatog.-mass spectrometry coupled to time of flight mass spectrometry (GC x GC-ToFMS). It is found that the seed type used and chem. composition affected the final aroma of berry oils. The volatile profiles of all berry oils from both unroasted and roasted seeds were dominated by nonheterocyclic chem. class (89% of the total volatiles) with esters predominant (32% of total nonheterocyclic compounds). Unroasted raspberry and blackcurrant cold-pressed seed oils had a less complex volatile profile, and showed similarities between them and differences to chokeberry and strawberry seed oils. Chokeberry seed oil was characterized by the highest levels in Et propanoate, methylbutyl acetate, benzaldehyde, (E,E)-2,4-decadienal, acetoin, 3-penten-2-one, benzyl alc. and strawberry seed oil by Me acetate, iso-Bu acetate, Me 2-methylbutanoate, Et 2-hydroxypropanoate, Et 2-methylbutanoate, Et 3-methylbutanoate, (E,E)-2,4-heptadienal, 1-penten-3-one, and 3,7-dimethyl-1,6-octadien-3-ol. N-containing and furanic-containing compounds contributed about 5% and 4%-16%, resp., of total amount of volatiles after seed roasting. Roasting was critical for increasing the concentration of compounds derived from lipid peroxidation, especially in blackcurrant seed oils. Profiling volatiles using SPME-GC x GC-ToFMS might be helpful in evaluating oils quality.

LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Reference of 14667-55-1, A common heterocyclic compound, 14667-55-1, name is 2,3,5-Trimethylpyrazine, molecular formula is C7H10N2, its traditional synthetic route has been very mature, but the traditional synthetic route has various shortcomings, such as complicated route, low yield, poor purity, etc, below Introduce a new synthetic route.

A reaction mixture of AgNO3 (33.4 mg, 0.2 mmol), 2,3,5-trimethylpyrazine(tpyz) (24.2 mg, 0.2 mmol) and 2-nitroterephthalic acid (H2ntph) (42.2 mg, 0.2 mmol) and H2O (10 mL) was stirred for 30 min in air, then transferred and sealed in a 25 mL Teflon-linedstainless steel autoclave, which was heated to 100 C for 72 h. Aftercooling to room temperature, the resulting colorless prism crystals were washed with distilled water and dried in air. Yield based on silver is 68.72%. Elemental analysis: Anal. calc. (found) for AgC15H13N3O6:C, 39.95(41.00); H, 2.99 (2.96); N, 9.52 (9.57) %. IR (KBr, cm-1) data: 3275 (m), 3093 (w), 2922 (w), 2867 (w), 1707 (s), 1600 (vs), 1527 (vs),1396 (s), 1350 (s), 1292 (s), 1154 (m), 766 (m), 703 (m).

The basis of chemical reaction formula synthesis, the synthesis route is composed of some specific reactions and combined according to certain logical thinking. We look forward to the emergence of more reaction modes in the future.

Reference:
Article; Yang, Yuan-Yuan; Zhou, Lin-Xia; Zheng, Yue-Qing; Zhu, Hong-Lin; Li, Wen-Ying; Journal of Solid State Chemistry; vol. 253; (2017); p. 211 – 218;,
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Reference of 14667-55-1, A common heterocyclic compound, 14667-55-1, name is 2,3,5-Trimethylpyrazine, molecular formula is C7H10N2, its traditional synthetic route has been very mature, but the traditional synthetic route has various shortcomings, such as complicated route, low yield, poor purity, etc, below Introduce a new synthetic route.

EXAMPLE IV Preparation Of 1-(2,3,5-Trimethyl-6-pyrazinyl)-1-propanone STR8 The reaction of trimethylpyrazine and freshly distilled propionaldehyde is carried out as described in Example I on the same molar scale. Preparative thick layer chromatography (2000mu silica gel GF, developed in 5% acetone/hexane) of the crude reaction product gives a 48% yield of 1-(2,3,5-trimethyl-6-pyrazinyl)-1-propanone (mp 65-67 C.). An analytically pure sample for odor and flavor evaluation is obtained by preparative GLC (1/4″*15′ Carbowax 20M-TPA). The structure is verified by spectroscopy. Anal. calc. for C10 H14 N2 O: C, 67.39; H, 7.92; N, 15.72; Found: C, 67.24; H, 8.13; N, 15.62.

The basis of chemical reaction formula synthesis, the synthesis route is composed of some specific reactions and combined according to certain logical thinking. We look forward to the emergence of more reaction modes in the future.

Reference:
Patent; Philip Morris Incorporated; US4588813; (1986); A;,
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Researchers who often do experiments know that organic synthesis is a process of preparing more complex target molecules from simple raw materials through one or more chemical reactions. Generally, it requires fewer steps, and cheap raw materials. 14667-55-1, name is 2,3,5-Trimethylpyrazine, A new synthetic method of this compound is introduced below., SDS of cas: 14667-55-1

Take 2,3,5-trimethylpyrazine (16.3 mL, 98.7 mmol) in a 500 mL round bottom flask, glacial acetic acid (60 mL) and 30% hydrogen peroxide (50 mL) were slowly added with a constant pressure funnel while stirring in an ice bath, the reaction solution was stirred and heated in an oil bath at 60 C, an equal amount of 30% hydrogen peroxide was added dropwise to the reaction solution, and the mixture was stirred for 20 hours, cooled to room temperature, water (50 mL) was added, rhoEta was adjusted = 9 with saturated K2C03, extracted with DCM (200mLX4), the organic phase was washed with saturated brine (200 mL), dried over anhydrous sodium sulfate, the organic phase was concentrated to give 12.4 g of a pale yellow oily liquid, yield was 76%.

The synthetic route of 14667-55-1 has been constantly updated, and we look forward to future research findings.

Reference:
Patent; Guizhou Medical University; Fan Lingling; Tang Lei; Li Yi; Li Yong; Liu Jian; Chu Liangzhao; (28 pag.)CN108558833; (2018); A;,
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Adding a certain compound to certain chemical reactions, such as: 14667-55-1, name is 2,3,5-Trimethylpyrazine, belongs to pyrazines compound, can increase the reaction rate and produce products with better performance than those obtained under traditional synthetic methods. Here is a downstream synthesis route of the compound 14667-55-1, Safety of 2,3,5-Trimethylpyrazine

General procedure: Ag2O (23.2 mg, 0.1 mmol), 3-nitro-1,2-benzenedicarboxylicacid (H2npt) (42.2 mg, 0.2 mmol) and epyz (24.4 mg, 0.2 mmol) were dissolved in methanol-H2O-DMF mixed solvent (6 mL,v/v/v = 1/1/1) in the presence of ammonia (0.5 mL, 14 M) underultrasonic treatment (160 W, 40 kHz, 30 min) under 40 C. Theresultant colorless solution was allowed slowly to evaporate atroom temperature in the dark. After several days, colorless platecrystals of 1 were isolated in about a 43% yield. They were washedwith a small volume of cold ethanol.

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Reference:
Article; Zhang, Ting; Wang, Dan-Feng; Huang, Rong-Bin; Zheng, Lan-Sun; Inorganica Chimica Acta; vol. 427; (2015); p. 299 – 304;,
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem