Category: 14667-55-1

Huang, Yunle published the artcileEnhanced extraction using a combination of stir bar sorptive extraction and thin film-solid phase microextraction, HPLC of Formula: 14667-55-1, the main research area is limonene stir bar sorptive extraction solid phase microextraction; Direct Immersion; Headspace; SBSE; Sample preparation; TFSPME.

Sorptive extraction techniques have experienced increased popularity, but they face limitations in dynamic range and sensitivity. In this study, a new method combining stir bar sorptive extraction (SBSE) and thin-film solid-phase microextraction (TFSPME) was developed, and optimization for extraction temperature (70 °C) and time (120 min) was carried out. Polydimethylsiloxane (PDMS)-coated SBSE and PDMS/carboxen (PDMS/CAR)-coated TFSPME were used, and both headspace and direct immersion extraction modes were also studied. Using 40 selected volatile compounds, the combined method generally gave a wider linearity range with lower min. limits (2 to 3 orders), satisfactory coefficient of determination (R2>0.980), and improved sensitivity when compared to SBSE-only or TFSPME-only techniques. Furthermore, despite the combined use of two extraction devices, the repeatability (<13.1 %) and reproducibility (<13.4 %) of the combined method were comparable to SBSE-only or TFSPME-only results. Higher recoveries of up to 20% were also achieved by the combined method. Compared to the conventional SBSE method, the new method provided superior performance in terms of dynamic range and sensitivity for compounds of various polarities. In conclusion, this study provided insights on the suitability of the various extraction methods for compounds of different chem. properties which could aid in future applications for volatiles anal. in food, biol., and environmental sectors. Journal of Chromatography A published new progress about Polarity. 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, Yang published the artcileMetagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter, Quality Control of 14667-55-1, the main research area is daqu starter microbial flavor development metabolic network metagenomics; Bio-heat; Lactic acid bacteria; Liquor starter; Shotgun sequencing; Spontaneous fermentation; Substrate degradation.

As a widely used Asian starter culture, the quality of daqu can significantly affect the organoleptic characteristics of the final products, yet the microbial metabolic network involved in flavor development remains unclear. This study aims to investigate that network based on the dynamics of physicochem. properties, microbial community, and volatile compounds in medium-temperature daqu (MT-daqu) during spontaneous fermentation Analyses using the metagenomic data set facilitated the gene repertoire overview of this ecosystem, indicating that Lactobacillales (mainly Weissella, Lactobacillus, and Pediococcus), Mucorales (mainly Lichtheimia), and Eurotiales (mainly Aspergillus, Rasamsonia and Byssochlamys) were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds in MT-daqu. Flavor-relevant pathways were found to exist in multiple species, but only bacteria showed the potential to participate in butane-2,3-diol (e.g. Weissella, Lactobacillus, and Staphylococcus) and butanoate (Thermoactinomyces) metabolism, and only fungi were potentially involved in biosynthesis of guaiacol (Byssochlamys) and 4-vinylguaiacol (Aspergillus). Furthermore, a combined anal. revealed that the acidic thermal environment present in early phases was mainly due to the catabolic activities of Lactobacillales and Lichtheimia, which could contribute to the effective self-domestication of microbiota. The study helps elucidate the different metabolic roles of microorganisms and disclose the formation mechanism of daqu’s partial functions, namely providing various aromatic substances/precursors and enzymes.

Food Research International published new progress about Absidia. 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

Du, Jingyi published the artcileCharacterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis, Related Products of pyrazines, the main research area is Langyatai Baijiu Jian flavor odorant sensory omics analysis; GC–O–MS; Jian flavour Baijiu; Osme analysis; Sensory omics analysis.

A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavor (LBJF) using sensory omics anal. (SOA). A total of 56 odorants were screened out using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS)/Osme anal. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odor activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcs., acids, especially Et hexanoate, gamma-nonalactone, and di-Me trisulfide, were critical to the flavor of LBJF. The basic and com. liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavor Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavor styles.

Food Chemistry published new progress about Acidity. 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

Teodorescu, Florina published the artcileVapor phase synthesis of alkylpyrazines over ZnAl mixed oxide derived from layered double hydroxides obtained by the mechanochemical method, Application In Synthesis of 14667-55-1, the main research area is alkylpyrazine aluminum zinc oxide layered double hydroxide.

This study emphasizes on using different types of reactants to obtain compounds belonging to the same class, alkylpyrazines. The mechanism of these reactions is one of cyclo-dehydrogenation on the surface of a mixed oxide catalyst, e.g. ZnAl. Different types of reactions have been performed, using diamines, hydroxyamines or a diamine and a diol. The raw materials used and the various reaction parameters like temperature, space velocity and molar ratio of the reactants present a significant influence in the conversion and selectivity values. The conversion of reactants was quasi-total while the selectivity of the yielded products varies from 95.9% to a complex mixture of products. The ZnAl catalyst is thermally stable with the catalytic sites easily regenerated.

Reaction Kinetics, Mechanisms and Catalysis published new progress about Acidity. 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, Jingjing published the artcileComparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation, Safety of 2,3,5-Trimethylpyrazine, the main research area is bacillus rapid fermentation volatile metabolite sufu maturation.

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcs., 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcs., 10 acids, and 21 miscellaneous compounds Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

International Journal of Food Properties published new progress about Acidity. 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

Sioriki, Eleni published the artcileThe effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is cocoa alkalization nonvolatile volatile mood enhancing compound; Alkalization; Cocoa; Mood; Non-volatiles; Phytochemicals; Volatiles.

Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a neg. effect on the phytochems. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochem. content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds anal. via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial anal. is required to link the volatile results with the overall effect on the flavor perception.

Food Chemistry published new progress about Acidity. 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

Zakidou, Panagiota published the artcileSingle Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics, Synthetic Route of 14667-55-1, the main research area is coffee aroma flavor instrumental volatile characterization chemometrics; GC-MS; HCA; HS-SPME; Heatmap; Maillard reaction; PCA; chemometrics; coffee cupping; flavor; geographical origin.

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the anal. method. Their roasting was performed under temperature-time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of sep. roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (∼24-41%) and pyrazine (∼25-39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geog. origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chem. classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.

Molecules published new progress about Acidity. 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

Bellumori, Maria published the artcileEffects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis, Category: pyrazines, the main research area is cold brew coffee chem composition flavor microbiol stabilization technique.

Cold brew coffee is a beverage prepared at low temperatures and over long brewing times resulting in particular physicochem. and sensory characteristics. This type of coffee is usually consumed immediately after preparation or after short storage in refrigerated conditions. However, in recent years many com. coffee vendors started investing in ready-to-drink cold brew coffees packaged for extended storage. These products present the potential problem of microbial and sensorial alteration. In this study we evaluated five different stabilization techniques with the aim to extend the shelf life of the cold brew coffee while preserving its peculiar organoleptic properties, e.g. HPP (High Pressure Processing), microfiltration, UV irradiation, pasteurization and blast chilling process. The effects were investigated over four months, evaluating the caffeine and the chlorogenic acids contents by HPLC-DAD anal. and carrying out anevaluation of selected volatile compounds by HS-SPME-GC-MS. After four months of storage, the samples treated with pasteurization and HPP maintained a stable content of caffeine and chlorogenic acids, guaranteeing also the microbiol. safety of the beverage. At the same shelf-time, the pasteurized samples showed an unaltered flavor profile, while a decrease of about 25% of the total content of volatile compounds was registered for the HPP sample.

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

Roda, Arianna published the artcileChanges in antioxidants and sensory properties of italian chocolates and related ingredients under controlled conditions during an eighteen-month storage period, Name: 2,3,5-Trimethylpyrazine, the main research area is chocolate storage antioxidant sensory property; Italian chocolate; cocoa-based ingredients; monitoring; nutrition; quality.

Humidity, ash, pH, acidity, fiber, carotenoids, retinols, tocopherols, sugars, proteins, theobromine, caffeine, polyphenols, fats, the peroxide value, organic acids, and volatile compounds, along with the sensory profile, were monitored at 18-wk intervals for 18 mo under conditions simulating a factory warehouse or a point of sale. Results: At the end of the storage period, more polyphenols were lost (64% and 87%) than vitamin E (5% and 14%) in cocoa mass and cocoa powder, resp. Conversely, a greater loss in vitamin E (34% and 86%) than in polyphenols (19% and 47%) was shown in the hazelnut paste and gianduja chocolate, resp. The sensory profiling of cocoa mass, cocoa powder, and hazelnut paste revealed increases in grittiness and astringency, as well as decreases in melting, bitterness, and toasted aroma. Moreover, in the hazelnut paste and gianduja chocolate, oiliness increased with a toasted and caramel aroma. Furthermore, dark chocolate was more gritty, acidic, and bitter. Milk chocolate lost its nutty aroma but maintained its sweetness and creaminess. Conclusions: These results should contribute an important reference for companies and consumers, in order to preserve the antioxidants and understand how antioxidants and sensory properties change from the date of production until the best before date.

Nutrients published new progress about Acidity. 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

Rottiers, Hayley published the artcileA multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars, Synthetic Route of 14667-55-1, the main research area is Theobroma nacional cocoa flavor sensory property odor.

Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant CCN51, classified as bulk. With the introduction of foreign germplasm in Ecuador and the international demand for high-quality Nacional cocoa, the present study aims to characterize and compare the flavor profile of Nacional hybrids (EET103, EET559, EET576 and EET577) and CCN51, and to assess the effect of the genotype. The fermented dried beans were processed into liquor and their sensory properties, volatile composition and odor fingerprint were analyzed by trained panelists, headspace-solid phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS), and GC electronic nose (e-nose), resp., combined with multivariate statistics. Seventy volatiles were identified and semi-quantified, among them, 16 and 14 volatiles conferring fruity and floral aroma notes, resp. CCN51 was mainly characterized by undesirable odor-active volatiles, whereas the EET cultivars contained the highest concentration of most fruity and floral volatiles, with differences in between EET cultivars. Sensory data highlighted organoleptic differences between the fine and bulk liquors, i.e. the fruity and acid EET flavor strongly differed from the bitter, astringent and off-flavor attributes of CCN51. Principal component anal. (PCA) discriminated firstly between fine and bulk, and secondly between EET identity. Partial least squares anal. identified possible correlations between sensory attributes and volatile compounds Besides, e-nose proved its usefulness for rapid assessment of the liquors’ sensory profile. The results provide a foundation for understanding the genotype’s contribution to and the compositional basis of Ecuadorian fine and bulk cocoa flavor.

European Food Research and Technology published new progress about Acidity. 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