Category: 14667-55-1

Lee, Hyejin published the artciledevelopment of a low-salt soy sauce with enhanced flavor and functionality with soy residue and Tenebrio molitor larvae powder, Computed Properties of 14667-55-1, the main research area is Tenebrio larva powder soy sauce flavor.

We developed a low-salt soy sauce from soy residue and T. molitor larvae powder. The salinity of low-salt soy sauce replaced by okara (LSO), T. molitor larvae powder (LST), or both okara and T. molitor larvae powder (LSOT) ranged between 9.87 and 12.47% with a pH of 5.4-6.3. LSO exhibited lower acidity (0.58) than LST (1.27) and LSOT (1.34). LSOT showed the highest protease activity, total nitrogen, and amino nitrogen content among the soy sauces. Glutamic acid was 10 times higher in LST and LSOT than in LSO. LST and LSOT had twice higher antioxidant capacities, whereas LSO had twice higher ACE inhibitory activity than low-salt or regular high-salt soy sauces. T. molitor larvae powder supplementation in soy sauce fermentation led to a significant increase in overall quality. Moreover, the synergistic effect of the mixture of okara and T. molitor larvae powder improved the functionality of low-salt soy sauce. Practical applications : Soy sauce produced from fermented soybeans is widely used as a seasoning because of its unique flavor. However, it is classified as a high-salt seasoning. Okara is a soy product-derived waste material that is rich in dietary fibers, and Tenebrio molitor has become an alternative protein source with a low impact on the environment. Fermentation is a promising technique to approach consumers and gain acceptance of insect ingredients in food products, as well as to improve functionality. Using okara and T. molitor larvae powder for soy sauce production results in a savory low-salt product, which is expected to lower the risk of vascular disease and has high antioxidant capacities.

Journal of Food Processing and Preservation published new progress about Acidity. 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

Sermyagina, Ekaterina published the artcileSpent coffee grounds and tea leaf residues: Characterization, evaluation of thermal reactivity and recovery of high-value compounds, HPLC of Formula: 14667-55-1, the main research area is tea leaf coffee nitrogen sulfur.

Spent coffee grounds (SCGs) and tea leaf residues are investigated as a potential source of bioenergy and biochems. and compared to several woody biomasses. The effect of initial processing (coffee roasting and tea oxidizing) on feedstock composition and thermal behavior is assessed exptl. and anal. In addition to proximate and ultimate analyses, the materials are examined by combustion tests coupled with Fourier-transform IR spectroscopy and thermogravimetric anal. coupled with mass spectrometry in oxidizing and inert atmospheres. The biggest differences in composition of the samples are found in the high elemental N and S contents of SCGs (2.9 wt% of N and 0.1 wt% of S on average) and especially tea leaf residues (4.5 wt% of N and 0.2 wt% of S on average). The elevated N and S values lead to NO and SO2 release during combustion. Overall, the obtained levels of reactivity and heating values (with a maximum higher heating value of 24 MJ kg-1 for the Arabica-Robusta coffee blend) confirm the significant energy potential of both the coffee and tea samples. Mass spectrometry anal. of the studied materials reveals higher heterogeneity of macromol. composition of coffee and tea samples compared to woody biomasses. Pyridine, pyrazine, phenols and acetic acid are the most abundant among detected species and have demonstrated beneficial characteristics for a broad spectrum of human activities. The composition characteristics and reactivity test results presented in this work promote more effective valorization and usage of these currently little used biomass residues.

Biomass and Bioenergy published new progress about Biomass. 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

Wang, Ruikun published the artcileEffect of process wastewater recycling on the chemical evolution and formation mechanism of hydrochar from herbaceous biomass during hydrothermal carbonization, COA of Formula: C7H10N2, the main research area is hydrochar herbaceous biomass hydrothermal carbonization wastewater recycling.

Hydrothermal carbonization (HTC) is a promising thermochem. method used to upgrade herbaceous biomass for high-grade fuel. However, the technique yields large amounts of organic process wastewater (PW), which must be properly disposed or reused. In this work, PW was used as water source to prepare HTC feedstock. The evolution of the chem. structure and formation mechanism of hydrochar over the course of four PW recycles were demonstrated by exptl. determination of the chem. compositions, equilibrium moisture contents, carbon structures, functional groups, and micro morphologies of the biomass (cornstalk in this study) and resulting hydrochars. The chem. reaction pathways induced during the HTC of biomass was established on the basis of the evolution of the chem. characteristics of the hydrochars and organic components of PW. The results showed significant improvements in the fuel quality of hydrochar as the number of PW recycles increased. The higher heating value, mass yield, and energy recovery efficiency of the hydrochars increased to 23.31 MJ/kg, 62.16%, and 86.24%, resp., after four PW recycles because PW recycling facilitates the conversion of biomass into a hydrochar matrix with a high carbonization degree and polymerization of intermediates into microspheres. As the number of PW recycles increased, the relative content of furan compounds in the aqueous product decreased and the content of aromatic compounds increased.

Journal of Cleaner Production published new progress about Biomass. 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

Ly, Hoang Vu published the artcileCatalytic hydrodeoxygenation of fast pyrolysis bio-oil from Saccharina japonica alga for bio-oil upgrading, Product Details of C7H10N2, the main research area is bio oil Saccharina japonica fast pyrolysis catalytic hydrodeoxygenation.

Biomass conversion via pyrolysis has been regarded as a promising solution for bio-oil production Compared to fossil fuels, however, the pyrolysis bio-oils from biomass are corrosive and unstable due to relatively high oxygen content. Thus, an upgrading of bio-oil is required to reduce O component while improving stability in order to use it directly as fuel sources or in industrial processes for synthesizing chems. The catalytic hydrodeoxygenation (HDO) is considered as one of the promising methods for upgrading pyrolysis bio-oil. In this research, the HDO was studied for various catalysts (HZSM-5, metal, and metal-phosphide catalysts) to improve the quality of bio-oil produced by fast pyrolysis of Saccharina japonica (SJ) in a fluidized-bed reactor. The HDO processing was carried out in an autoclave at 350°C and different initial pressures (3, 6, and 15 bar). During HDO, the oxygen species in the bio-oil was removed primarily via formation of CO2 and H2O. Among the gases produced through HDO, CO2 was observed to be most abundant. The C/O ratio of produced bio-oil increased when CoMoP/γ-Al2O3, Co/γ-Al2O3, Fe/γ-Al2O3, or HZSM-5 was used. The Co/γ-Al2O3 resulted in higher HDO performance than other catalysts. The bio-oil upgraded with Co/γ-Al2O3 showed high HHV (34.41 MJ/kg). With the use of catalysts, the kerosene-diesel fraction (carbon number C12-C14) was increased from 36.17 to 38.62-48.92 weight%.

Catalysts published new progress about Biomass. 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

Fan, Y. published the artcileThe influence of lipids on the fate of nitrogen during hydrothermal liquefaction of protein-containing biomass, Formula: C7H10N2, the main research area is lactose lysine palmitic acid biomass hydrothermal liquefaction emulsification.

Hydrothermal liquefaction (HTL) of carbohydrate (lactose), protein (lysine), and lipid (palmitic acid) surrogates was carried out in batch reactors for 20 min in a temperature range of 250-350°C in order to understand interactions in hydrothermal reactions. A binary mixture of lysine and lactose leads to a higher bio-oil yield when compared to experiments made with isolated compounds, indicating a relevant contribution by Maillard reactions (MRs). Emulsification happens to proteins and lipids during HTL, making it difficult to sep. and collect bio-oil products at low temperatures When testing the ternary mixture, the nitrogen content of the bio-oil is negligibly affected by the changes of temperature, presenting a constant value of 5.3 weight %. However, adding lipids dramatically changes the bio-oil composition This is indicated by an increasing amount of fatty acid amides and a decrease in Maillard reaction products, suggesting a strong competition between amidation and MRs. A reaction scheme was proposed based on the final products and assumed reaction pathways. These findings here can contribute to a better understanding of the HTL of biomasses with complex organic compositions

Journal of Analytical and Applied Pyrolysis published new progress about Biomass. 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

Zhang, Danni published the artcileImpact of cooking on the sensory perception and volatile compounds of Takifugu rubripes, Safety of 2,3,5-Trimethylpyrazine, the main research area is volatile compound sensory perception flavor steaming Takifugu; Aroma; Off-note; Sensory; Takifugu rubripes; Thermal cooking process.

Takifugu rubripes is well-known for its unique flavor but can also develop a putrid off-note. To eliminate off-note and promote desirable flavor, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chem. properties were analyzed and correlated with sensory qualities. The changes of center temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression anal., orthonasal aroma attributes ""roasted"" and ""earthy/putrid fish"" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, resp.; meanwhile mouthfeel attributes of chewy/fiber and tender/juicy were highly associated with water loss and moisture, resp. This study provides insights for optimizing cooking conditions to create desirable fish flavor. Food Chemistry published new progress about Boiling. 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

Bressani, Ana paula pereira published the artcileInfluence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes, Category: pyrazines, the main research area is Coffea arabica coffee fermentation yeast inoculation o beverage quality; Coffee fermentation; Microbial metabolites; Mundo Novo; Stainless-steel bioreactors; qPCR.

Starter cultures during fermentation of Coffea arabica var. Mundo Novo processed in open stainless-steel vessels by natural and pulped natural methods were studied. The yeasts Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA 0544), and Torulaspora delbrueckii (CCMA 0684) were inoculated sep. in two different coffee processes: natural and pulped natural. The qPCR (real-time quant. polymerase chain reaction) was used as a culture-independent method to monitor the inoculums permanence. Changes in microbial metabolites (organic acids and volatile) production were evaluated by high-performance liquid chromatog. (HPLC) and gas chromatograph-mass spectrometry (GC-MS), resp. The sensory anal. was assessed in roasted beans. The fermentation lasted 27 h, and the coffee temperature ranged from 16.5 to 24.0 °C. The starter culture population was dominant throughout fermentation S. cerevisiae (CCMA 0543) and T. delbrueckii (CCMA 0684) presented a higher population in natural processing. However, in pulped natural processing, M. caribbica (CCMA 0198) and C. parapsilosis (CCMA 0544) were the dominant populations. Citric, malic, and succinic acids were naturally present in coffee. Lactic, isobutyric, and isovaleric acids were detected at the end of the fermentation in different treatments. Lactic acid was detected in samples at the end of fermentation in Control and CCMA 0198 treatment. NAT coffee inoculated with CCMA 0684 presented isobutyric acid and isovaleric acid concentrations Volatile compounds, such as 2,6-diethylpyrazine was detected in treatments inoculated with yeasts, but not in Controls. 2-acetoxymethylfuran was only detected in samples inoculated with CCMA 0198 from both NAT and PN methods. Samples fermented with S. cerevisiae (CCMA 0543) presented the highest sensorial scores in both processing (84.75 and 84.92). The inoculated coffee beans showed higher scores of sweetness, long aftertaste, and greater complexity. The starter cultures influenced the sensorial profiles through the synthesis of specific volatile constituents. However, considering all parameters analyzed, S. cerevisiae (CCMA 0543) would be the most suitable yeast for the var. Mundo Novo processed by both fermentation methods.

International Journal of Food Microbiology published new progress about Beverages. 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

Page, Michelle K. published the artcileNew analytical method for quantifying flavoring chemicals of potential respiratory health risk concerns in e-cigarette liquids, Application In Synthesis of 14667-55-1, the main research area is electronic cigarette flavoring chems respiratory disease; E-cigarette refill solutions; E-liquids; e-cigarettes; electronic cigarettes; flavoring chemicals; flavorings; flavors; vaping (Min 5-Max 8).

Numerous flavoring chems. are added to e-cigarette liquids to create various flavors. Flavorings provide sensory experience to users and increase product appeal; however, concerns have been raised about their potential inhalation toxicity. Estimating potential health risk of inhaling these chems. has been challenging since little is known about their actual concentrations in e-cigarette products. To date, a limited number of anal. methods exist to measure the concentrations of flavoring chems. in e-cigarette products. We have developed an anal. method that accurately and precisely measures the concentrations of 20 flavoring chems. of potential inhalation risk concerns: 2,3,5-trimethylpyrazine, acetoin, benzaldehyde, benzyl alc., butanoic acid, dl-limonene, ethyl maltol, Et salicylate, Et vanillin, eucalyptol, eugenol, furaneol, isovanillin, l-menthol, maltol, Me salicylate, pulegone, trans-cinnamaldehyde, triacetin, and vanillin. Calibration and QC solutions were prepared in 50:50 propylene glycol (PG):vegetable glycerin (VG) and 5% H2O and flavoring concentrations ranging from 0.02 to 10.00 mg/mL. Samples of com. e-cigarette liquids, calibration and QC solutions were combined with 30μL of an internal standard mix (benzene-d6, pyridine-d5, chlorobenzene-d5, naphthalene-d8 and acenaphthene-d10; 1 mg/mL each) and were diluted 100-fold into methanol. Anal. was performed on an Agilent 7890B/7250 GC/Q-TOF using a DB-624UI column (30 m x 0.25 mmID x 1.4μm film thickness), with a total runtime of 13.5 min. Calibration curves were fit using a weighted quadratic model and correlations of determination (r2) values exceeded 0.990 for all chems. Bias and precision tests yielded values less than 20% and lower limits of quantitation (LLOQ) ranged from 0.02 to 0.63 mg/mL. Over 200 com. available products, purchased or collected from adult e-cigarette users and spanning a range of flavor categories, were evaluated with this method. Concentrations of pulegone, a suspected carcinogen, varied from below limit of quantitation (BLOQ) to 0.32 mg/mL, while acetoin and vanillin, known precursors to more cytotoxic byproducts, ranged from BLOQ to 1.52 mg/mL and from BLOQ to 16.22 mg/mL, resp. This method features a wide dynamic working range and allows for a rapid routine anal. of flavoring additives in com. e-cigarette liquids

Frontiers in Chemistry (Lausanne, Switzerland) published new progress about Beverages. 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

Wu, Tiandan published the artcileIdentification of Characterizing Aroma Components of Roasted Chicory “”Coffee”” Brews, Quality Control of 14667-55-1, the main research area is aroma roasted chicory coffee brew; aroma; aroma extract dilution analysis; flavor; roasted chicory; stable isotope dilution analysis.

The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatog.-olfactometry (GC-O), aroma extract dilution anal. (AEDA), and gas chromatog.-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution anal. (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, addnl. predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and “”chicory-like”” note was also detected in five different com. ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma.

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

Porcelli, Caterina published the artcileMolecular characterization of an atypical coconut-like odor in cocoa, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is atypical coconut cocoa odor mol characterization.

Parallel application of an aroma extract dilution anal. (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odor activity values as ratios of the concentrations to the odor threshold values suggested δ-2-decenolactone as the crucial compound Chiral anal. showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odor threshold value, that is 100μg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.

European Food Research and Technology published new progress about Chirality. 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