Category: 14667-55-1

Acierno, Valentina published the artcileSniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS, Application In Synthesis of 14667-55-1, the main research area is cocoa chocolate volatile element; Chocolate; Cocoa beans; Fingerprint; High sensitivity-proton transfer reaction-mass spectrometry; Inductively coupled plasma-mass spectrometry; Isotope ratio-mass spectrometry.

The cocoa botanical and geog. origin and the primary processing steps applied by cocoa farmers at the beginning of the supply chain influence the chem. compositional traits of the cocoa beans. These features are carried along the supply chain as intrinsic markers up to the final products. These intrinsic markers could be used for tracking and tracing purposes. In this study, we examined the retention and loss of compositional signatures from cocoa beans to chocolates. Volatile, elemental and stable isotope signatures of cocoa beans of 10 different origins and 11 corresponding chocolates were determined by high sensitivity-proton transfer reaction-mass spectrometry (HS-PTR-MS), inductively coupled plasma-MS (ICP-MS) and isotope ratio-MS (IR-MS), resp. The volatile fingerprints provided mostly information on the origin and primary processing traits of the raw cocoa beans in the chocolates. Volatile compounds that are relevant markers include: acetic acid (m/z 61), benzene (m/z 79), pyridine (m/z 80), 2-phenylethanol (m/z 123), and maltol (m/z 127). On the other hand, the elemental and stable isotope characteristics are more indicative of the cocoa content and added ingredients. Possible elemental markers for cocoa origin include Fe, Cr, and Cd. VOCs appear to be the most robust markers carried from cocoa beans to chocolates of the groups examined This provides the potential for track and trace of cocoa beans from farm to chocolates.

Food Research International published new progress about Chocolate. 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

Hinneh, Michael published the artcilePod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates), Name: 2,3,5-Trimethylpyrazine, the main research area is pod storage diversifying flavor chocolate produced bulk cocoa beans; Aroma volatiles; Cocoa & chocolates; Flavor profile; Pod storage; Roasting; Sensory evaluation.

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the chocolates irresp. of the origin or genetic groups of the cocoa beans. The same was confirmed when instrumental aroma results were correlated with the sensory data using partial least squares (PLS) regression models. Thus, this study demonstrates the possibility of creating diverse flavor profiles (even towards ‘fine’ flavor) from ‘bulk’ cocoa beans through an optimized combination of PS and RT. The findings are therefore expected to challenge the status-quo, especially in the way ‘bulk’ cocoa is currently processed and consequently priced, thereby, possibly fostering a win-win situation between cocoa producers and industries.

Food Research International published new progress about Chocolate. 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

Braga, Soraia Cristina Gonzaga Neves published the artcileHarvest influence in volatile composition of chocolates produced with hybrid varieties of Bahia’s cocoa was investigated using GC × GC-QMS and chemometrics, Computed Properties of 14667-55-1, the main research area is cocoa bean chocolate benzaldehyde acetic acid trimethylpyrazine GCQMS Bahia.

Cocoa varieties are important in Brazil due to their resistance to “”witch’s broom”” disease. In this work, the chromatog. profiles of chocolates produced from eleven cocoa varieties harvested from two different harvests were analyzed. A total of 22 samples were analyzed by comprehensive two-dimensional gas chromatog. coupled to mass spectrometry (GC × GC-MS), using headspace solid phase microextration (HS-SPME). Multiway principal component anal. (MPCA) were conducted to study the differences between the two harvests. Two principal components were responsible for the separation of the profiles between the harvests and their resp. loadings were evaluated. Hydrocarbons were the principal group responsible for this separation, as some pyrazines and aldehydes.

BrJAC–Brazilian Journal of Analytical Chemistry published new progress about Chocolate. 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

Ullrich, Lisa published the artcileImpact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof, Safety of 2,3,5-Trimethylpyrazine, the main research area is water odor compound fermented dried cocoa bean chocolate; Theobroma cacao; chocolate; odorant release; stable isotopically substituted odorants; water treatment.

The impact of water on odor-active compounds in fermented and dried cocoa beans as well as in chocolate either produced by a novel processing (NPC) or a traditional processing (TPC) technol. from the same batch of cocoa beans was investigated in this study. Quantitation of selected key odorants revealed significantly higher concentrations of Strecker aldehydes such as 3-(methylsulfanyl)propanal (66-fold) and phenylacetaldehyde (50-fold) after water treatment of the cocoa beans. The comparison of the two chocolates showed that higher amounts of the Strecker aldehydes 2-methylbutanal, 3-methylbutanal, and phenylacetaldehyde are released with water in the NPC (24-fold to 39-fold), compared to the TPC (7.3-fold-11-fold). In addition to Strecker aldehydes, the concentrations of many further characteristic key odorants of cocoa and chocolate increased after water treatment. Based on the results, a more intense retronasal odor perception of the analyzed compounds is expected due to their release during consumption in contact with saliva.

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

Cemin, Paloma published the artcileChocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference, Safety of 2,3,5-Trimethylpyrazine, the main research area is phenethyl acetate phenyl methyl hexenal chocolates cocoa; Acceptance; Aroma; Cocoa liquor; Preference map; Sensory acceptance.

This study aimed to evaluate the volatile compounds of chocolates made of Brazilian cocoas and statistically track them according to the products sensorial profile in order to relate them to consumers’ acceptance by preference map methodol. The intensity of the chocolate, acidity, woody, smoked, green, floral, burned, musty, and cocoa notes from chocolates produced with cocoa from different Brazilian states were analyzed by a trained panel and by 128 consumers. Samples from Cote dIvoire, which is known for its high-quality chocolate, were evaluated for comparison. Solid-phase microextraction headspace sampling/gas chromatog.-mass spectrometry was employed to evaluate the samples volatile compounds One hundred volatile compounds were identified within the samples. The results from the preference maps showed that the maximum preference was found for chocolate made of cocoa from Rondonia, Bahia, and Espirito Santo and Cote dIvoire and organic samples from Para. The ideal sample point was characterized by intense chocolate, floral, and woody notes and mild green and burned notes. The presence of furfural, 3-Me butanal, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, Me pyrazine, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, and tetra-Me pyrazine were shown to be important for consumer acceptance in the ideal product, whereas the presence of (Z)-2-heptenal and 2-pentyl furan may increase consumer rejection. 2,3-Me pyrazine, Me pyrazine, and 2,3-butanediol, which are important volatile compounds previously reported in the literature, were statistically tracked to both pos. and neg. sample attributes and must be better explored concerning consumers acceptance of chocolates.

Food Research International published new progress about Chocolate. 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

Cordero, Chiara published the artcileOdorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is cocoa aroma headspace solid microextraction gas chromatog FID MS; Gas chromatography with parallel detection by MS and FID; High-quality cocoa; Key aroma compounds; Multiple headspace solid phase micro-extraction; Predicted FID relative response factors.

This paper focuses on several methodol. aspects in the quantitation of volatiles in solid samples by headspace solid phase micro-extraction (HS-SPME) combined with gas chromatog. and parallel detection by flame ionization detector and mass spectrometry (GC-FID/MS). Informative volatiles, including key odorants and process markers, from single-origin cocoa samples (Colombia, Ecuador, Mexico, Sao Tome and Venezuela) were captured at two processing stages along the chocolate production chain (nibs and cocoa mass). Accurate quantitation was achieved by multiple headspace extraction (MHE) in headspace linearity conditions and by external calibration. Quant. results on selected analytes (3-hydroxy-2-butanone, 2-heptanol, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, Et octanoate, benzaldehyde, 2-methylpropionic acid, 3-methylbutyric acid, Et phenylacetate, 2-phenylethyl acetate, guaiacol, 2-phenylethanol, and (E)-2-phenyl-2-butenal) provided reliable information about the key sensory notes of cocoa intermediates (odor activity values) and their origin specificities. Addnl. information about analytes release by the solid environment (cocoa nibs, mass, and powders) was achieved by modeling decay curves. Parallel detection by MS and FID enabled quant. cross-validation, and FID-predicted relative response factors (RRFs) extended method quantitation capabilities to addnl. compounds that were not subjected to an external calibration procedure: 3-methylbutyl acetate (isoamyl acetate), 2-heptanone, heptanal, 2-nonanone, γ-butyrolactone, octanoic acid, 2-ethyl-5(6)-methylpyrazine, phenylacetic acid, phenol, 2-acetyl pyrrole, and 2,3-dihydro-3,5-dihydroxy-6-methyl(4H)-pyran-4-one. This procedure extends method capabilities and information potential with great consistency.

Analytica Chimica Acta published new progress about Chocolate. 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

Farmany, Abbas published the artcileInformatics aided QSRR study of retention index of some volatile compounds, Synthetic Route of 14667-55-1, the main research area is volatile compound retention index QSRR study.

In the present work, an artificial neural network (ANN) model was used to study the quant. structure retention relationship (QSRR) of retention index (RI) of some volatile compounds in natural cocoa and conched chocolate powder. Mol. structural descriptors are selected using genetic algorithm to construct the nonlinear QSRR models. Besides, kernel partial least squares PLS (KPLS) and Levenberg-Marquardt artificial neural network (L-M ANN) were employed.

Eurasian Chemical Communications published new progress about Chocolate. 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

Porcelli, Caterina published the artcileMolecular background of a moldy-musty off-flavor in cocoa, HPLC of Formula: 14667-55-1, the main research area is moldy musty off flavor cocoa chocolate; (−)-geosmin; 3-methyl-1H-indole; aroma extract dilution analysis (AEDA); cocoa (Theobroma cacao L.); moldy-musty off-flavor; stable isotopically substituted odorants.

The parallel application of aroma extract dilution anal. to the volatiles isolated from a sample of fermented cocoa seeds with a pronounced moldy-musty off-flavor and to the volatiles isolated from a flawless reference sample revealed (-)-geosmin, 4-methoxy-2,5-dimethylfuran-3(2H)-one, 1H-indole, and 3-methyl-1H-indole as potential off-flavor compounds on the basis of their odor quality and higher flavor dilution factors in off-flavor cocoa than in the reference sample. Quantitation of the four compounds in nine off-flavor cocoa samples and calculation of odor activity values (ratio of the concentrations to the odor threshold values) suggested the crucial roles of (-)-geosmin and 3-methyl-1H-indole for the off-flavor. In the chocolate industry, their quantitation can be used to objectively assess the off-flavor at the level of incoming goods inspection. Because both compounds are inhomogeneously distributed between the testa and the embryo, sep. quantitation in the two parts of the seeds is required.

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

Fontes de Oliveira, Luciana published the artcileCorrelating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis, Quality Control of 14667-55-1, the main research area is two dimensional gas chromatog volatile profile chocolate sensory analysis.

The identification of key components relevant to sensory perception of quality from com. chocolate samples was accomplished after chemometric processing of GC x GC-MS (Comprehensive Two dimensional Gas Chromatog. with Mass Spectrometric Detection) profiles corresponding to HS-SPME (Headspace Solid Phase Microextraction) extracts of the samples. Descriptive sensory evaluation of samples was carried out using Optimized Descriptive Profile (ODP) procedures, where sensory attributes of 24 com. chocolate samples were used to classify them in two classes (low and high chocolate flavor). 2D Fisher Ratio anal. was applied to four-way chromatog. data tensors (1st dimension retention time 1tR x 2nd dimension retention time 2tR x m/z x sample), to identify the crucial areas on the chromatograms that resulted on ODP class separation on Principal Component Anal. (PCA) scores plot. Comparing the relevant sections of the chromatograms to the anal. of the corresponding mass spectra, it was possible to assess that most of the information regarding the sample main sensory attributes can be related to only 14 compounds (2,5-dimethylpyrazine, 2,6-dimethyl-4-heptanol, 1-octen-3-ol, trimethylpyrazine, β-pinene, o-cimene, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, benzaldehyde, 1,3,5-trimethylbenzene, 6-methyl-5-hepten-2-one, limonene, benzeneethanol and 1,1-dimethylbutylbenzene) among the complex blend of volatiles found on these extremely complex samples.

BrJAC–Brazilian Journal of Analytical Chemistry published new progress about Chocolate. 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

Yu, Jing published the artcileHalophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste, COA of Formula: C7H10N2, the main research area is halophilic bacteria starter culture fermentation flavor shrimp paste; Fermentation; Halophilic bacteria; Sensory evaluation; Shrimp paste; Volatile compounds.

Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technol. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatog.-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples (p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent. Food Chemistry published new progress about Databases. 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