Category: 14667-55-1

Alimoradi, Sirwan published the artcileEffect of temperature on toxicity and biodegradability of dissolved organic nitrogen formed during hydrothermal liquefaction of biomass, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is dissolved organic nitrogen biomass hydrothermal liquefaction toxicity biodegradability temperature; HTL wastewater; Heterocyclic N-Containing organic compounds (HNOCs); Hydrothermal liquefaction (HTL); Nitrogen recovery; Non-biodegradable dissolved organic nitrogen (nbDON); Toxicity.

This study investigated the nutrient content and reuse potential of wastewater generated during hydrothermal liquefaction of microalgal biomass. The hydrothermal liquefaction reaction was tested at 270, 300, 330, and 345°C to determine the effect of temperature on the formation of non-biodegradable dissolved organic nitrogen (nbDON). Total nitrogen, ammonium, color, and toxicity were selected as key characteristics for the reuse of hydrothermal liquefaction wastewater. Results indicated that a higher concentration of nbDON5 (nbDON defined with a 5 day growth assay) and more diverse heterocyclic N-containing organic compounds were associated with greater toxicity as measured by a growth rate assay. For the tested temperature ranges, the total nitrogen content of the hydrothermal liquefaction wastewater slightly decreased from 5020 ± 690 mg L-1 to 4160 ± 120 mg L-1, but the percentage nbDON5 fraction increased from 57 ± 3%DON to 96 ± 5%DON. The temperature of hydrothermal liquefaction reactions can be optimized to maximize carbon conversion and nitrogen recovery.

Chemosphere published new progress about Absorption. 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

Aszyk, Justyna published the artcileConcentration levels of selected analytes in the gas phase of an e-cigarette aerosol, Quality Control of 14667-55-1, the main research area is electronic cigarette gas phase aerosol.

The aerosols generated from e-cigarettes are composed of liquid and gas phases resulting from vaporized e-liquid The apportioning of substances from e-liquid into the liquid and gas phases during e-cigarette use has not been extensively studied. Partitioning of e-liquid components between the gas and the liquid phase of the aerosol influences the substances inhaled and exhaled by the users, leading to second-hand exposure. It seems important to determine which compounds and how much of them are transferred into the gas phase and may immediately enter the bloodstream. For this purpose, a method based on thermal desorption followed by gas chromatog. coupled with tandem mass spectrometry (GC-MS/MS) in electron ionization mode was developed. As in a previous study, an automatic generator of an aerosol from an e-cigarette with a collection tube filled with melt-blown non-woven fabric disks and equipped with Tenax TA sorption tubes was used. The melt-blown non-woven fabric is designed to capture liquid phase compounds, while sorption tubes are meant to sorb compounds in the gas phase of the aerosol. To control the e-liquid mass changes before and after a puff session, quantitation based on the mass change tracking approach (MCT) was applied. Accuracy of the developed method ranged between 91% and 110% regardless of the spiking level, with precision and reproducibility better than 10%. The limits of detection (LODs) ranged from 0.015 to 0.076 ng of substance emitted/mg of consumed e-liquid, while limits of quantitation (LOQs) ranged from 0.045 to 0.23 ng of substance emitted/mg of consumed e-liquid Most of the compounds are deposited in the liquid phase of the aerosol, while only trace levels of some substances may be observed in an actual, non-condensed gas phase.

Microchemical Journal published new progress about Adsorption. 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

Liu, Zeping published the artcileEffect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar, COA of Formula: C7H10N2, the main research area is melanoidin decoction zhenjiang aromatic vinegar; Decoction; Melanoidins; Volatiles retention; Zhenjiang aromatic vinegar.

Melanoidins, making general contribution to the food characteristics, are extensively generated in the production of Chinese traditional vinegar; however, their effect on flavor modification remains unknown. This study investigated the changes in the melanoidins of Zhenjiang aromatic vinegar (ZAV) during decoction, and the interactions of crude melanoidins (CM) and pure melanoidins (PM) from decocted and undecocted ZAV with mixed aroma compounds were compared. With the exception of C-N, O-H and C-H, chem. bonds and groups varied among the four types of melanoidins. However, CM and PM, obtained from decocted or undecocted vinegar, displayed generally similar structures, which resulted in their consistent retention of volatiles owning to the overall structure characteristics. Compared to aqueous solution, CM and PM from undecocted vinegar exhibited release, non-influence, or adsorption of flavors. However, melanoidins from decocted vinegar appeared the adsorption for all flavors but 2,3,5,6-Tetramethylpyrazine with weakened release. Free low mol. weight (LMw) compounds would affect the volatiles retention. Total solids (TS) from undecocted vinegar adsorbed volatiles except di-Et succinate; however, TS from decocted vinegar released all flavors significantly. Therefore, the decocted melanoidins were beneficial for the persistence of aroma. This study provided a base for elucidating the formation of melanoidins in decoction procedure and their roles in flavor modification.

Food Research International published new progress about Adsorption. 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

Barbosa-Pereira, Letricia published the artcileAssessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics, Application In Synthesis of 14667-55-1, the main research area is Theobroma shell volatile fingerprint headspace SPME GC mass spectrometry; Chemical markers; Cocoa bean shell; Cocoa by-product; Cocoa flavour; E-nose; HS-SMPE/GC-qMS; Principal component analysis; Volatile fingerprint.

The cocoa bean shell (CBS) is a main byproduct of cocoa processing, with great potential to be used as an ingredient for functional foods because of its nutritional and flavor properties. This study aimed to characterize and classify CBSs obtained from cocoa beans of diverse cultivars and collected in different geog. origins through their volatile profile assessed using headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME/GC-qMS) and E-nose combined with principal component anal. (PCA). The study provides, for the first time in a representative set of samples, a comprehensive fingerprint and semi-quant. data for >100 volatile organic compounds (VOCs), such as aldehydes, ketones, pyrazines, alcs., and acids. Through PCA, a clear separation of the Criollo cultivar from the other cultivars was achieved with both GC-qMS and E-nose anal. techniques because of the high content of key-aroma VOCs. Several biomarkers identified by GC-qMS, such as 2-hepanol, 2-methylpropanoic acid, and 2,3,5-trimethylpyrazine, recognized as key-aroma compounds for cocoa beans, were found suitable for the classification of CBSs according to their quality and origin. GC-qMS and E-nose appeared to be suitable anal. approaches to classify CBSs, with a high correlation between both anal. techniques. The volatile fingerprint and classification of CBSs could allow for the selection of samples with a specific flavor profile according to the food application and, therefore, constitute an interesting approach to valorise this byproduct as a food ingredient.

Food Research International published new progress about Biomarkers. 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

Marcinek, Patrick published the artcileAn evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines, Quality Control of 14667-55-1, the main research area is olfactory receptor foodborne semiochem alkylpyrazine evolution conservation; chemical ecology; chemosensory evolution; odorant receptor; olfaction.

Mol. recognition is a fundamental principle in biol. systems. The olfactory detection of both food and predators via ecol. relevant odorant cues are abilities of eminent evolutionary significance for many species. Pyrazines are such volatile cues, some of which act as both human-centered key food odorants (KFOs) and semiochems. A pyrazine-selective odorant receptor has been elusive. Here we screened 2,3,5-trimethylpyrazine, a KFO and semiochem., and 2,5-dihydro-2,4,5-trimethylthiazoline, an innate fear-associated non-KFO, against 616 human odorant receptor variants, in a cell-based luminescence assay. OR5K1 emerged as sole responding receptor. Tested against a comprehensive collection of 178 KFOs, we newly identified 18 pyrazines and (2R/2S)-4-methoxy-2,5-dimethylfuran-3(2H)-one as agonists. Notably, OR5K1 orthologs in mouse and domesticated species displayed a human-like, potency-ranked activation pattern of pyrazines, suggesting a domestication-led co-evolution of OR5K1 and its orthologs. In summary, OR5K1 is a specialized olfactory receptor across mammals for the detection of pyrazine-based key food odors and semiochems.

FASEB Journal published new progress about Bos taurus. 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

Tan, Ming published the artcileRoasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil, COA of Formula: C7H10N2, the main research area is roasting aroma nutritional quality rapeseed oil.

The strong fragrant rapeseed oil (SFRO) attracts the growing interest in China due to its fragrant flavor, attractive color, and phys. and oxidative stability. It is usually produced with simple processes including rapeseed roasting, mech. pressing, and degumming with hot water (80-90°C). To produce SFROs with high quality and nutritional contents, the seed roasting parameters including temperature up to 220°C and time ranging from 10 min to 30 min were investigated. Results showed that 20-min roasting at temperature 160°C resulted in the highest oil extraction yield of 33.20% with the lowest water content of 0.121%. The produced SFRO had the roasted, nutty and soft tastes with the maximum overall score, the highest total tocopherol and sterol contents of 789.73 mg/kg and 4582.80 mg/kg, resp., and high CoQ10 content of 65.57 mg/kg. Over-roasting at roasting temperature of over 180°C and time of over 30 min led to the high Lovibond red readings, off-flavors, and increased concentrations of high saturated fatty acids and Benzo[a]pyrene (BaP). Our findings would provide a reference to produce SFROs with the highest extraction yield and nutrient contents, acceptable physicochem. properties, optimal profile of the fatty acids and the key aroma compounds, and relatively-low BaP concentration

Journal of Food Composition and Analysis published new progress about Extraction. 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

Song, Nho-Eul published the artcileComparison of headspace-SPME and SPME-Arrow-GC-MS methods for the determination of volatile compounds in Korean salt-fermented fish sauce, Name: 2,3,5-Trimethylpyrazine, the main research area is fish sauce benzaldehyde food fermentation SPME GCMS Korea.

A new solid phase microextraction (SPME)-Arrow method was evaluated for the anal. of volatile compounds in kanari-aekjeot, a Korean traditional salt-fermented sand lance sauce, and compared it to the standard headspace-SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both anal. methods and was selected for further optimization of the extraction The major volatile compounds extracted using both methods were 3-Me butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-Me butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alc., aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alc. could only be detected using SPME-Arrow due to its larger sorbent volume Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.

Applied Biological Chemistry published new progress about Fish sauce. 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

Gasior, Robert published the artcileKey Aroma Compounds in Roasted White Koluda Goose, Product Details of C7H10N2, the main research area is aroma compound roasted White Koluda goose; AEDA; GC−O; White Kołuda geese; aroma-active compounds; native breeds; recombination and omission tests.

Aroma-active compounds in the roasted leg meat of White Koluda goose were assayed by gas chromatog.-olfactometry, using aroma extract dilution anal. and solvent-assisted flavor evaporation Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat.

Journal of Agricultural and Food Chemistry published new progress about Goose meat. 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

Ramsay, Ashley L. published the artcileModeling Snyder-Robinson Syndrome in multipotent stromal cells reveals impaired mitochondrial function as a potential cause for deficient osteogenesis, Computed Properties of 14667-55-1, the main research area is Snyder Robinson syndrome multipotent stromal cell osteogenesis spermidine synthase.

To determine the underlying mechanism for impaired bone formation, we modelled the disease by silencing SMS in human bone marrow – derived multipotent stromal cells (MSCs) derived from healthy donors. We found that silencing SMS in MSCs led to reduced cell proliferation and deficient bone formation in vitro, as evidenced by reduced mineralization and decreased bone sialoprotein expression. Furthermore, transplantation of MSCs in osteoconductive scaffolds into immune deficient mice shows that silencing SMS also reduces ectopic bone formation in vivo. Tag-Seq Gene Expression Profiling shows that deficient SMS expression causes strong transcriptome changes, especially in genes related to cell proliferation and metabolic functions. Similarly, metabolome anal. by mass spectrometry, shows that silencing SMS strongly impacts glucose metabolism This was consistent with observations using electron microscopy, where SMS deficient MSCs show high levels of mitochondrial fusion. In line with these findings, SMS deficiency causes a reduction in glucose consumption and increase in lactate secretion. Our data also suggests that SMS deficiency affects iron metabolism in the cells, which we hypothesize is linked to deficient mitochondrial function. Altogether, our studies suggest that SMS deficiency causes strong transcriptomic and metabolic changes in MSCs, which are likely associated with the observed impaired osteogenesis both in vitro and in vivo.

Scientific Reports published new progress about Apoptosis. 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

Zhang, Ruyue published the artcileHigh-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine, Application In Synthesis of 14667-55-1, the main research area is aldol type condensation ultrasound Maillard reaction glucose glycine; Aldol-type condensation; Carbon module labeling; Glucose; Glycine; Maillard reaction; Pyrazine; Ultrasound.

This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine. Carbohydrate module labeling (CAMOLA) technique was adopted using D-glucose-13C6 to elucidate the carbon skeleton of both intermediate and final MR products (MRPs). In the D-glucose-13C6-glycine HIU-MR model system, the concentration of 11 types of pyrazines was significantly higher than their counterparts in the thermal MR. Results of CAMOLA anal. showed that a significantly lower proportion of [M]+ in pyrazines with long-length side chains was observed when compared with the pyrazines generated in thermal MR. This phenomenon may suggest the aldol-type condensation was promoted by the HIU, which is a conversion from pyrazines with short-length side chains to those with long-length side chains involving carbonyl compounds Furthermore, the anal. of isotopomers distribution in 2,3-dimethyl-quinoxaline as the o-phenylenediamine-derivatized 2,3-butanedione indicated that the increased proportion of [M + 4]+ in 2,3-dimethyl-quinoxaline (15.74% ± 0.11%) was attributed to a cleavage of D-glucose-13C6 promoted by the HIU. The above-mentioned findings elucidate that the aldol-type condensation and cleavage of D-glucose contribute to the promoted synthesis of pyrazines. The HIU would generate an extremely high temperature and pressure environment that is favored by the aldol-type condensation as a high-pressure favored reaction. The HIU, therefore, can be further developed as a promising technique to promote flavor generation through the MR.

Ultrasonics Sonochemistry published new progress about Dimerization. 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