Category: Pyrazines

Cai, Jia-Shen published the artcileEffects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS, Formula: C7H10N2, the main research area is soybean roasting volatile compound electronic nose HSSPME GC MS; 1-Hexanol (PubChemCID: 8103); 1-Octene-3-ol (PubChem CID: 18827); 2-Methoxyphenol (PubChemCID: 460); 2-Methylpyrazine (PubChem CID: 7976); Beany flavor; Electronic nose; Furfural (PubChemCID: 7362); HS-SPME-GC–MS; Hexanal (PubChemCID: 6184); Lipoxygenase; Peroxidase; Pyrrole (PubChemCID: 8027); Soybean roasting; Volatile compounds.

We applied oven-roasting on soybean in order to investigate their physicochem., sensory, and volatile profiles using electronic nose and HS-SPME-GC-MS. Results revealed a temperature dependent kinetic on the physicochem. index except fat content. Roasting at 200°C for 20 min decreased the protein dispersibility index about 38%; while, lipoxygenase and peroxidase were entirely inactivated. The primary heat sensitive amino acids were methionine, arginine, and cysteine. Electronic nose showed certain capacity to discriminate varying roasted soybeans. Out of 41 volatile compounds identified in soybean headspace, 2,5-dimethylpyrazine showed the highest abundance of 411.18μg/Kg. Regression model suggested the association of hexanal and aliphatic alcs. with beany flavor, while pyrazines, heterocycles, and furanoids showed a pos. correlation with roasted flavor. The selected flavor markers can be used to predict the development of flavor in roasted soybeans. Our study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans.

Food Chemistry published new progress about Browning (food). 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

Graves, Brian M. published the artcileComprehensive characterization of mainstream marijuana and tobacco smoke, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is marijuana tobacco smoke particle aerodynamics.

Recent increases in marijuana use and legalization without adequate knowledge of the risks necessitate the characterization of the billions of nanoparticles contained in each puff of smoke. Tobacco smoke offers a benchmark given that it has been extensively studied. Tobacco and marijuana smoke particles are quant. similar in volatility, shape, d. and number concentration, albeit with differences in size, total mass and chem. composition Particles from marijuana smoke are on average 29% larger in mobility diameter than particles from tobacco smoke and contain 3.4 times more total mass. New measurements of semivolatile fractions determined that >97% of the mass and volume of the particles from either smoke source are comprised of semivolatile compounds For tobacco smoke and marijuana smoke, resp., 4350 and 2575 different compounds are detected, of which 670 and 536 (231 in common) are tentatively identified, and of these, 173 and 110 different compounds (69 in common) are known to cause neg. health effects through carcinogenic, mutagenic, teratogenic, or other toxic mechanisms. This study demonstrates striking similarities between marijuana and tobacco smoke in terms of their phys. and chem. properties.

Scientific Reports published new progress about Carcinogenicity. 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

Zarini, Daniele published the artcileAre In Silico Approaches Applicable As a First Step for the Prediction of e-Liquid Toxicity in e-Cigarettes?, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is toxicity electronic cigarette liquid QSAR model.

Recent studies have raised concerns about e-cigarette liquid inhalation toxicity by reporting the presence of chems. with European Union CLP toxicity classification. In this scenario, the regulatory context is still developing and is not yet up to date with vaping current reality. Due to the paucity of toxicol. studies, robust data regarding which components in tent. In this study we applied computational methods for studied chems. as a useful tool for predicting the acute toxicity of chems. contained in e-liquids The purpose of t the potential health concerns associated with e-liquid ingredients, (b) to prioritize e-liquid ingredients by calculating the e-tox index, and (c) to estimate acute toxicity of e-liquid mixtures QSAR models were generated using QSARINS software to fill the acute toxicity data gap of 264 e-liquid ingredients. As a second step, the potential acute toxicity of e-liquids mixtures was evaluated. Our preliminary data suggest that a computational approa serve as a roadmap to enable regulatory bodies to better regulate e-liquid composition and to contribute to consumer health protection.

Chemical Research in Toxicology published new progress about Acute toxicity. 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

Wei, Meng published the artcileCharacterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation, Quality Control of 14667-55-1, the main research area is benzeneacetaldehyde panfried steak GC Qorbitrap; Chinese yellow cattle; E-nose; GC-Q-Orbitrap; multivariate statistical analysis; sensory evaluation; volatile organic compounds.

This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical anal. was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical anal. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.

Molecules published new progress about Adipose tissue. 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

Alasti, Fariba Mohamadi published the artcileThe influence of three different types and dosage of alkaline on the inherent properties in cocoa powder, Product Details of C7H10N2, the main research area is color flavor alkalization cocoa powder; Alkalization; Alkylpyrazine; Cocoa; Color; Polyphenol.

Abstract: Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alk. relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The browning index (OD460/OD525) and alkylpyrazine content were changed significantly (p �0.01) with changing the type and the concentration of the alkali solution The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alk. products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased (p �0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD460/OD525 value than that with a K2CO3 solution The samples with a high concentration of alk. solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F1/F3) value.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alkalinization. 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

Quelal-Vasconez, Maribel Alexandra published the artcileAutomatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics, Formula: C7H10N2, the main research area is alkalized cocoa powder volatile profile SBSE GC MS chemometrics; Alkalized cocoa powder; Chemometrics; PARAFAC2; PLS-DA; SBSE-GC–MS; Volatile compounds.

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatog. mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Anal. 2 (PARAFAC2) automated in PARADISe. Principal component anal. (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant anal. (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive anal. is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings.

Food Chemistry published new progress about Alkalinization. 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

Abe, Kazuki published the artcileCharacterization of key aroma compounds in aged garlic extract, Synthetic Route of 14667-55-1, the main research area is aroma compound garlic; Aged garlic extract; Aroma active components; Aroma extract dilution analysis; Odor activity value; Organosulfur compounds.

We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory anal. showed a high intensity of the “”acid””, “”seasoning,”” and “”metallic”” odor in AGE. The aroma of AGE exhibited more complex notes compared to those of fresh garlic which were characterized as “”pungent.””. Aroma components of AGE were evaluated using aroma extract dilution anal. Thirty-nine odorants were detected as key odorants in AGE. Allyl Me sulfide (sulfury), 2-methoxyphenol (smoky), 4,5-dimethyl-3-hydroxy-2(5H)-furanone (seasoning-like), eugenol (spicy) and Et butanoate (fruity), which were mostly absent in fresh garlic, contributed to the AGE aroma. These results suggest that chem. reactions that occur during the aging process of garlic are important for the development of the characteristic aroma of AGE.

Food Chemistry published new progress about Allium sativum. 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

Wang, Shuqi published the artcileCharacterization of the key aroma-active compounds in Yongchuan douchi (fermented soybean) by application of the sensomics approach, Name: 2,3,5-Trimethylpyrazine, the main research area is aroma active compound Yongchuan douche fermented soybean sensomics; AEDA; GC–MS; GC–O; OAV; aroma-active compounds; douchi.

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution anal. (AEDA) and quantitated anal. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), di-Me trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

Molecules published new progress about Allium sativum. 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

Ma, Ning published the artcileCharacterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu, COA of Formula: C7H10N2, the main research area is baijiu pineapple pear ethyl acetate aroma food addtive.

The aroma-active compounds of three Xi baijiu samples (Xijiulan, Y1, Xijiuyinxiangguizhou, Y2 and Xijiuyinzhi, Y3) were analyzed by gas chromatog.-olfactometry (GC-O), GC-flame photometric detection (FPD) and odor activity value (OAV). The results indicated that a total of 92 aroma compounds were determined, including 16 sulfur compounds Furthermore, 2-methyl-3-furanthiol (OAV: 31-220), 3-mercapohexyl acetate (OAV: 1870), di-Me trisulfide (OAV: 333-400), 3-mercaptohexanol (OAV: 34-36), β-damascenone (OAV: 1317-1342), 2-butylfuran (OAV: 629-672), Et 3-methylbutanoate (OAV: 655-899), Et hexanoate (OAV: 687-729), and Et octanoate (OAV: 1164-1362) exhibited much higher OAVs and aroma intensities (AIs) than other compounds Finally, the perceptual interactions between five sulfur compounds and six esters were studied using Feller’s additive model in Y2. Among the 30 binary mixtures, 12 groups showed an additive effect, 4 groups exhibited a synergistic effect, and 14 groups exerted a masking effect. These data indicated that di-Me disulfide and 2-methyl-3-furanthiol had masking and additive effects on the aroma of esters.

European Food Research and Technology published new progress about Ananas comosus. 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

Li, Hugang published the artcileHydrothermal liquefaction accelerates the toxicity and solubility of arsenic in biowaste, Name: 2,3,5-Trimethylpyrazine, the main research area is arsenic biowaste hydrothermal liquefaction reduction wastewater treatment; Arsenic; Hydrothermal liquefaction; Microalgae; Reduction reaction; Toxicity.

Arsenic (As) is one of notorious metalloids due to its high toxicity to human beings and ecol. system. Understanding its fate and speciation transformation mechanism during hydrothermal liquefaction (HTL) of microalgae is of crucial importance for the application of its HTL products. 80.0-96.7% of As in raw microalgae was migrated into the liquid phase (aqueous phase and biocrude oil) with the increase of reaction severity from 0.108 to 0.517. HPLC-ICPMS reveals that 67% of the As in microalgae accounted for As(V) with a concentration of 68.4 mg/kg. The other fractions in microalgae were primarily As(III) with a concentration of 36.3 mg/kg. Model compounds experiments illustrate that over 30% of the As(V) in feedstocks was unexpectedly converted into more soluble and toxic As (III). Hydrochar containing O-containing groups (e.g., aliphatic C-OH) was probably contribute to the reduction transformation of As(V) to higher toxic As(III). Meantime, the aqueous phase facilitated the reduction reaction via providing a reducing environment and serving as hydrogen donator. This study firstly revealed the speciation transformation of As(V) to As(III) during HTL of wastewater cultivated microalgae.

Journal of Hazardous Materials published new progress about Binding energy. 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