Category: Pyrazines

Liu, Shuangping published the artcileCombined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu, Safety of 2,3,5-Trimethylpyrazine, the main research area is single mol DNA sequencing culture microorganism wheat Qu; Functional microorganism; Huangjiu (Chinese rice wine); Microbiota; Single molecule real-time DNA sequencing technology; Wheat Qu.

Inoculated raw wheat Qu (IRWQ), which can be produced with high efficiency and low cost while maintaining stable quality, is a new Qu that has been applied to Huangjiu brewing. In this study, single mol. real-time DNA sequencing technol. and culture-dependent methods were combined for the first time to study the microbiota and the function of the principle microorganisms in IRWQ. The glucoamylase, amylase and protease contents of IRWQ were 1.17, 1.55 and 2.87-times greater, resp., than those of traditional wheat Qu. Like traditional wheat Qu, the main volatile flavor compounds in IRWQ were alcs.; however, the esters content was much higher and the acids content was much lower. Single mol. real-time DNA sequencing technol. identified 18 fungal species and 59 bacterial species in IRWQ. Then, 30 species were isolated by culture-dependent methods. These species represented about 80% of the total fungal microbiota and 35% of the total bacteria microbiota. Molds were the main contributors of glucoamylase, amylase and protease activities. Aspergillus flavus had the highest glucoamylase and protease activity. Bacillus subtilis and Bacillus amyloliquefaciens also produced high hydrolytic enzyme activities. Saccharomyces cerevisiae produced the largest amounts of aromatics compounds, alcs., esters and acids. Aldehydes and ketones are mainly produced by molds.

Food Research International published new progress about Acinetobacter baumannii. 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

Schluter, Ansgar published the artcileComparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans, Computed Properties of 14667-55-1, the main research area is dark chocolate aroma sensory moist incubated fermented cocoa bean; cocoa aroma formation; cocoa incubation; cocoa postharvest treatment; dark chocolate; sensory evaluation.

In a previous investigation, “”moist incubation”” was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment, unfermented and dried nibs are rehydrated with an aqueous solution containing lactic acid and ethanol to adjust the pH value and are subsequently incubated at 45°C under aerobic conditions for 72 h before drying. The aim of the present study was to investigate the sensory properties and aroma composition of dark chocolates made of these materials after roasting. Therefore, gas chromatog.-olfactometry (GC-O) in combination with aroma extract dilution anal. (AEDA), quantitation with isotopically labeled standards, odor activity value (OAV) determination, and sensory anal. were performed. The three different chocolates had distinct sensory and OAV profiles. The sensory profiles showed a higher intensity of fruity aroma notes and a lower intensity of bitterness and astringency in the chocolate made with the moist incubated cocoa, while the chocolate made of fermented cocoa reached higher scores in the roasty aroma notes. Furthermore, higher OAVs were determined for the Strecker aldehydes in the chocolate made of the moist incubated cocoa, whereas higher OAVs for the pyrazines and the acids were detected in the chocolate made of fermented cocoa. In contrast, the chocolate produced with the unfermented cocoa showed low cocoa specific aroma notes and high levels of astringency and bitterness. The detected differences reveal interesting insights into the influence of different postharvest treatments on the resulting aroma composition in the final chocolate. Furthermore, the alternative postharvest treatment was demonstrated to result in chocolates with a pleasant sensory profile.

Journal of Agricultural and Food Chemistry published new progress about Cocoa beans (fermented). 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

Wang, Shuo published the artcileEffect of volatile compounds on the quality of Japanese fermented soy sauce, SDS of cas: 14667-55-1, the main research area is fermented soy sauce volatile compound sensory quality.

To understand the effects of volatile compounds on the evaluation of soy sauces so their quality could be classified, samples collected over 3 consecutive years from 2015 to 2017 were evaluated then ranked. The volatile compounds of these evaluated samples were directly extracted by headspace anal. to reduce tech. interference and to identify the most common compounds in soy sauce. Sixty-four volatile compounds were identified in the evaluated soy sauces, of which 35 were found in all samples. The correlation coefficients between the levels of volatile compounds detected and the sensory rankings of the evaluated soy sauces were calculated This enabled those volatile compounds having a greater measure of influence, both neg. and pos., on the quality of the soy sauce to be identified. It was noteworthy that the quality of Japanese fermented soy sauces was neg. correlated with their levels of 4-ethyl-2methoxyphenol and pyrazines.

LWT–Food Science and Technology published new progress about Organoleptic properties. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Toci, Aline T. published the artcileEffect of roasting speed on the volatile composition of coffees with different cup quality, Formula: C7H10N2, the main research area is coffee roasting speed cup quality volatile composition; Coffee aroma; Coffee quality; Fluidized bed roaster; Phenols; Pyrazines; Roast profile; Roasting speed; Volatile compounds.

This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach medium roast degree. Thirty volatile compounds were selectively investigated. Roasting the specialty coffee blend in both roasters produced lower concentrations of total volatile compounds, compared to the low cup quality blends. Higher concentrations of pyrazines and phenols were observed in low cup quality blends. In SFBR, quality and roasting speed affected all groups of compounds, including impact compounds such as 2,5-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methoxyphenol and 4-ethyl-2-methoxyphenol. In FBR, only phenols were affected. The present results help explain why different roast profiles should be used for coffees with different cup quality for better sensory outcome and why blending should be performed after roasting of green seeds. They also show that results obtained in lab scale roasters are not necessarily reproduced in industry under the same settings.

Food Research International published new progress about Roasting (coffee blend). 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

Holt, Alaina K. published the artcileIdentification of gamma-butyrolactone in JUUL liquids, Safety of 2,3,5-Trimethylpyrazine, the main research area is gamma butyrolactone JUUL liquid identification.

Gamma-butyrolactone (GBL), a commonly used industrial solvent, is used recreationally as a central nervous system (CNS) depressant and, therefore, is a United States Drug Enforcement Agency List 1 chem. of the Controlled Substances Act. GBL was identified presumptively in the liquid from JUUL Virginia Tobacco flavored pods during routine untargeted screening anal. of e-cigarette products by gas chromatog.-mass spectrometry (GC-MS). Methods for the anal. of GBL were developed for GC-MS and liquid chromatog.-tandem mass spectrometry (LC-MS-MS) in the liquids and the aerosol generated from the liquid Three flavors of JUUL pods available at the time of anal. were obtained by direct purchase from the manufacturer, purchase from a local vape shop and submission from a third party. The only liquid flavor to contain GBL was Virginia Tobacco, with an average of 0.37 mg/mL of GBL, and it was detected in the aerosol. Studies evaluating the pharmacol. effects of inhaling GBL do not exist; however, a case report of chronic oral GBL ingestion indicates acute lung injury. The identification of GBL in an e-cigarette product purportedly compliant with federal regulation continues to demonstrate public health and public safety concerns.

Journal of Analytical Toxicology published new progress about Acute pulmonary injury. 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

Pal, Sanjoy published the artcileBrief survey on phytochemicals to prevent COVID-19, Application of 2,3,5-Trimethylpyrazine, the main research area is Jatropha Zingiber rutin curcumin anticoronaviral agent SARSCoV2.

The recent pandemic by COVID-19 is a global threat to human health. The disease is caused by SARS-CoV-2 and the infection rate is increased more quickly than MERS and SARS as their rapid adaptation to varied climatic conditions through rapid mutations. It becomes more severe due to the lack of proper therapeutic drugs, insufficient diagnostic tool, scarcity of appropriate drug, life supporting medical facility and mostly lack of awareness. Therefore, preventive measure is one of the important strategies to control. In this context, herbal medicinal plants received a noticeable attention to treat COVID-19 in Indian subcontinent. Here, 44 Indian traditional plants have been discussed with their novel phytochems. that prevent the novel corona virus. The basic of SARS-CoV-2, their common way of transmission including their effect on immune and nervous system have been discussed. We have analyzed their mechanism of action against COVID-19 following in-silico anal. Their probable mechanism and therapeutic approaches behind the activity of phytochems. to stimulate immune response as well as inhibition of viral multiplication discussed rationally. Thus, mixtures of active secondary metabolites/phytochems. are the only choice to prevent the disease in countries where vaccination will take long time due to overcrowded population d.

Journal of the Indian Chemical Society published new progress about Anticoronaviral agents. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Jeong, Do-Won published the artcileEffects of starter candidates and NaCl on the production of volatile compounds during soybean fermentation, Name: 2,3,5-Trimethylpyrazine, the main research area is Bacillus Staphylococcus Tetragenococcus sodium chloride volatile compound soybean fermentation; 3-methylbutan-1-ol; 3-methylbutyl acetate; Bacillus licheniformis; Doenjang; Staphylococcus succinus; Tetragenococcus halophilus.

We inoculated different combinations of three starter candidates of Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus into sterilized soybeans to predict their contributions to volatile compounds production through soybean fermentation Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) reached almost their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentration in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed culture of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (weight/weight). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component anal. of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.

Journal of Microbiology and Biotechnology published new progress about Bacillus licheniformis. 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

Xu, Sihang published the artcileIdentification of alkylpyrazines by gas chromatography mass spectrometry (GC-MS), Safety of 2,3,5-Trimethylpyrazine, the main research area is alkylpyrazine gas chromatog mass spectrometry; Gas chromatography; Mass spectrometry; Pyrazines; Retention indices; Stationary phases.

Pyrazines are an important group of natural products widely used as food additives and fragrants. Gas chromatog.-mass spectrometry (GC-MS) is the most widely applied anal. technique for characterization of alkylpyrazines. However, mass spectra of many positional isomers of alkylpyrazines are very similar. Consequently, an unambiguous identification of each positional isomer by spectral interpretation or database search protocols is practically unfeasible. In fact, there are many misidentifications in literature. To identify alkylpyrazines, chemists often resort to gas chromatog. retention indexes (RIs). Although there are many compilations of retention indexes of alkylpyrazines, these databases are often incomplete and the values reported are sometimes inconsistent. Herein, the authors present retention indexes of fifty-six alkylpyrazines recorded on DB-1, ZB-5MS, DB-624, and ZB-WAXplus stationary phases, and compare them with those available in the NIST-2017 MS-RI database. Furthermore, RI values can be used, together with mass spectral interpretations, to identify certain alkylpyrazines gas chromatog. mass spectrometry.

Journal of Chromatography A published new progress about Gas chromatography-mass spectrometry. 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

Raza, Ali published the artcileOptimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS), Name: 2,3,5-Trimethylpyrazine, the main research area is yeast extract pyrazine HS SPME gas chromatog mass spectrometry; gas chromatography mass spectrometry; headspace-solid phase microextraction; pyrazines; volatile compounds; yeast extract.

Yeast extract was analyzed through HS-SPME in combination with GC-MS for its pyrazine compounds Different types of SPME fibers with various polarities were selected for preoptimization. The three coated fiber 50/30μm DVB/CAR/PDMS showed the maximum volatile extraction efficiency and selected for further anal. Twenty-eight volatile compounds were tentatively identified through GC-MS including eight pyrazines and characterized as major volatile compounds responsible for the flavor enhancing in YE. RSM encoded with face centered CCD was employed to optimize the exptl. design. Average peak area of selected pyrazines were optimized through RSM-CCD to get the best conditions for HS-SPME. The HS-SPME variables X1, X2, and X3 were programed into the run sheets to opt an optimistic statistical approach. Among these, the variable X2 and X3 showed the most significant results with the response variable R and could be concluded as the most tantalize variables while practicing pyrazines extraction through HS-SPME method. The selection of optimal conditions to conduct a HS-SPME experiment can dramatically affect the sensitivity and accuracy of aroma extraction process. Optimizing the SPME conditions is best way to identify the role of all the possible factors that can fluctuate the volatile profile of any sample. This type of statistical approach to optimize the HS-SPME conditions for pyrazines in yeast extract was practiced for detection of pyrazines.

Journal of Food Science published new progress about Gas chromatography-mass spectrometry. 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

Su, Yujie published the artcileCharacterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation, Application of 2,3,5-Trimethylpyrazine, the main research area is salted egg yolk flavor enzyme hydrolysis microwave irradiation; Lipid oxidation; Microwave treatment; Salted egg yolk flavoring; Volatile compounds.

The salted egg yolk (SEY) is very popular in China for its pleasant flavor and texture. However, the long production cycle of traditional pickling and the waste of salted egg white had limited its industrialization. To solve these problems, a salted egg yolk flavoring was generated through enzymic hydrolysis and microwave irradiation from fresh egg yolk in this study. The combination of enzymic hydrolysis and microwave irradiation could force water and lipids in egg yolk to migrate out, and lead to lipid oxidation in high temperature Lipid oxidation and Strecker degradation were defined as the major pathways of flavor generation. Among the generated volatile compounds, Hexanal, Heptanal, Benzaldehyde and 2-Pentyl-furan were supposed closely related to SEY flavor. This method could be used as an alternative method for the production of salted egg yolk. Furthermore, it could provide a foundation for further investigation of egg yolk containing flavor system.

Food Chemistry published new progress about Analytical numbers, peroxide number. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem