Category: Pyrazines

Marseglia, Angela published the artcileVolatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins, Synthetic Route of 14667-55-1, the main research area is cocoa bean authenticity volatile geol HSSPME GC MS; Authenticity; Fermented cocoa beans; Fingerprint; Geographical origin; Roasted cocoa beans; Volatilome.

The aroma characterization of 58 unroasted cocoa beans from 22 different geog. origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Sampling is representative of the average world production (America, Africa, and Southeast Asia). Anal. of cocoa beans before and after roasting were performed to follow the aroma modification with the aim to achieve a cocoa volatile fingerprint and a discrimination model based on beans origin. A total of 57 volatiles was identified in unroasted cocoa beans, while 71 volatiles were identified in roasted cocoa beans. The compounds belong to several chem. groups including esters, alcs., organic acids, aldehydes, ketones and pyrazines. Datasets were submitted to multivariate statistical anal. (Principal Component Anal., PCA). Results allowed to discriminate unroasted cocoa beans based on their geog. origin: samples coming from African countries were separated from samples of American regions, whereas samples from Southeast Asia lie between the other two continents suggesting that Asian samples have intermediate characteristics between African and South American cocoa beans. PCA, applied on the corresponding roasted samples, showed that although the same roasting treatment has been applied to all the samples, the differences among the unroasted samples were also maintained in the aromatic profile after roasting. The discrimination model based on volatile fingerprint combined with chemometric tools, showed interesting potential for origin authentication of both unroasted and roasted cocoa beans.

Food Research International published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical Study). 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

Zhou, Qi published the artcileCharacterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction, Quality Control of 14667-55-1, the main research area is aroma rapeseed oil monolithic material sorptive extraction GC MS; OAV; aroma-active compounds; commercial fragrant rapeseed oils; monolithic material sorptive extraction.

Com. fragrant rapeseed oil (CFRO), from roasted and hot-pressed seed, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap volatiles from rapeseed oil. Thirty CFROs were investigated using this method coupled with gas chromatog.-mass spectrometry(GC-MS). A total of 29 volatile compounds were identified by gas chromatog.-olfactometry(GC-O) including pyrazines, alcs., aldehydes, ketones, and sulfur compounds,. Further, 2,5-dimethylpyrazine(peanut-like), 3-ethyl-2,5-dimethylpyrazine(roasted nut-like), di-Me trisulfide(cabbage-like), 4-isothiocyanato-1-butene(pungent and pickle-like), butyrolactone(caramel-like), and benzyl nitrile(pungent and sulfur-like) are affirmed as the key odorants for the overall aroma of CFRO, owing to their odor activity values≥1. This work provides a new insight on acquiring aroma-active compounds from rapeseed oil in a more time-effective process compared to conventional methods. This novel approach is applicable in the field of food flavor in the further.

Journal of Agricultural and Food Chemistry published new progress about Alcohols Role: ANT (Analyte), ANST (Analytical Study). 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

Thi Le, Dung Huynh published the artcileBioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup, Name: 2,3,5-Trimethylpyrazine, the main research area is bioactive physicochem characteristic natural food palmyra palm; Borassus flabellifer L.; in vitro antioxidant activity; palmyra palm syrup; physicochemical characteristics; ultrafiltration; volatile compounds.

Palmyra palm syrup, produced from Borassus flabellifer flowers sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochem. characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcs. > acids > ketones > sulfurs > pyrazines> phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02-14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,20-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it neg. affected the volatile compounds and physicochem. characteristics.

Biology (Basel, Switzerland) published new progress about Acids Role: ANT (Analyte), ANST (Analytical Study). 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

Kim, Dahye published the artcileThe effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds, Product Details of C7H10N2, the main research area is Capsicum seed capsaicinoids volatile compound fatty acids roasting; Capsaicinoids; Capsicum annum L. (red pepper) seeds; Change; Fatty acids; Roasting; Volatile compounds.

Capsaicinoids, volatile compounds, and fatty acids were analyzed in red pepper seeds to determine any changes at different roasting temperatures The contents of capsaicin and dihydrocapsaicin decreased as roasting temperatures increased. 3-Ethyl-2,5-dimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-methoxy-3-(2-methylpropyl)pyrazine, 1-methylpyrrole, hexanedial, benzeneacetaldehyde, 2-acetylfuran, and butane-2,3-diol were newly detected in red pepper seeds roasted at 100°C. Concentrations of pyrazines, pyrroles, oxygen-containing heterocyclic compounds, carbonyls, and alcs. increased rapidly in red pepper seeds as the roasting temperature increased. Such compounds could contribute roasted, grilled, and sweet odor notes to roasted red pepper seeds. Linoleic acid was the predominant fatty acid in all red pepper seeds. There were no significant differences in polyunsaturated fatty acids in red pepper seeds as roasting temperature increased. In conclusion, roasting red pepper seeds could be used in thermally processed foods because during roasting their pungency is reduced, desirable savory odors are enhanced, and the levels of polyunsaturated fatty acids remain unchanged.

Food Science and Biotechnology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Berenguer, Cristina published the artcileFingerprinting the volatile profile of traditional tobacco and e-cigarettes: A comparative study, Category: pyrazines, the main research area is traditional tobacco cigarette volatile profile fingerprinting.

Electronic cigarettes (e-cigarettes) have become popular alternatives to traditional tobacco. Despite this, a comprehensive evaluation of their long-term effects and safety for the consumers and the environment is missing. To contribute to filling this gap, headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME/GC-MS) was employed to establish and compare the volatile fingerprints of traditional tobacco and e-cigarettes. The anal. of traditional tobacco included two popular brands and different parts of the cigarette (solid tobacco, cigarette smoke, cigarette paper and filter). Regarding the e-cigarettes, two e-liquids, with and without nicotine, their main constituents (e-bases) and corresponding vapors, obtained under default vaping (power) conditions, were analyzed. A total of 80 volatile organic compounds (VOCs) were identified in traditional tobacco, of which 14 carbonyl compounds, 9 benzene derivatives, 9 Et esters and 9 hydrocarbons. Slight differences in the volatile profile of cigarette paper and filter between the two brands were also detected, showing that exogenous components of tobacco influence the flavor and harmfulness perceived by the smokers. In turn, 92 VOCs were identified in e-cigarettes, including 31 Et esters, 18 alcs. and 10 hydrocarbons. No VOCs with potentially toxic or harmful effects were identified in the vapor of Do It Yourself (DIY) liquids and Premium samples. Therefore, taking into consideration the volatile compositions obtained for smoking and vaping procedures under normal conditions of operation and using certified e-liquid mixtures, the e-cigarettes analyzed seemed to constitute a valid and less harmful alternative to traditional tobacco for smokers, second-hand smokers and the environment.

Microchemical Journal published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Cui, Jingwei published the artcilePrediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network, Quality Control of 14667-55-1, the main research area is Maillard reaction product beef tallow flavor artificial neural network; Artificial neural; Beef tallow residue-derived; Hydrolysis; Maillard reaction.

The beef flavor of beef tallow residue was improved by enzymic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolyzates were prepared using different enzymes. The Flavorzyme and Papain (FP) hydrolyzate had low mol. weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network anal. revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted.

Food Chemistry: X published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Kang, Da-eun published the artcileComparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees, Name: 2,3,5-Trimethylpyrazine, the main research area is cold hot brew coffee acrylamide furan antioxidant volatile compound; Acrylamide; Coffee; Cold brew; Furan; Hot brew; Volatile compounds.

The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5°C and 20°C for 12 h. using steeping and dripping, and hot brews were prepared at 80°C and 95°C for 5 min. using the pour-over method. Furan contents of cold steeping at 5°C and hot brewed at 80°C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, resp. However, acrylamide contents in cold steeping at 5°C and hot brew at 80°C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL resp. Cold brews at 20°C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5°C. This study confirms that levels of different beneficial and hazardous chem. compounds could be manipulated by adjusting the coffee extraction conditions. Food Science and Biotechnology published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Duppeti, Haritha published the artcileInfluence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Litopenaeus aroma SPME GC MS.

This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odor activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odor activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) anal. and cluster anal. (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavor generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavor.

Flavour and Fragrance Journal published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Silva Thomsen, Lars Bjoern published the artcileHydrothermal liquefaction of sewage sludge; energy considerations and fate of micropollutants during pilot scale processing, HPLC of Formula: 14667-55-1, the main research area is hydrothermal liquefaction sludge micropollutant pilot scale processing wastewater treatment; Hydrothermal liquefaction; Micropollutants; Pharmaceuticals; Sewage sludge; Wastewater; Wastewater treatment.

The beneficial use of sewage sludge for valorization of carbon and nutrients is of increasing interest while micropollutants in sludge are of concern to the environment and human health. This study investigates the hydrothermal liquefaction (HTL) of sewage sludge in a continuous flow pilot scale reactor at conditions expected to reflect future industrial installations. The processing is evaluated in terms of energy efficiency, bio-crude yields and quality. The raw sludge and post-HTL process water and solid residues were analyzed extensively for micropollutants via HPLC-MS/MS for target pharmaceuticals including antibiotics, blood pressure medicine, antidepressants, analgesics, x-ray contrast media, angiotensin II receptor blockers, immunosuppressant drugs and biocides including triazines, triazoles, carbamates, a carboxamide, an organophosphate and a cationic surfactant. The results show that a pos. energy return on investment was achieved for all three HTL processing temperatures of 300, 325 and 350°C with the most beneficial temperature identified as 325°C. The anal. of the HTL byproducts, process water and solids, indicates that HTL is indeed a suitable technol. for the destruction of micropollutants. However, due to the large matrix effect of the HTL process water it can only be stated with certainty that 9 out of 30 pharmaceuticals and 5 out of 7 biocides products were destroyed successfully (over 98% removal). One compound, the antidepressant citalopram, was shown to be moderately recalcitrant at 300°C with 87% removal and was only destroyed at temperatures≥325°C (>99% removal). Overall, the results suggest that HTL is a suitable technol. for energy efficient and value added sewage sludge treatment enabling destruction of micropollutants.

Water Research published new progress about Amides Role: PEP (Physical, Engineering or Chemical Process), PROC (Process). 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, Zhaogai published the artcileConcentrating sulphur-containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion, Name: 2,3,5-Trimethylpyrazine, the main research area is Toona sinensis flavor corn oil.

Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavor. In this study, corn oil was used to concentration the sulfur-containing compounds responsible for the unique TS flavor with and without aq dispersion. The level of sulfur-containing compounds in TS shoots was 0.32μg g-1 and concentratio to 2.34μg g-1 in the corn oil with aq dispersion. The sulfur-containing compounds, trans-2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and (E,Z)-Di-1-propenyldisulfide, were identified in the corn oil, while they were not detected in the oil without aq dispersion. Based on sensory and electronic nose anal., the aroma of corn oil with aq medium extraction had stronger alliaceous aroma than TS shoots and the extraction corn oil without aq dispersion. With aq dispersion assistance, the sulfur-containing aroma compounds in TS shoots were effectively concentration in corn oil. The flavor-enriched oil could serve as a flavor ingredient to deliver TS shoots aroma for different food applications.

International Journal of Food Science and Technology published new progress about Corn oil Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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