Category: Pyrazines

Lee, Sang Mi published the artcileDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce, Related Products of pyrazines, the main research area is soy sauce volatile compound long term fermentation; long-term fermentation; solid phase microextraction; soy sauce; stir bar sorptive extraction; volatile compounds.

The changes of volatile compounds in soy sauce during long-term fermentation (12 mo) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, resp. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcs. and ketones decreased according to long-term fermentation The initial fermentation stages were mainly associated with some alcs., ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were Et 3-methylbutanoate (Et isovalerate), Et pentanoate (Et valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), Et benzoate, Et 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). Practical Application : This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 mo) using solid-phase microextraction and stir bar sorptive extraction These results may help to predict th e effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation

Journal of Food Science published new progress about Acids 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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhuang, Jinda published the artcileComparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques, Category: pyrazines, the main research area is Boletus flavor sensory evaluation; Aroma-active compounds; Boletus; Gas chromatography–olfactometry; Odor activity value; Partial least squares regression; Solvent assisted flavor evaporation.

Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatog.-olfactometry combined with sensory anal. and partial least squares regression anal. (PLSR). Sensory anal. revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quant. anal. revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcs., pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution anal. and quant. anal. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh.

Food Research International published new progress about Acids 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

Du, Wenbin published the artcileCharacterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling, Application In Synthesis of 14667-55-1, the main research area is grilled mutton shashlik aldehyde ketone acid alc phenol odorant.

Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional Chinese way under open carbon fire with or without suet (mutton fat) brushing during grilling were identified. Solvent-assisted flavor evaporation (SAFE), combined with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O), quantitation, recovery factor correction, and aroma recombination and omission were performed. In total, 57 odorants were identified, which predominantly included aliphatic aldehydes, sulfur-containing compounds and pyrazines. However, the key odorants in both mutton shashlik with or without suet brushing during grilling were identified to be 3-(methylthio)propanal, 2-methyl-3-furanthiol, 2-acetylthiazole, 2-furfurylthiol, bis(2-methyl-3-furyl)disulfide, 2-acetylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 3-hydroxy-2-butanone, 1-octen-3-ol, (E)-2-octenal, (E,Z)-2,6-nonadienal, octanal, (E)-2-nonenal, nonanal, 4-methyloctanoic acid and 4-methylphenol. Notably, (E,E)-2,4-decadienal, which usually contributes significantly to cooked meat aroma, was excluded as a key odorant here. The results can help understand effect of fat on meat flavor and provide guidance for preparation of processed meat flavourings with the preferred flavor of grilled mutton shashlik.

Flavour and Fragrance Journal published new progress about Acids 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Krause, Svenja published the artcileApplicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties, COA of Formula: C7H10N2, the main research area is pea starch flour cake aldehydes lipoxygenase lipid physicochem property; 1-Hexanol (PubChem CID: 8103); 1-Octen-3-ol (PubChem CID: 18827); 2,4-Decadienal (PubChem CID: 16899); 2,5-Dimethylpyrazine (PubChem CID: 31252); 2-Ethyl-3,5-dimethylpyrazine (PubChem CID: 26334); 2-Methylpropanal (PubChem CID: 6561); 3-Methylbutanal (PubChem CID: 11552); Furan (PubChem CID: 8029); Furfural (PubChem CID: 7362); Hexanal (PubChem CID: 6184); Lipid oxidation; Maillard reaction; Pea protein; Pea starch; Structure.

This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition

Food Chemistry 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, COA of Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Van Ba Hoa published the artcileQuality characteristics and flavor compounds of pork meat as a function of carcass quality grade, Computed Properties of 14667-55-1, the main research area is pork meat carcass flavor food quality sensory property; Fatty Acid; Flavor Compound; Meat Quality; Quality Grade; Sensory Quality.

Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QGl+, n = 10), 1 (QGl, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcs. and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found pos. correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but neg. correlated to the fat content (r = -0.949), and flavor (r = -0.870), juiciness (r = -0.861), tenderness (r = -0.862) and acceptability (r = -0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

Asian-Australasian Journal of Animal Sciences 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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Oliveira-Alves, Sheila C. published the artcileIdentification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect, HPLC of Formula: 14667-55-1, the main research area is Dipteryx antioxidant antiproliferative effect nutrition volatile; Antioxidant activity; Colorectal cancer; Digalloylglucose (PubChem CID: 129628549); Electrochemical activity; Ellagic acid (PubChem CID: 5281855); Ethyl gallate (PubChem CID: 13250); Gallic acid (PubChem CID: 370); Gallotannins; Isoferulic acid (PubChem CID: 736186); Methyl gallate (PubChem CID: 7428); Monogalloylglucose (PubChem CID: 128839); Pentagalloylglucose (PubChem CID: 65238); Phenolic acids; Tetragalloylglucose (PubChem CID: 11297287); Trigalloylglucose (PubChem CID: 90116889); Volatile compounds; p-Coumaric acid (PubChem CID: 637542).

This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in terms of its nutritional value and volatile composition (SPME-GC-MS anal.). The ultrasound assisted extraction was used to extract free and bound phenolic compounds that were identified by LC-DAD-ESI-MS/MS method. Bioactivity assays were carried out to evaluate the antioxidant activity (ORAC and HOSC assay) and anticancer effect (inhibition of HT29 cell growth and targeting of cancer stemness) of baru nut extracts and phenolic compounds Results showed that baru is a good source of protein and monounsaturated fatty acids, specifically oleic acid (47.20 g/100 g). The predominant volatile compounds are hexanal (71.18%) and 2,5-dimethyl-pyrazine (9.43%). The main phenolic compounds identified were gallic acid and its derivatives, such as gallic acid esters and gallotannins. Among all, gallic acid and Me gallate seemed to be the main compounds responsible for the high antioxidant activity. The antiproliferative effect evaluated of baru extracts in HT29 cell line showed ability to impair cell growth in both monolayer and spheroid cultures and to reduce ALDH+ population. These results supply new information about the functional compounds presents in baru nut, which are important sources of natural antioxidants and antiproliferative compounds

Food Research International 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Gasinski, Alan published the artcileMalting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties, HPLC of Formula: 14667-55-1, the main research area is naked covered oat volatile compound antioxidant malting.

Grains from four naked oat varieties (Amant, Maczo, Polar and Siwek) and one covered oat variety (Kozak) grown with three different nitrogen fertilization regimes were malted in a laboratory setting using specifications typical for barley malt production (45% moisture content, temperature of germination equal to 15 °C, germination time equal to 120 h). The goal was to determine, whether malting process could be used to improve pro-health properties and aroma of the covered oat and naked oat grain. Malting increased concentration of phenolic compounds (from 44.92 to 64.39 mg GAE per 100 g of grain to 158.06-393.69 mg GAE per 100 g of malt) and increased the antioxidative potential of grains (analyzed by ABTS, DPPH and FRAP assays) by 200-300%. Malting also had an effect on the changes in composition of volatile compounds: the HS-SPME-GC-MS detected 23 compounds in grain samples and 34 compounds were detected in malt samples. The total concentration of volatiles in malts was significantly higher (1659.70-39708.33 ng per 100 g) than in grain samples (882.45-2098.74 ng per 100 g). Malting mostly increased concentration of aldehydes, such as nonanal, decanal and undecanal and pyrazines, such as trimethyl- and tetramethylpyrazine in the acquired malts.

Journal of Cereal Science 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Sevindik, Onur published the artcileCharacterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis, Application of 2,3,5-Trimethylpyrazine, the main research area is Argania oil odorant aroma dilution analysis.

The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcs. and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution anal. of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5-dimethyl-3-ethylpyrazine and 2,3-diethyl-5-methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well-known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil’s aromatic extract isolated by purge and trap methodol. is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by anal. and characterization of those compounds via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma-active compounds using the aroma extract dilution anal. technique. The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy.

European Journal of Lipid Science and Technology 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, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Al-Dalali, Sam published the artcileTracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O, COA of Formula: C7H10N2, the main research area is tracking volatile flavor Chinese vinegar aging HSSPME GCMS GCO.

Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC-MS. The aroma-active compounds were characterized at 0, 6, and 12 mo of aging using GC-O coupled with a modified frequency method. A total of 67 volatile compounds and 30 aroma-active compounds were identified during the different stages of aging. Most alcs., esters, ketones, acids, and phenols decreased during the aging from 628.4, 105.4, 132.1, 22.1, and 21.4μg/L at 0 mo to 228.7, 7.2, 9.69, 17.24, and 11.6μg/L at 24 mo sep., except aldehydes and pyrazines, which showed slight increases. Many aroma-active compounds were generated during the aging, such as methional, trimethylpyrazine, acetophenone, and 2-acetyl-3-ethylpyrazine, while pyrazines were formed during 24 mo of aging. Three aroma-active compounds with high odor activity values (OAVs) showed significant contributions to the aroma profile of vinegar, which included isovaleric acid (2743, 340, and 3139), 4-ethylguaiacol (580, 429, and 516), and γ-nonalactone (324, 640, and 442) at 0, 6, and 12 mo of aging, resp.

Journal of Food Composition and Analysis 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, COA of Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Feng, Ruihong published the artcileSteam-assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak, Quality Control of 14667-55-1, the main research area is beef steak heterocyclic aromatic amine steam roasting food processing.

Summary : In order to evaluate the effect of steam addition during meat roasting, beef sirloin steaks were cooked at five humidities (0%, 25%, 50%, 75% and 100%) under 230°C to a center temperature of 71°C. With increased humidity, heating rate generally increased and the cooked steak gradually lost the typical roasted appearance. Thiobarbituric acid-reactive substances (TBARS) values generally increased, while carbonyl groups were not affected. Increased humidity promoted the formation of volatile aldehydes and alcs., while pyrazines decreased significantly from 0% to 25% humidity. Steam-assisted roasting inhibited the formation of heterocyclic aromatic amines (HAAs; except for IQ and Norharman). However, further increase in humidity (larger than 25%) did not have addnl. inhibition effect. Based on the results, it is recommended to roast beef with steam addition to reduce toxic HAAs, but the humidity should be kept at a relatively low level to maintain a typical roasted appearance and flavor profile.

International Journal of Food Science and Technology 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, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem