Category: Pyrazines

Gao, Ruichang published the artcileEffects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products, HPLC of Formula: 14667-55-1, the main research area is L lysine physiochem sensory property paste fermentation cat fish.

Fermentation is a good way to utilize fish byproducts. In this study, the effects of mixed starter cultures and exogenous L-Lys on the physiochem. and sensory properties of fermented longsnout catfish minced meat were investigated. Fish pastes were divided into three groups, including a treated group (sample A), a mixed starter culture-treated group (sample B), and a L-Lys and mixed starter culture-treated group (sample C). The pH and total volatile base nitrogen in the sample C were the lowest among the tested samples. At the final stage of fermentation, the total acidity, amino acid nitrogen content, and free amino acid content in the sample C were the highest among the tested samples. No significant differences in the histamine content or antioxidant activities were observed among the three samples (p < 0.05). An electronic nose test showed that the odors of the samples B and C were similar, but different from those of the sample A. The sample C exhibited a strong umami and fermented flavor and had the best flavor. All the results demonstrated that the mixed starter cultures and L-Lys can improve the flavor and nutritive value of the fish pastes made with Chinese longsnout catfish byproducts by fermentation LWT--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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Qin published the artcileComparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities, Related Products of pyrazines, the main research area is Lentinus taste texture energy consumption tartaric acid leucine.

The impact of heat pump dehumidifier drying (HPD) on the sensory qualities of shiitake mushroom was comprehensively evaluated in comparison with hot air drying (HAD) and vacuum freeze drying (VFD). The data showed that HPD substantially improved the characteristic flavors (volatile sulfide levels and equivalent umami concentration) of dried mushrooms by partially inhibiting enzymic and Maillard reactions. The rehydration, shrinkage, and microstructural characteristics of HPD mushrooms were intermediate between VFD and HAD mushrooms. Results of sensory quality anal. indicated that HPD mushrooms outperformed HAD and VFD mushrooms in terms of overall quality. Addnl., HPD (0.85 kWh kg-1) had significantly (P < 0.05) lower energy consumption than HAD (2.65 kWh kg-1) and VFD (6.67 kWh kg-1). It can be concluded that HPD is a com. attractive low-energy technique for the production of high sensory caliber dried shiitake mushrooms. LWT--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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Riley, Samuel published the artcileVolatile profiles of commercial vetch prepared via different processing methods, Application In Synthesis of 14667-55-1, the main research area is Vicia volatile drought tolerance dietary protein; Aroma; Fermentation; Natto; Rhizopus; Tempeh; Vetch; Vicia sativa; Vicia villosa.

Vicia sativa (Common Vetch) is currently an underutilized leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatog.-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation 2-pentyl furan, benzyl alc., benzaldehyde, 1-octen-3-ol and 1-hexanol were found to be characteristic aroma compounds of V. sativa. Anal. of a V. sativa landrace demonstrated significant intraspecies variation in volatile abundance, three-fold that of com. varieties. Both natto and tempeh fermentation produced significant quantities of alcs., esters, and carboxylic acids with specifically natto generating significant pyrazines. Concentrations of 1-octen-3-ol significantly decreased after tempeh fermentation indicating its potential to reduce documented off flavor generating volatiles within V. sativa.

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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, J. published the artcileThe key aroma compounds and sensory characteristics of commercial Cheddar Cheeses, Formula: C7H10N2, the main research area is hexanal octenone aroma compound cheddar cheese; Cheddar cheese; odor activity value; partial least squares; principal component analysis.

To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported com. Cheddar cheese samples in the China market were determined by gas chromatog.-mass spectrometry. The quality and quantity of 40 flavor compounds were analyzed by gas chromatog.-olfactometry among 71 aroma compounds determined by gas chromatog.-mass spectrometry. Combined with odor activity value calculation, principal component anal. (PCA) was conducted to analyze the relationship among 26 flavor compounds with odor activity values >1 and the maturity of Cheddar cheese. The PCA results showed significant differences between the group of mild Cheddar cheese and the groups of medium Cheddar cheese and mature Cheddar cheese, and no significant differences were observed between medium Cheddar cheese and mature Cheddar cheese. According to the results of PCA and consumers’ preference test, representative Cheddar cheese samples with different ripening times were selected for the flavor profile anal. Partial least squares regression anal. was conducted to obtain the relationship between sensory properties and flavor compounds of different Cheddar cheeses. Based on partial least squares regression anal., 1-octen-3-one, hexanal, acetic acid, 3-methylindole, and acetoin were pos. correlated with milky, sour, and yogurt of mild Cheddar cheese. Di-Me trisulfide, phenylacetaldehyde, Et caproate, octanoic acid, and furaneol and other compounds were pos. correlated with fruity, caramel, rancid, and nutty notes of the medium and mature Cheddar cheeses.

Journal of Dairy 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Xu, Man published the artcilePreparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aqueous Maillard reaction vacuum dehydration glutamic acid flavor baking; Amadori rearrangement product; aqueous Maillard reaction coupled with vacuum dehydration; flavor formation; yield of ARP.

Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatog., MS, and NMR were used for purification and identification, confirming that the mol. formula of ARP was C10H17NO8, namely N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid, with a mol. mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard-dehydration reaction products, and Glu-Xyl mixture The results indicated that a larger amount of volatile flavor compounds and a biscuit-like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu-Xyl, which could be a potential flavor enhancer for baked foods. Practical Application : Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technol. that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable phys. and chem. properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.

Journal of Food 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Habinshuti, I. published the artcileAntimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates, Safety of 2,3,5-Trimethylpyrazine, the main research area is sunflower soybean cornmeal hydrolyzate antimicrobial antioxidant sensory property MRP.

Nowadays, proteins from different plant materials are used to produce Maillard reaction products (MRPs). In this study, antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from three plant materials namely sunflower (SF), soybean (SB) and corn (CN) meals were investigated. These MRPs were prepared by mixing each protein hydrolyzate (60 g), with xylose (0.595 g) and cysteine (0.372 g) at pH of 7.4, and then heated at 120 °C for 2 h. Results revealed that only SF-MRPs show an antimicrobial effect against tested strains (Staphylococcus aureus and E. coli). SF-MRPs showed greater antioxidant activity followed by SB-MRPs and CN-MRPs. Addnl., CN-MRPs showed higher umami, continuity and mouthfulness sensory attributes compared to SF-MRPs and SB-MRPs. It is therefore deduced that SF-MRPs could be used as potential food ingredients in food products due to their relatively high antimicrobial and antioxidant activities. On the other hand, SF-MRPs could potentially be used as functional food, which could be of great potential for food industries.

LWT–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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liao, Meiji published the artcileEffects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels, Name: 2,3,5-Trimethylpyrazine, the main research area is cashew nut kernel nutritional quality aroma HARF roasting.

Hot air-assisted radio frequency (HA-RF) heating has great potential in roasting of cashew nut kernels with high roasting efficacy. This study further investigated HA-RF roasting effects on nutritional quality, malondialdehyde (MDA) and aroma compounds of cashew nut kernels. After HA-RF roasting, crude fiber content of kernels increased from 2.49 g/100 g to 3.18 g/100 g while ash and protein content did not change significantly (p > 0.05). In raw and roasted kernels, 14 fatty acids were detected including 7 saturated fatty acids and 7 unsaturated fatty acids. Fatty acid composition and individual amino acid content were not affected by HA-RF or conventional hot air (HA) roasting. MDA content increased from 0.36 mg/kg to 0.48 mg/kg and 0.64 mg/kg after HA-RF roasting and HA roasting. The types of aroma compounds of cashew nut kernels roasted by HA-RF and HA were similar, but HA-RFK had lower furan content and higher ketone and terpene contents. This study indicated HA-RF roasting was comparable or even better than HA roasting in improving nutritional quality and flavor.

LWT–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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chen, Erbao published the artcileComparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS, Computed Properties of 14667-55-1, the main research area is muscovado brown granulated sugar odor compound GC OMS.

Brown sugar (BS), muscovado sugar (MS), and brown granulated sugar (BGS) are manufactured from sugarcane (Saccharum officinarum). The odors of these three kinds of sugar have been analyzed using liquid-liquid extraction combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS). A total of 92 odor compounds were detected in these three kinds of sugar products; among which, the acid compounds exhibited the highest content, followed by phenolic compounds, aldehydes, and ketones. Statistical anal. demonstrated significant differences in the odor compounds among different sugar products. Abundant Maillard reaction products (such as pyrazines and furanones) were detected in brown sugar as compared to the other two kinds of sugars. As muscovado sugar was prepared by boiling the mixture for a longer time, the Maillard reaction was more efficient, and the contents of small mol. organic acids (such as formic acid and acetic acid) in muscovado sugar were significantly higher than those in brown sugar. As the molasses was separated during the production of the brown granulated sugar, its odor compounds were lost, and the contents of odor compounds in brown granulated sugar were lower than those in brown sugar and muscovado sugar.

LWT–Food Science and Technology published new progress about Aldehydes 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

Zhang, Chenping published the artcileVolatile profiles of Allium tenuissimum L. flower fried by four different oils, using SPME-GC-MS, and sensory evaluation coupled with partial least squares regression, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Allium tenuissimum flower volatile oil SPME GCMS PLS regression.

Allium tenuissimum L. flower is a kind of spice widely used in Northwest China, which is more fragrant after being fried. In order to assess the volatile compounds of fried Allium tenuissimum flower, solid-phase microextraction with gas chromatog.-mass spectrometry (SPME-GC-MS) and gas chromatog.-olfactometry (GC-O) were used to analyze the flower of Allium tenuissimum L. fried in four kinds of oil (rapeseed oil, peanut oil, soybean oil, and sunflower oil). A total of 50 volatiles were identified, including eight sulfur-containing compounds, ten nitrogen-containing heterocyclics, seven oxygen-containing heterocycles, eleven aldehydes, six acids and eight other compounds Sensory evaluation revealed highest scores in onion, caramel, grassy, fatty and roasty attributes. Pos. correlations between sensory attributes and aroma-active compounds were elaborated by partial least squares regression (PLSR) anal. PLSR indicated that the sensory attribute of ‘roasted’ was pos. associated with methylpyrazine, 2,5-dimethylpyrazine, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. The sensory attribute of ‘onion’ was significant pos. associated with di-Me disulfide and di-Me trisulfide. 2-Pentylfuran, furfural, and 2-furanmethanol had a significant pos. impact on ‘caramel’ attribute. (E)-2-Heptenal and (E,E)-2,4-heptadienal were pos. related to ‘grassy’ attribute. ‘Fatty’ attribute was significantly pos. correlated with (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and heptanoic acid.

Journal of Food Composition and Analysis published new progress about Aldehydes 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chi, Changhong published the artcileEffects of dietary supplementation of a mixture of ferulic acid and probiotics on the fillet quality of Megalobrama amblycephala fed with oxidized oil, SDS of cas: 14667-55-1, the main research area is Megalobrama oxidized oil dietary supplementation ferulic acid probiotics.

To investigate the effects of feed composition on the quality of fillets, Megalobrama amblycephala were fed three diets containing either soybean oil (S group) or oxidized soybean oil (OS group), and oxidized soybean oil supplemented a mixture of ferulic acid and probiotics (BS group) for 8 wk. After the feeding trial, fish fillets were collected for determining flavor nucleotides and free amino acids (FAAs). In addition, gas chromatog.-ion migration spectrometry (GC-IMS) was used to analyze the volatile components and flavor profile in the fillets. The results showed that oxidized soybean oil contributed to the accumulation of off-flavor nucleotides such as hypoxanthine (Hx), hypoxanthin riboside (HxR), and umami-related FAAs. Mixtures of ferulic acid and probiotics promoted the accumulation of umami nucleotides, such as guanosine monophosphate (GMP) and inosine monophosphate (IMP), and off-flavor FAAs. The content of GMP and IMP in BS group was significantly (P < 0.05) higher than that in S group, while Hx and HxR showed the min. value in S group and were significantly (P < 0.05) lower than that in OS and BS group. The content of glutamic acid in OS group was significantly (P < 0.05) higher than that in the other two groups, but phenylalanine, isoleucine and leucine, three off-flavor FAAs, had the highest values in BS group and were significantly (P < 0.05) higher than that in S and BS groups. The fingerprints of GC-IMS presented that the volatile substances, such as aldehydes, ketones, and esters, were significantly different in responding to the dietary compositions The peak expression of 2-octanol in OS group was the highest and significantly (P < 0.05) higher than that in the other two groups, while the peak expression of ethanol in S group was significantly (P < 0.05) higher than that in OS group but significantly (P < 0.05) lower than that in BS group. Both nonanal and pentanal had the highest peak expression in OS group, which was significantly (P < 0.05) higher than that in S group. 2-heptanone-D and acetone are ketones. The peak expression level of 2-heptanone-D in OS group was significantly (P < 0.05) lower than that in BS group but significantly (P < 0.05) higher than that in S group, while acetone expression level in OS group was significantly (P < 0.05) lower than that in the other two groups. The peak expression of Et formate as an ester in BS group was significantly lower than that in S and OS groups. In general, the fish fillet quality of M. amblycephala is affected by dietary lipids. Dietary mixture feed additive of ferulic acid and probiotics (Aspergillus oryzae and Lactobacillus plantarum) increased the contents of the flavor substances in fish meat, especially flavored nucleotides, ketones, and esters. Aquaculture published new progress about Aldehydes 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, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem