Category: Pyrazines

Abd El-Aleem, Fatma Shafik published the artcileProduction of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality, Product Details of C7H10N2, the main research area is encapsulation soybean protein hydrolyzate pretreated volatiles; Encapsulation; Enzymatic hydrolysis; Microwave irradiation; Principal component analysis; Pyrazines; Sensory analysis.

The aim of this study was to prepare a nutty-like flavor from enzymic hydrolyzates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolyzate were determined and compared with those of hydrolyzate prepared by conventional method (E-HSC). The hydrolyzates showed the best results were used as main precursors of nutty flavor. The generated volatiles were subjected to GC-MS anal. and odor evaluation. The effect of encapsulation and storage on the nutty flavor was evaluated. The results revealed that the hydrolyzates pretreated (E-HSMP7) or assisted (E-HSMA6) by microwave at 7 and 6 min, resp. showed a significant increase in DH. The nutty flavor generated from these hydrolyzates (NFMP7 and NFMA6) were dominated with pyrazines whereas, the volatiles from E-HSC (NFC) dominated with furans. NFMA6 showed the highest intensity of nutty and overall acceptability notes, compared with NFMP7 and NFC. Encapsulation resulted in a significant decrease in pyrazines, which are responsible for the nutty note. The significant increase in nutty aroma intensity of the stored encapsulated sample was correlated to the increase in pyrazines.

Journal of Food Science and Technology (New Delhi, India) published new progress about Amino acids 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, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

He, Jiang published the artcileFatty acids and volatile flavor compounds in commercial plant-based burgers, Computed Properties of 14667-55-1, the main research area is fatty acid volatile flavor compound plant burger; burger; fatty acid profile; plant-based meat alternative; volatile flavor compounds.

Interest in plant-based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PBMA are rare. In this study, the fatty acids (FAs) and volatile flavor compounds (VFCs) were profiled in four types of plant-based burgers (PBs) and compared to beef burger (BB). Over 40 FAs and 64 VFCs were detected and quantified in the samples. Nonsignificant differences (α = 0.05) were observed in the percentages of most FAs between uncooked and cooked PBs. PBs contained lower percentages of saturated FAs and trans-FAs, higher percentages of unsaturated FAs, and lower ratio of n-6 to n-3 FAs comparing to the BB. The FA profiles in PBs are mainly determined by their ingredients. The VFC profile of cooked PBs was different from that of the uncooked ones. The ingredients, thermally induced Maillard reaction, and lipid oxidation had contributed to the formation of the flavor. For uncooked samples, the VFC profiles of PB 3 and PB 4 were similar to that of BB. While for cooked samples, PB 1 had similar VFC profile as BB. This illustrated the importance of the cooking process for aroma formation; however, ingredients, such as spices, remain an important source of VFCs in these burger samples. Ingredient optimization could be an effective strategy to enhance the flavor of PBs to resemble BB. This study provides the knowledge of health and aroma-related components in both raw and cooked PBs, including FA and VFC profiles. It also explains the source of those components. This will not only help consumer’s decision making in choosing plant-based meat alternatives, but also help the related industry to choose proper ingredients to optimize the final products.

Journal of Food Science published new progress about Fatty acids 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, Computed Properties of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Hernandez, Z. published the artcileSoil carbon stabilization pathways as reflected by the pyrolytic signature of humic acid in agricultural volcanic soils, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is agricultural volcanic soil carbon stabilization humic acid pyrolytic compound.

Mol. assessment of the origin and transformation processes of soil organic matter (SOM) was carried out based on information obtained from 13C NMR and anal. pyrolysis of humic acids (HAs) in soils from wine-growing regions in Tenerife (Canary Islands, Spain). Principal component anal., using as variables pyrolysis products, shows different soil groups defined by the mol. assemblages released from the corresponding HAs, characterized by the predominance of: i) plant biomacromols. (lignin) in soils on pumice substrate, ii) heterocyclic N-compounds and methoxyl-lacking aromatic structures, iii) a substantial domain of alkyl compounds in cultivated soils with active C turnover and finally, iv) polysaccharide and protein-derived compounds in soils developed on amorphous gels. The proportions of the pyrolytic compounds from soil HAs were represented by an upgraded graphical-statistical method (3D Van Krevelen plot) that was used to compare the major SOM structural domains in the different soils. The above results coincide with those suggested by the 13C NMR anal., and were associated to two groups of local land management practices, in terms of their intensity resp. favoring either the transformation of plant-inherited macromol. precursors from vascular plants, or the humification of aliphatic precursors in the presence of specific mineralogical substrates controlling microbial degradation and humification processes.

Journal of Analytical and Applied Pyrolysis 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

Hou, Lixia published the artcileCharacterization of the volatile compounds and taste attributes of sesame pastes processed at different temperatures, Name: 2,3,5-Trimethylpyrazine, the main research area is Sesamum taste pyrrole thiophene aldehyde ketone temperature; processing; sesame pastes; taste attributes; the volatile compounds.

Sesame paste is used as a condiment in many parts of the world because of its unique flavor. In the study, the volatile compounds and flavor characteristics of sesame pastes processed at different temperatures (140°C – 190°C) were analyzed by application of solid phase microextraction – gas chromatog./mass spectrometry anal., odor activity value evaluation and sensory evaluation. For all the sesame pastes processed at the different temperatures, the pyrazine group had the highest content. The amount of the volatiles increased by 4.15-fold when the roasting temperature increased from 140°C to 180°C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180°C had the highest Odor Activity Value (OAV). Samples differed significantly in terms of aroma and total acceptability (p < 0.05). The sesame paste processed at 180°C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170°C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile. Journal of Oleo Science 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Febrianto, Noor Ariefandie published the artcileChanges in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of cocoa beans from the Sul 1 genotype affected by fermentation, Application In Synthesis of 14667-55-1, the main research area is methylxanthine polyphenol volatile sensory cocoa bean fermentation; Theobroma cacao; cocoa bean; cocoa flavor; epicatechin; fermentation; polyphenol; proanthocyanidin; sensory analysis.

The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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

Liu, Jie published the artcileKey aroma-active compounds in brown sugar and their influence on sweetness, Related Products of pyrazines, the main research area is Brown sugar Aroma Sweetness VSDE GCMSO AEDA Odor activity; AEDA; Aroma; Brown sugar; GC–MS–O; Odor activity values; Sweetness; V-SDE.

Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatog.-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution anal. (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcs., which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness.

Food Chemistry published new progress about Carbohydrates 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, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Huan published the artcileCharacterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC, Application In Synthesis of 14667-55-1, the main research area is aroma compound mutton liquid chromatog mass spectrometry; Aroma compounds; Lipidomics; Marker; Roasted meat; Triglyceride.

Lipids are the key aroma formation substrates and retainers relevant to the flavor quality. The lipids in the roasted mutton were investigated by UPLC-ESI-MS/MS and Orbitrap Exploris GC. The results showed that a total of 2488 lipids from 24 subclasses were identified in the roasted mutton, including 28.21% triglyceride (TG), 14.87% phosphatidylcholine (PC), and 11.03% phosphatidylethanolamine (PE). TG (16:0_18:1_18:1) and TG (18:0_18:0_18:1) might be the predominant lipids for binding aroma compounds 488 Differential lipids from 20 subclasses were observed based on VIP > 1 and p < 0.05. The 61 out of 488 differential lipids, especially PC and PE, might predominantly contribute to the formation of aroma compounds A total of 13 aroma compounds were determined as the characteristic odorants in the roasted mutton, including hexanal, heptanal, and 1-octen-3-ol. PC (30: 6) and PC (28: 3) were the potential markers for the discrimination of roasted mutton. Food Chemistry published new progress about Cardiolipins 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

Murthy, Pushpa Srinivas published the artcileAmelioration of cocoa organoleptics using A.oryzae cysteine proteases, Safety of 2,3,5-Trimethylpyrazine, the main research area is Aspergillus organoleptics cysteine protease.

The A.oryzae strains isolated from coffee were screened to evaluate their potential for production of acid aspartic protease. The strains with highest activity were then subjected to UV-mutagenesis and the lethality was determined by spore spread plate method. The mutant strain CPO 025 produced 1.3 × 104 U/mL, which is 1.53 fold higher than the parent with survival rate of 76 ± 2%. The Central Composite Rotatable Design(CCRD) based Response Surface Methodol.(RSM) was employed to optimize the parameters for Aspartic protease production The mutant strain subjected to solid-state fermentation (SSF) using wheat bran as substrate yielded 1820 U/mg specific activity with functional conditions of moisture (35%), inoculum (6.5 CFU/mL), fermentation duration (108 h), and temperature (28°C). The partially purified proteases by DEAE-Sepharose had attributes with 6082 U/mg specific activity, optimum pH 3.6, temperature 35°C and MW of 35 kDa. Enhanced activity by β-mercaptoethanol and inhibition by iodoacetic acid confirmed cysteine protease. Application of cysteine protease with cocoa beans upsurged flavor profile compared to the untreated beans. The elevated level of dimethylpyzarine and ketone3,5-Bis(tert-butyl)-4-hydroxy-propiophenone indicated efficient protein hydrolysis with desirable cocoa flavor. Thus cocoa organoleptic enhancement with flavourzyme can camouflage poorly fermented cocoa and economy of the industry.

LWT–Food Science and Technology published new progress about Amines, keto 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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Li, Meng published the artcileInhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea), Formula: C7H10N2, the main research area is Pseudosciaena roasting fruit extract flavor heterocyclic aromatic amine.

The large yellow croaker (Pseudosciaena crocea) is one of the most com. important marine fish in China and is a fixture at Chinese tables. Herein, we determined the formation of heterocyclic aromatic amines (HAAs) in roasted yellow croaker and evaluated the inhibitory effect of natural fruits extracts (blueberry extract, acerola cherry extract and grape seed extract) on the formation of HAAs in roast yellow croaker. All the three fruit extracts treatments minimize the amount of HAAs and the addition of blueberries extracts is the most effective approach on reducing the total HAAs content, which caused a signification reduction of 94.85% and 71.15% of the Norhaman and PhIP content, resp., led IQ, 8-MeIQX, 4,8-DiMeIQX below the detected limitation, compared to the control group. Furthermore, antioxidant index of fruits extracts, precursors (free amino acids, creatine, creatinine and glucose) of HAAs, lipid and protein oxidation, flavor changes are evaluated to determine the mechanism and phys./chem. changes of fruit extracts on the formation of HAAs. This research develops a new method to minimize the amount of HAAs, which is helpful to food manufacturers for the production of healthier yellow croaker products and may be applicable to various meat systems.

Food Control published new progress about Amino 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, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lee, Jookyeong published the artcilePlatycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting, Safety of 2,3,5-Trimethylpyrazine, the main research area is Platycodon grandiflorum root chem property; Platycodon grandiflorum roots; SPME; electronic tongue; roasting; sensory properties; volatile compounds.

Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chem. properties in Platycodon grandiflorum roots upon roasting. Amino acid anal., electronic tongue anal., chem. property anal., volatile compound anal., GC-olfactometry-assisted sensory attributes, and electronic nose anal. were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue anal. somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3-ethyl-2, 5-dimethyl-pyrazine, and 2, 6-dimethyl-pyrazine were generated by roasting. In electronic nose anal., pos. odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chem. characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications.

Journal of Food Biochemistry published new progress about Amino 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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem