Category: Pyrazines

Alim, Aygul published the artcileAnalysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening, Application of 2,3,5-Trimethylpyrazine, the main research area is meaty aroma umami taste yeast extract.

YE (yeast extract) has been widely used in the flavor industry as the source to produce the high-quality meaty and umami flavors. It is because YE is rich in the savory and mellow constituents and is important precursors to generate aromas via thermal treatment. This study aims to investigate the change of meaty aroma and umami taste in the hydrolyzed YE during the thermal treatment. In this study, gas chromatog.-olfactometry-mass spectrometer (GC-O-MS) was employed to detect the aroma-active compounds, and systematic approaches was used for the taste-active umami proteolytics separation and detection. The reaction conditions of two optimal samples, YE-A and YE-B, were as follows: the reaction time (A) was 90 min, the reaction temperature (B) was at 115°C, the concentration of YE solution (C) was 0.4 g/mL, and pH (D) was 5.5 and 6.0, resp. The GC-O-MS results show YE-A contains 31 and YE-B contains 29 key aroma-active compounds, and the priorities of four factors are both C > B > D > A. The key aroma-active compounds that contributed to meaty flavor were both 3-(methylthio)propanal (cooked potato-like), dihydro-5-pentyl-2(3H)-furanone (coconut-like, peach-like), 2-ethyl-3,5-dimethyl pyrazine (potato-like) etc. with OAVs greater than 1. The Q-TOF-MS/MS results show that YE-A contained five umami peptides, which were Ala-Asp-Ala, Pro-Gly-Asp, Glu-Met-His, Gln-Pro-Ser and Val-Glu-His; whereas YE-B contained four umami peptides, which were Glu-Asp, Pro-Ser-Gly, Ala-Glu-Ala, and Gly-Gly-Pro-Gly.

European Food Research and Technology 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, Application of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chun, Byung Hee published the artcileThe effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste, Application In Synthesis of 14667-55-1, the main research area is doenjang traditional Korean fermented soybean paste salt fermentation; Biogenic amine; Doenjang; Enzymes; Fermented soybean paste; Metabolites; Microbial community; Salt concentration.

Four sets of doenjang (traditional Korean fermented soybean paste) with 9%, 12%, 15%, and 18% solar salt concentrations were prepared and their pH, microbial abundances and communities, metabolites, and volatile compounds were analyzed periodically during the entire fermentation The speeds of decrease in pH and increase in microbial abundances, representing microbial activity, were higher during early fermentation in lower (9% and 12%) salt doenjang. Microbial abundances in 15% and 18% salt doenjang were significantly lower than in the 9% and 12% salt doenjang, indicating low microbial activity. Community anal. revealed that Bacillus, Staphylococcus, and Clostridium and Aspergillus, Scopulariopsis, Fusarium, Mucor, and Penicillium, which might be derived from doenjang-meju used for preparing doenjang, were identified as major bacterial and fungal genera, resp., in all doenjang samples. Weissella, Tetragenococcus, Oceanobacillus, and Debaryomyces, not dominant in doenjang-meju, were also identified as major groups in low salt doenjang. Metabolite anal. showed that amino acid profiles were relatively similar independent of salt concentrations and microbial growth, indicating important roles of indigenous proteases present in doenjang-meju, not microbial activity during doenjang fermentation, in amino acid production The metabolism of free sugars to organic acids and biogenic amine production were greater in lower salt doenjang, which might be associated with the growth of microbes, particularly lactic acid bacteria. A higher level of and more diverse volatile compounds were identified in lower salt doenjang, indicating close association with microbial growth. This study provides a deeper understanding of doenjang fermentation and insight into the development of low salt doenjang.

Food Microbiology 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yan, Yan published the artcileQuantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach, HPLC of Formula: 14667-55-1, the main research area is Baijiu pyrazine fermentation sensory property quality.

Pyrazines are one type of the most important aroma compounds in Baijiu, and a novel method of pyrazines detection was developed in this work. Baijiu samples were analyzed by direct injection ultra-performance liquid chromatog. coupled with tandem mass spectrometry operating in pos. electrospray ionization mode. The approach achieved good extraction recoveries (78.24-102.58%), good repeatability with intra-day, inter-day, and inter-week relative standard deviations of 0.84-4.17%, 0.78-6.71%, and 4.50-8.61% in resp., and short anal. time. Moreover, the optimized method was applied to the anal. of different typical aroma-type Baijiu. The unsupervised principal component anal. clearly differentiated four typical aroma-type Baijiu samples based on the pyrazines concentrations The pyrazines concentrations showed a significant increase during fermentation steps and distillation time. This work provides an efficient strategy for determining the pyrazines levels in Baijiu and is beneficial for improving Baijiu quality.

LWT–Food Science and Technology 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chen, Huihui published the artcileHydrothermal conversion of sewage sludge: Focusing on the characterization of liquid products and their methane yields, HPLC of Formula: 14667-55-1, the main research area is sewage sludge hydrothermal conversion anaerobic digestion.

The conversion of dewatered sewage sludge (DSS) into bio-oil and hydro-char through hydrothermal conversion (HTC) has been well studied, while the treatment of wastewater (HTCWW) was overlooked. The present study aimed to investigate the organic compositions of HTCWW obtained under different temperatures and residence time (170-320 °C, 0.5-6.0 h) and their potentials use for methane production through anaerobic digestion (AD). Results showed that the methane yield achieved to 286 mL CH4/g COD when HTC temperature was 170 °C while it was decreased to only 136 mL CH4/g COD at 320 °C. The methane yield of HTCWW was also decreased with the increase of HTC residence time. Proteins and volatile fatty acids (VFAs) were the main products of HTCWW but more recalcitrant degradable compounds e.g. humic acid-like, melanoidins, nitrogen heterocycle, and phenols were formed through 3D-EEM and GC-MS anal., which might result in the lower methane yield of HTCWW at increased temperatures Furthermore, microbial anal. showed that different microbial community compositions for anaerobic degradation of the HTCWW samples were established due to the different organic compositions Therefore, the integration of HTC and AD can be a potential complementary process for energy recovery from DSS.

Chemical Engineering Journal (Amsterdam, Netherlands) 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yokoyama, Issei published the artcileInhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats, Application In Synthesis of 14667-55-1, the main research area is dimethyl hydroxy furanone odor inhalation Maillard reaction physiol parameter.

The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiol. parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution anal. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was afected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiol. effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiol. parameters by decreasing oxidative stress.

Scientific Reports 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, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Begum, Nabila published the artcileEffect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis, Formula: C7H10N2, the main research area is bovine bone marrow enzymic hydrolysis aroma generation thermal treatment.

Because of less explored flavor characteristics and extensive utilization of bovine bone marrow extract (BBME) in food industry, this study was designed to focus on its flavor generation via Maillard reaction using different heating temperatures Response surface method (RSM) was used to optimize the reaction conditions for generation of meaty flavor. Optimal conditions (time, temperature, and pH) were 1 h, 120°, and 4.67, resp. Volatile and nonvolatile compounds (amino acids, nucleotides, and peptides) were identified by SPME/GC-O-MS and HPLC, resp. The temperature (120°) resulted in optimum Maillard reaction products (MRPs) , such as meaty aroma compounds (hexanal, nonanal, methional, 4-methyl-5-hydroxyethyl-thiazole, 2-acetylthiophene, 2-acetylfuran, etc. 302.8 ng/g) and umami taste-active compounds (umami amino acids and less than 1,500 Da peptide were 2.38 g/L and 80.19%, resp.). Based on our results, the temperature (120°) is recommended for flavor generation from enzymic hydrolysis of BBME (EH-BBME) through Maillard reaction. Practical applications : Raw bovine bone marrow (BBM) is generated in large quantities on a daily basis. BBM is considered as low added value products, and in general the industries are putting efforts into increasing their value. While being edible, still the BBM is not used for human consumption or pet food without proper processing. However, to a large extent, BBM is an excellent source of minerals, nutritive value protein, and vitamins, hence might contribute to the increasing protein global demand. Therefore, the current study was aimed to optimize the thermal reaction conditions that enhance the flavor generation from BBM extracts, and in turn will improve meat industry profitability, sustainability, and better utilization of available resources.

Journal of Food Processing and Preservation 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

Zhang, Run-Yang published the artcileEffects of roasting on composition of chili seed and storage stability of chili seed oil, HPLC of Formula: 14667-55-1, the main research area is Capsicum seed oil roasting storage stability; Capsicum annuum L.; Chili seed oil; Storage stability; Sugar analysis; Volatile flavor compounds.

This work focused on how roasting changed the chem. components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.

Food Science and Biotechnology 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, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Rottiers, Hayley published the artcileDynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans, Synthetic Route of 14667-55-1, the main research area is volatile compound precursor fermentation fine flavor Trinitario cocoa bean.

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free amino acid (FAA) and volatile profile. Ecuadorian Trinitario beans (Sacha Gold) were sampled after 0, 18, 24, 48 and 66 h of spontaneous fermentation The unfermented beans contained significant sucrose, glutamic acid and asparagine amounts while the fermented beans (66 h) contained more flavor precursors, e.g. glucose, fructose, hydrophobic and other FAA. Forty-one volatiles were identified, including 13 fruity- and 12 floral-like, derived from various metabolic pathways. Whereas the level of fatty acid-derived fruity volatiles decreased, the amount of amino acid-derived fruity and floral volatiles increased and floral terpenes remained stable. Some fine volatiles were assumed to be pulp-derived (e.g. linalool, β-myrcene, 2-heptyl acetate) or intrinsic to the bean (e.g. 2-heptanol, 2-heptanone, 2-pentanol), while others were generated during fermentation by microbial synthesis (e.g. 2-phenylethanol, isoamyl alc.). Multivariate anal. clustered samples according to fermentation time and quality. These findings demonstrate that cocoa fermentation is essential for the formation of flavor precursors and the development or preservation of important fine aroma compounds Trinitario (or hybrids), one of the cocoa varieties with fine flavor potential, is cultivated all over the world and hence, care should be taken during post-harvest to fully exploit this fine flavor character and deliver high-quality cocoa beans with fine sensory characteristics.

European Food Research and Technology 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, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Chenhui published the artcilePotential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting, Synthetic Route of 14667-55-1, the main research area is Lactobacillus Coffea bean roasting glucose fermentation volatile metabolite; Lactobacillus rhamnosus; coffee; coffee flavor; lactic acid fermentation; volatile precursors.

BACKGROUND : Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor modulation through controlled fermentation of green coffee beans has not been explored. RESULTS : Fermentation by Lactobacillus rhamnosus HN001 with and without 1% weight/weight glucose supplementation led to modification of flavor-related constituents in green coffee beans, which translated into modulation of coffee volatiles upon roasting. The lactic acid bacteria consumed almost all glucose and fructose, leaving sucrose behind. Amino acids and malic, citric, and succinic acids were partially catabolized. Glucose supplementation enhanced lactic acid production but repressed acetic acid formation. After roasting at 235 °C for 9 min, 12 min, and 15 min, the levels of furfurals in glucose-supplemented-fermented coffee were 10.5-, 2.7-, and 1.1-fold higher than those in the controls (nonsupplemented-unfermented coffee); furthermore, the levels of pyrazines in the controls were 11.9-, 10.1-, and 6.5-fold higher than those in the treated coffee. Glucose-supplemented fermentation yielded roasted coffee with stronger caramelic and burnt characteristics but weaker nutty notes. In roasted non-supplemented-fermented coffee, volatile production was generally reduced, resulting in a milder overall aroma. CONCLUSION : Lactic acid fermentation of green coffee beans is a new strategy for coffee flavor modulation, creating novel aroma characteristics. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lekjing, S. published the artcilePhysicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations, Synthetic Route of 14667-55-1, the main research area is SDEW salting instant noodle physicochem volatile amino acid sensory.

The physicochem., volatile, amino acid, and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF ± non-salted duck egg white; T1: WF ± SDEW – 0 d; T2: WF ± SDEW – 5 d; T3: WF ± SDEW – 10 d; T4: WF ± SDEW – 15 d; T5: WF ± SDEW – 20 d; T6: WF ± SDEW – 25 d; and T7: WF ± SDEW – 30 d. The color coordinates of lightness and yellowness continuously decreased from C2 to T7 (p < 0.05). The pH of C1 was the lowest. The cooking yield and optimum cooking time were highest for T7 (p < 0.05). Similarly, the hardness, firmness, chewiness, tensile strength, and elasticity were higher for SDEW-added noodles (p < 0.05). Conversely, the stickiness decreased but remained high in SDEW-added noodles. The free sulfhydryl (SH) and disulfide (SS) groups were higher in duck egg white (DEW) than in SDEW-added noodles. DEW- and SDEW-added noodles showed a wide range of flavor compounds (p < 0.05). Furthermore, there were 19 amino acids detected in the noodles, and SDEW-added noodles showed more and wider variety of amino acids (p < 0.05). Sensory characteristics such as color, roughness, stickiness, firmness, flavor, and overall liking were slightly higher for T5 than the other treatments. International Food Research Journal 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, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem