Category: Pyrazines

Hu, Xiang-fei published the artcileEffect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet, Name: 2,3,5-Trimethylpyrazine, the main research area is Ctenopharyngodon idellus frying lipid oxidation volatile substance.

The effects of pan-frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p < .05), and the polyunsaturated fatty acids were endowed with higher oxidation stability. Both peroxide values and the content of free amino acids were significantly increased in the first 4 min and subsequently decreased, while carbonyl values increased within 8 min (p < .05). In addition, the flavor profile showed a significant diversity, mainly due to the conversion of lipid derivatives to pyrazine and furan. Multivariate data anal. demonstrated that a total of 18 volatile substances were identified as the principal contributing substances. Conclusively, the oxidation of unsaturated fatty acids was an essential channel responsible for flavor substances. The study could provide a deep observation on a pattern of flavor formation and lipid oxidation on fried grass carp fillets. The primary flavor compounds of fried grass carp fillets were identified. This research can provide theor. guidance for scientific aquatic product processing to improve nutrition, reduce harmful substances, and regulate the formation of processing flavors. 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, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Ni, Zhi-Jing published the artcileAnalysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science, Product Details of C7H10N2, the main research area is flaxseed Maillard reaction peptide flavor mass spectrometry mol sensory; AEDA, aroma extract dilution analysis; Cysteine; DW, distilled water; FD, flavor dilution; Flavor; Flaxseed; GC-O, chromatography-olfactometry; GC–MS, gas chromatography-mass spectrometry; GPC, gel permeation chromatography; HPLC, high performance liquid chromatography; KIs, Kovats indices; MRPs, Maillard reaction products; MW, molecular weight; Maillard reaction products; Peptide; TD, taste dilution; TDA, taste dilution analysis; iBAQ value.

Flaxseed derived Maillard reaction products (MRPs) have typical meaty flavor, but there is no report on comparison of their amino acids and peptides reactivity. The peptides and amino acids of flaxseed protein hydrolyzates were sep. collected by G-15 gel chromatog. Taste dilution anal. (TDA) showed that peptides-MRPs had high umami, mouthfulness, and continuity enhancement. Further, LC-MS/MS revealed that flaxseed protein hydrolyzates consumed 41 peptides after Maillard reaction. Particularly, DLSFIP (Asp-Leu-Ser-Phe-Ile-Pro) and ELPGSP (Glu-Leu-Pro-Gly-Ser-Pro) accounted for 42.22% and 20.41% of total consumption, resp. Aroma extract dilution anal. (AEDA) indicated that formation of sulfur-containing flavors was dependent on cysteine, while peptides were more reactive than amino acids for nitrogen-containing heterocycles. On the other hand, 11 flavor compounds with flavor dilution (FD) ≥ 64 were identified for flaxseed derived MRPs, such as 2-methylthiophene, 2-methyl-3-furanthiol, furfural, 2-furfurylthiol, 3-thiophenethiol, thieno[3,2-b] thiophene, 2,5-thiophenedicarboxaldehyde, 2-methylthieno[2,3-b] thiophene, 1-(2-methyl-3-furylthio)-ethanethiol, 2-methylthieno[3,2-b] thiophene, and bis(2-methyl-3-furyl)-disulfide. In addition, we further demonstrated the flavors formation mechanism of flaxseed derived MRPs.

Food Chemistry: X 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, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Sasaki, Tetsuya published the artcileThe effects of roasting conditions on the physical appearance traits and aroma and taste components of roasted stem tea, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is roasted stem tea catehin amino acid taste.

Roasted stem tea, the product of roasting green tea stems, has a characteristic aroma and appearance. In this study, we evaluated the effects of different roasting conditions on the phys. appearance, aroma, and taste of roasted stem tea. The real-time moving paths of color parameter L*a*b* were similarly changed from yellow-green to yellow-red with roasting at 180°C, 200°C, and 220°C for each second, indicating that L*a*b* can be a measurement of roasting degree. Bulk d. data and scanning electron microscope images revealed that tea stem swelling was optimal under high-temperature roasting conditions. Higher roasting temperatures provide heat that penetrates deeper within the tea stems. Regarding aroma, the higher the roasting temperatures, the more pyrazine and geraniol are produced. The higher internal heat promoted higher pyrazine and geraniol production, thereby improving the aroma of the roasted stem tea. Catechins and amino acids were rapidly decreased under high-temperature roasting.

Food Science and Technology Research 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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Cha, Jiyoon published the artcileAnalysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems, Safety of 2,3,5-Trimethylpyrazine, the main research area is Maillard reaction model system alpha dicarbonyl volatile flavor compound.

In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed using Maillard reaction (MR) model systems. A total of 16 model systems were assembled using four amino acids and four reducing sugars, and reactions were performed at 160 °C and pH 9. Determination of α-DCs was conducted using a gas chromatog./nitrogen phosphorous detector (GC-NPD) after derivatization and liquid-liquid extraction α-DC levels in MR model systems were 5.92 to 39.10 μg/mL of GO, 3.66 to 151.88 μg/mL of MGO, and 1.10 to 6.12 μg/mL of DA. The highest concentration of total α-DCs was found in the fructose-threonine model system and the lowest concentration in the lactose-cysteine model system. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) followed by GC-mass spectrometry (GC-MS). Different volatile flavor compound profiles were identified in the different MR model systems. Higher concentrations of α-DCs and volatile flavor compounds were observed in monosaccharide-amino acid MR model systems compared with disaccharide-amino acid model systems.

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, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Mhlongo, Msizi I. published the artcileProfiling of Volatile Organic Compounds from Four Plant Growth-Promoting Rhizobacteria by SPME-GC-MS: A Metabolomics Study, SDS of cas: 14667-55-1, the main research area is PGPR volatile organic compound metabolomics profiling SPME GCMS; metabolomics profiling; multivariate data analysis (MVDA); plant growth promoting rhizobacteria (PGPR); solid-phase micro-extraction gas chromatography mass spectrometry (SPME–GC–MS); volatile organic compounds (VOCs).

The rhizosphere microbiome is a major determinant of plant health. Plant-beneficial or plant growth-promoting rhizobacteria (PGPR) influence plant growth, plant development and adaptive responses, such as induced resistance/priming. These new eco-friendly choices have highlighted volatile organic compounds (biogenic VOCs) as a potentially inexpensive, effective and efficient substitute for the use of agrochems. Secreted bacterial VOCs are low mol. weight lipophilic compounds with a low b.p. and high vapor pressures. As such, they can act as short- or long-distance signals in the rhizosphere, affecting competing microorganisms and impacting plant health. In this study, secreted VOCs from four PGPR strains (Pseudomonas koreensis (N19), Ps. fluorescens (N04), Lysinibacillus sphaericus (T19) and Paenibacillus alvei (T22)) were profiled by solid-phase micro-extraction gas chromatog. mass spectrometry (SPME-GC-MS) combined with a multivariate data anal. Metabolomic profiling with chemometric analyses revealed novel data on the composition of the secreted VOC blends of the four PGPR strains. Of the 121 annotated metabolites, most are known as bioactives which are able to affect metabolism in plant hosts. These VOCs belong to the following classes: alcs., aldehydes, ketones, alkanes, alkenes, acids, amines, salicylic acid derivatives, pyrazines, furans, sulfides and terpenoids. The results further demonstrated the presence of species-specific and strain-specific VOCs, characterized by either the absence or presence of specific VOCs in the different strains. These mols. could be further investigated as biomarkers for the classification of an organism as a PGPR and selection for agricultural use.

Metabolites published new progress about Alcohols Role: ANT (Analyte), PUR (Purification or Recovery), ANST (Analytical Study), PREP (Preparation). 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

Zhang, Wenqing published the artcileHepatoprotective ability of tetramethylpyrazine produced by Bacillus amyloliquefaciens, COA of Formula: C7H10N2, the main research area is Bacillus tetramethylpyrazine hepatoprotective ability.

Tetramethylpyrazine (TTMP), an important aroma compound, was produced by Bacillus amyloliquefaciens XJB-104 with distillers’ grains as raw material. The yield of TTMP under optimized fermentation procedure was 3176.52 mg/L. TTMP in the fermentation broth was purified and the purity (> 99%) was measured by gas chromatog.-mass spectrometry. Furthermore, the hepatoprotective activity of TTMP in ethanol-water system was evaluated by biochem. indicators of liver injury, parameters of antioxidant defense system and inflammatory response, and liver histopathol. assessment in mice. Ethanol treatment increased serum levels of alanine aminotransferase, aspartate aminotransferase, alk. phosphatase and lactate dehydrogenase, suggesting liver damage. Both high and low dose of TTMP significantly decreased levels of these indicators. Furthermore, the reduction in the activities or concentrations of superoxide dismutase, catalase, reduced glutathione and malondialdehyde in liver tissue caused by ethanol was significantly alleviated by TTMP. Increased inflammatory cytokines including transcription factor, tumor necrosis factor, interleukin-1beta, interleukin, macrophage chemoattractant protein, inducible nitric oxide synthase and cyclooxygenase were also suppressed by TTMP treatment. It is concluded that TTMP in ethanol-water system has potential liver-protective activity, especially when ethanol is consumed at low doses for short periods of time.

Systems Microbiology and Biomanufacturing published new progress about Antioxidants. 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

Chen, Mingjie published the artcileAnalyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy, Application In Synthesis of 14667-55-1, the main research area is volatile component dried pork slice gas chromatographyion mobility spectroscopy.

The volatile organic compounds (VOCs) in different processing stages of dried pork slices (DPS) were analyzed by gas chromatog.-ion mobility spectrometry (GC-IMS), which was used to construct the GC-IMS odor fingerprint spectrometry. The VOCs of raw meat, mixed meat, cured meat, semi-finished meat and finished meat were detected and analyzed by GC-IMS. The result shows that the main VOC species in DPS include alcs. and aldehydes, acids, ketones, heterocyclic compounds, aromatic hydrocarbons and esters. Except that the VOCs of mixed meat and cured meat were very similar, the odor component characteristics of DPS in other processing stages were significantly different. GC-IMS technol. can effectively distinguish the volatile component differences of preserved meat samples at different processing stages. It is of profound significance to regulate and ensure the consistency of the VOCs in the processing of DPS.

CyTA–Journal of Food published new progress about. 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

Bis-Souza, Camila Vespucio published the artcileVolatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides, HPLC of Formula: 14667-55-1, the main research area is fructooligosaccharide butanoic acid fermented sausage probiotic Lactobacillus food; Aroma; FOS; Lactic acid bacteria; Meat product; Prebiotic; Volatile compounds.

The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors significantly affected the total content of organic volatile compounds (7484, 8114, 8372 and 10,737 AU × 104/g for FOS.GG, CON, FOS.BGP1 and FOS samples, resp.). A total of 59 volatile components, mainly hydrocarbons, ketones and esters were isolated. The reduction of fat content by including FOS in the formulation results in pos. effects and a greater stability of the volatile profile of the fermented sausages, increasing ester compounds and reducing the undesirable notes of hexanal (probiotic samples showed values < 2 AU × 104/g). Moreover, there was a symbiotic effect when the aforementioned prebiotic fiber was combined with probiotic Lactobacillus strains. Journal of Food Science and Technology (New Delhi, India) published new progress about Fructooligosaccharides 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

Ahmed, Ammar published the artcileUsing volatile organic compounds to investigate the effect of oral iron supplementation on the human intestinal metabolome, COA of Formula: C7H10N2, the main research area is human intestinal metabolome volatile organic compound iron oral supplementation; gut microbiome; intestinal metabolome; iron deficiency anaemia; iron supplementation; volatile organic compounds (VOCs).

Patients with iron deficiency anemia are treated with oral iron supplementation, which is known to cause gastrointestinal side effects by likely interacting with the gut microbiome. To better study this impact on the microbiome, we investigated oral iron-driven changes in volatile organic compounds (VOCs) in the faecal metabolome. Stool samples from patients with iron deficiency anemia were collected pre- and post-treatment (n = 45 and 32, resp.). Faecal headspace gas anal. was performed by gas chromatog.-mass spectrometry and the changes in VOCs determined We found that the abundance of short-chain fatty acids and esters fell, while aldehydes increased, after treatment. These changes in pre- vs. post-iron VOCs resemble those reported when the gut is inflamed. Our study shows that iron changes the intestinal metabolome, we suggest by altering the structure of the gut microbial community.

Molecules published new progress about Anemia. 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

Ma, Yun-Jiao published the artcileEffect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution, Application of 2,3,5-Trimethylpyrazine, the main research area is pyrazine alkyl distribution flavor bovine serum albumin.

The flavor release mechanism related to the interaction of aroma compounds with proteins is still unclear. In this study, the interaction of protein with pyrazine homologues, such as 2-methylpyrazine (MP), 2,5-dimethylpyrazine (DP), 2,3,5-trimethylpyrazine (TRP) and 2,3,5,6-tetramethylpyrazine (TEP), was investigated to elucidate the effect of alkyl distribution in a pyrazine ring on its flavor release in bovine serum albumin (BSA) solution (pH 7.4). The results of SPME-GC-MS indicated that Me distribution in a pyrazine ring significantly affected its release from BSA solution The pyrazines released from BSA solution with an increasing order of MP, DP, TRP and TEP. The inhibition mechanism of alkyl-pyrazine release was further elucidated by the interaction between alkyl-pyrazines and BSA using multiple spectroscopic methods. The non-covalent interaction between alkyl-pyrazines and BSA was confirmed as the main interaction force by the value of the bimol. quenching constant (Kq > 2 * 1010 L mol-1 s-1). A decrease in the hydrophobicity of the microenvironment between the alkyl-pyrazine and BSA was detected by synchronous fluorescence spectra, which revealed that alkyl-pyrazines were mainly bound on the sites of tyrosine and tryptophan in BSA. The UV-vis absorption spectra and circular dichromatic (CD) spectrum revealed that alkyl-pyrazines could induce polarity and conformation change of BSA. The above results indicated that the structure of the flavor homologues can affect their release in food matrixes.

RSC Advances published new progress about Circular dichroism. 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