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Synthesis and anti-oxidative activities of resveratrol analogs was written by Liu, Ming;Liu, Wei;Jiang, Jie;Cheng, Qian;Ren, Jun-lan. And the article was included in Zhongguo Xinyao Zazhi in 2011.Safety of (3,5,6-Trimethylpyrazin-2-yl)methanol This article mentions the following:

Objective: To synthesize the resveratrol analogs with more potent anti-oxidative activities. Methods: The A ring of resveratrol was substituted by TMP ring or 4-aminoquinoline ring. The DPPH radical scavenging abilities of the target mols. 9, 12 and intermediate 8, 11 were tested. Results and Conclusion: Two novel resveratrol analogs were synthesized, and their structures were confirmed by MS and 1H-NMR. Compound 8 possesses more potent DPPH radical scavenging ability than resveratrol at low concentration and holds potent anti-oxidative activity. In the experiment, the researchers used many compounds, for example, (3,5,6-Trimethylpyrazin-2-yl)methanol (cas: 75907-74-3Safety of (3,5,6-Trimethylpyrazin-2-yl)methanol).

(3,5,6-Trimethylpyrazin-2-yl)methanol (cas: 75907-74-3) belongs to pyrazine derivatives. Pyrazine has the elements of symmetry for the point group D2h. It has three mutually perpendicular two-fold axes. It also has three mutually perpendicular planes of symmetry. As a result, pyrazine also has a centre of symmetry. Pyrazine and a variety of alkylpyrazines are flavor and aroma compounds found in baked and roasted goods. Tetramethylpyrazine (also known as ligustrazine) is reported to scavenge superoxide anion and decrease nitric oxide production in human Granulocytes.Safety of (3,5,6-Trimethylpyrazin-2-yl)methanol

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Seyfried, Carolin published the artcileCharacterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach, Synthetic Route of 14667-55-1, the main research area is aroma dark chocolate cocoa sensory GC MS isotope dilution; aroma extract dilution analysis; aroma recombination; dark chocolate; odor activity value; sensory analysis; stable isotope dilution analysis.

The overall aroma of two orthonasally distinguishable dark chocolates with high cocoa content (90% CC and 99% CC) was decoded using the systematic sensomics approach, including solvent extraction separation of the volatiles, identification using aroma extract dilution anal. (AEDA) based on gas chromatog.-olfactometry (GC-O) combined with gas chromatog.-mass spectrometry, quantitation by stable isotope dilution anal. (SIDA), calculation of odor activity values (OAVs), and recombination experiments Seventy-six aroma-active compounds were identified and quantitation of 49 compounds revealed 28 odorants in 90% CC and 30 aroma-active compounds in 99% CC with OAVs �1. Among them, di-Me trisulfide, acetic acid, 2-methoxyphenol, 3-methylbutanoic acid, phenylacetic acid, vanillin, and linalool showed the highest OAVs. Subsequently, very high similarities of the reconstitution models, containing all odorants with OAVs �1 in their naturally occurring concentrations in odorless sunflower oil as matrix, proved the correct identification and quantitation of all key odorants in both dark chocolates.

Journal of Agricultural and Food Chemistry published new progress about Cocoa products. 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

Lemarcq, Valerie published the artcileInfluence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans, Application of 2,3,5-Trimethylpyrazine, the main research area is cocoa bean convection microwave roasting microstructure aroma profile.

Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based on roasting degree indicators (moisture content, color, tetramethylpyrazine/trimethylpyrazine ratio), microstructural changes as visualized by cryogenic scanning electronic microscopy (cryo-SEM) and the aroma development as determined by head space-solid phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Time (10-50 min) and temperature (110-160°C) were varied for convection roasting, whereas time (7-17 min) and power input (180-450 W) were altered for microwave roasting of cocoa beans. Results revealed that by selecting appropriate microwave-roasting parameters (time and power input), cocoa beans with a more pronounced brown color and lower tetramethylpyrazine/trimethylpyrazine ratio could be obtained, while having a similar moisture content compared to convection roasting. At microstructural level, differences in number and size of macropores were not directly related to the roasting technique, but were principally determined by the applied temperature or power input. Based on the aroma profile, microwave roasting resulted in a more intense cocoa aroma, compared to convection roasting. Therefore, microwave roasting could be a promising alternative technique to roast cocoa beans in a shorter processing time while creating a more intense aroma.

European Food Research and Technology published new progress about Browning (food). 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

Russo, Giovanni L. published the artcileVolatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce, Computed Properties of 14667-55-1, the main research area is fatty carboxylic acid ketone pyrazine aroma Colatura di Alici; Garum; SPME-GC/MS; ancient food; aroma; fish sauce; sensory analysis.

BACKGROUND : The present study reports for the first time the phys., chem. and sensory characterization of a traditional fish sauce from Italy, called ‘Colatura di Alici’, which is considered to be the direct descendant of the ancient roman sauce ‘Garum’. RESULTS : Among the volatile compounds, carboxylic acids, aldehydes, sulfuric compounds and pyrazines were identified. The most abundant compounds identified were 3-methyl-butanoic acid, nonanal and 3-methyl-butanal. The sample A had the highest amount of volatile fatty acids (>250μg kg-1) and sample B had the highest concentration of aldehydes (>80μg kg-1). These volatile compounds arise from the long fermentation activity and oxidation of fatty acids of the fish flesh and are responsible for the strong cheesy and fishy aroma. The protein content ranged from 90 to 130 g kg-1, and the soluble solids ranged from 30 to 38°Brix, as a result of the high amount of NaCl used during processing. The sensory anal. showed a great intensity for the cheesy, fishy and umami attributes, and a medium intensity for the roasted and meaty attributes. CONCLUSION : For the first time, the volatile compounds and sensory characteristics of this traditional fish sauce are reported. The samples differ in terms of sensory and aromatic profiles. These differences are probably linked to the poorly standardized methods used in the production process. Overall, the results of the present study could be used by local fish sauce producers to monitor the quality of the product and to improve the production process. © 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture 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

COA of Formula: C5H4N2O2. I found the field of Chemistry very interesting. Saw the article Stereodirecting Effect of C3-Ester Groups on the Glycosylation Stereochemistry of L-Rhamnopyranose Thioglycoside Donors: Stereoselective Synthesis of alpha- and beta-L-Rhamnopyranosides published in 2019, Reprint Addresses Yang, JS (corresponding author), Sichuan Univ, West China Hosp, Key Lab Drug Targeting & Drug Delivery Syst, Sichuan Engn Lab Plant Sourced Drug,Educ Minist, Chengdu 610041, Sichuan, Peoples R China.; Yang, JS (corresponding author), Sichuan Univ, West China Hosp, West China Sch Pharm, Sichuan Res Ctr Drug Precis Ind Technol, Chengdu 610041, Sichuan, Peoples R China.; Yang, JS (corresponding author), Sichuan Univ, West China Hosp, State Key Lab Biotherapy, Chengdu 610041, Sichuan, Peoples R China.. The CAS is 98-97-5. Through research, I have a further understanding and discovery of Pyrazine-2-carboxylic acid.

The tuning effect of C3-ester groups on the glycosylation stereochemistry of L-rhamnopyranose (L-Rha) ethyl thioglycoside donors is described. On one hand, the L-Rha thioglycoside donors carrying 3-O-arylcarbonyl or levulinoyl group undergo highly alpha-selective glycosylation to afford a wide variety of alpha-L-rhamnoside products in high chemical yields. On the other hand, the glycosylation of the 3-O-4-nitropicoloyl and 2-pyrazinecarbonyl group substituted L-Rha thioglycosides displays beta-stereoselectivity. Only or predominant beta anomeric products are obtained when these L-Rha donors couple with the primary or reactive secondary acceptors, while the beta-selectivity may decrease significantly when these donors react with less reactive secondary alcohols. The synthetic utility of the newly developed alpha- and beta-directing L-Rha donors 1h and 1e has been demonstrated by the efficient synthesis of a structurally unique trisaccharide 9, which is derived from the cell wall polysaccharide of Sphaerotilus natans.

Welcome to talk about 98-97-5, If you have any questions, you can contact Lei, JC; Ruan, YX; Luo, S; Yang, JS or send Email.. COA of Formula: C5H4N2O2

Reference:
Patent; Chevron Research Company; US4732894; (1988); A;,
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem