Tag: M.W=100-150

Yu, Yamin published the artcileOptimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu, HPLC of Formula: 14667-55-1, the main research area is Baijiu aroma solid microextraction GC MS optimization; 1-Octen-3-ol (PubChem CID: 18827); 2,3,5-Trimethylpyrazine (PubChem CID: 26808); Aroma type; Baijiu; Ethyl acetate (PubChem CID: 8857); Ethyl hexanoate (PubChem CID: 31265); GC×GC-TOFMS; Oral aroma; SPME; β-Phenylethanol (PubChem CID: 6054).

The “”after-odor”” is essential to the quality and consumer preference of Baijiu. An intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed for oral aroma compounds monitoring of Baijiu. The extraction time, sip volume and rinse time were 120 s, 5 mL, and 10 s, resp. The procedure showed good performances at concentrations of 1.56μg/L-1500 mg/L for different aroma compounds of Baijiu (most R2 > 0.9). Furthermore, the optimized procedure detected 85 aroma compounds with different chem. structures and provided good representations of the light, strong, soy sauce and mix aroma type Baijiu’s oral aroma profiles. Principal component anal.’s (PCA) cumulative interpretation rate was 72.42%. The acceptable performance of this procedure can be combined with dynamic sensory evaluation to improve the quality of the Baijiu aroma.

Food Chemistry published new progress about Baijiu. 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

Zhu, Jian Cai published the artcileCharacterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value, Safety of 2,3,5-Trimethylpyrazine, the main research area is sulfur nitrogen compound Lang baijiu GC MS FPD NPD; Flame photometric detection; Gas chromatography-olfactometry; Lang baijiu; Nitrogen phosphorus detector; Stir bar sorptive extraction.

The volatile compounds in three Lang baijiu (“”Honghualangshi, Y1″”, “”Langjiulangge, Y2″”, and “”Laolangjiu, Y3″”) were identified by GC-O, GC-MS, flame photometric detection (FPD), and nitrogen phosphorus detector (NPD) with the aid of stir bar sorptive extraction (SBSE). The results showed that a total of 60, 62, and 61 compounds with aroma contribution were present in samples Y1, Y2, and Y3, resp. The results indicated that 2-methyl-3-furanthiol (OAV: 20-30), 3-mercaporhexyl acetate (OAV: 13-20), β-damascenone (OAV: 30-57), (E)-2-nonenal (OAV: 9-22), heptanal (OAV: 4-13), hexanal (OAV: 9-12) and 2-isopropyl-3-methoxypyrazine (OAV: 4-14) contributed to the aroma of Lang baijiu. Finally, six compounds (Et hexanoate, 2-methyl-3-furanthiol, (E)-2-decenal, guaiacol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine) with different OAVs were used to determine the effect on the threshold of aromatic reconstitution (AR). It can be seen that Et hexanoate, 2-methyl-3-furanthiol, 3-mercaporhexyl acetate, and 2-isopropyl-3-methoxypyrazine could significantly decrease the threshold of AR. The possible reason was that these four compounds had synergistic effects with the aroma compounds in AR. Compared to Et hexanoate and 2-methyl-3-furanthiol, the threshold of AR had a slight difference in the presence of (E)-2-decenal in AR. After the addition of guaiacol, the threshold value of AR was significantly increased, indicating a masking effect between guaiacol and the original aroma compounds in AR.

Food Research International published new progress about Baijiu. 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

Wang, Lulu published the artcileCharacterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is baijiu aroma off odor; Moutai-aroma type Baijiu; aroma addition; comparative aroma extract dilution analysis; odor activity value; off-odor; omission test.

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution anal. (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chem. anal. and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction AEDA, quant. anal., and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, Me 2-methyl-3-furyl disulfide, di-Me trisulfide, 2-furfurylthiol, methanethiol, di-Me disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 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

Niu, Yunwei published the artcileEvaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ-τ Plot and Partition Coefficient, Product Details of C7H10N2, the main research area is Laimao baijiu higher alc acid off odor partition coefficient; Laimao baijiu; partition coefficient; perceptual interaction; σ−τ plot.

The volatile compounds in three Laimao baijius (“”Chuanchenglan, CCL””, “”Hongyu, HY””, and “”Zhencang, ZC””) were comprehensively analyzed by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. The results demonstrated that 44, 42, and 42 compounds with flavor dilution factors ≥ 16 and odor activity values ≥ 1 were, resp., identified as important odorants. Addnl., the perceptual interactions of 6 higher alcs. and 3 off-odor acids were evaluated by σ-τ plot, and the partition coefficient was calculated to explain the release of odorants in the matrix. The interactions indicated that adding a high concentration of 1-propanol or 2-phenylethanol to the matrix could mask the sweaty note of 3-methylbutyric acid. The partition coefficients explained that high concentrations of 1-propanol and 2-phenylethanol were able to significantly inhibit the release of 3-methylbutyric acid when the phase ratio was relatively large, and the effect of 1-propanol on it was higher than that of 2-phenylethanol.

Journal of Agricultural and Food Chemistry published new progress about Baijiu. 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

Krause, Svenja published the artcileFrom flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods, Quality Control of 14667-55-1, the main research area is pulse flour volatile compound cake food processing quality; Baking; Flavor; Gluten-free; Hexanal; Lipid oxidation; Maillard reaction.

This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with probable odor activity. Batter beating initiated lipid oxidation which depended on lipoxygenase activity and the fatty acid profile of the flours. Among the pulses, pea batters were richest in oxidation markers whereas lupin was least reactive, probably due to thermal pre-treatment. Baking triggered caramelization and Maillard reactions, notably with the pulse products which were particularly enriched in pyrazines and furanic compounds Principle component anal. revealed that pea cakes were associated with oxidation markers that typically possess green-beany flavors, while Maillard markers known to impart nutty, roasted notes were assigned to lentil and chickpea cakes. These findings highlight the importance of ingredient type and its pre-processing in the development of quality-related markers for gluten-free products.

Food Chemistry published new progress about Baking. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Prado, Raphael published the artcileIdentification of potential odorant markers to monitor the aroma formation in kilned specialty malts, Application of 2,3,5-Trimethylpyrazine, the main research area is odorant marker aroma kilned specialty malt; Aroma; Colour; GC–MS; SAFE; SPME; Specialty malt.

Specialty malts are strategic ingredients regarding their contribution to color and flavor of beer. Malts with the same color may present distinct flavor characteristics and intensities. Contradictorily, color is the benchmark in practical quality control. To investigate the correlation between color and flavor of kilned barley specialty malts, odorants of com. products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavor evaporation (SAFE) and compared via comparative aroma extract dilution anal. (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in com. kilned specialty malts.

Food Chemistry published new progress about Barley. 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

Tatsu, Sotaro published the artcileKey Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley, Quality Control of 14667-55-1, the main research area is Hordeum barley tea roasting aroma volatiles methoxyphenol transisoeugenol; 2-methoxyphenol; Hordeum vulgare; mugi-cha; roasted barley tea; trans-isoeugenol.

The volatiles isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from roasted barley tea, prepared from either hulled barley or naked barley, were subjected to a comparative aroma extract dilution anal., which resulted in 27 odor-active compounds with flavor dilution factors (FD factors) of 64-1024. An addnl. 5 odorants were detected by static headspace anal. Quantitation of these 32 compounds revealed 22 and 23 odorants in the naked barley tea and in the hulled barley tea, resp., that exceeded their odor-threshold values. On the basis of these data, the aromas of both barley tea variants were successfully reconstituted with reference compounds The calculation of odor-activity values (OAVs = concentration/odor-threshold value) and omission tests suggested 2-methoxyphenol (OAVs 69 and 160) and trans-isoeugenol (OAVs 1.4 and 31) as key compounds responsible for the stronger smoky note in the hulled barley tea. Further important odorants in the naked and hulled barley teas included 2-acetylpyrazine (OAVs 23 and 16), 2-acetyl-1-pyrroline (OAVs 19 and 16), and 3-methylbutanal (OAVs 12 and 15).

Journal of Agricultural and Food Chemistry published new progress about Barley. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Ongo, Emelda A. published the artcileMetabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification, Computed Properties of 14667-55-1, the main research area is Philippine coffee metabolomics fingerprint geog varietal classification SPME GCMS; Arabica; Asian palm civet; Civet coffee; Discriminant markers; Geographical origin; HS-SPME-GC-MS; Robusta; Volatile metabolites; Volatilomics.

Volatile metabolites of Philippine Arabica and Robusta coffee beans in both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatog.-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed from Robusta coffee and geog. origin slightly altered the fingerprint profile of coffee samples. Chemometric anal. such as principal component anal. (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although Arabica coffee samples from different geog. origins were clustered sep. from each other, the proximity of clusters between Arabica coffee samples which could be classified into one large group, indicated their close similarity of headspace metabolites. The distinction between Arabica samples and Robusta coffees was attributed through the PCA to several key volatile metabolites, in particular, higher quantities of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole and maltol and lower concentrations of 4-ethylguaiacol and phenol. These discriminating metabolites could represent useful quality markers to differentiate Arabica from Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region-specific.

Food Research International published new progress about Coffea. 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

Zhao, Qingyu published the artcileChanges in flavor of fragrant rice during storage under different conditions, HPLC of Formula: 14667-55-1, the main research area is rice amino acid aroma active compound flavor food storage; e-nose; e-tongue; fragrant rice; gas chromatography-olfactometry (GC-O); taste active value (TAV).

Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste of fragrant rice play an essential role in its sensory properties. However, there has been a lack of studies on flavor changes in fragrant rice during storage. Hexanal, nonanal, benzaldehyde, hexadecanoic acid, and Me ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that, at high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration in rice quality. Marker compounds of flavor deterioration, Me palmitate, 2-methyl-propanoic acid, and 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component anal. In addition to threonine and proline, the other 14 amino acids contributed to the taste of fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, whereas glucose and fructose had a little sweet taste contribution during storage. The electronic nose (e-nose) and the electronic tongue (e-tongue) could distinguish samples with different storage conditions. Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the deterioration in the quality of fragrant rice during storage.

Journal of the Science of Food and Agriculture published new progress about Flavor. 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

Yang, Yini published the artcileCharacterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation, Name: 2,3,5-Trimethylpyrazine, the main research area is flaxseed powder flavor odor methylbutanal alpha phellandrene nonanal Hexanal.

Flaxseed powder is a widely used nutrient-rich food, valued for its flavor as well as its nutritional value. The effect of peeling on the flavor profiles of raw and microwaved flaxseed powder remains unclear. In this study, the volatile components of flaxseed powder were analyzed using solvent-assisted flavor evaporation combined with gas chromatog.-mass spectrometry-olfactometry. Fifty-two odor-active compounds were identified, with flavor dilution (FD) factors ranging from 3 to 729. Hexanal, D-limonene, 1-hexanol, β-phellandrene, α-phellandrene, and nonanal with Odor Activity Values (OAV≥1), which could impart green-like, fresh-like, and mint-like notes, were the typical odorants in raw flaxseed powders. Microwaved powders had more intense roasted and woody notes than raw powders. Peeling treatment had a significant effect on the aroma of microwaved flaxseed powder, but caused only a slight change in the flavor profiles of the raw powders. The key aroma differences in the two kinds of microwaved powders were mainly due to the levels of 2-methylbutanal, 2-methylpyrazine 6-methyl-5-hepten-2-ol, 4-hydroxy-2,5-dimethylfuran-3-one, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. This work provides a basis for the improvement of the aroma of flaxseed products.

LWT–Food Science and Technology published new progress about Flavor. 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