Tag: M.W=100-150

Zhai, Xiaoting published the artcileElucidation of the impact of different drying methods on the key odorants of Toona sinensis (A. Juss.) Roem. using the sensomics approach, Application of 2,3,5-Trimethylpyrazine, the main research area is drying aroma Toona sensomic; Toona sinensis; aroma extract dilution analysis; aroma recombination; drying process; odor activity values; sensomics concept; stable isotope dilution analysis.

The sensomics approach was applied to both green and red Toona sinensis (TS) varieties dried with different methods (freeze drying, solar drying, and oven drying) to elucidate their influences on the key odorants in TS. Odorant screening via comparative aroma dilution anal. revealed eugenol with the highest flavor dilution factor in all six samples. Quantitation of 44 odorants via stable isotope dilution assays and semiquantitation of six compounds via an internal standard method showed (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, di-Me sulfide, β-ionone, eugenol, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 2- and 3-methylbutanal, and 2-isopropyl-3-methoxypyrazine with high odor activity values (OAVs) in all samples. Differences were found for (E,Z)-2,6-nonadienal, (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl trisulfide, 3-methylnonane-2,4-dione, and (E)-2-hexenal with clearly higher OAVs in freeze-dried (FDTS) and solar-dried TS (SDTS) compared to those in oven-dried TS (ODTS). Linalool, 2-methoxyphenol, and 4-ethylphenol (the latter two only for red TS) were obtained with high OAVs only in FDTS. In general, ODTS showed the lowest OAVs, whereas FDTS as the gentlest drying process revealed the highest OAVs for most odorants and, consequently, the highest aroma quality. However, the overall aroma of SDTS did not differ too much from that of FDTS, and thus, solar drying as a much easier and cheaper technique might be the best choice.

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

Fadel, Hoda H. M. published the artcileEffect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits, Product Details of C7H10N2, the main research area is cinnamon oil maltodextrin exogenous flavoring biscuit; Cinnamon essential oil; Encapsulation; Exogenous flavour; Flavoured biscuits; Sensory evaluation.

The flavor quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavor, on the flavor quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavored with CO-MD and CO-PG during baking and storage. The volatile components generated in flavored biscuits and nonflavored biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatog.-mass spectrometry. The retention of cinnamaldehyde, eugenol and β-caryophyllene in biscuits flavored with CO-MD was significantly (P < 0.05) higher, over the shelf life test, than in biscuits flavored with CO-PG. The Maillard reaction products showed the highest retention in biscuits flavored with CO-MD compared with those flavored with CO-PG and control sample. However, all of them showed a gradual decrease during storage. The lipid degradation products showed an opposite trend. Storage for 90 days revealed a gradual decrease in the overall acceptability for both samples. The results of aroma sensory anal. confirmed those of instrumental anal. This study demonstrated that microencapsulated cinnamon EO affects pos. the overall qualities of biscuits. Journal of Food Science and Technology (New Delhi, India) published new progress about Biscuits. 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

Cincotta, Fabrizio published the artcileVariety and shelf-life of coffee packaged in capsules, Quality Control of 14667-55-1, the main research area is capsule coffee package shelf life.

The research evaluated the influence of the variety on the shelf-life of coffee packaged in capsules for a proper indication of the min. durability date. Single serve coffee capsules of Arabica and Robusta varieties were analyzed at specific intervals up to 24 mo of storage. Variations in volatile fraction, aroma compounds and oxidation products have been studied by SPME-GC-MS. The evaluation of the consumer acceptability was carried out, too. A large number of compounds have been identified: acids, aldehydes, esters, furans, alcs., aromatic hydrocarbons, ketones, lactones, phenolic compounds, pyrazines, pyridines, pyrroles, sulfur compounds and terpenes. Differences in composition noted between the two varieties. Exactly, a higher amount of pyrazine and furan derivatives characterized the Robusta and Arabica variety, resp. The study evidenced changes in volatiles during the shelf-life in relation to the coffee variety. Higher stability of Arabica than Robusta coffee was also supported by the consumer sensory data. In conclusion, the research evidenced the importance of considering the variety for the shelf-life definition of coffee packaged in capsules.

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

Yao, Lingyun published the artcileCharacterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS, GC-olfactometry, odor activity values, and sensory analyses, Computed Properties of 14667-55-1, the main research area is Ficus carica GCMS GC olfactometry odor activity sensory analysis.

Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were then analyzed using aroma extract dilution anal. (AEDA) based on gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). Seventy-five aroma-active compounds were identified with flavor dilutions (FD) factors ranging from 1 to 2187. Aroma compounds with odor activity value (OAV) greater than 10 were subsequently used in aroma reconstitution and omission experiments Based on instrumental anal. and sensory evaluation, 22 compounds were identified as the key aroma compounds and eight of these were evaluated as the most important aroma contributors of Xinjiang dried figs, including heptanal, nonanal, linalool, benzyl benzoate, styrene, eugenol, 2-methoxy-4-vinylphenol, and vanillin. Moreover, three volatile components, including 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol and ortho-guaiacol, were identified as key aroma compounds of dried figs and have not been reported previously.

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

Liu, Hui-Ju published the artcileCharacterization of aroma active volatile components in roasted mullet roe, COA of Formula: C7H10N2, the main research area is aroma volatile roasted mullet roe; Aroma extract dilution analysis; Gas chromatography olfactometry; Head space solid phase microextraction; Mullet roe; Reaction flavor.

Mullet roe is a popular global delicacy that derives its unique roasted flavor from several odors, including savory, rich, salty, and fishy attributes. Despite the nutritional significance of mullet roe, studies on their volatile components are yet to be reported. Headspace-solid-phase microextraction coupled with gas chromatog.-olfactometry and aroma extract dilution anal. was applied to determine the volatile components of roasted mullet roe. Anal. of roasting time and temperature revealed that both are important parameters on aroma generation. Volatiles, including acetic acid, methional, hexanoic acid, and benzeneacetaldehyde were identified as the most potent odorants of raw mullet roe, while 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 5-methyl-2-phenyl-2-hexenal, and sulfurol were the primary odorants in roasted mullet roe. Reaction models using the water extract and defatted residue had the most similar flavor profile to that of roasted mullet roe, with Maillard reaction as the key flavor generator in roasted mullet roe.

Food Chemistry published new progress about Fish roe. 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

Huang, Yunle published the artcileEnhanced extraction using a combination of stir bar sorptive extraction and thin film-solid phase microextraction, HPLC of Formula: 14667-55-1, the main research area is limonene stir bar sorptive extraction solid phase microextraction; Direct Immersion; Headspace; SBSE; Sample preparation; TFSPME.

Sorptive extraction techniques have experienced increased popularity, but they face limitations in dynamic range and sensitivity. In this study, a new method combining stir bar sorptive extraction (SBSE) and thin-film solid-phase microextraction (TFSPME) was developed, and optimization for extraction temperature (70 °C) and time (120 min) was carried out. Polydimethylsiloxane (PDMS)-coated SBSE and PDMS/carboxen (PDMS/CAR)-coated TFSPME were used, and both headspace and direct immersion extraction modes were also studied. Using 40 selected volatile compounds, the combined method generally gave a wider linearity range with lower min. limits (2 to 3 orders), satisfactory coefficient of determination (R2>0.980), and improved sensitivity when compared to SBSE-only or TFSPME-only techniques. Furthermore, despite the combined use of two extraction devices, the repeatability (<13.1 %) and reproducibility (<13.4 %) of the combined method were comparable to SBSE-only or TFSPME-only results. Higher recoveries of up to 20% were also achieved by the combined method. Compared to the conventional SBSE method, the new method provided superior performance in terms of dynamic range and sensitivity for compounds of various polarities. In conclusion, this study provided insights on the suitability of the various extraction methods for compounds of different chem. properties which could aid in future applications for volatiles anal. in food, biol., and environmental sectors. Journal of Chromatography A published new progress about Polarity. 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, Yang published the artcileMetagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter, Quality Control of 14667-55-1, the main research area is daqu starter microbial flavor development metabolic network metagenomics; Bio-heat; Lactic acid bacteria; Liquor starter; Shotgun sequencing; Spontaneous fermentation; Substrate degradation.

As a widely used Asian starter culture, the quality of daqu can significantly affect the organoleptic characteristics of the final products, yet the microbial metabolic network involved in flavor development remains unclear. This study aims to investigate that network based on the dynamics of physicochem. properties, microbial community, and volatile compounds in medium-temperature daqu (MT-daqu) during spontaneous fermentation Analyses using the metagenomic data set facilitated the gene repertoire overview of this ecosystem, indicating that Lactobacillales (mainly Weissella, Lactobacillus, and Pediococcus), Mucorales (mainly Lichtheimia), and Eurotiales (mainly Aspergillus, Rasamsonia and Byssochlamys) were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds in MT-daqu. Flavor-relevant pathways were found to exist in multiple species, but only bacteria showed the potential to participate in butane-2,3-diol (e.g. Weissella, Lactobacillus, and Staphylococcus) and butanoate (Thermoactinomyces) metabolism, and only fungi were potentially involved in biosynthesis of guaiacol (Byssochlamys) and 4-vinylguaiacol (Aspergillus). Furthermore, a combined anal. revealed that the acidic thermal environment present in early phases was mainly due to the catabolic activities of Lactobacillales and Lichtheimia, which could contribute to the effective self-domestication of microbiota. The study helps elucidate the different metabolic roles of microorganisms and disclose the formation mechanism of daqu’s partial functions, namely providing various aromatic substances/precursors and enzymes.

Food Research International published new progress about Absidia. 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

Du, Jingyi published the artcileCharacterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis, Related Products of pyrazines, the main research area is Langyatai Baijiu Jian flavor odorant sensory omics analysis; GC–O–MS; Jian flavour Baijiu; Osme analysis; Sensory omics analysis.

A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavor (LBJF) using sensory omics anal. (SOA). A total of 56 odorants were screened out using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS)/Osme anal. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odor activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcs., acids, especially Et hexanoate, gamma-nonalactone, and di-Me trisulfide, were critical to the flavor of LBJF. The basic and com. liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavor Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavor styles.

Food Chemistry published new progress about Acidity. 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

Teodorescu, Florina published the artcileVapor phase synthesis of alkylpyrazines over ZnAl mixed oxide derived from layered double hydroxides obtained by the mechanochemical method, Application In Synthesis of 14667-55-1, the main research area is alkylpyrazine aluminum zinc oxide layered double hydroxide.

This study emphasizes on using different types of reactants to obtain compounds belonging to the same class, alkylpyrazines. The mechanism of these reactions is one of cyclo-dehydrogenation on the surface of a mixed oxide catalyst, e.g. ZnAl. Different types of reactions have been performed, using diamines, hydroxyamines or a diamine and a diol. The raw materials used and the various reaction parameters like temperature, space velocity and molar ratio of the reactants present a significant influence in the conversion and selectivity values. The conversion of reactants was quasi-total while the selectivity of the yielded products varies from 95.9% to a complex mixture of products. The ZnAl catalyst is thermally stable with the catalytic sites easily regenerated.

Reaction Kinetics, Mechanisms and Catalysis published new progress about Acidity. 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, Jingjing published the artcileComparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation, Safety of 2,3,5-Trimethylpyrazine, the main research area is bacillus rapid fermentation volatile metabolite sufu maturation.

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcs., 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcs., 10 acids, and 21 miscellaneous compounds Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

International Journal of Food Properties published new progress about Acidity. 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