Tag: M.W=100-150

Sioriki, Eleni published the artcileThe effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is cocoa alkalization nonvolatile volatile mood enhancing compound; Alkalization; Cocoa; Mood; Non-volatiles; Phytochemicals; Volatiles.

Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a neg. effect on the phytochems. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochem. content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds anal. via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial anal. is required to link the volatile results with the overall effect on the flavor perception.

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, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zakidou, Panagiota published the artcileSingle Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics, Synthetic Route of 14667-55-1, the main research area is coffee aroma flavor instrumental volatile characterization chemometrics; GC-MS; HCA; HS-SPME; Heatmap; Maillard reaction; PCA; chemometrics; coffee cupping; flavor; geographical origin.

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the anal. method. Their roasting was performed under temperature-time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of sep. roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (∼24-41%) and pyrazine (∼25-39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geog. origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chem. classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.

Molecules published new progress about Acidity. 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

Bellumori, Maria published the artcileEffects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis, Category: pyrazines, the main research area is cold brew coffee chem composition flavor microbiol stabilization technique.

Cold brew coffee is a beverage prepared at low temperatures and over long brewing times resulting in particular physicochem. and sensory characteristics. This type of coffee is usually consumed immediately after preparation or after short storage in refrigerated conditions. However, in recent years many com. coffee vendors started investing in ready-to-drink cold brew coffees packaged for extended storage. These products present the potential problem of microbial and sensorial alteration. In this study we evaluated five different stabilization techniques with the aim to extend the shelf life of the cold brew coffee while preserving its peculiar organoleptic properties, e.g. HPP (High Pressure Processing), microfiltration, UV irradiation, pasteurization and blast chilling process. The effects were investigated over four months, evaluating the caffeine and the chlorogenic acids contents by HPLC-DAD anal. and carrying out anevaluation of selected volatile compounds by HS-SPME-GC-MS. After four months of storage, the samples treated with pasteurization and HPP maintained a stable content of caffeine and chlorogenic acids, guaranteeing also the microbiol. safety of the beverage. At the same shelf-time, the pasteurized samples showed an unaltered flavor profile, while a decrease of about 25% of the total content of volatile compounds was registered for the HPP sample.

LWT–Food Science and Technology published new progress about Acidity. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Roda, Arianna published the artcileChanges in antioxidants and sensory properties of italian chocolates and related ingredients under controlled conditions during an eighteen-month storage period, Name: 2,3,5-Trimethylpyrazine, the main research area is chocolate storage antioxidant sensory property; Italian chocolate; cocoa-based ingredients; monitoring; nutrition; quality.

Humidity, ash, pH, acidity, fiber, carotenoids, retinols, tocopherols, sugars, proteins, theobromine, caffeine, polyphenols, fats, the peroxide value, organic acids, and volatile compounds, along with the sensory profile, were monitored at 18-wk intervals for 18 mo under conditions simulating a factory warehouse or a point of sale. Results: At the end of the storage period, more polyphenols were lost (64% and 87%) than vitamin E (5% and 14%) in cocoa mass and cocoa powder, resp. Conversely, a greater loss in vitamin E (34% and 86%) than in polyphenols (19% and 47%) was shown in the hazelnut paste and gianduja chocolate, resp. The sensory profiling of cocoa mass, cocoa powder, and hazelnut paste revealed increases in grittiness and astringency, as well as decreases in melting, bitterness, and toasted aroma. Moreover, in the hazelnut paste and gianduja chocolate, oiliness increased with a toasted and caramel aroma. Furthermore, dark chocolate was more gritty, acidic, and bitter. Milk chocolate lost its nutty aroma but maintained its sweetness and creaminess. Conclusions: These results should contribute an important reference for companies and consumers, in order to preserve the antioxidants and understand how antioxidants and sensory properties change from the date of production until the best before date.

Nutrients published new progress about Acidity. 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

Rottiers, Hayley published the artcileA multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars, Synthetic Route of 14667-55-1, the main research area is Theobroma nacional cocoa flavor sensory property odor.

Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant CCN51, classified as bulk. With the introduction of foreign germplasm in Ecuador and the international demand for high-quality Nacional cocoa, the present study aims to characterize and compare the flavor profile of Nacional hybrids (EET103, EET559, EET576 and EET577) and CCN51, and to assess the effect of the genotype. The fermented dried beans were processed into liquor and their sensory properties, volatile composition and odor fingerprint were analyzed by trained panelists, headspace-solid phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS), and GC electronic nose (e-nose), resp., combined with multivariate statistics. Seventy volatiles were identified and semi-quantified, among them, 16 and 14 volatiles conferring fruity and floral aroma notes, resp. CCN51 was mainly characterized by undesirable odor-active volatiles, whereas the EET cultivars contained the highest concentration of most fruity and floral volatiles, with differences in between EET cultivars. Sensory data highlighted organoleptic differences between the fine and bulk liquors, i.e. the fruity and acid EET flavor strongly differed from the bitter, astringent and off-flavor attributes of CCN51. Principal component anal. (PCA) discriminated firstly between fine and bulk, and secondly between EET identity. Partial least squares anal. identified possible correlations between sensory attributes and volatile compounds Besides, e-nose proved its usefulness for rapid assessment of the liquors’ sensory profile. The results provide a foundation for understanding the genotype’s contribution to and the compositional basis of Ecuadorian fine and bulk cocoa flavor.

European Food Research and Technology published new progress about Acidity. 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

Lee, Hyejin published the artciledevelopment of a low-salt soy sauce with enhanced flavor and functionality with soy residue and Tenebrio molitor larvae powder, Computed Properties of 14667-55-1, the main research area is Tenebrio larva powder soy sauce flavor.

We developed a low-salt soy sauce from soy residue and T. molitor larvae powder. The salinity of low-salt soy sauce replaced by okara (LSO), T. molitor larvae powder (LST), or both okara and T. molitor larvae powder (LSOT) ranged between 9.87 and 12.47% with a pH of 5.4-6.3. LSO exhibited lower acidity (0.58) than LST (1.27) and LSOT (1.34). LSOT showed the highest protease activity, total nitrogen, and amino nitrogen content among the soy sauces. Glutamic acid was 10 times higher in LST and LSOT than in LSO. LST and LSOT had twice higher antioxidant capacities, whereas LSO had twice higher ACE inhibitory activity than low-salt or regular high-salt soy sauces. T. molitor larvae powder supplementation in soy sauce fermentation led to a significant increase in overall quality. Moreover, the synergistic effect of the mixture of okara and T. molitor larvae powder improved the functionality of low-salt soy sauce. Practical applications : Soy sauce produced from fermented soybeans is widely used as a seasoning because of its unique flavor. However, it is classified as a high-salt seasoning. Okara is a soy product-derived waste material that is rich in dietary fibers, and Tenebrio molitor has become an alternative protein source with a low impact on the environment. Fermentation is a promising technique to approach consumers and gain acceptance of insect ingredients in food products, as well as to improve functionality. Using okara and T. molitor larvae powder for soy sauce production results in a savory low-salt product, which is expected to lower the risk of vascular disease and has high antioxidant capacities.

Journal of Food Processing and Preservation published new progress about Acidity. 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

Sermyagina, Ekaterina published the artcileSpent coffee grounds and tea leaf residues: Characterization, evaluation of thermal reactivity and recovery of high-value compounds, HPLC of Formula: 14667-55-1, the main research area is tea leaf coffee nitrogen sulfur.

Spent coffee grounds (SCGs) and tea leaf residues are investigated as a potential source of bioenergy and biochems. and compared to several woody biomasses. The effect of initial processing (coffee roasting and tea oxidizing) on feedstock composition and thermal behavior is assessed exptl. and anal. In addition to proximate and ultimate analyses, the materials are examined by combustion tests coupled with Fourier-transform IR spectroscopy and thermogravimetric anal. coupled with mass spectrometry in oxidizing and inert atmospheres. The biggest differences in composition of the samples are found in the high elemental N and S contents of SCGs (2.9 wt% of N and 0.1 wt% of S on average) and especially tea leaf residues (4.5 wt% of N and 0.2 wt% of S on average). The elevated N and S values lead to NO and SO2 release during combustion. Overall, the obtained levels of reactivity and heating values (with a maximum higher heating value of 24 MJ kg-1 for the Arabica-Robusta coffee blend) confirm the significant energy potential of both the coffee and tea samples. Mass spectrometry anal. of the studied materials reveals higher heterogeneity of macromol. composition of coffee and tea samples compared to woody biomasses. Pyridine, pyrazine, phenols and acetic acid are the most abundant among detected species and have demonstrated beneficial characteristics for a broad spectrum of human activities. The composition characteristics and reactivity test results presented in this work promote more effective valorization and usage of these currently little used biomass residues.

Biomass and Bioenergy published new progress about Biomass. 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

Wang, Ruikun published the artcileEffect of process wastewater recycling on the chemical evolution and formation mechanism of hydrochar from herbaceous biomass during hydrothermal carbonization, COA of Formula: C7H10N2, the main research area is hydrochar herbaceous biomass hydrothermal carbonization wastewater recycling.

Hydrothermal carbonization (HTC) is a promising thermochem. method used to upgrade herbaceous biomass for high-grade fuel. However, the technique yields large amounts of organic process wastewater (PW), which must be properly disposed or reused. In this work, PW was used as water source to prepare HTC feedstock. The evolution of the chem. structure and formation mechanism of hydrochar over the course of four PW recycles were demonstrated by exptl. determination of the chem. compositions, equilibrium moisture contents, carbon structures, functional groups, and micro morphologies of the biomass (cornstalk in this study) and resulting hydrochars. The chem. reaction pathways induced during the HTC of biomass was established on the basis of the evolution of the chem. characteristics of the hydrochars and organic components of PW. The results showed significant improvements in the fuel quality of hydrochar as the number of PW recycles increased. The higher heating value, mass yield, and energy recovery efficiency of the hydrochars increased to 23.31 MJ/kg, 62.16%, and 86.24%, resp., after four PW recycles because PW recycling facilitates the conversion of biomass into a hydrochar matrix with a high carbonization degree and polymerization of intermediates into microspheres. As the number of PW recycles increased, the relative content of furan compounds in the aqueous product decreased and the content of aromatic compounds increased.

Journal of Cleaner Production published new progress about Biomass. 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

Ly, Hoang Vu published the artcileCatalytic hydrodeoxygenation of fast pyrolysis bio-oil from Saccharina japonica alga for bio-oil upgrading, Product Details of C7H10N2, the main research area is bio oil Saccharina japonica fast pyrolysis catalytic hydrodeoxygenation.

Biomass conversion via pyrolysis has been regarded as a promising solution for bio-oil production Compared to fossil fuels, however, the pyrolysis bio-oils from biomass are corrosive and unstable due to relatively high oxygen content. Thus, an upgrading of bio-oil is required to reduce O component while improving stability in order to use it directly as fuel sources or in industrial processes for synthesizing chems. The catalytic hydrodeoxygenation (HDO) is considered as one of the promising methods for upgrading pyrolysis bio-oil. In this research, the HDO was studied for various catalysts (HZSM-5, metal, and metal-phosphide catalysts) to improve the quality of bio-oil produced by fast pyrolysis of Saccharina japonica (SJ) in a fluidized-bed reactor. The HDO processing was carried out in an autoclave at 350°C and different initial pressures (3, 6, and 15 bar). During HDO, the oxygen species in the bio-oil was removed primarily via formation of CO2 and H2O. Among the gases produced through HDO, CO2 was observed to be most abundant. The C/O ratio of produced bio-oil increased when CoMoP/γ-Al2O3, Co/γ-Al2O3, Fe/γ-Al2O3, or HZSM-5 was used. The Co/γ-Al2O3 resulted in higher HDO performance than other catalysts. The bio-oil upgraded with Co/γ-Al2O3 showed high HHV (34.41 MJ/kg). With the use of catalysts, the kerosene-diesel fraction (carbon number C12-C14) was increased from 36.17 to 38.62-48.92 weight%.

Catalysts published new progress about Biomass. 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

Fan, Y. published the artcileThe influence of lipids on the fate of nitrogen during hydrothermal liquefaction of protein-containing biomass, Formula: C7H10N2, the main research area is lactose lysine palmitic acid biomass hydrothermal liquefaction emulsification.

Hydrothermal liquefaction (HTL) of carbohydrate (lactose), protein (lysine), and lipid (palmitic acid) surrogates was carried out in batch reactors for 20 min in a temperature range of 250-350°C in order to understand interactions in hydrothermal reactions. A binary mixture of lysine and lactose leads to a higher bio-oil yield when compared to experiments made with isolated compounds, indicating a relevant contribution by Maillard reactions (MRs). Emulsification happens to proteins and lipids during HTL, making it difficult to sep. and collect bio-oil products at low temperatures When testing the ternary mixture, the nitrogen content of the bio-oil is negligibly affected by the changes of temperature, presenting a constant value of 5.3 weight %. However, adding lipids dramatically changes the bio-oil composition This is indicated by an increasing amount of fatty acid amides and a decrease in Maillard reaction products, suggesting a strong competition between amidation and MRs. A reaction scheme was proposed based on the final products and assumed reaction pathways. These findings here can contribute to a better understanding of the HTL of biomasses with complex organic compositions

Journal of Analytical and Applied Pyrolysis published new progress about Biomass. 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