Tag: M.W=100-150

Zhang, Danni published the artcileImpact of cooking on the sensory perception and volatile compounds of Takifugu rubripes, Safety of 2,3,5-Trimethylpyrazine, the main research area is volatile compound sensory perception flavor steaming Takifugu; Aroma; Off-note; Sensory; Takifugu rubripes; Thermal cooking process.

Takifugu rubripes is well-known for its unique flavor but can also develop a putrid off-note. To eliminate off-note and promote desirable flavor, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chem. properties were analyzed and correlated with sensory qualities. The changes of center temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression anal., orthonasal aroma attributes ""roasted"" and ""earthy/putrid fish"" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, resp.; meanwhile mouthfeel attributes of chewy/fiber and tender/juicy were highly associated with water loss and moisture, resp. This study provides insights for optimizing cooking conditions to create desirable fish flavor. Food Chemistry published new progress about Boiling. 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

Bressani, Ana paula pereira published the artcileInfluence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes, Category: pyrazines, the main research area is Coffea arabica coffee fermentation yeast inoculation o beverage quality; Coffee fermentation; Microbial metabolites; Mundo Novo; Stainless-steel bioreactors; qPCR.

Starter cultures during fermentation of Coffea arabica var. Mundo Novo processed in open stainless-steel vessels by natural and pulped natural methods were studied. The yeasts Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA 0544), and Torulaspora delbrueckii (CCMA 0684) were inoculated sep. in two different coffee processes: natural and pulped natural. The qPCR (real-time quant. polymerase chain reaction) was used as a culture-independent method to monitor the inoculums permanence. Changes in microbial metabolites (organic acids and volatile) production were evaluated by high-performance liquid chromatog. (HPLC) and gas chromatograph-mass spectrometry (GC-MS), resp. The sensory anal. was assessed in roasted beans. The fermentation lasted 27 h, and the coffee temperature ranged from 16.5 to 24.0 °C. The starter culture population was dominant throughout fermentation S. cerevisiae (CCMA 0543) and T. delbrueckii (CCMA 0684) presented a higher population in natural processing. However, in pulped natural processing, M. caribbica (CCMA 0198) and C. parapsilosis (CCMA 0544) were the dominant populations. Citric, malic, and succinic acids were naturally present in coffee. Lactic, isobutyric, and isovaleric acids were detected at the end of the fermentation in different treatments. Lactic acid was detected in samples at the end of fermentation in Control and CCMA 0198 treatment. NAT coffee inoculated with CCMA 0684 presented isobutyric acid and isovaleric acid concentrations Volatile compounds, such as 2,6-diethylpyrazine was detected in treatments inoculated with yeasts, but not in Controls. 2-acetoxymethylfuran was only detected in samples inoculated with CCMA 0198 from both NAT and PN methods. Samples fermented with S. cerevisiae (CCMA 0543) presented the highest sensorial scores in both processing (84.75 and 84.92). The inoculated coffee beans showed higher scores of sweetness, long aftertaste, and greater complexity. The starter cultures influenced the sensorial profiles through the synthesis of specific volatile constituents. However, considering all parameters analyzed, S. cerevisiae (CCMA 0543) would be the most suitable yeast for the var. Mundo Novo processed by both fermentation methods.

International Journal of Food Microbiology published new progress about Beverages. 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

Page, Michelle K. published the artcileNew analytical method for quantifying flavoring chemicals of potential respiratory health risk concerns in e-cigarette liquids, Application In Synthesis of 14667-55-1, the main research area is electronic cigarette flavoring chems respiratory disease; E-cigarette refill solutions; E-liquids; e-cigarettes; electronic cigarettes; flavoring chemicals; flavorings; flavors; vaping (Min 5-Max 8).

Numerous flavoring chems. are added to e-cigarette liquids to create various flavors. Flavorings provide sensory experience to users and increase product appeal; however, concerns have been raised about their potential inhalation toxicity. Estimating potential health risk of inhaling these chems. has been challenging since little is known about their actual concentrations in e-cigarette products. To date, a limited number of anal. methods exist to measure the concentrations of flavoring chems. in e-cigarette products. We have developed an anal. method that accurately and precisely measures the concentrations of 20 flavoring chems. of potential inhalation risk concerns: 2,3,5-trimethylpyrazine, acetoin, benzaldehyde, benzyl alc., butanoic acid, dl-limonene, ethyl maltol, Et salicylate, Et vanillin, eucalyptol, eugenol, furaneol, isovanillin, l-menthol, maltol, Me salicylate, pulegone, trans-cinnamaldehyde, triacetin, and vanillin. Calibration and QC solutions were prepared in 50:50 propylene glycol (PG):vegetable glycerin (VG) and 5% H2O and flavoring concentrations ranging from 0.02 to 10.00 mg/mL. Samples of com. e-cigarette liquids, calibration and QC solutions were combined with 30μL of an internal standard mix (benzene-d6, pyridine-d5, chlorobenzene-d5, naphthalene-d8 and acenaphthene-d10; 1 mg/mL each) and were diluted 100-fold into methanol. Anal. was performed on an Agilent 7890B/7250 GC/Q-TOF using a DB-624UI column (30 m x 0.25 mmID x 1.4μm film thickness), with a total runtime of 13.5 min. Calibration curves were fit using a weighted quadratic model and correlations of determination (r2) values exceeded 0.990 for all chems. Bias and precision tests yielded values less than 20% and lower limits of quantitation (LLOQ) ranged from 0.02 to 0.63 mg/mL. Over 200 com. available products, purchased or collected from adult e-cigarette users and spanning a range of flavor categories, were evaluated with this method. Concentrations of pulegone, a suspected carcinogen, varied from below limit of quantitation (BLOQ) to 0.32 mg/mL, while acetoin and vanillin, known precursors to more cytotoxic byproducts, ranged from BLOQ to 1.52 mg/mL and from BLOQ to 16.22 mg/mL, resp. This method features a wide dynamic working range and allows for a rapid routine anal. of flavoring additives in com. e-cigarette liquids

Frontiers in Chemistry (Lausanne, Switzerland) published new progress about Beverages. 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

Wu, Tiandan published the artcileIdentification of Characterizing Aroma Components of Roasted Chicory “”Coffee”” Brews, Quality Control of 14667-55-1, the main research area is aroma roasted chicory coffee brew; aroma; aroma extract dilution analysis; flavor; roasted chicory; stable isotope dilution analysis.

The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatog.-olfactometry (GC-O), aroma extract dilution anal. (AEDA), and gas chromatog.-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution anal. (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, addnl. predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and “”chicory-like”” note was also detected in five different com. ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma.

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

Porcelli, Caterina published the artcileMolecular characterization of an atypical coconut-like odor in cocoa, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is atypical coconut cocoa odor mol characterization.

Parallel application of an aroma extract dilution anal. (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odor activity values as ratios of the concentrations to the odor threshold values suggested δ-2-decenolactone as the crucial compound Chiral anal. showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odor threshold value, that is 100μg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.

European Food Research and Technology published new progress about Chirality. 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

Acierno, Valentina published the artcileSniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS, Application In Synthesis of 14667-55-1, the main research area is cocoa chocolate volatile element; Chocolate; Cocoa beans; Fingerprint; High sensitivity-proton transfer reaction-mass spectrometry; Inductively coupled plasma-mass spectrometry; Isotope ratio-mass spectrometry.

The cocoa botanical and geog. origin and the primary processing steps applied by cocoa farmers at the beginning of the supply chain influence the chem. compositional traits of the cocoa beans. These features are carried along the supply chain as intrinsic markers up to the final products. These intrinsic markers could be used for tracking and tracing purposes. In this study, we examined the retention and loss of compositional signatures from cocoa beans to chocolates. Volatile, elemental and stable isotope signatures of cocoa beans of 10 different origins and 11 corresponding chocolates were determined by high sensitivity-proton transfer reaction-mass spectrometry (HS-PTR-MS), inductively coupled plasma-MS (ICP-MS) and isotope ratio-MS (IR-MS), resp. The volatile fingerprints provided mostly information on the origin and primary processing traits of the raw cocoa beans in the chocolates. Volatile compounds that are relevant markers include: acetic acid (m/z 61), benzene (m/z 79), pyridine (m/z 80), 2-phenylethanol (m/z 123), and maltol (m/z 127). On the other hand, the elemental and stable isotope characteristics are more indicative of the cocoa content and added ingredients. Possible elemental markers for cocoa origin include Fe, Cr, and Cd. VOCs appear to be the most robust markers carried from cocoa beans to chocolates of the groups examined This provides the potential for track and trace of cocoa beans from farm to chocolates.

Food Research International published new progress about Chocolate. 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

Hinneh, Michael published the artcilePod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates), Name: 2,3,5-Trimethylpyrazine, the main research area is pod storage diversifying flavor chocolate produced bulk cocoa beans; Aroma volatiles; Cocoa & chocolates; Flavor profile; Pod storage; Roasting; Sensory evaluation.

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the chocolates irresp. of the origin or genetic groups of the cocoa beans. The same was confirmed when instrumental aroma results were correlated with the sensory data using partial least squares (PLS) regression models. Thus, this study demonstrates the possibility of creating diverse flavor profiles (even towards ‘fine’ flavor) from ‘bulk’ cocoa beans through an optimized combination of PS and RT. The findings are therefore expected to challenge the status-quo, especially in the way ‘bulk’ cocoa is currently processed and consequently priced, thereby, possibly fostering a win-win situation between cocoa producers and industries.

Food Research International published new progress about Chocolate. 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

Braga, Soraia Cristina Gonzaga Neves published the artcileHarvest influence in volatile composition of chocolates produced with hybrid varieties of Bahia’s cocoa was investigated using GC × GC-QMS and chemometrics, Computed Properties of 14667-55-1, the main research area is cocoa bean chocolate benzaldehyde acetic acid trimethylpyrazine GCQMS Bahia.

Cocoa varieties are important in Brazil due to their resistance to “”witch’s broom”” disease. In this work, the chromatog. profiles of chocolates produced from eleven cocoa varieties harvested from two different harvests were analyzed. A total of 22 samples were analyzed by comprehensive two-dimensional gas chromatog. coupled to mass spectrometry (GC × GC-MS), using headspace solid phase microextration (HS-SPME). Multiway principal component anal. (MPCA) were conducted to study the differences between the two harvests. Two principal components were responsible for the separation of the profiles between the harvests and their resp. loadings were evaluated. Hydrocarbons were the principal group responsible for this separation, as some pyrazines and aldehydes.

BrJAC–Brazilian Journal of Analytical Chemistry published new progress about Chocolate. 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

Ullrich, Lisa published the artcileImpact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof, Safety of 2,3,5-Trimethylpyrazine, the main research area is water odor compound fermented dried cocoa bean chocolate; Theobroma cacao; chocolate; odorant release; stable isotopically substituted odorants; water treatment.

The impact of water on odor-active compounds in fermented and dried cocoa beans as well as in chocolate either produced by a novel processing (NPC) or a traditional processing (TPC) technol. from the same batch of cocoa beans was investigated in this study. Quantitation of selected key odorants revealed significantly higher concentrations of Strecker aldehydes such as 3-(methylsulfanyl)propanal (66-fold) and phenylacetaldehyde (50-fold) after water treatment of the cocoa beans. The comparison of the two chocolates showed that higher amounts of the Strecker aldehydes 2-methylbutanal, 3-methylbutanal, and phenylacetaldehyde are released with water in the NPC (24-fold to 39-fold), compared to the TPC (7.3-fold-11-fold). In addition to Strecker aldehydes, the concentrations of many further characteristic key odorants of cocoa and chocolate increased after water treatment. Based on the results, a more intense retronasal odor perception of the analyzed compounds is expected due to their release during consumption in contact with saliva.

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

Cemin, Paloma published the artcileChocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference, Safety of 2,3,5-Trimethylpyrazine, the main research area is phenethyl acetate phenyl methyl hexenal chocolates cocoa; Acceptance; Aroma; Cocoa liquor; Preference map; Sensory acceptance.

This study aimed to evaluate the volatile compounds of chocolates made of Brazilian cocoas and statistically track them according to the products sensorial profile in order to relate them to consumers’ acceptance by preference map methodol. The intensity of the chocolate, acidity, woody, smoked, green, floral, burned, musty, and cocoa notes from chocolates produced with cocoa from different Brazilian states were analyzed by a trained panel and by 128 consumers. Samples from Cote dIvoire, which is known for its high-quality chocolate, were evaluated for comparison. Solid-phase microextraction headspace sampling/gas chromatog.-mass spectrometry was employed to evaluate the samples volatile compounds One hundred volatile compounds were identified within the samples. The results from the preference maps showed that the maximum preference was found for chocolate made of cocoa from Rondonia, Bahia, and Espirito Santo and Cote dIvoire and organic samples from Para. The ideal sample point was characterized by intense chocolate, floral, and woody notes and mild green and burned notes. The presence of furfural, 3-Me butanal, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, Me pyrazine, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, and tetra-Me pyrazine were shown to be important for consumer acceptance in the ideal product, whereas the presence of (Z)-2-heptenal and 2-pentyl furan may increase consumer rejection. 2,3-Me pyrazine, Me pyrazine, and 2,3-butanediol, which are important volatile compounds previously reported in the literature, were statistically tracked to both pos. and neg. sample attributes and must be better explored concerning consumers acceptance of chocolates.

Food Research International published new progress about Chocolate. 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