Tag: M.W=100-150

Marcinek, Patrick published the artcileAn evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines, Quality Control of 14667-55-1, the main research area is olfactory receptor foodborne semiochem alkylpyrazine evolution conservation; chemical ecology; chemosensory evolution; odorant receptor; olfaction.

Mol. recognition is a fundamental principle in biol. systems. The olfactory detection of both food and predators via ecol. relevant odorant cues are abilities of eminent evolutionary significance for many species. Pyrazines are such volatile cues, some of which act as both human-centered key food odorants (KFOs) and semiochems. A pyrazine-selective odorant receptor has been elusive. Here we screened 2,3,5-trimethylpyrazine, a KFO and semiochem., and 2,5-dihydro-2,4,5-trimethylthiazoline, an innate fear-associated non-KFO, against 616 human odorant receptor variants, in a cell-based luminescence assay. OR5K1 emerged as sole responding receptor. Tested against a comprehensive collection of 178 KFOs, we newly identified 18 pyrazines and (2R/2S)-4-methoxy-2,5-dimethylfuran-3(2H)-one as agonists. Notably, OR5K1 orthologs in mouse and domesticated species displayed a human-like, potency-ranked activation pattern of pyrazines, suggesting a domestication-led co-evolution of OR5K1 and its orthologs. In summary, OR5K1 is a specialized olfactory receptor across mammals for the detection of pyrazine-based key food odors and semiochems.

FASEB Journal published new progress about Bos taurus. 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

Tan, Ming published the artcileRoasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil, COA of Formula: C7H10N2, the main research area is roasting aroma nutritional quality rapeseed oil.

The strong fragrant rapeseed oil (SFRO) attracts the growing interest in China due to its fragrant flavor, attractive color, and phys. and oxidative stability. It is usually produced with simple processes including rapeseed roasting, mech. pressing, and degumming with hot water (80-90°C). To produce SFROs with high quality and nutritional contents, the seed roasting parameters including temperature up to 220°C and time ranging from 10 min to 30 min were investigated. Results showed that 20-min roasting at temperature 160°C resulted in the highest oil extraction yield of 33.20% with the lowest water content of 0.121%. The produced SFRO had the roasted, nutty and soft tastes with the maximum overall score, the highest total tocopherol and sterol contents of 789.73 mg/kg and 4582.80 mg/kg, resp., and high CoQ10 content of 65.57 mg/kg. Over-roasting at roasting temperature of over 180°C and time of over 30 min led to the high Lovibond red readings, off-flavors, and increased concentrations of high saturated fatty acids and Benzo[a]pyrene (BaP). Our findings would provide a reference to produce SFROs with the highest extraction yield and nutrient contents, acceptable physicochem. properties, optimal profile of the fatty acids and the key aroma compounds, and relatively-low BaP concentration

Journal of Food Composition and Analysis published new progress about Extraction. 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

Song, Nho-Eul published the artcileComparison of headspace-SPME and SPME-Arrow-GC-MS methods for the determination of volatile compounds in Korean salt-fermented fish sauce, Name: 2,3,5-Trimethylpyrazine, the main research area is fish sauce benzaldehyde food fermentation SPME GCMS Korea.

A new solid phase microextraction (SPME)-Arrow method was evaluated for the anal. of volatile compounds in kanari-aekjeot, a Korean traditional salt-fermented sand lance sauce, and compared it to the standard headspace-SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both anal. methods and was selected for further optimization of the extraction The major volatile compounds extracted using both methods were 3-Me butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-Me butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alc., aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alc. could only be detected using SPME-Arrow due to its larger sorbent volume Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.

Applied Biological Chemistry published new progress about Fish sauce. 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

Gasior, Robert published the artcileKey Aroma Compounds in Roasted White Koluda Goose, Product Details of C7H10N2, the main research area is aroma compound roasted White Koluda goose; AEDA; GC−O; White Kołuda geese; aroma-active compounds; native breeds; recombination and omission tests.

Aroma-active compounds in the roasted leg meat of White Koluda goose were assayed by gas chromatog.-olfactometry, using aroma extract dilution anal. and solvent-assisted flavor evaporation Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat.

Journal of Agricultural and Food Chemistry published new progress about Goose meat. 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

Ramsay, Ashley L. published the artcileModeling Snyder-Robinson Syndrome in multipotent stromal cells reveals impaired mitochondrial function as a potential cause for deficient osteogenesis, Computed Properties of 14667-55-1, the main research area is Snyder Robinson syndrome multipotent stromal cell osteogenesis spermidine synthase.

To determine the underlying mechanism for impaired bone formation, we modelled the disease by silencing SMS in human bone marrow – derived multipotent stromal cells (MSCs) derived from healthy donors. We found that silencing SMS in MSCs led to reduced cell proliferation and deficient bone formation in vitro, as evidenced by reduced mineralization and decreased bone sialoprotein expression. Furthermore, transplantation of MSCs in osteoconductive scaffolds into immune deficient mice shows that silencing SMS also reduces ectopic bone formation in vivo. Tag-Seq Gene Expression Profiling shows that deficient SMS expression causes strong transcriptome changes, especially in genes related to cell proliferation and metabolic functions. Similarly, metabolome anal. by mass spectrometry, shows that silencing SMS strongly impacts glucose metabolism This was consistent with observations using electron microscopy, where SMS deficient MSCs show high levels of mitochondrial fusion. In line with these findings, SMS deficiency causes a reduction in glucose consumption and increase in lactate secretion. Our data also suggests that SMS deficiency affects iron metabolism in the cells, which we hypothesize is linked to deficient mitochondrial function. Altogether, our studies suggest that SMS deficiency causes strong transcriptomic and metabolic changes in MSCs, which are likely associated with the observed impaired osteogenesis both in vitro and in vivo.

Scientific Reports published new progress about Apoptosis. 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

Zhang, Ruyue published the artcileHigh-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine, Application In Synthesis of 14667-55-1, the main research area is aldol type condensation ultrasound Maillard reaction glucose glycine; Aldol-type condensation; Carbon module labeling; Glucose; Glycine; Maillard reaction; Pyrazine; Ultrasound.

This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine. Carbohydrate module labeling (CAMOLA) technique was adopted using D-glucose-13C6 to elucidate the carbon skeleton of both intermediate and final MR products (MRPs). In the D-glucose-13C6-glycine HIU-MR model system, the concentration of 11 types of pyrazines was significantly higher than their counterparts in the thermal MR. Results of CAMOLA anal. showed that a significantly lower proportion of [M]+ in pyrazines with long-length side chains was observed when compared with the pyrazines generated in thermal MR. This phenomenon may suggest the aldol-type condensation was promoted by the HIU, which is a conversion from pyrazines with short-length side chains to those with long-length side chains involving carbonyl compounds Furthermore, the anal. of isotopomers distribution in 2,3-dimethyl-quinoxaline as the o-phenylenediamine-derivatized 2,3-butanedione indicated that the increased proportion of [M + 4]+ in 2,3-dimethyl-quinoxaline (15.74% ± 0.11%) was attributed to a cleavage of D-glucose-13C6 promoted by the HIU. The above-mentioned findings elucidate that the aldol-type condensation and cleavage of D-glucose contribute to the promoted synthesis of pyrazines. The HIU would generate an extremely high temperature and pressure environment that is favored by the aldol-type condensation as a high-pressure favored reaction. The HIU, therefore, can be further developed as a promising technique to promote flavor generation through the MR.

Ultrasonics Sonochemistry published new progress about Dimerization. 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

Zhang, Xiao published the artcileFlavor differences between commercial and traditional soybean paste, Application of 2,3,5-Trimethylpyrazine, the main research area is benzeneacetaldehyde octanol indole traditional com soybean paste flavor aroma.

Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes.

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

Chen, Qian published the artcileInvestigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages, Application In Synthesis of 14667-55-1, the main research area is fermented Trachinotus ovatus volatile organic compound electronic nose; Back propagation artificial neural network; Electronic nose; Fermented Trachinotus ovatus; Gas chromatography-ion mobility spectrometry; Quality control; Volatile organic compounds.

Fermented golden pomfret (Trachinotus ovatus) is appreciated by local consumers owing to its distinct flavor. Electronic nose (E-nose) and gas chromatog.-ion mobility spectrometry technologies were used to analyze the changes in volatile compounds responsible for evolution of the golden pomfret odor profile during fermentation Forty-five ion peaks were detected using GC-IMS. Although aldehydes represented the major initial volatile compound group, their levels decreased as fermentation proceeded. Between 3 and 15 days, increased levels of esters contributed to a stable volatile organic compounds profile. After 18 days, high levels of indole and pyrazines were detected. Eleven key volatile compounds were screened based on partial least squares discriminant anal. (PLS-DA). Back propagation artificial neural network (BP-ANN) predicted the fermentation stage enabling the development of better strategies to regulate golden pomfret fermentation This study provided a theor. basis for real-time monitoring and quality control of Chinese fermented golden pomfet.

Food Research International published new progress about Fermentation. 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

Wang, Xiaojun published the artcileCharacterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC x GC-olfactometry-MS and sensory evaluation, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Soy sauce Odor Sensory evaluation; Aroma extract dilution analysis (AEDA); Odor-active compounds; Sensory evaluation; Soy sauce; Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC(2)-O-MS).

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS anal. and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution anal. of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular com. HLS.

Food Chemistry published new progress about Fermentation. 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

Gao, Xianli published the artcileCharacterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is black soybean sauce aroma active compound quality control; (E)-β-Damascenone (PubChem CID 5366074); 1-Octen-3-ol (PubChem CID 18827); 2,6-Dimethylpyrazine (PubChem CID 7938); 2-Methylbutanal (PubChem CID 7284); 2-Methylbutanoic acid (PubChem CID 8314); 2-Phenylethanol (PubChem CID 6054); 3-Methylbutanal (PubChem CID 11552); 3-Methylbutanol (PubChem CID 31260); 3-Methylbutyl acetate (PubChem CID 31276); 3-Methylthiopropanal (PubChem CID 18635); 4-Ethylguaiacol (PubChem CID 62465); 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID 19309); 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (PubChem CID 33931); 4-Vinylguaiacol (PubChem CID 332); Aroma compound; Aroma recombination; Benzeneacetaldehyde (PubChem CID 998); Black soybean; Black soybean sauce; Dimethyl trisulfide (PubChem CID 19310); Ethanol (PubChem CID 702); Ethyl 2-methylbutanoate (PubChem CID 24020); Ethyl 3-methylbutanoate (PubChem CID 7945); Ethyl propanoate (PubChem CID 7749); Soy sauce.

Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatog.-mass spectrometry/gas chromatog.-olfactometry coupling with recombination and omission experiments Sensory evaluation showed the fruity odor was increased by 63% and the malty, alc., floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), Et propanoate (144%), Et 3-methylbutanoate (70%), Et 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement. Food Chemistry published new progress about Food quality. 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