Tag: M.W=100-150

Haag, Franziska published the artcileKey Food Furanones Furaneol and Sotolone Specifically Activate Distinct Odorant Receptors, Computed Properties of 14667-55-1, the main research area is furanone furaneol sotolone food odorant receptor; GPCRs; HDMF; high-impact aroma compound; high-throughput screening; narrowly tuned.

Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structural homologues Furaneol and sotolone, which are important natural flavoring compounds because of their distinct caramel- and seasoning-like odor qualities. These, however, cannot be predicted by the odorants’ mol. shape, rather their receptors’ activation parameters help to decipher the encoding of odor quality. Here, the distinct odor qualities of Furaneol and sotolone suggested an activation of at least two out of our ca. 400 different odorant receptor types, which are the mol. biosensors of our chem. sense of olfaction. While an odorant receptor has been identified for sotolone, a receptor specific for Furaneol has been elusive. Using a bidirectional screening approach employing 616 receptor variants and 187 key food odorants in a HEK-293 cell-based luminescence assay, we newly identified OR5M3 as a receptor specifically activated by Furaneol and homofuraneol.

Journal of Agricultural and Food Chemistry published new progress about Homo sapiens. 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

Lee, Min Hyeock published the artcilePhysicochemical characteristics and aroma patterns of oils prepared from edible insects, Formula: C7H10N2, the main research area is aroma oil edible insect.

We demonstrated the physicochem. characteristics, rheol. properties, and aroma patterns of oils prepared from the larvae of edible insect species. The extract yield of Tenebrio molitor oil was higher than that of other edible oils, with the lightness, redness, and yellowness of Allomyrina dichotoma oil displaying the highest values. The peroxide levels of Protaetia brevitarsis seulensis oil were higher than those of other oils. The storage modulus (G’) and loss modulus (G”) values of edible insect oils showed similar trends as a function of frequency at all temperatures The SFA/UFA and PUFA/SFA ratios of A. dichotoma and T. molitor oils were the highest, resp. Volatile compounds 2-methylbutanol, 2,5-dimethylpyrazine, and 2,3,5-trimethylpyrazine were detected in A. dichotoma oils. Thus, the physicochem. characteristics and aroma patterns of edible insect oils were confirmed; the results could be used to develop new edible insect oils to increase food utilization.

LWT–Food Science and Technology published new progress about Acid number. 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

Hou, Lixia published the artcileComparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes, Application of 2,3,5-Trimethylpyrazine, the main research area is microwave roast heating black sesame paste quality pretreatment effect; black sesame; microwave heating; physicochemical properties; roasting; volatile compounds.

Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochem. features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials. Journal of Food Science published new progress about Acid number. 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

Dou, Xinjing published the artcileAdulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry, Application of 2,3,5-Trimethylpyrazine, the main research area is adulteration sesame oil essence gas chromatog ion mobility spectrometry; Adulteration detection; HS-GC-IMS; Marker; Sesame essence; Sesame oil.

Sesame oil is a traditional and delicious edible oil in China and Southeast Asia with a high price. However, sesame oil essence was often illegally added to cheaper edible oils to counterfeit sesame oil. In this study, a rapid and accurate headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS) method was proposed to detect the counterfeit sesame oil where the other cheap oils were adulterated with essence. Combined with chemometric methods including principal component anal. (PCA), orthogonal partial least squares discriminant anal. (OPLS-DA) and random forest (RF), authentic and counterfeit sesame oils adulterated with sesame essence (0.5%, weight/weight) were easily separated into two groups. More importantly, 2-methylbutanoic acid, 2-furfurylthiol, methylpyrazine, methional, and 2,5-dimethylpyrazine were found to be markers of sesame essence, which were used to directly identify the sesame essence. The determination of volatile compounds based on HS-GC-IMS was proven to be an effective method for adulteration detection of essence in sesame oil.

Food Chemistry published new progress about Adulterants. 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

Bi, Shuang published the artcileEffects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits, Application of 2,3,5-Trimethylpyrazine, the main research area is biscuit adzuki bean millet flour roasting flavor sensory property; (E)-2-Nonenal (PubChem CID: 5283335); (E,E)-2,4-Heptadienal (PubChem CID: 5283321); 2-Ethyl-1H-pyrrole (PubChem CID: 137075); 2-Ethyl-6-methylpyrazine (PubChem CID: 26332); 3-Ethyl-2,5-dimethylpyrazine (PubChem CID: 25916); Adzuki bean; Benzaldehyde (PubChem CID: 240); Biscuit; Cooking method; Furfural (PubChem CID: 7362); Hexanal (PubChem CID: 6184); Maltol (PubChem CID: 8369); Multigrain mix; Nonanal (PubChem CID: 31289); Sensory analysis; Vigna angularis; Volatile aroma compound.

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from “”green”” and “”grassy”” to “”roasted”” and “”nutty”” in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory anal. showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the “”caramel-like”” aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.

Food Chemistry published new progress about Adzuki bean. 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

Rojas, Myriam published the artcileKinetic studies on cocoa roasting including volatile characterization, Category: pyrazines, the main research area is cocoa roasting volatile kinetics.

Despite being the most crucial step in cocoa manufacture, the thermochem. effects of roasting on cocoa are not entirely understood. This work aimed to understand the kinetics and chem. composition of the volatile compounds formed during roasting. The weight loss of two sizes of cacao powder was evaluated in TGA with five heating rates (10 to 180°C min-1), using air and nitrogen as the carrier gas. A global Friedman isokinetic model was used to obtain kinetic data from the TGA measurements. For this, seven different stages were discriminated, and the kinetics were determined for each stage sep. PTV-GC-MS identified the gas phase, and SPME-GC-MS quantified the volatile compounds trapped in the solid phase. At intermediate temperatures (150 to 250°C), aromatics (e.g., pyrazines, aldehydes, ketones, phenols, and pyrroles) are formed and transferred to the gas at higher temperatures prolonged time. Typical Maillard and Strecker degradation reaction products in both gas and solid phases were identified and used to set up a reaction network for cocoa roasting.

ACS Food Science & Technology published new progress about Aggregation. 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

Tian, Peng published the artcileAnalysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis, Safety of 2,3,5-Trimethylpyrazine, the main research area is Fried shallot oil Odor Activity Values; Orthogonal partial least squares analysis; Classification; Fried shallot oil (FSO); GC–MS; Odor Activity Values (OAVs); Orthogonal partial least squares analysis (OPLS-DA); Principal Component Analysis (PCA).

Flavor is a key attribute of fried oil that shows a critical correlation with temperature Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were identified and comparatively studied using gas chromatog.-mass spectrometry (GC-MS) coupled with multivariate data anal., including principal component anal. (PCA) and orthogonal partial least squares discriminant anal. (OPLS-DA). GC-MS results identified a total of 93 volatiles, among which aldehydes, alcs., pyrazines, and sulfur-containing compounds were the major compounds Eighteen compounds had odor active values (OAV) >1. Among the compounds, hexanal, (E)-2-heptenal, (E)-2-octenal, di-Pr disulfide, 2-ethyl-3,5-dimethylpyrazine, and 1-octen-3-ol were important to the overall aroma profile of FSOs. In the PCA model, all the detected FSOs were divided into three clusters, which were assigned as cluster A (FSO5), B (FSO4), and C (the rest FSOs). Multivariate data analyses revealed that nonanal, 2-ethyl-5-methylpyrazine, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal contributed pos. to the classification of different FSOs. GC-MS coupled with multivariate data anal. could be used as a convenient and efficient anal. method to classify raw materials.

Food Chemistry published new progress about Allium cepa. 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

Fan, Ying published the artcileDetermination of aquacultured whiteleg shrimp (Litopanaeus vannemei) quality using a sensory method with chemical standard references, Category: pyrazines, the main research area is Litopanaeus vannemei aquaculture quality indicator shrimp reference standard; aroma simulation; descriptive sensory analysis; quality indicators; reference standards; regression analysis; shrimp.

Fresh shrimp are highly perishable seafood and a reliable spoilage assessment method is necessary to ensure sufficient quality control. The current quality evaluation method employed by the US Food and Drug Administration (FDA)/National Oceanic and Atm. Administration (NOAA) uses subjective terms ‘odor of decomposition’ to reject shrimp shipments, which lacks reference standards to anchor the concept and can cause ambiguity. The present study aimed to develop chem. reference standards to assist in a more objective and consistent sensory evaluation of shrimp quality. Chem. references were developed and used by the descriptive panel to demonstrate the aroma quality indicators of shrimp. The most important aroma attributes describing shrimp quality changes were ‘salty water-like’, ‘natto water-like’ and ‘sour milk-like’ based on the results of multiple linear regression anal. The overall rating consistency of the key quality indicators was confirmed by trained a descriptive panel such that the intensity scores in two separated evaluation sessions (30 days apart) were not significant different (P > 0.05). The sensory ratings also corresponded well with presumed FDA/NOAA grades of shrimp. An untrained panel also confirmed ‘salty water-like’ as the main indicator of freshness and ‘natto water-like’ as the main indicator of spoilage, whereas the discriminative capacity was lower compared to the trained panel. The developed chem. references of key aroma quality indicators allowed the trained and untrained panels to distinguish shrimp of different freshness levels. The results indicate the potential of using chem. references as a new evaluation tool for on-site quality inspection or industrial quality assurance/quality control of shrimp with improved objectivity and consistency.

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

Yin, Wen-ting published the artcileComparison of key aroma-active compounds between roasted and cold-pressed sesame oils, Formula: C7H10N2, the main research area is aroma active compound roasted cold pressed sesame oil; Aroma extract dilution analysis; Flavor; GC-O-MS; Odor; Odor activity value; Oil processing; Sensomics; Sesame seed.

This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution anal. (AEDA). The numbers of aroma-active compounds with the flavor dilution (FD) factors between 1 and 2048 were 57 and 16 in the roasted and cold-pressed sesame oils, resp. A total of 28 volatile compounds were identified as aroma-active compounds in sesame oils for the first time. Important aroma compounds (FD â‰?8) were quantified by the external standard method, and their odor activity values (OAV) were calculated as the ratio of their concentrations to odor thresholds in oil. The numbers of key aroma-active compounds defined by OAVs â‰?1 were 23 (OAVs = 1-385) and 8 (OAVs = 1-42), resp., in the roasted and cold-pressed sesame oils. 2-Methoxy-4-vinylphenol (smoked, 1924 μg/kg, OAV = 385), 2-methoxyphenol (smoked, 1488 μg/kg, OAV = 114) and pyrazines (roasted and nutty, 578-22750 μg/kg, OAV = 1-67) were the most important aroma-active compounds in the roasted sesame oil, whereas hexanal (green and fruity, 3094 μg/kg, OAV = 42) was the most important aroma-active compound in the cold-pressed sesame oil, followed by (E,E)-2,4-decadienal (earthy, 4170 μg/kg, OAV = 31), di-Me sulfone (sulfur-like, 406 μg/kg, OAV = 20) and octanal (green and fruity, 901 μg/kg, OAV = 16). This study provides valuable information for manufacturers to achieve precise flavor control of sesame oil products.

Food Research International published new progress about Aromaticity. 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

Kitani, Yuka published the artcileInvestigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process, Category: pyrazines, the main research area is chocolate bean bar process quality; Bean-to-bar; Chocolate; Component profiling; Sensory evaluation; Single-origin chocolate.

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatog./mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and Et cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Journal of Bioscience and Bioengineering published new progress about Astringency. 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