Tag: M.W=100-150

Lv, Xinran published the artcileBacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region, Application of 2,3,5-Trimethylpyrazine, the main research area is shrimp paste volatile compound bacterial community.

Jinzhou shrimp paste is a traditional Chinese fermented seafood product manufactured from northern mauxia shrimp (Acete chinensis) and salt. The aims of this study were to detect the bacterial community succession using high-throughput sequencing and the volatile compound changes using headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry during shrimp paste fermentation The results show that various bacterial communities appeared in the fermentation process. Pseudoalteromonas and unclassified Pseudoalteromonadaceae were the dominant genera but quickly replaced by Tetragenococcus after 1 mo of fermentation Staphylococcus, Oceanobacillus and unclassified Bacillaceae became the predominant genera as fermentation progressed. In addition, a total of 25 volatile compounds were identified, including aldehydes, ketones, alcs., esters, pyrazines, acids, and sulfides. Correlation anal. indicated that the bacteria Pseudoalteromonas, Staphylococcus, and Oceanobacillus were important in the formation of volatile compounds Pseudoalteromonas pos. correlated with ketones, alcs., esters, and acids; Staphylococcus pos. correlated with aldehydes and acids; and Oceanobacillus pos. correlated with aldehydes and pyrazines. These findings not only reveal the dynamics of the bacterial community and volatile compounds in the fermentation process, but also indicate their inter-relationships during shrimp paste fermentation

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

Verevkin, Sergey P. published the artcileThermochemical properties of pyrazine derivatives as seminal liquid organic hydrogen carriers for hydrogen storage, SDS of cas: 14667-55-1, the main research area is pyrazine derivative thermochem property hydrogen storage vapor pressure enthalpy; vaporization sublimation fusion formation.

This work contributes to our primary interest in applications of exptl. and computational thermochem. methods for providing the basic data required in chem.-process design. Pyrazine derivatives are considered as a seminal liquid organic hydrogen carriers. The standard molar enthalpies of vaporisation/sublimation of pyrazine derivatives were derived from the vapor pressure temperature dependences measured by the static and transpiration method. Enthalpies of fusion of the solid compounds were measured using DSC. Thermodn. data on solid-gas, liquid-gas, and solid-liquid phase transitions available in the literature were collected and combined with own exptl. results. We have evaluated and recommended the set of vaporisation and formation enthalpies of pyrazine derivatives at 298.15 K as the reliable benchmark properties for further thermochem. calculations Gas phase molar enthalpies of formation of pyrazine derivatives calculated by the high-level quantum-chem. method G4 were in agreement with the recommended exptl. data. Compilation of exptl. and theor. results derived in this work is useful for optimization of hydrogenation/dehydrogenation reactions involved in the hydrogen storage technologies.

Journal of Chemical Thermodynamics published new progress about Calorimetry. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Chunmiao published the artcileData Analytics Determines Co-occurrence of Odorants in Raw Water and Evaluates Drinking Water Treatment Removal Strategies, COA of Formula: C7H10N2, the main research area is odorant drinking water treatment data analytic removal; co-occurrence; data mining; drinking water; odorants; removal efficiency; statistics.

A complex dataset with 140 sampling events was generated using triple quadrupole gas chromatog.-mass spectrometer to track the occurrence of 95 odorants in raw and finished water from 98 drinking water treatment plants in 31 cities across China. Data anal. identified more than 70 odorants with concentrations ranging from not detected to thousands of ng/L. In raw water, Pearson correlation anal. determined that thioethers, non-oxygen benzene-containing compounds, and pyrazines were classes of chems. that co-occurred, and geosmin and p(m)-cresol, as well as cyclohexanone and benzaldehyde, also co-occurred, indicating similar natural or industrial sources. Based on classification and regression tree anal., total dissolved organic carbon and geog. location were identified as major factors affecting the occurrence of thioethers. Indoles, phenols, and thioethers were well-removed through conventional and advanced treatment processes, while some aldehydes could be generated. For other odorants, higher removal was achieved by ozonation-biol. activated carbon (39.3%) compared to the conventional treatment process (14.5%). To our knowledge, this is the first study to systematically identify the major odorants in raw water and determine suitable treatment strategies to control their occurrence by applying data analytics and statistical methods to the complex dataset. It will provide informative reference for odor control and water quality management in drinking water industry.

Environmental Science & Technology published new progress about Coagulation. 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

Perotti, Pamela published the artcileCocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control, Quality Control of 14667-55-1, the main research area is cocoa smoky off flavor chem quality; 1H-pyrrole-2-carboxaldehyde (PubChem CID: 934729); 2,6-dimethoxyphenol (PubChem CID: 7041); 2-ethoxy-4-methylphenol (PubChem CID: 75715); 3-ethylphenol (PubChem CID: 12101); Chemometrics; Cocoa volatilome; GC-MS; GC × GC-TOF MS; HS-SPME; Smoky off-flavor; guaiacol (PubChem CID: 460); naphthalene (PubChem CID: 931).; p-cresol (PubChem CID: 2879); p-ethylguaiacol (PubChem CID: 162465); phenol (PubChem CID: 996).

Cocoa smoky off-flavor is due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable anal. method to detect key-analytes responsible for smoky off-flavor in incoming raw material is available. This study aims to develop an anal. method, suitable for quality control, to detect smoky markers. The cocoa volatilome was first profiled by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatog.-mass spectrometry from a set of representative smoky and non-smoky samples; advanced fingerprinting revealed the chems. responsible for the off-flavor. The results served to develop a 1D-GC method suitable for routine application. Ten identified smoky markers were subjected to accurate quantification, thereby defining operative ranges to accept/reject incoming bean samples. On average, these markers are present in smoky samples at 7 to 125 fold concentrations vs. those in non-smoky beans, ranging from 32.5 ng/g for naphtalene to 721.8 ng/g for phenol.

Food Chemistry published new progress about Cocoa beans. 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

Zhao, Guozhong published the artcileCharacterization of the typical fragrant compounds in traditional Chinese-type soy sauce, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is soy sauce fragrant compound; 2-Acetyl-1-pyrroline (PubChem CID: 522834); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethanol (PubChem CID: 6054); 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111); Aroma compounds; Ethyl phenylacetate (PubChem CID: 7590); Flavor; Fragrant compounds; Methanol (PubChem CID: 887); Phenylacetaldehyde (PubChem CID: 998); Phenylethyl acetate (PubChem CID: 7654); Sodium chloride (PubChem CID: 5234); Sodium sulfate (PubChem CID: 24436); Soy sauce.

In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatog.-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component anal. and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and Et phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.

Food Chemistry published new progress about Food analysis. 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

Lee, Jun-Young published the artcileSolid-phase microextraction Arrow for the volatile organic compounds in soy sauce, Computed Properties of 14667-55-1, the main research area is Solid phase microextraction volatile organic compound soy sauce; gas chromatography; mass spectrometry; solid-phase microextraction Arrow; soy sauce; volatile extraction.

A novel solid-phase microextraction Arrow was used to sep. volatile organic compounds from soy sauce, and the results were verified by using gas chromatog. with mass spectrometry. Solid-phase microextraction Arrow was optimized in terms of three extraction conditions: type of fiber used (polydimethylsiloxane, polyacrylate, carbon wide range/polydimethylsiloxane, and divinylbenzene/polydimethylsiloxane), extraction temperature (40, 50, and 60°C), and extraction time (10, 30, and 60 min). The optimal solid-phase microextraction Arrow conditions were as follows: type of fiber = polyacrylate, extraction time = 60 min, and extraction temperature = 50°C. Under the optimized conditions, the solid-phase microextraction Arrow was compared with conventional solid-phase microextraction to determine extraction yields. The solid-phase microextraction Arrow yielded 6-42-fold higher levels than in solid-phase microextraction for all 21 volatile organic compounds detected in soy sauce due to the larger sorption phase volume The findings of this study can provide practical guidelines for solid-phase microextraction Arrow applications in food matrixes by providing anal. methods for volatile organic compounds

Journal of Separation Science published new progress about Food analysis. 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

Guo, Xiangyang published the artcileAroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea, Application In Synthesis of 14667-55-1, the main research area is theanine volatile tea leaf; Large-leaf yellow tea; Model thermal reaction; Strecker degradation; Tea aroma formation; Theanine; Volatile compounds.

Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for anal. of tea body notes, tea infusion and dry tea aroma, resp. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, resp. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. L-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the L-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into L-theanine on aroma formation, although the detailed formation mechanism remains largely unknown.

Food Chemistry published new progress about Food analysis. 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

Al-Dalali, Sam published the artcileCharacterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O, Computed Properties of 14667-55-1, the main research area is vinegar volatile compound SPME GCMS GCO.

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O) were carried out to qual. and quant. characterize the volatiles and aroma-active compounds in three com. Chinese vinegars, including Zhengrong Rice Vinegar (ZRV), Zhenjiang Aromatic Vinegar (ZAV), and Longmen Smoked Vinegar (LSV). With the aid of DVB/CAR/PDMS fiber, a total of 75 volatile compounds were identified. Among them, 42 aromas were confirmed by their corresponding authentic chems. After comparison of the identified volatiles between the three vinegars, the ZAV sample was found to contain more alcs. and acids, the ZRV sample had more esters and phenols, while the LSV sample was shown to have more identified compounds in the ketones, aldehydes, and pyrazines. In regard to the quantitation, the volatiles that were found in high concentrations included acetic acid (at 14.64, 31.95 and 194 mg/L), furfural (at 5.49, 43.81 and 33.01 mg/L) and tetra-Me pyrazine (at 10.39, 13.51 and 19.41 mg/L) in ZRV, ZAV and LSV, resp. Moreover, thirty volatiles were identified by GC-O as aroma-active compounds that made contributions to the resp. flavor profiles of the com. Chinese vinegar. Eighteen of them were recognized as contributors for all the three com. Chinese vinegars under this study.

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

Li, Hongbo published the artcileAccelerating vinegar aging by combination of ultrasonic and magnetic field assistance, HPLC of Formula: 14667-55-1, the main research area is vinegar aging ultrasonic magnetic field combination acceleration; Alternating magnetic field; Assisted aging; GC–MS; Ultrasonic field; Vinegar.

Most fermented foods need a natural aging process to enrich desired flavors. This process is normally the bottleneck for cost-effective production Therefore, it is desirable to accelerate the process and obtain products with the same flavor profile. Here, we used phys. interventions (ultrasonic field, alternating magnetic field, or combination of both) to assist the aging process with naturally brewed vinegar as a case example. Flavor profiles of different phys.-assisted aging process were compared with that of the naturally aged vinegar by using gas-chromatog. mass-spectrometry (GC-MS) and electronic nose. Principal component anal. (PCA) and Pearson correlation analyses show that ultrasonic and alternating magnetic fields treatment could accelerate the aging process of vinegar. The highest accelerating aging effect was combination of ultrasonic and magnetic field followed by individual ultrasonic or magnetic field and natural process (combination of ultrasonic and magnetic field > ultrasonic or magnetic field individual > natural process). These results suggest that phys. field intervention could potentially be used for acceleration of aging of fermented products without affecting flavor quality.

Ultrasonics Sonochemistry published new progress about Acceleration. 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

Tremblay, Ariane published the artcileValorization of snow crab (Chionoecetes opilio) cooking effluents for food applications, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is Chionoecetes opilio waste valorization cooking effluent food application; cooking effluent; flavor compounds; snow crab; waste valorization.

Seafood processing generates significant amounts of solid and liquid waste in the environment. Such waste represents a potential source of high-value biomols. for food, pharmaceutic and cosmetic applications. There are very few studies on the valorization of wastewaters compared to solid byproducts. However, cooking waters are characterized by a high organic polluting load, which could contain valuable mols. such as proteins, pigments and flavor compounds Snow crab (Chionoecetes opilio) processing is included among the most important processes in Canadian fisheries, although its cooking effluent composition is not well characterized. The present study concentrated and valorized the biomass in snow crab cooking wastewaters for the development of products for food applications. A membrane process was designed and optimized to concentrate the effluents. The chem. composition of the concentrates was analyzed, including characterizing the flavor profile compounds The extracts were mainly composed of proteins (592 g kg-1) and minerals (386 g kg-1) and contained desirable flavor compounds Their functional properties (solubility, water-holding capacity, oil-holding capacity) and antioxidant activities were also assessed, and their safety was verified. The cooking effluents generated by snow crab processing facilities, usually considered as waste, can be concentrated and turned into a natural aroma for the food industry.

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