Tag: M.W=100-150

Chen, De-Wei published the artcileEgg yolk phospholipids: a functional food material to generate deep-fat frying odorants, Quality Control of 14667-55-1, the main research area is egg yolk phospholipid chicken meat deep fat frying odorant; 2,4-decadienal; chicken meat; deep-fat frying; egg yolk; odorants; phospholipids.

BACKGROUND : Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep-fat fried foods. RESULTS : Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg-1) and heated with or without chicken meat at 160°C for 10 min, and then dynamic headspace extraction and gas chromatog.-mass spectrometry were used to extract and analyze the volatiles. The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal and (E,Z)-2,4-decadienal, as well as 1-octen-3-one, (E)-2-nonenal, octanal, methional, di-Me disulfide and alkylpyrazines, had increased by 3-65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION : There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep-fat frying odorants in a wide range of deep-fried products. © 2019 Society of Chem. Industry.

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

Sato, Nobuhiro published the artcileStudies on pyrazines. 13. Chlorination of 1-hydroxy-2(1H)-pyrazinones with phosphoryl chloride. Formation of 2,5-dichloro-3-phenylpyrazine from 1-hydroxy-3-phenyl-2(1H)-pyrazinone, COA of Formula: C5H5ClN2O, the main research area is hydroxyphenylpyrazinone chlorination; pyrazinone hydroxyphenyl chlorination.

The chlorination of 1-hydroxy-3-phenyl-2(1H)-pyrazinone (I) with POCl3 proceeded to 5-chloro-3-phenyl-2(1H)-pyrazinone or 2,5-dichloro-3-phenylpyrazine on heating to elevated temperatures To define the mechanism of the novel formation, reactions of the parent or methyl-substituted 1-hydroxy-2(1H)-pyrazinones with the same reagent were investigated.

Journal of Heterocyclic Chemistry published new progress about Chlorination. 89283-33-0 belongs to class pyrazines, name is 3-Chloro-5-methylpyrazin-2(1H)-one, and the molecular formula is C5H5ClN2O, COA of Formula: C5H5ClN2O.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Sulewska, Anna Maria published the artcileAdvanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process, Formula: C7H10N2, the main research area is pyrazine guaiacol cyclotene caffeine coffee bean aroma compound.

Coffee, with production exceeding 10.3 million tonnes in 2018, is one of the most widespread commodities consumed world-wide. One of the increasingly popular coffee products is instant coffee, with consumption exceeding 1.6 million tonnes in 2017. In this work, we present how the combination of 1H NMR and GC-MS allows the characterization of samples from the small pilot-scale instant coffee process. Results were compared with measurements for filter coffee made from the same coffee beans to better evaluate the effects of processing. In the coffee extracted at lower temperatures, a higher concentration of aroma compounds can be detected. This is particularly the case for compounds responsible for earthy (pyrazines) and woody (guaiacols) aroma notes. Also, for the coffee extracted at the highest temperature, a higher level of cyclotene giving undesired burnt and bready aroma is seen. The caffeine content in instant coffees was lower than in the filter coffee (49 ± 13 up to 62 ± 5 mg/100 mL brew for instant compared with 84 ± 15 mg/100 mL brew for filter coffee). The same was observed for acetic acid, while the concentrations of citric and quinic acids are lower in the filter coffee than in the reconstituted instant coffee.

European Food Research and Technology published new progress about Coffee beans. 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

Hua, My published the artcileIdentification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids, COA of Formula: C7H10N2, the main research area is epithelial cell flavor chem electronic cigarette refill fluid cytotoxicity.

We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chems., and evaluated cytotoxicities of the fluids and flavor chems. “”Berries/Fruits/Citrus”” was the most popular EC refill fluid flavor category. Twenty popular EC refill fluids were purchased from local shops, and the ingredient flavor chems. were identified and quantified by gas chromatog.-mass spectrometry. Total flavor chem. concentrations ranged from 0.6 to 27.9 mg/mL, and in 95% of the fluids, total flavor concentration was greater than nicotine concentration The 20 most popular refill fluids contained 99 quantifiable flavor chems.; each refill fluid contained 22 to 47 flavor chems., most being esters. Some chems. were found frequently, and several were present in most products. At a 1% concentration, 80% of the refill fluids were cytotoxic in the MTT assay. Six pure standards of the flavor chems. found at the highest concentrations in the two most cytotoxic refill fluids were effective in the MTT assay, and ethyl maltol, which was in over 50% of the products, was the most cytotoxic. These data show that the cytotoxicity of some popular refill fluids can be attributed to their high concentrations of flavor chems.

Scientific Reports published new progress about Cytotoxicity. 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

Herron, Riley published the artcilePerson-portable gas chromatography-toroidal ion trap mass spectrometry analysis of coffee bean volatile organic compounds, Quality Control of 14667-55-1, the main research area is Coffea bean volatile organic compound person portable GC TMS.

Anal. of roasted coffee bean volatile organic compounds (VOCs) was performed using person-portable gas chromatog.-toroidal ion trap mass spectrometry (ppGC-TMS). Chromatog. separation performance and mass spectra were compared and contrasted with benchtop gas chromatog.-quadrupole time-of-flight mass spectrometry (GC-QTOFMS) and gas chromatog.-quadrupole mass spectrometry (GC-QMS). The tentative identification of about 50 analytes was established in benchtop anal., based on accurate MS data, MS spectrum matching and retention indexes, and contrasted with 20 individual analyte peaks similarly recognized in ppGC-TMS anal. This study suggests the suitability of ppGC-TMS anal. for rapid coffee VOC profiling with minimal sample preparation, using selective key chem. markers, with potential use for on-site process monitoring and roasting optimization.

International Journal of Mass Spectrometry published new progress about Coffea arabica. 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

Kulapichitr, Fareeya published the artcileImpact of drying process on chemical composition and key aroma components of Arabica coffee, Formula: C7H10N2, the main research area is drying aroma Arabica coffee; Chemical composition; Coffee; Drying; Flavor; Sensory evaluation; Stable isotope dilution analysis.

Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aroma of brewed coffee from SD was similar to HP, but differed from TD. Concentrations of 30 important odorants were compared for SD, HP (50 °C) and TD brewed coffees. 2-Furfurylthiol, a key odorant of coffee, was at the same level in SD and HP coffees and lowest in TD samples. Principal component anal. (PCA) separated SD from HP and TD, based on the concentrations of 23 odorants. Combined results of sensory and chem. analyses showed that in comparison to SD, HP was superior to TD for preserving overall flavor quality.

Food Chemistry published new progress about Coffea arabica. 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

Zanin, Rodolfo Campos published the artcileThe role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF-MS, Category: pyrazines, the main research area is ultrasound emulsification roasted coffee oil spray dried microparticle microencapsulation.

Abstract: This work evaluated the use of roasted coffee oil (RCO) and the effects of ultrasound (US)-assisted emulsification on RCO-in-water emulsion properties, the changes in the composition of volatile organic compounds (VOCs) of roasted coffee aroma during US and microencapsulation by spray drying, and VOCs release profile upon instant coffee reconstitution. VOCs were determined by gas chromatog.-mass spectrometry, and the release profile was monitored in real-time by Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS). US was found to be effective in producing stable submicron emulsions (â‰?2.0μm) that resulted in high encapsulation efficiency (> 90%) of the microparticles. Significant changes were detected in VOC composition throughout the microencapsulation process. The addition of microparticles loaded with RCO in instant coffee did not change the VOCs release profile during the brew preparation but was effective in increasing coffee aroma.

European Food Research and Technology published new progress about Coffea arabica. 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

Pua, Aileen published the artcileImproved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry, Product Details of C7H10N2, the main research area is odorant Arabica coffee GC olfactometry electron ionization qTOF MS; AEDA; Coffee; GC-QTOF; Low energy EI; Volatiles.

Four Arabica coffees (Brazil, Colombia, Ethiopia, and Guatemala) yield highly variant odors, attesting to the complexities of coffee aroma that command advanced anal. tools. In this study, their volatiles were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). Due to matrix complexity, some trace odorants were detected in SAFE extracts by aroma extract dilution anal. (AEDA) but remained difficult to quantify by gas chromatog.-mass spectrometry (GC-MS). This prompted the application of low energy electron ionization (EI) coupled with GC-quadrupole time-of-flight (GC-QTOF). Optimal low EI GC-QTOF parameters (EI energy: 15 eV, acquisition rate: 3 Hz) were applied to achieve improved mol. ion signal intensity and reproducibility (relative standard deviation < 10%) across five compounds, which resulted in good linearity (R2 â‰?0.999) and lowered detection levels (e.g. 0.025 ± 0.005 ng/mL for 4-hydroxy-5-methyl-3(2H)-furanone). Therefore, this method potentially improves the measurement of trace odorants in complex matrixes by increasing specificity and sensitivity. Food Chemistry published new progress about Coffea arabica. 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

Pandohee, Jessica published the artcileA longitudinal study of aroma evolution in coffee-flavoured milk using gas chromatography-olfactometry, Product Details of C7H10N2, the main research area is coffee flavor milk aroma gas chromatog olfactometry.

This paper provides a longitudinal assessment of aroma evolution of coffee-flavored milk over a four-week period using gas chromatog.-olfactometry. A total of 52, 48, 55 and 48 aroma-active compounds were perceived in week 1, 2, 3 and 4, resp. Across the four weeks, 90 unique compounds were detected. Of those 90 compounds, it was found that 64 contributed to a ‘pleasant’ aroma and18 to a ‘disagreeable’ aroma. The work presented in this paper will be of interest to food scientists working with dairy products, with an interest in flavor development throughout shelf-life from a sensory perspective.

International Journal of Dairy Technology published new progress about Dairy products. 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

Chetschik, Irene published the artcileCharacterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is flavor dark chocolate new technol; aroma extract dilution analysis; dark chocolate; odor activity values; sensory profile; three-phase decanter.

Dark chocolates produced by a novel technol. approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatog.-olfactometry in combination with aroma extract dilution anal., quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster anal. clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters Et 2-methylbutanoate and Et 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines.

Journal of Agricultural and Food Chemistry published new progress about Dark chocolate. 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