Tag: M.W=100-150

Ma, Ning published the artcileCharacterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu, COA of Formula: C7H10N2, the main research area is baijiu pineapple pear ethyl acetate aroma food addtive.

The aroma-active compounds of three Xi baijiu samples (Xijiulan, Y1, Xijiuyinxiangguizhou, Y2 and Xijiuyinzhi, Y3) were analyzed by gas chromatog.-olfactometry (GC-O), GC-flame photometric detection (FPD) and odor activity value (OAV). The results indicated that a total of 92 aroma compounds were determined, including 16 sulfur compounds Furthermore, 2-methyl-3-furanthiol (OAV: 31-220), 3-mercapohexyl acetate (OAV: 1870), di-Me trisulfide (OAV: 333-400), 3-mercaptohexanol (OAV: 34-36), β-damascenone (OAV: 1317-1342), 2-butylfuran (OAV: 629-672), Et 3-methylbutanoate (OAV: 655-899), Et hexanoate (OAV: 687-729), and Et octanoate (OAV: 1164-1362) exhibited much higher OAVs and aroma intensities (AIs) than other compounds Finally, the perceptual interactions between five sulfur compounds and six esters were studied using Feller’s additive model in Y2. Among the 30 binary mixtures, 12 groups showed an additive effect, 4 groups exhibited a synergistic effect, and 14 groups exerted a masking effect. These data indicated that di-Me disulfide and 2-methyl-3-furanthiol had masking and additive effects on the aroma of esters.

European Food Research and Technology published new progress about Ananas comosus. 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

Li, Hugang published the artcileHydrothermal liquefaction accelerates the toxicity and solubility of arsenic in biowaste, Name: 2,3,5-Trimethylpyrazine, the main research area is arsenic biowaste hydrothermal liquefaction reduction wastewater treatment; Arsenic; Hydrothermal liquefaction; Microalgae; Reduction reaction; Toxicity.

Arsenic (As) is one of notorious metalloids due to its high toxicity to human beings and ecol. system. Understanding its fate and speciation transformation mechanism during hydrothermal liquefaction (HTL) of microalgae is of crucial importance for the application of its HTL products. 80.0-96.7% of As in raw microalgae was migrated into the liquid phase (aqueous phase and biocrude oil) with the increase of reaction severity from 0.108 to 0.517. HPLC-ICPMS reveals that 67% of the As in microalgae accounted for As(V) with a concentration of 68.4 mg/kg. The other fractions in microalgae were primarily As(III) with a concentration of 36.3 mg/kg. Model compounds experiments illustrate that over 30% of the As(V) in feedstocks was unexpectedly converted into more soluble and toxic As (III). Hydrochar containing O-containing groups (e.g., aliphatic C-OH) was probably contribute to the reduction transformation of As(V) to higher toxic As(III). Meantime, the aqueous phase facilitated the reduction reaction via providing a reducing environment and serving as hydrogen donator. This study firstly revealed the speciation transformation of As(V) to As(III) during HTL of wastewater cultivated microalgae.

Journal of Hazardous Materials published new progress about Binding energy. 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

Zhang, Huiying published the artcileMultivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis), HPLC of Formula: 14667-55-1, the main research area is porcini mushroom sensory characterization multivariate analysis; Aroma characteristic; Dry porcini mushroom; Hedonic rating; Multivariate analysis; Relative odor activity value; Volatile compound.

The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory characteristics were based on quant. descriptive anal. and consumer hedonic assessment. The volatile compounds were extracted by solid-phase microextraction, then were identified using gas chromatog.-mass spectrometry and gas chromatog.-olfactometry. The results showed that the high hedonic rating of porcini mushrooms was due in part to its aroma notes such as seasoning-like, roasted, cacao-like and smoky. High hedonic liking and pos. aromas of porcini mushrooms could be responsible for the volatiles including 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenolic and furanone components. On the other hand, raw mushroom-like, cardboard-like, as well as sweaty attributes were attributed to the relatively low hedonic liking of porcini mushrooms, which correlated with high contents of 1-octen-3-ol, octanal, 2-pentylfuran and 3-methylbutanoic acid. The information reported here could be important for the quality control of com. porcini mushrooms by providing an approach to strengthen the interpretation of sensory data by showing how they were affected by the chem. properties.

Food Research International published new progress about Boletus edulis. 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

Morris, Anna M. published the artcileEffects of E-Cigarette Flavoring Chemicals on Human Macrophages and Bronchial Epithelial Cells, Safety of 2,3,5-Trimethylpyrazine, the main research area is human macrophage bronchial epithelial cell E cigarette flavoring chems; airway epithelium; e-cigarettes; electronic cigarettes; flavorings; inflammation; macrophages; toxicity.

E-cigarettes utilize a wide range of flavoring chems. with respiratory health effects that are not well understood. In this study, we used pulmonary-associated cell lines to assess the in vitro cytotoxic effects of 30 flavoring chems. Human bronchial epithelial cells (BEAS-2B) and both naive and activated macrophages (THP-1) were treated with 10, 100, and 1000μM of flavoring chems. and analyzed for changes in viability, cell membrane damage, reactive oxygen species (ROS) production, and inflammatory cytokine release. Viability was unaffected for all chems. at the 10 and 100μM concentrations At 1000μM, the greatest reductions in viability were seen with decanal, hexanal, nonanal, cinnamaldehyde, eugenol, vanillin, alpha-pinene, and limonene. High amounts of ROS were elicited by vanillin, ethyl maltol, and the diketones (2,3-pentanedione, 2,3-heptanedione, and 2,3-hexanedione) from both cell lines. Naive THP-1 cells produced significantly elevated levels of IL-1β, IL-8, and TNF-α when exposed to ethyl maltol and hexanal. Activated THP-1 cells released increased IL-1β and TNF-α when exposed to ethyl maltol, but many flavoring chems. had an apparent suppressive effect on inflammatory cytokines released by activated macrophages, some with varying degrees of accompanying cytotoxicity. The diketones, L-carvone, and linalool suppressed cytokine release in the absence of cytotoxicity. These findings provide insight into lung cell cytotoxicity and inflammatory cytokine release in response to flavorings commonly used in e-cigarettes.

International Journal of Environmental Research and Public Health published new progress about Cell viability. 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

Deuscher, Zoe published the artcileKey aroma compounds of dark chocolates differing in organoleptic properties: a GC-O comparative study., Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is dark chocolate organoleptic property correspondence hierarchical cluster analysis; comparative detection frequency analysis (cDFA); correspondence analysis (CA); dark chocolate; gas chromatography-olfactometry (GC-O); heatmap; hierarchical cluster analysis (HCA); key aroma; key odorant; nasal impact frequency (NIF).

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatog.-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency anal. (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi2 test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic mols. (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcs., acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence anal. (CA) and a hierarchical cluster anal. (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.

Molecules published new progress about Cocoa products. 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

Zhang, Di published the artcileSimilarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS, SDS of cas: 14667-55-1, the main research area is Penaeus vannamei sensory analysis aroma attribute; Aroma attributes; Cluster analysis; Gas chromatography–mass spectrometry; Hot-air-dried shrimp; Partial-least-squares regression; Sensory analysis.

The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory anal. and gas chromatog.-mass spectrometry (GC-MS). In this study, eight samples of different parts of shrimp were compared with its whole. Characteristic volatile compounds based on odor activity value (OAV) were selected, and a cluster anal. (CA) method was used to determine the similarities of aroma profiles between the whole and parts. The potential correlations among sensory attributes and volatile compounds were analyzed by anal. of partial-least-squares regression (PLSR). A total of 78 volatile compounds were identified, and 25 volatile compounds with OAV greater than 1 were selected as the aroma-active compounds (AACs) contributing to samples’ integral aroma profile. Sixteen AACs in HDWS were identified, and four of them made important contributions, namely, 3-ethyl-2,5-dimethylpyrazine, 2,5-di-Me pyrazide, trimethylamine, and 3-(methylthio)propionaldehyde. Fourteen AACs were the common constituents of hot-air-dried epidermis (HDE) and the whole, and their contents were quite close. CA result showed that HDWS and HDE had the highest similarity and were the first classified in a cluster. AACs summations and sensory scores of hot-air-dried head, shell, and meat decreased to various degrees after removal of shrimp epidermis, the reduction of which was more than 95% in the shell. The PLSR results showed a good correlation between most variables of sensory attributes and volatile compounds It was concluded that shrimp epidermis made an important contribution to the aroma profile of dried shrimp and was the main source site of shrimp aroma. These results have important theor. value for reconstructing and producing characteristic flavor substances of shrimp.

Food Research International published new progress about Cluster analysis. 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

Silva, A. C. C. published the artcileIntensification of freeze-drying rate of coffee extract by vacuum freezing, COA of Formula: C7H10N2, the main research area is coffee extract vacuum freezing drying intensification.

The objective of this work was to evaluate the use of vacuum freezing (VF) as a new method for the freezing stage in the freeze-drying cycle of coffee extract In this context, the freeze-drying process was evaluated using either vacuum freezing (VF-FD) or contact freezing (CF-FD) as initial stage. The incorporation of VF in the freeze-drying cycle allowed to reduce up to 1/4 of the initial moisture in the freezing stage, reducing the amount of water that needs to be removed in the subsequent stages (sublimation and desorption). The extremely porous structure formed during VF leads to sublimation rates three times higher in comparison to CF. Moreover, the VF-FD instant coffee showed a higher retention of volatile compounds Thus, the results presented in this work indicate that vacuum freezing is an efficient approach to improve the freeze-drying rate of aqueous solutions in which the aromatic profile is relevant.

Innovative Food Science & Emerging Technologies published new progress about Coffee beverages. 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

Rosso, Marta Cialie published the artcileAdding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential, Product Details of C7H10N2, the main research area is hazelnut metabolome fingerprinting GC TOF MS aroma; Aroma potential; Comprehensive two-dimensional gas chromatography; High quality hazelnuts; Template matching; Time-of-flight mass spectrometry featuring tandem ionization; UT fingerprinting.

The information potential of comprehensive two-dimensional gas chromatog. combined with time of flight mass spectrometry (GC × GC-TOFMS) featuring tandem hard (70 eV) and soft (12 eV) electron ionization is here applied to accurately delineate high-quality hazelnuts (Corylus avellana L.) primary metabolome fingerprints. The information provided by tandem signals for untargeted and targeted 2D-peaks is examined and exploited with pattern recognition based on template matching algorithms. EI-MS fragmentation pattern similarity, base-peak m/z values at the two examined energies (i.e., 12 and 70 eV) and response relative sensitivity are adopted to evaluate the complementary nature of signals. As challenging bench test, the hazelnut primary metabolome has a large chem. dimensionality that includes various chem. classes such as mono- and disaccharides, amino acids, low-mol. weight acids, and amines, further complicated by oximation/silylation to obtain volatile derivatives Tandem ionization provides notable benefits including larger relative ratio of structural informing ions due to limited fragmentation at low energies (12 eV), meaningful spectral dissimilarity between 12 and 70 eV (direct match factor values range 222-783) and, for several analytes, enhanced relative sensitivity at lower energies. The complementary information provided by tandem ionization is exploited by untargeted/targeted (UT) fingerprinting on samples from different cultivars and geog. origins. The responses of 138 UT-peak-regions are explored to delineate informative patterns by univariate and multivariate statistics, providing insights on correlations between known precursors and (key)-aroma compounds and potent odorants. Strong pos. correlations between non-volatile precursors and odorants are highlighted with some interesting linear trends for: 3-methylbutanal with isoleucine (R2 0.9284); 2,3-butanedione/2,3-pentanedione with monosaccharides (fructose/glucose derivatives) (R2 0.8543 and 0.8860); 2,5-dimethylpyrazine with alanine (R2 0.8822); and pyrroles (1H-pyrrole, 3-methyl-1H-pyrrole, and 1H-pyrrole-2-carboxaldehyde) with ornithine and alanine derivatives (R2 0.8604). The anal. work-flow provides a solid foundation for a new strategy for hazelnuts quality assessment because aroma potential could be derived from precursors’ chem. fingerprints.

Journal of Chromatography A published new progress about Corylus avellana. 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

Pongsetkul, Jaksuma published the artcileChanges in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers, Application In Synthesis of 14667-55-1, the main research area is volatile compound quality salted shrimp paste packaging container.

Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1°C) for 15 mo were studied. The relationship between quality attributes (i.e., volatiles, browning index (A420), biogenic amines, TBARS) and consumer acceptability as indicated by sensory scores were also investigated using principal component anal. (PCA). During storage, some desirable quality characteristics of shrimp paste were improved as indicated by the higher sensory scores of all samples when stored for 6 mo, compared with the sample at day 0 (p ≤ 0.05). However, further changes in all compositions when extended storage time can conversely diminish those desirable characteristics and led to lowering consumers’ acceptability. In this study, GJ seem to be the most potential packaging for preserving original products’ quality during storage for this product since it exhibited the lower rate of quality changing than others throughout the storage. Conversely, VB exhibited unique volatiles and microbial profiles, compared with others, which led to the lowest sensory scores at all period test (p ≤ 0.05), implying that vacuum conditions may not be suitable for the storage of this product. Moreover, based on PCA results, the intensity of nitrogen-containing compounds correlated well with sensory acceptability, particularly flavor-likeness. Our study provides useful knowledge for understanding the different quality characteristics, particularly flavors, associated with different packaging containers during prolonged storage of salted shrimp paste.

Fermentation published new progress about Acetes vulgaris. 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

Ren, Qing published the artcileThe changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock, Computed Properties of 14667-55-1, the main research area is microbial community flavor compound Fagopyrum Chinese rice wine fermentation.

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecol. diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation anal. between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation

Scientific Reports published new progress about Acetoanaerobium. 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