Tag: M.W=100-150

Li, Juan published the artcileComparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is aroma traditional dry rendered fat China.

Aroma compositions of Chinese traditional dry-rendered s.c. chicken, pork, beef, and sheep fats were analyzed by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O. HS/GC-IMS and SPME/GC-MS identified 53 and 86 volatile compounds, resp. SPME/GC-O anal. identified 35 odor-active compounds The identifications included fatty aldehydes, ketones, alcs., acids, and esters from lipid degradation and compounds from the Maillard reaction (e.g., trimethylpyrazine) or other sources (e.g., p-cresol from animal feeds). PCA anal. showed all three approaches could discriminate aroma compositions of the four fats. PCA loading plot suggested the aroma compounds related to each of the four fats and PLS-DA model anal. screened the marker compounds differentiating aroma of the four fats. Notably, SPME/GC-O approach behaved the best in differing aromas of the four fats by PCA. The HS/GC-IMS anal. was biased for the chicken fat and pork fat, and the SPME/GC-MS anal. was biased towards the beef fat and sheep fat in differing the aroma compositions by PCA. PLS-DA model anal. showed that for the SPME/GC-O anal., the marker compounds (VIP scores >1) discriminating aromas of the four fats were hexanal, (E,E)-2,4-decadienal, 2-butanone, 4,5-epoxy-2(E)-decenal, γ-octalactone, γ-undecalactone, heptanal, octanal, 4-ethyloctanoic acid, etc.

Journal of Food Composition and Analysis published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wen, Rongxin published the artcileEvaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation, Safety of 2,3,5-Trimethylpyrazine, the main research area is lactic acid bacteria beef jerky flavor fermentation.

The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P < 0.05). A total of 61 volatile compounds were identified and quantified. L. sakei BL6 inoculation led to higher carbohydrate fermentation-derived volatile compound contents, whereas P. acidilactici BP2 inoculation led to higher contents of volatile compounds derived from lipid β-oxidation, amino acid metabolism, and esterase activity. According to the sensory anal., the jerky inoculated with P. acidilactici BP2 had the highest acceptability score. In conclusion, inoculation with P. acidilactici BP2 enhanced the flavor profile and acceptability of beef jerky. LWT--Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Guevara-Avendano, Edgar published the artcileAvocado rhizobacteria emit volatile organic compounds with antifungal activity against Fusarium solani, Fusarium sp. associated with Kuroshio shot hole borer, and Colletotrichum gloeosporioides, COA of Formula: C7H10N2, the main research area is sequence Fusarium Colletotrichum volatile organic compound antifungal; Bacillus spp.; Bacterial volatiles; Biological control; Persea americana; Pseudomonas sp.; Rhizosphere.

Recent studies showed that bacterial volatile organic compounds (VOCs) play an important role in the suppression of phytopathogens. The ability of VOCs produced by avocado (Persea americana Mill.) rhizobacteria to suppress the growth of common avocado pathogens was therefore investigated. We evaluated the antifungal activity of VOCs emitted by avocado rhizobacteria in a first screening against Fusarium solani, and in subsequent antagonism assays against Fusarium sp. associated with Kuroshio shot hole borer, Colletotrichum gloeosporioides and Phytophthora cinnamomi, responsible for Fusarium dieback, anthracnosis and Phytophthora root rot in avocado, resp. We also analyzed the composition of the bacterial volatile profiles by solid phase microextraction (SPME) gas chromatog. coupled to mass spectrometry (GC-MS). Seven isolates, belonging to the bacterial genera Bacillus and Pseudomonas, reduced the mycelial growth of F. solani with inhibition percentages higher than 20%. Isolate HA, related to Bacillus amyloliquefaciens, significantly reduced the mycelial growth of Fusarium sp. and C. gloeosporioides and the mycelium d. of P. cinnamomi. Isolates SO and SJJ, also members of the genus Bacillus, reduced Fusarium sp. mycelial growth and induced morphol. alterations of fungal hyphae while isolate HB, close to B. mycoides, inhibited C. gloeosporioides. The anal. of the volatile profiles revealed the presence of ketones, pyrazines and sulfur-containing compounds, previously reported with antifungal activity. Altogether, our results support the potential of avocado rhizobacteria to act as biocontrol agents of avocado fungal pathogens and emphasize the importance of Bacillus spp. for the control of emerging avocado diseases such as Fusarium dieback.

Microbiological Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Assi-Clair, Brice J. published the artcileEffect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof, HPLC of Formula: 14667-55-1, the main research area is chocolate odor flavor ester aldehyde pyrazine Saccharomyces fermentation.

This research describes on-farm-inoculated cocoa bean fermentation with two selected strains of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and their effects on volatile profile of resulted raw cocoa material and sensory characteristics of chocolates produced. Both strains produced suitably flavor-active esters, aldehydes, ketones and pyrazines in raw cocoa. Inoculation of S. cerevisiae at 0.5 g kg-1 significantly improved the volatile profile of raw cocoa beans and enabled production of chocolate with enhanced intense fresh fruits and floral notes. Chocolate produced thereof presented better overall quality attributed whatever the fermentation time in comparison to the chocolate issued from spontaneous fermentation Our results suggested the ways of using selected enhanced yeasts as S. cerevisiae for on-farm implementation of bean fermentation as promising alternative possibilities to improve the cocoa fermentation process, desirable flavorful raw cocoa material and high-aroma-quality chocolates produced.

European Food Research and Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Hinneh, Michael published the artcileComparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques, Related Products of pyrazines, the main research area is dark chocolate flavor food processing.

The use of alternative equipment for chocolate production is gaining attention in recent times in many countries. This is due to the lower cost of investment and maintenance, multi-functionality, and lower throughput. This study was conducted to investigate the applicability of two of such equipment; melanger and Stephan mixer. In the first set-up, the possibility of refining chocolate with the melanger in comparison with the conventional 3-roll refiner was explored. Whereas in the second set-up, the applicability of the Stephan mixer (aided with a vacuum pump) for a conching-like application was also investigated. From each set-up, 70% dark chocolates produced through various alternative means were then evaluated on the basis of their flavor profiles. Specific groups of volatiles such as aldehydes, ketones, terpenes and terpenoids, showed significant (p < 0.05) differences due to the different refining techniques applied. However, this effect was not reflected in terms of the overall volatile concentrations of these chocolates. For chocolates which were conched with Stephan mixer, the decreasing effect of vacuum duration and its interaction with dry conching temperature on the total volatile concentration also proved significant (p < 0.05). Finally, an agglomerative hierarchical clustering of all chocolates on the basis of their aroma volatiles revealed three distinct clusters. Nonetheless, a 112-member consumer preference testing showed statistically similar (p > 0.05) preference for these representative chocolates from the clusters. These findings stimulate various practical application possibilities for tuning chocolate flavor through alternative processing for both industries and various artisans worldwide.

European Food Research and Technology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Li, Qian published the artcileCharacterization of the flavor compounds in wheat bran and biochemical conversion for application in food, Computed Properties of 14667-55-1, the main research area is wheat bun enzymic hydrolysis flavor steam; Millard reaction; enzymatic hydrolysis; flavor profiles; steamed wheat bun; wheat bran.

Wheat bran, an abundant and low-cost byproduct from agricultural processing, can be used as an alternative food resource. Biochem. conversion of wheat bran to food ingredient involves pretreatments of bran to enhance its acceptability. In this work, the effects of the Maillard reaction and enzymolysis on flavor properties of wheat bran and sensory evaluation of steamed buns fortified with wheat bran were analyzed using GC-MS combined with sensory evaluation. The results showed that the Maillard reaction and enzymic hydrolysis, as well as flavoring process, could effectively improve the flavor profiles of wheat bran. The flavor compounds in modified wheat bran products as well as its fuzzy sensory score increased significantly (P < 0.05) compared with those in com. available dry malt extract Addnl., steamed buns fortified with wheat bran had enhanced flavor and overall acceptability. The study can be useful in valorization a plethora of grain bran (waste) into valuable resources. Journal of Food Science published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Angeloni, Simone published the artcileCharacterization of odor-active compounds, polyphenols, and fatty acids in coffee silverskin, Synthetic Route of 14667-55-1, the main research area is coffee silverskin odor active compound polyphenol fatty acid; GC-O; SPME; aroma; bioactive compounds; coffee silverskin; volatile compounds.

For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatog.-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) anal. by solid-phase microextraction-gas chromatog.-mass spectrometry (SPME-GC-MS) and odor-active compounds anal. by gas chromatog.-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this byproduct. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatog.-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.

Molecules published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Furong published the artcileFormation of pyrazines in Maillard model systems: effects of structures of lysine-containing dipeptides/tripeptides, Category: pyrazines, the main research area is sunflower seed oil processing dipeptide tripeptide lysine pyrazine; FAAs; Maillard reaction models; peptides; pyrazines; volatile formation.

At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood. In our study, the formation mechanism of pyrazines, which were detected as characteristic volatiles in sunflower seed oil, from the reaction system of glucose and lysine-containing dipeptides and tripeptides was studied. The effect of the amino acid sequences of the dipeptides and tripeptides on pyrazine formation was further highlighted. Four different dipeptides and six tripeptides were selected. The results showed that the production of pyrazines in the lysine-containing dipeptide models was higher than that in the tripeptide and control models. Compounds 2,5(6)-Dimethylpyrazine and 2,3,5-trimethylpyrazine were the main pyrazine compounds in the dipeptide models. Furthermore, the C- or N-terminal amino acids of lysine-containing dipeptides can exert an important effect on the formation of pyrazines. In dipeptide models with lysine at the C-terminus, the content of total pyrazines followed the order of Arg-Lys > Hi-Lys; the order of the total pyrazine content was Lys-His > Lys-Arg in dipeptide models with N-terminal lysine. Addnl., for the tripeptide models with different amino acid sequences, more pyrazines and a greater variety of pyrazines were detected in the tripeptide models with N-terminal lysine/arginine than in the tripeptide models with N-terminal histidine. However, the total pyrazine content and the percentage of pyrazines in the total volatiles were similar in the tripeptide models with the same amino acids at the N-terminus. This study clearly illustrates the ability of dipeptides and tripeptides containing lysine, arginine and histidine to form pyrazines, improving volatile formation during sunflower seed oil processing.

Foods published new progress about Dipeptides Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Song, Shengjie published the artcileElectrochemical Oxidative C-H Arylation of Quinoxalin(on)es with Arylhydrazine Hydrochlorides under Mild Conditions, Synthetic Route of 14667-55-1, the main research area is quinoxaline arylhydrazine hydrochloride electrochem oxidative arylation; arylquinoxaline preparation.

A practical and scalable protocol for electrochem. arylation of quinoxalin(on)es with arylhydrazine hydrochlorides under mild conditions was developed. This method exhibited high efficiency, easy scalability, and broad functional group tolerance. Various quinoxalin(on)es and arylhydrazines underwent this transformation smoothly in an undivided cell, providing the corresponding aryl-substituted quinoxalin(on)es in moderate to good yields. A radical mechanism was involved in this arylation reaction.

Journal of Organic Chemistry published new progress about Hydrazines Role: PRP (Properties), RCT (Reactant), RACT (Reactant or Reagent). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Shi, Wei published the artcileSpatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop, COA of Formula: C7H10N2, the main research area is high temperature Daqu spatial heterogeneity microbiome metabolome; Co-occurrence network; Daqu; Microbial community structure and function; Volatile compounds.

High-temperature Daqu, usually used as a fermentation starter for sauce-flavor Baijiu production, plays an essential role in the yield and flavor quality of Baijiu. The environmental heterogeneity of different locations in the workshop during fermentation led to the final production of Daqu with three different types (i.e., white, yellow, and black Daqu). How to use these three types of Daqu in Baijiu production mainly depends on the workers’ experience so far. Here, we aimed to reveal the potential functions of different types of Daqu by comparing enzyme activity, volatile metabolites, and microbiota characteristics. White_Qu exhibited the highest liquefaction and saccharification enzyme activities, while the highest neutral proteinase and cellulase enzyme activities were detected in black_Qu. The total volatile content of yellow_Qu and black_Qu was roughly double that of white_Qu, and multivariate anal. revealed distinct volatile dissimilarities across different types of Daqu. Significant differences in bacterial and fungal community structures, assembly patterns, and potential functional profiles were discovered among different types of Daqu. At the genus level, Oceanobacillus and Thermomyces dominated the white_Qu microbiota, and the abundant microbes in yellow_Qu and black_Qu were scattered in Kroppenstedtia and Thermoascus. Bacterial and fungal communities were dominated by deterministic and stochastic assembly processes, resp., suggesting that bacteria may be more affected by abiotic environmental factors and species interaction than fungi. Co-occurrence network anal. showed pos. correlations characterized Daqu microbial networks, and network topol. features indicated stronger interactions between bacterial taxa compared with fungal community. The Spearman correlation anal. revealed that four bacterial genera (Kroppenstedtia, Virgibacillus, Scopulibacillus, and Staphylococcus) and two fungal genera (Thermoascus and Aspergillus) exhibited pos. correlations with almost all of the abundant volatiles. This work reveals that spatially varying environments lead to the microbiome and metabolome heterogeneity of high-temperature Daqu in the same workshop.

Food Research International published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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