Tag: M.W=100-150

Pico, Joana published the artcileSelection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles, Product Details of C7H10N2, the main research area is gluten free bread teff quinoa flour starch volatile compound.

Abstract: Gluten-free breads have been characterised by a weak aroma. In this study, different mixtures of gluten-free flours (teff and quinoa) and starches (wheat and corn) were investigated by SPME-GC/QTOF with the aim of providing flours that potentially improve the aroma of gluten-free bread. Bread with the highest proportion of corn starch (60%) was discarded for its higher content in rancid volatile compounds from lipid oxidation, while bread with the highest level of wheat starch (60%) was discarded for its lower content of the key aroma 2-acetyl-1-pyrroline. Thus, the bread composed of 40% of each starch, 15% of quinoa flour and 5% of teff flour was chosen due to the higher proportion of pleasant volatiles from fermentation, 2-acetyl-1-pyrroline and pyrazines as well as the lower levels in rancid volatile compounds from lipid oxidation Moreover, it exhibited relatively dark crust, high volume and superior textural properties. Graphical abstract: [Figure not available: see fulltext.].

European Food Research and Technology published new progress about Bread. 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

Zolnierczyk, Anna K. published the artcileSensory and chemical characteristic of two insect species: Tenebrio molitor and Zophobas morio larvae affected by roasting processes, Safety of 2,3,5-Trimethylpyrazine, the main research area is Tenebrio molitor Zophobas morio larvae sensory roasting process; Maillard reactions; aroma profile; edible insects; pyrazine; sensory analysis.

The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200°C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatog.-mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory anal. of roasted insects. The decisive influence was the roasting temperature The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160°C.

Molecules published new progress about Bread. 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

Chai, Kong Fei published the artcilePhysicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit, HPLC of Formula: 14667-55-1, the main research area is Nephelium seed roasting cocoa powder substitute property composition; Physicochemical properties; Rambutan fruit; Seed powder; Seed roasting; Solid-state fermentation; Toxicity.

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were color and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochem. properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed color and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.

Food Chemistry published new progress about Color. 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

Rigling, Marina published the artcileBiosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink, Application of 2,3,5-Trimethylpyrazine, the main research area is Flammulina velutipes tea drink pleasant aroma.

Western consumers prefer tea products with little or no green flavor. Accordingly, edible basidiomycetes have been addressed as an innovative tool to naturally aromatize tea infusion to mask or reduce green flavor. After submerged fermentation of green tea infusion with basidiomycetes, multiple pleasant odor impressions were perceived which significantly differed from the characteristic green and floral odor of the substrate. Among twenty-nine screened fungi, enokitake (Flammulina velutipes) was regarded as an ideal species to potentially drive a sensorial tea drink because of its appealing nutty and chocolate-like flavor and a rapid fermentation process (16 h). To better understand flavor formation during fermentation as perceived by sensory evaluation, the flavor profile was decoded by direct immersion – stir bar sorptive extraction – gas chromatog. – mass spectrometry – olfactometry. During the fermentation, a series of key odorants of the non-fermented tea infusion imparting green and floral were decreased, while compounds responsible for the nutty and chocolate-like aroma increased. Enokitake biosynthesized the sensory-relevant compound 2-ethyl-3,5-dimethylpyrazine, which has not been reported in basidiomycetes yet. We assume that vitamin B1 and sodium acetate are potential precursors in enokitake. In parallel, the accumulation of various alkylpyrazines (2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 2-ethyl-3,6-dimethylpyrazine) has been observed as well.

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

Diez-Simon, Carmen published the artcileStir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity, Synthetic Route of 14667-55-1, the main research area is stir bar sorptive extraction aroma compound soy sauce; Aroma; Fermentation; GC-olfactometry-MS (GC-O-MS); Gas chromatography-mass spectrometry (GC–MS); Soy sauce; Stir bar sorptive extraction (SBSE); Volatiles.

Fermented soy sauce is used worldwide to enhance the flavor of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colors, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavor may be lost. We have carried out a comprehensive metabolomics anal. of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.

Food Research International published new progress about Color. 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

Liu, Zhenyang published the artcileQuality and volatile compound analysis of shrimp heads during different temperature storage, Computed Properties of 14667-55-1, the main research area is Litopenaeus heads volatile compound temperature storage quality; E-nose; Quality; SPME-GC/MS; Shrimp heads; Volatile compounds.

This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20°C, 4°C, -3°C, and -18°C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component anal. showed variation changes. Three compounds including 2-decanone, di-Me disulfide and di-Me tetrasulfide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20°C, 4°C, and -3°C, resp. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theor. basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.

Food Chemistry: X published new progress about Color. 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

Dach, Anna published the artcileChanges in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry, Quality Control of 14667-55-1, the main research area is aroma compound Avena oat flour pastry; 2-acetyl-1-pyrroline; 2-acetyltetrahydropyridine; Avena sativa; oat flour; oat pastry; odor activity value; stable isotope dilution assay.

Application of the aroma extract dilution anal. on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, among which oat-flour-like smelling (E,E,Z)-2,4,6-nonatrienal showed by far the highest FD factor. Quantitation performed by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of the concentration to odor threshold) of 23 odorants showed an OAV of above 1. Among them, vanillin, (E,E,Z)-2,4,6-nonatrienal, 2-acetyl-1-pyrroline, 3-methylbutanoic acid, and 2-methoxy-4-vinylphenol showed the highest OAVs. In a heated (70°C for 30 min) oat dough prepared by kneading the oat flour in the presence of sucrose and water, 34 aroma-active compounds were identified, among which 17 compounds appeared with an OAV of ≥1. During frying, the weak cereal-like aroma of the oat flour and the oat dough was changed with the generation of an intense roasty, popcorn-like aroma attribute. A comparison to recently published data on oat pastry prepared by toasting of the same dough showed a clear increase in the overall aroma intensity from flour to pastry, in particular, in the popcorn-like, roasty odor impression. Especially considerable increases in the concentrations of the popcorn-like smelling compounds 2-acetyl-1-pyrroline, 2-acetyl-3,4,5,6- and 2-acetyl-1,4,5,6-tetrahydropyridine, 2-propionyl-1-pyrroline, and 2-acetyl-2-thiazoline were measured. In addition, the concentrations of the Strecker aldehydes 2- and 3-methylbutanal, phenylacetaldehyde, and 3-(methyldithio)propanal were also much increased during the toasting process. In contrast, in line with the overall aroma profile, particularly the concentration of the oat-like smelling compound (E,E,Z)-2,4,6-nonatrienal was decreased during processing. The formation and precursors of the key aroma compounds are discussed.

Journal of Agricultural and Food Chemistry published new progress about Dough. 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

Vierck, Kelly R. published the artcileThe impact of enhancement, degree of doneness, and USDA quality grade on beef flavor development, Synthetic Route of 14667-55-1, the main research area is impact enhancement degree doneness USDA quality grade; beef flavor development.

The objective of this study was to determine the impact of enhancement, degree of doneness (DOD), and USDA quality grade on beef volatile flavor compounds from cooked strip loin steaks. This study also aimed to evaluate relationships between volatile compounds and consumer sensory responses. Beef strip loins (n = 72; 24/grade) of 3 quality grades (USDA Prime, Low Choice, and Low Select) were enhanced (8% of green weight with brine containing 0.35% salt and 0.4% sodium phosphate) or not enhanced, and cooked to 3 DOD (Rare: 60°C; Medium: 71°C; Very Well Done: 83°C) before volatile anal. Volatile compounds were evaluated through a split-plot design where enhancement level and quality grade were used as the whole plot factors and DOD served as the subplot factor. Principal component anal. (PCA) was utilized to explore relationships between volatile compounds, consumer response, and treatments. The majority of compounds (n = 32) were impacted (P < 0.05) by the interaction between DOD x enhancement x quality grade. Four compounds- methanethiol, dimethyl-disulfide, methyl-benzene, and acetic acid were affected (P < 0.05) by enhancement x DOD. Two compounds-dimethyl sulfone and d-limonene, were impacted (P < 0.05) by quality grade x enhancement. Phenylacetaldehyde and hexanoic acid, Me ester was affected (P < 0.05) by the interaction of USDA quality grade x DOD. The DOD main effect was only implicated in Maillard products (P < 0.05), including 2-methylbutanal, a Strecker aldehyde, and 2 pyrazines (methyl-pyrazine and trimethylpyrazine). Nonanal was the only compound impacted (P < 0.05) by a quality grade effect. No enhancement main effects were observed for any compounds (P > 0.05). In agreement, PCA indicated volatile compound production was primarily driven by degree of doneness and quality grade. There was no strong link between enhancement and beef volatile flavor compound development, despite the dramatically improved flavor liking scores from consumers.

Meat and Muscle Biology published new progress about Beef. 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

Chiang, Jie Hong published the artcileChanges in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction, Safety of 2,3,5-Trimethylpyrazine, the main research area is bone hydrolyzate flavor compound physicochem property Maillard reaction; Beef bone hydrolysates; Free amino acids; Maillard reaction; Peptide contents; Volatile compounds.

This study investigated the changes in physicochem. properties and volatile compounds of beef bone hydrolyzates during heat treatment as a result of the Maillard reaction. Five beef bone hydrolyzates obtained from single (P-Protamex, B-bromelain, and F-Flavourzyme) and simultaneous (P + F and B + F) enzymic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113°C to produce MRPs. Total free amino acids decreased after heat treatment indicating the occurrence of the MR. MRPs showed a decrease in pH and an increase in browning intensity as the degree of hydrolysis of hydrolyzates increased. The volatiles compounds generated during heat treatment were evaluated using GC-MS with headspace SPME sampling. A total of 40 volatile compounds were identified in all MRPs and their concentration were found to increase with increasing degree of hydrolysis. Pyrazines were the most abundant class of compounds produced as a result of the MR. F-MRP showed the highest peak area intensity for 17 volatile compounds in single hydrolysis treatment followed by heat treatment. There was also no significant difference in those major volatile compounds between F-MRP and P + F-MRP or B + F-MRP from simultaneous hydrolysis treatment after heating. Hence, the use of Flavourzyme alone to increase the flavor intensity of beef bone extract is recommended. Overall results indicated that enzymic hydrolysis and MR could be used to modify the flavor characters of beef bone extract

Food Research International published new progress about Bone. 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

Wang, Chunmiao published the artcilePyrazines: A diverse class of earthy-musty odorants impacting drinking water quality and consumer satisfaction, Quality Control of 14667-55-1, the main research area is pyrazine water quality consumer satisfaction coagulation sedimentation; Descriptors; Drinking water; Earthy-musty odor; Occurrence; Odor threshold concentrations; Pyrazines.

The presence of earthy-musty odors in drinking water is a major concern for water suppliers and consumers worldwide. While geosmin and 2-methylisoborneol are the most studied earthy-musty odor-causing compounds, pyrazine and its alkyl and methoxy compounds possess similar odors and are widely distributed in nature, foods, and beverages. In this study, odor characteristics of pyrazines and their presence in natural and treated waters were determined Pyrazine, 2,6-dimethyl-pyrazine (DMP), 2,3,5-trimethyl-pyrazine (TrMP), 2-ethyl-5(6)-methyl-pyrazine (EMP), 2,3,5,6-tetramethyl-pyrazine (TeMP), 2-isobutyl-3-methoxy-pyrazine (IBMP) and 2-isopropyl-3-methoxy-pyrazine (IPMP) were measured in source and finished drinking water across China. 2-Methoxy-3,5-dimethyl-pyrazine (MDMP), IBMP, and IPMP were investigated in rivers in Virginia, USA. The results showed that “”musty”” and “”sweet”” were the most common descriptors for pyrazine, DMP, MDMP, TrMP, and TeMP. While IBMP and IPMP were never detected in 140 source or drinking water samples from across China, pyrazine, DMP, MDMP, TrMP, and TeMP occurred throughout with concentrations of n.d.-62.2 ng/L-aq in source water and n.d.-39.6 ng/L-aq in finished water. IBMP, IPMP, and MDMP were present in two Virginia rivers; MDMP occurred in 18% of the samples with concentrations of n.d.-4.4 ng/L, many of which were above the aqueous odor threshold of 0.043 ng/L MDMP.

Water Research published new progress about Air. 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