Category: 13925-00-3

The three-dimensional configuration of the ester heterocycle is basically the same as that of the carbocycle. Compound: 2-Ethylpyrazine(SMILESS: CCC1=NC=CN=C1,cas:13925-00-3) is researched.Related Products of 931-40-8. The article 《HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours》 in relation to this compound, is published in Food Chemistry. Let’s take a look at the latest research on this compound (cas:13925-00-3).

In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active components being recorded by GC-O exclusively. Principal component anal. (PCA) and hierarchical cluster anal. (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination. Six beany flavor markers, including hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, 1-hexanol, and 2-pentyl-furan, were employed to quantify beany flavor formation in the flours over the course of germination. The results suggested that no significant beany flavor formation or mitigation was appeared after 1 day of germination. The findings are crucial for tailing pulse germination process to enhance the macronutrients without increasing undesirable beany flavor.

《HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours》 provides a strategy for the preparation of materials with excellent comprehensive properties, which is conducive to broaden the application field of this compound(2-Ethylpyrazine)Computed Properties of C6H8N2.

Reference:
Chiral Catalysts,
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The chemical properties of alicyclic heterocycles are similar to those of the corresponding chain compounds. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread, the main research direction is dextran sourdough lentil flour white bread fermentation; Dextran; Fermentation; Fibers; Germination; Lentil; Prebiotic; Sourdough; Wheat bread.SDS of cas: 13925-00-3.

Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation are recognized as bread texture improvers. In this study, the suitability of whole and sprouted lentil flours, added with 25% on flour weight sucrose for dextran formation by selected strains during sourdough fermentation, was evaluated. The dextran synthesized in situ by Weissella confusa SLA4 was 9.2 and 9.7% weight/weight flour weight in lentil and sprouted lentil sourdoughs, resp. Wheat bread supplemented with 30% weight/weight sourdough showed increased sp. volume and decreased crumb hardness and staling rate, compared to the control wheat bread. Incorporation of sourdoughs improved the nutritional value of wheat bread, leading to increased total and soluble fibers content, and the aroma profile. The integrated biotechnol. approach, based on sourdough fermentation and germination, is a potential clean-label strategy to obtain high-fibers content foods with tailored texture, and it can further enhance the use of legumes in novel foods.

Different reactions of this compound(2-Ethylpyrazine)SDS of cas: 13925-00-3 require different conditions, so the reaction conditions are very important.

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Chiral Catalysts,
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Heterocyclic compounds can be divided into two categories: alicyclic heterocycles and aromatic heterocycles. Compounds whose heterocycles in the molecular skeleton cannot reflect aromaticity are called alicyclic heterocyclic compounds. Compound: 13925-00-3, is researched, Molecular C6H8N2, about Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma, the main research direction is aroma compound Rougui Wuyi rock tea roasting; Camellia sinensis; Rougui Wuyi rock tea; aroma extraction dilution analysis; aroma-active compounds; gas chromatography-olfactometry-mass spectrometry; odor activity value; sensory-directed flavor analysis.Application In Synthesis of 2-Ethylpyrazine.

Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma-active compounds of rough Rougui WRT (RR) and Rougui WRT with moderate fire (RM) were characterized by sensory-directed flavor anal. A total of 80 aroma-active compounds were identified by gas chromatog.-olfactometry-time-of-flight-mass spectrometry (GC-O-TOF-MS) and two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GC x GC-O-MS), and 42 of them revealing high flavor dilution (FD) factors (16-4096) during aroma extract dilution anal. were quantitated. Finally, the aroma recombination and omission experiments confirmed 26 odorants as key aroma-active compounds in Rougui WRT. Roasting enhanced the aroma of roasted, woody, burnt/smoky, and cinnamon-like odor impressions in RM evoked by 2- and 3-methylbutanal, furaneol, 3-methylbutanoic acid, propanoic acid, methional, β-myrcene, 2-pentylfuran, 5- and 6-methyl-2-ethylpyrazine, and furfural. In contrast, hexanal, linalool, (Z)-3-hexen-1-ol, (Z)-4-heptenal, (E)-2-heptenal, geraniol, pentanal, and β-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR.

Different reactions of this compound(2-Ethylpyrazine)Application In Synthesis of 2-Ethylpyrazine require different conditions, so the reaction conditions are very important.

Reference:
Chiral Catalysts,
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Formula: C6H8N2. The fused heterocycle is formed by combining a benzene ring with a single heterocycle, or two or more single heterocycles. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis. Author is Sevindik, Onur; Amanpour, Asghar; Tsouli Sarhir, Salwa; Kelebek, Hasim; Selli, Serkan.

The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcs. and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution anal. of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5-dimethyl-3-ethylpyrazine and 2,3-diethyl-5-methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well-known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil’s aromatic extract isolated by purge and trap methodol. is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by anal. and characterization of those compounds via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma-active compounds using the aroma extract dilution anal. technique. The aroma-active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy.

The article 《Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis》 also mentions many details about this compound(13925-00-3)Formula: C6H8N2, you can pay attention to it, because details determine success or failure

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Chiral Catalysts,
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Category: chiral-catalyst. The fused heterocycle is formed by combining a benzene ring with a single heterocycle, or two or more single heterocycles. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Hydrothermal liquefaction of Nostoc ellipsosporum biomass grown in municipal wastewater under optimized conditions for bio-oil production. Author is Devi, Thangavelu Eswary; Parthiban, Rangasamy.

Microalgae offer numerous potential applications, however the industrial scale-up of algal technol. still remains a challenge due to high production cost. Optimization of growth conditions and integration with waste streams can improve the economic viability of microalgal production systems. This study investigated on the optimal growth conditions of microalgae Nostoc ellipsosporum cultivated in municipal wastewater with the objective of achieving maximum biomass production, nutrient removal efficiency and bio-oil yield. The effect of light intensity, photoperiod, wavelength, aeration and growth media composition were studied. Different formulations of municipal wastewater blended with Fogs nutrient were used as growth medium. Optimization of growth conditions and acclimatization to wastewater enhanced the biomass yield of Nostoc ellipsosporum from 1.42 to 2.9 g L-1, achieving 87.59% of nitrogen removal and 88.31% of phosphate removal from wastewater. Furthermore, hydrothermal liquefaction of biomass produced bio-oil yield of 24.62% at 300°C.

The article 《Hydrothermal liquefaction of Nostoc ellipsosporum biomass grown in municipal wastewater under optimized conditions for bio-oil production》 also mentions many details about this compound(13925-00-3)Category: chiral-catalyst, you can pay attention to it or contacet with the author([email protected]) to get more information.

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Chiral Catalysts,
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The three-dimensional configuration of the ester heterocycle is basically the same as that of the carbocycle. Compound: 2-Ethylpyrazine(SMILESS: CCC1=NC=CN=C1,cas:13925-00-3) is researched.Synthetic Route of C6H8N2. The article 《Development of a new approach to estimate the in-mouth release characteristics of odorants in drinks》 in relation to this compound, is published in Nippon Shokuhin Kagaku Kogaku Kaishi. Let’s take a look at the latest research on this compound (cas:13925-00-3).

To easily evaluate the in-mouth release characteristics of beverage odorants from the viewpoint of release rate, the quant. value ratio (dividing the quant. value for 10 breaths by that for the first breath) was calculated using the Retronasal Flavor Impression Screening System (R-FISS) for odorants contained in retronasalaroma after drinking. It was expected that this ratio would be large for odorants released slowly and small for odorants released rapidly. The quant. value ratio for odorants contained in the retronasal aroma when drinking a coffee beverage calculated by the R-FISS had a unique value for each odorant. Odorants with a small quant. value ratio (sulfurcontaining compounds with a roasty note) may be released in a short time, while odorants with a large quant. value ratio (pyrazines with a nutty note, phenols with a smoky note) may be continuously released over a long period of time. Therefore, as a result of examining the relationship between the quant. value ratio in the R-FISS and the time change of the retronasalaroma by real-time measurement, it was found that the concentration of odorants with a small quant. value ratio decreased quickly after drinking and odorants with a large quant. value tended to maintain a constant concentration for a long time after drinking. Furthermore, a sensory evaluation by the Temporal Dominance of Sensations (TDS) method indicated that the retronasalaroma felt after drinking changed from a roasty note to a nutty, smoky note over time. These findings indicate that the quant. ratio in the R-FISS can be applied to estimate the in-mouth release characteristics (release rate) for each odorant in beverages.

The article 《Development of a new approach to estimate the in-mouth release characteristics of odorants in drinks》 also mentions many details about this compound(13925-00-3)Application In Synthesis of 2-Ethylpyrazine, you can pay attention to it, because details determine success or failure

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Feng, Zhihui; Li, Yifan; Li, Ming; Wang, Yijun; Zhang, Liang; Wan, Xiaochun; Yang, Xiaogen published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Synthetic Route of C6H8N2. Aromatic heterocyclic compounds can be classified according to the number of heteroatoms or the size of the ring. The authors also want to convey more information about this compound (cas:13925-00-3) through the article.

Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive anal. by gas chromatog. mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 μg/g, while green tea has the lowest concentration of 20 μg/g. Significantly affected by these processes, tea aroma mols. are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.

The article 《Tea aroma formation from six model manufacturing processes》 also mentions many details about this compound(13925-00-3)Synthetic Route of C6H8N2, you can pay attention to it or contacet with the author([email protected]; [email protected]; [email protected]; [email protected]) to get more information.

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Chiral Catalysts,
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Marseglia, Angela; Musci, Marilena; Rinaldi, Massimiliano; Palla, Gerardo; Caligiani, Augusta published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).COA of Formula: C6H8N2. Aromatic heterocyclic compounds can be classified according to the number of heteroatoms or the size of the ring. The authors also want to convey more information about this compound (cas:13925-00-3) through the article.

The aroma characterization of 58 unroasted cocoa beans from 22 different geog. origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Sampling is representative of the average world production (America, Africa, and Southeast Asia). Anal. of cocoa beans before and after roasting were performed to follow the aroma modification with the aim to achieve a cocoa volatile fingerprint and a discrimination model based on beans origin. A total of 57 volatiles was identified in unroasted cocoa beans, while 71 volatiles were identified in roasted cocoa beans. The compounds belong to several chem. groups including esters, alcs., organic acids, aldehydes, ketones and pyrazines. Datasets were submitted to multivariate statistical anal. (Principal Component Anal., PCA). Results allowed to discriminate unroasted cocoa beans based on their geog. origin: samples coming from African countries were separated from samples of American regions, whereas samples from Southeast Asia lie between the other two continents suggesting that Asian samples have intermediate characteristics between African and South American cocoa beans. PCA, applied on the corresponding roasted samples, showed that although the same roasting treatment has been applied to all the samples, the differences among the unroasted samples were also maintained in the aromatic profile after roasting. The discrimination model based on volatile fingerprint combined with chemometric tools, showed interesting potential for origin authentication of both unroasted and roasted cocoa beans.

Although many compounds look similar to this compound(13925-00-3)COA of Formula: C6H8N2, numerous studies have shown that this compound(SMILES:CCC1=NC=CN=C1), has unique advantages. If you want to know more about similar compounds, you can read my other articles.

Reference:
Chiral Catalysts,
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Epoxy compounds usually have stronger nucleophilic ability, because the alkyl group on the oxygen atom makes the bond angle smaller, which makes the lone pair of electrons react more dissimilarly with the electron-deficient system. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.COA of Formula: C6H8N2.

The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), odor-activity values, and aroma recombination. The results demonstrated that a total of 42 aroma compounds were identified in Beijing roasted duck, including aldehydes, ketones, alcs., acids, phenols, sulfur-containing compounds, and nitrogen-containing compounds Among the 42 aroma compounds, 18 were identified as important odorants with odor-activity values (OAVs) greater than 1. Aroma-recombination-omission experiments and sensory evaluation demonstrated that nine aroma compounds significantly contributed to the characteristic aroma of Beijing roasted duck. These nine key aroma compounds were 2-furfurylthiol, di-Me trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and (E,E)-2,4-decadienal. Among these, 2-furfurylthiol (3620 ≤ OAV ≤ 31 606) and di-Me trisulfide (2515 ≤ OAV ≤ 23 470) significantly contributed to the aroma of roasted duck (p < 0.01). Sensory evaluation of the recombination model with the nine aroma compounds scored 4.5 out of 5 points. The major aroma profile of Beijing roasted duck included strong fatty, roasty, and meaty aromas. The key aroma compounds of Beijing roasted duck were concluded to be 2-furfurylthiol, di-Me trisulfide, hexanal, heptanal, octanal, nonanal, methional, 1-octen-3-ol, and (E,E)-2,4-decadienal. Although many compounds look similar to this compound(13925-00-3)COA of Formula: C6H8N2, numerous studies have shown that this compound(SMILES:CCC1=NC=CN=C1), has unique advantages. If you want to know more about similar compounds, you can read my other articles.

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Chiral Catalysts,
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Ongo, Emelda A.; Montevecchi, Giuseppe; Antonelli, Andrea; Sberveglieri, Veronica; Sevilla, Fortunato III published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Computed Properties of C6H8N2. Aromatic heterocyclic compounds can be classified according to the number of heteroatoms or the size of the ring. The authors also want to convey more information about this compound (cas:13925-00-3) through the article.

Volatile metabolites of Philippine Arabica and Robusta coffee beans in both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatog.-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed from Robusta coffee and geog. origin slightly altered the fingerprint profile of coffee samples. Chemometric anal. such as principal component anal. (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although Arabica coffee samples from different geog. origins were clustered sep. from each other, the proximity of clusters between Arabica coffee samples which could be classified into one large group, indicated their close similarity of headspace metabolites. The distinction between Arabica samples and Robusta coffees was attributed through the PCA to several key volatile metabolites, in particular, higher quantities of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole and maltol and lower concentrations of 4-ethylguaiacol and phenol. These discriminating metabolites could represent useful quality markers to differentiate Arabica from Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region-specific.

Although many compounds look similar to this compound(13925-00-3)Computed Properties of C6H8N2, numerous studies have shown that this compound(SMILES:CCC1=NC=CN=C1), has unique advantages. If you want to know more about similar compounds, you can read my other articles.

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Chiral Catalysts,
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