Category: 13925-00-3

Related Products of 13925-00-3. Aromatic heterocyclic compounds can also be classified according to the number of heteroatoms contained in the heterocycle: single heteroatom, two heteroatoms, three heteroatoms and four heteroatoms. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Effect of baking on the flavor stability of green tea beverages. Author is Fu, Yan-Qing; Wang, Jie-Qiong; Chen, Jian-Xin; Wang, Fang; Yin, Jun-Feng; Zeng, Liang; Shi, John; Xu, Yong-Quan.

Flavor stability is important for the quality of tea beverages. Baking is a typical processing technol. to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13μg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.

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In general, if the atoms that make up the ring contain heteroatoms, such rings become heterocycles, and organic compounds containing heterocycles are called heterocyclic compounds. An article called Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics, published in 2021-11-30, which mentions a compound: 13925-00-3, Name is 2-Ethylpyrazine, Molecular C6H8N2, Related Products of 13925-00-3.

It is challenging to establish a correlation between the agronomical practices and the volatile profile of high-value agricultural products. In this study, the volatile metabolome of walnut oils from conventional and organic farming type was explored by HS-SPME-GC-MS. The SPME protocol was optimized after evaluating the effects of extraction time, extraction temperature, and sample mass. The optimum parameters involved the extraction of 0.500 g walnut oil at 40°C within 60 min. Twenty Greek walnut oils produced with conventional and organic farming were analyzed and 41 volatile compounds were identified. The determined compounds were semi-quantified, and further processed with chemometrics. Agglomerative hierarchical clustering (AHC) and principal component anal. (PCA) were used. A robust classification model was developed using sparse partial least squares-discriminant anal. (sPLS-DA) for the discrimination of walnut oils into conventional and organic, establishing volatile markers that could be used to guarantee the type of farming.

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Category: chiral-catalyst. Aromatic compounds can be divided into two categories: single heterocycles and fused heterocycles. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. Author is Yang, Yanqin; Zhang, Mingming; Hua, Jinjie; Deng, Yuliang; Jiang, Yongwen; Li, Jia; Wang, Jinjin; Yuan, Haibo; Dong, Chunwang.

Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compounds reliably and rapidly in roasted green tea. In this study, IR-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) and gas chromatog.-triple quadrupole-tandem mass spectrometry (GC-QqQ-MS/MS) were developed and validated to determine the pyrazines in roasted green tea. Good linear correlation coefficients (0.9955-0.9996) were obtained over the concentration ranges of 10-5000 ng/mL. The limits of detection (LODs) and limits of quantification (LOQs) for the pyrazines were in the range of 1.46-3.27 ng/mL and 4.89-10.90 ng/mL, resp. The average recoveries varied from 84% to 119%. The method was used to analyze the pyrazines in roasted green tea manufactured by different final firing methods, the results revealed that microwave final firing method had maximum contents of pyrazines, and significantly improved the aroma quality. In addition, there were great disparities of pyrazines in flatten-shaped green tea and strip-shaped green tea according to the appearance. The result is expected to better understand the role of pyrazines related to aroma quality of roasted green tea and improve processing technol.

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Computed Properties of C6H8N2. The reaction of aromatic heterocyclic molecules with protons is called protonation. Aromatic heterocycles are more basic than benzene due to the participation of heteroatoms. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Author is Mildner-Szkudlarz, Sylwia; Rozanska, Maria; Piechowska, Paulina; Waskiewicz, Agnieszka; Zawirska-Wojtasiak, Renata.

The formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic acids) were added to model bread. The addition of as little as 0.1% polyphenols to bread significantly reduced acrylamide (16.2-95.2%). In the case of quercetin, a promoting effect was observed (+9.8%) when its concentration increased. Of all the phenolic compounds, regardless of concentration, ferulic acid showed the highest level of acrylamide inhibition. This is probably due to the presence of 4-vinylguaiacol, a degradation derivative with strong antioxidant activity in heterogeneous systems. Although the phenolic compounds mitigate acrylamide, this adversely affected bread volatile profile. At the highest level (2.0%), caffeic acid most significantly suppressed Maillard-type volatiles (75.9%), followed by gallic acid (74.3%), ferulic acid (65.6%), (+)-catechin (62.4%), and quercetin (59.3%). Among polyphenols, ferulic acid decreased yeast fermentation products level the most (33.1%), simultaneously enhancing lipid oxidation product, probably due to inhibition of amylases and yeast activity.

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Most of the compounds have physiologically active properties, and their biological properties are often attributed to the heteroatoms contained in their molecules, and most of these heteroatoms also appear in cyclic structures. A Journal, Article, Food Chemistry called Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC x GC-olfactometry-MS and sensory evaluation, Author is Wang, Xiaojun; Guo, Mengyao; Song, Huanlu; Meng, Qi; Guan, Xiaosheng, which mentions a compound: 13925-00-3, SMILESS is CCC1=NC=CN=C1, Molecular C6H8N2, Recommanded Product: 13925-00-3.

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS anal. and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution anal. of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular com. HLS.

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Reference:
Chiral Catalysts,
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In general, if the atoms that make up the ring contain heteroatoms, such rings become heterocycles, and organic compounds containing heterocycles are called heterocyclic compounds. An article called Thermal characterization of antimicrobial peptide stigmurin employing thermal analytical techniques, published in 2019-12-31, which mentions a compound: 13925-00-3, Name is 2-Ethylpyrazine, Molecular C6H8N2, Category: chiral-catalyst.

Stigmurin is a peptide with amidated C-terminus (FFSLIPSLVGGLISAFK-NH2) identified in the transcriptome of the scorpion Tityus stigmurus that has shown antimicrobial action against methicillin-resistant pathogens and low antihemolytic activity, and recently proved to be efficient in controlling sepsis. Despite its pharmacol. potential, there is no report about thermal studies for the characterization of the amorphous solid. The objective of this work is to characterize stigmurin using thermoanal. techniques in the solid state in an inert and oxidative atm. Stigmurin presents glass transition temperature at 149 °C. The results of TG-FTIR and pyrolysis suggest that the pathways for decomposition include homolytic breakdown of the side chains of amino acid residues. Decomposition possibly begins at the N-terminus, with formation of the aromatic compounds, amines, nitriles, alcs., and ethers among others followed by defragmentation reactions (mainly decarboxylation and deamination) and intramol. condensation reactions. It generates compounds similar to 2,5-diketopiperazine or DKP, and releases water and low mol. mass products (CO2, NH3, CO, HCNO). The decomposition of stigmurin is an endothermic process where the product of decomposition is originated in the liquid state according to DSC-photovisual images. Stigmurin is more stable in nitrogen atm. than synthetic air. This approach provides important information about the thermal decomposition of stigmurin, a mol. endowed with potent antimicrobial activity, supplying relevant parameters (temperature, degradation products, etc.) for technol. strategies focusing on quality control and development studies of preformulation involving stigmurin and synthetic peptides in general.

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Chiral Catalysts,
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Most of the natural products isolated at present are heterocyclic compounds, so heterocyclic compounds occupy an important position in the research of organic chemistry. A compound: 13925-00-3, is researched, SMILESS is CCC1=NC=CN=C1, Molecular C6H8N2Journal, Journal of Materials Chemistry C: Materials for Optical and Electronic Devices called Single crystal to single crystal transformation of spin-crossover coordination polymers from 3D frameworks to 2D layers, Author is Gong, Yu; Han, Wang-Kang; Lu, Hui-Shu; Hu, Qing-Tao; Tu, Huan; Li, Pei-Ni; Yan, Xiaodong; Gu, Zhi-Guo, the main research direction is iron pyrazine cyanopalladate cyanoplatinate single crystal transformation spin crossover; crystal structure iron ethylpyrazine methoxypyrazine platinum palladium cyano polymer.Reference of 2-Ethylpyrazine.

A ligand exchange induced single crystal to single crystal (SCSC) transformation from 3-dimensional Hofmann-type frameworks [Fe(ep)M(CN)4] (ep = ethylpyrazine; M = Pt, Pd) to 2-dimensional layer networks [Fe(mp)2M(CN)4] (m.p. = methoxypyrazine) was observed The different pillar-ligands showed a significant influence on the structural assembly and spin-crossover properties.

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SDS of cas: 13925-00-3. Aromatic compounds can be divided into two categories: single heterocycles and fused heterocycles. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile. Author is Machado, Jessica Louzada; Tomaz, Marcelo Antonio; da Luz, Jose Maria Rodrigues; Osorio, Vanessa Moreira; Costa, Adilson Vidal; Colodetti, Tafarel Victor; Debona, Danieli Grancieri; Pereira, Lucas Louzada.

The quality of the coffee beverage is related to the chem., phys., and sensory attributes of the coffee beans that vary with the geog. location of the crop, genetic factors, and post-harvest processing. So, the objective of this study was to evaluate the genetic divergence of 27 genotypes of Coffea canephora using the volatile compounds and sensory attributes profile to select genotypes that produce a coffee beverage with high sensory quality. This genetic diversity was estimated from the Euclidean distance matrix using non-standard data and the Unweighted Pair-Group Method Using Arithmetic Averages (UPGMA). The 2-furyl-methanol, 4-ethenyl-2-methoxyphenol, furfural, 5-methylfurfural, methylpyrazine, and 2,6-dimethylpyrazine were predominating volatile compounds in the genotypes. The sensory attributes had a pos. Pearson’s correlation with the total score. The volatile compounds had a different relative contribution to the genetic divergence between the genotypes of C. canephora. The 4-ethenyl-2-methoxyphenol, 2-furyl-methanol, and furfural were volatile compounds that most contributed to the formation of the groups in the UPGMA dendrogram. The relative contribution of sensory attributes to dissimilarity among genotypes was 6.42% to 20.20%. Therefore, this study verified the relative contribution of volatile compounds, in specially 4-ethenyl-2-methoxyphenol, 2-furyl-methanol, and furfural, and sensory attributes (flavor, mouthfeel, and bitterness/sweetness) to the genetic divergence between the genotypes of the three clonal varieties. Thus, this work points out compounds that pos. contribute to the sensory quality of the Conilon coffee beverage.

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The preparation of ester heterocycles mostly uses heteroatoms as nucleophilic sites, which are achieved by intramolecular substitution or addition reactions. Compound: 2-Ethylpyrazine( cas:13925-00-3 ) is researched.Reference of 2-Ethylpyrazine.Calva-Estrada, S. J.; Utrilla-Vazquez, M.; Vallejo-Cardona, A.; Roblero-Perez, D. B.; Lugo-Cervantes, E. published the article 《Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America》 about this compound( cas:13925-00-3 ) in Food Research International. Keywords: Theobroma cacao thermal property volatile compound dark chocolate genotype; 2,3-Butanediol (PubChem CID 262); 2-Methylpropanoic acid (PubChem CID 6590); 2-Nonanone (PubChem CID 13187); 2-Phenylethyl acetate (PubChem CID 7654); 2-Phenylethyl alcohol (PubChem CID 6054); 3-Methyl-butanal (PubChem CID 11552); Benzaldehyde (PubChem CID 240); Chemometrics; Differential scanning calorimetry; Furfural (PubChem CID 7362); Hierarchical cluster analysis heatmap; Polymorphism; Principal component analysis; Tetramethylpyrazine (PubChem CID 14296); Trimethylpyrazine (PubChem CID 26808). Let’s learn more about this compound (cas:13925-00-3).

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geog. origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of com. darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Anal. (PCA) and the Hierarchical Cluster Anal. Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at 19°C and 25.5°C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The anal. of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alc., 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.

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In organic chemistry, atoms other than carbon and hydrogen are generally referred to as heteroatoms. The most common heteroatoms are nitrogen, oxygen and sulfur. Now I present to you an article called Processing of flavor-enhanced oils: optimization and validation of multiple headspace solid-phase microextraction-arrow to quantify pyrazines in the oils, published in 2021, which mentions a compound: 13925-00-3, mainly applied to rapeseed oil flavor pyrazine solid phase microextraction; flavor edible oil; internal standard method; multiple headspace solid-phase microextraction; pyrazine; solid-phase microextraction-arrow, Quality Control of 2-Ethylpyrazine.

An efficient and effective multiple headspace-solid phase microextraction-arrow-gas chromatog.-mass spectrometry (MHS-SPME-arrow-GCMS) anal. protocol is established and used to quantify the flavor compounds in oils. SPME conditions, such as fiber coating, preincubation temperature, extraction temperature, and time were studied. The feasibility was compared between SPME-arrow and the traditional fiber by loading different sample amounts It was found that the SPME-arrow was more suitable for the MHS-SPME. The limit of detection (LODs) and limit of quantitation (LOQs) of pyrazines were in the range of 2-60 ng and 6-180 ng/g oil, resp. The relative standard deviation (RSD) of both intra- and inter-day were lower than 16%. The mean recoveries for spiked pyrazines in rapeseed oil were in the range of 91.6-109.2%. Furthermore, this newly established method of MHS-SPME-arrow was compared with stable isotopes dilution anal. (SIDA) by using [2H6 ]-2-methyl-pyrazine. The results are comparable and indicate this method can be used for edible oil flavor anal.

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