Category: 13925-00-3

The reaction of an aromatic heterocycle with a proton is called a protonation. One of articles about this theory is 《Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)》. Authors are Liu, Zhibin; Chen, Fuchen; Sun, Jinyuan; Ni, Li.The article about the compound:2-Ethylpyrazinecas:13925-00-3,SMILESS:CCC1=NC=CN=C1).Electric Literature of C6H8N2. Through the article, more information about this compound (cas:13925-00-3) is conveyed.

Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mech. performance and facilitated the subsequent enzymic fermentation During fermentation, approx. 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.

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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 Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees, the main research direction is furfural furfuryl formate quaker bean sensory roasted Coffea beverage; Coffee Arabica; Quaker; Roasted coffee.Category: chiral-catalyst.

The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory anal. and volatile composition were performed for three different colorations of Quaker beans, added sep. to natural specialty coffee samples at seven different concentrations Beans with color equal to or above Agtron 82.8 neg. affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the anal. of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chem. composition of an immature bean.

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Chiral Catalysts,
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Recommanded Product: 2-Ethylpyrazine. 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 Characterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques. Author is Wang, Zhuolin; Xiao, Qing; Zhuang, Jinda; Feng, Tao; Ho, Chi-Tang; Song, Shiqing.

Gas chromatog.-olfactometry coupled with sensory anal. and partial least-squares regression (PLSR) anal. led to the identification of the odorants responsible for the different flavors of four yeast extracts Sensory anal. showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds In addition, the key aroma compounds in LA00L were nonanal, di-Me disulfide, and γ-decalactone. Octanal, di-Me disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts More significantly, indole was first reported to have an important effect on yeasty odor.

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Chiral Catalysts,
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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 The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits, published in 2021-03-30, which mentions a compound: 13925-00-3, mainly applied to sweet biscuit sodium chloride sensory physicochem property; Biscuit structure; Biscuits; Physicochemical properties; Porosity; Sensory properties; Sodium reduction, Name: 2-Ethylpyrazine.

Salt is included in many foods which consumers do not regard as salty. This ”hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavor and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture anal. and X-ray-μCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrixes during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted ”hidden-salt” reduction strategy.

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Reference:
Chiral Catalysts,
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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.Category: chiral-catalyst.Procida, Giuseppe; Lagazio, Corrado; Cateni, Francesca; Zacchigna, Marina; Cichelli, Angelo published the article 《Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography-mass spectrometry based on a statistical approach》 about this compound( cas:13925-00-3 ) in Food Science and Biotechnology. Keywords: Coffea volatile compoundd chem composition gas chromatog mass spectrometry; Arabica and Robusta coffee; Dynamic head space; GC–MS; Green and roasted coffee; Volatile compound. Let’s learn more about this compound (cas:13925-00-3).

Nineteen samples of Arabica and 14 of Robusta coming from various plantation were analyzed by dynamic headspace capillary gas chromatog.-mass spectrometry to characterize the volatile fraction of green and roasted samples and the relationships of the same species with geog. origin. As concerns green beans, Arabica species appear characterized by high content of n-hexanol, furfural and amylformate, while Robusta species by greater content of ethylpyrazine, dimethylsulfone and 2-heptanone. Four variables, 4-methyl-2,3-dihydrofuran, n-hexanol, limonene and nonanal, appear involved in the characterization of the geog. origin of the analyzed samples. The volatile fraction of the roasted Arabica samples, appear characterized by high content of pyridine, diacetyl, propylformate, acetone and 2,3-pentanedione, while Robusta samples by high content of methylbutyrate, 2,3-dimethylpyrazine and 3-hexanone. Considering geog. origin of the analyzed samples, four compounds appear involved, in particular 2-butanone, methylbutyrate, methanol and ethylformate. Very accurate (error rate lower than 5%) rules to classify samples as Arabica or Robusta according to their compounds profile were developed.

In some applications, this compound(13925-00-3)Category: chiral-catalyst is unique.If you want to know more details about this compound, you can contact with the author or consult more relevant literature.

Reference:
Chiral Catalysts,
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HPLC of Formula: 13925-00-3. 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 Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing. Author is Britto de Andrade, Aurora; Lins da Cruz, Margarida; Antonia de Souza Oliveira, Fernanda; Soares, Sergio Eduardo; Druzian, Janice Izabel; Radomille de Santana, Ligia Regina; Oliveira de Souza, Carolina; da Silva Bispo, Eliete.

Under-fermented cocoa mass (UCM) presents, as well as the fresh cocoa seed, a high content of phenolics compounds For this reason, a chocolate with UCM added to the fermented cocoa mass (FCM) was developed. The sensory quality of chocolate is broadly determined by the composition of volatile compounds resulted from microbial metabolism during fermentation and Maillard reactions, that occur during drying, roasting, and conching. The aim of this work was to investigate the effect of adding UCM (20%-80%) to the FCM on the sensory characteristics of the chocolates produced and their volatile profiles during the process chain. The UCM and FCM were obtained through fermentation (48 h and 144 h, resp.), drying, roasting, and grinding processes. In general, the chocolate samples with a higher content of UCM presented lower scores for flavor acceptance, due to their higher bitterness and astringency. The great acceptance was observed on samples with 80% and 65% of FCM. A total of 55 different volatile compounds were identified by HS-SPME-GC-MS. The PCA analyses showed that the profile of the volatile compounds in the chocolate samples was influenced by the fermentation process, as well as the chocolate quality (flowery, honey, fruit, roasted, and chocolate flavors).

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Reference:
Chiral Catalysts,
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COA of Formula: C6H8N2. The protonation of heteroatoms in aromatic heterocycles can be divided into two categories: lone pairs of electrons are in the aromatic ring conjugated system; and lone pairs of electrons do not participate. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS). Author is Zhu, JianCai; Niu, Yunwei; Xiao, ZuoBing.

To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatog.-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatog. mass spectrometry (GC x GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as di-Me sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.

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Reference:
Chiral Catalysts,
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Electric Literature 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 Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics. Author is da Silva, Bruna Lessa; Pereira, Priscila Vargas; Bertoli, Larissa Diirr; Silveira, Daila Lima; Batista, Nadia Nara; Pinheiro, Patricia Fontes; de Souza Carneiro, Joel; Schwan, Rosane Freitas; de Assis Silva, Samuel; Coelho, Jussara Moreira; Bernardes, Patricia Campos.

This work aimed to evaluate Coffea canephora’s microbiol., chem., and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approx. 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, sep. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, resp. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.

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Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Electric Literature of C6H8N2. The mechanism of aromatic electrophilic substitution of aromatic heterocycles is consistent with that of benzene. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems. Author is Scalone, Gustavo Luis Leonardo; Lamichhane, Prabin; Cucu, Tatiana; De Kimpe, Norbert; De Meulenaer, Bruno.

The generation of pyrazines in model systems containing enzymically hydrolyzed whey protein under dry heating conditions was studied. Pyrazines are important Maillard flavor compounds Hydrolyzates, obtained with different peptidases (pepsine, chymosine, thermolysin and a non-specific peptidase from Aspergillus melleus), contained a varying peptide profile and free amino acid content. The impact of each hydrolyzate on the generation of flavor volatiles was measured by HS-SPME-GC/MS. The presence of oligopeptides had an enhancing role on the generation of pyrazines while, in contrast, free amino acids contributed to a lesser extent in pyrazine formation, except in the hydrolyzate using the non-specific peptidase because of its high free amino acid content. Typically, 2,5(6)-dimethylpyrazine was the most abundant pyrazine found, although in the chymotripsine hydrolyzate also other pyrazines were dominant. The hydrolyzate obtained from the non-specific peptidase contained a larger variety of pyrazines, including the typical Strecker aldehydes originating from specific amino acids. This study demonstrates that oligopeptides are important Maillard flavor precursors.

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Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Name: 2-Ethylpyrazine. 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 Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. Author is Lotfy, Shereen N.; Saad, Rasha; El-Massrey, Khaled F.; Fadel, Hoda H. M..

The enzymically hydrolyzed quinoa protein (E-HQP) was used as a main precursor of a wide range of thermal process flavours. Identification of the volatile compounds generated from the reaction of E-HQP-xylose model mixture at different initial pH values (5, 6, 7, 8 and 9) was performed using a solid phase microextraction – GC-MS technique. The content of free amino acids, color intensity and radical scavenging activity of the Maillard reaction products (MRPs) formed at each pH were determined The results revealed a great influence of the pH values on chem. composition and odor profile of the generated volatiles. The studies showed that low pH favored formation of furans, furanones and cyclopentanones. In contrast, the pyrazines comprised the highest yield of the total volatiles at pH 9. A pos. correlation was found between increasing the pH values and browning intensity of MRPs. The antioxidant activity of MRPs and total content of free amino groups showed a gradual decrease by increasing the pH. A correlation was found between the antioxidant activity of MRPs and the volatile compounds generated at each pH. Principle component anal. clearly elucidated a distinct separation among the investigated E-HQP-xylose model mixtures based on the volatile compounds generated at different pH.

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Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare