Category: 13925-00-3

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 Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides.Name: 2-Ethylpyrazine.

In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component anal. showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue anal. revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chem. results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.

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Dong, Wenjiang; Hu, Rongsuo; Long, Yuzhou; Li, Hehe; Zhang, Yanjun; Zhu, Kexue; Chu, Zhong published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Electric Literature 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.

In this study, room-temperature drying, solar drying, heat pump drying (HPD), hot-air drying, and freeze drying were applied to investigate the volatile profiles and taste properties of roasted coffee beans by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids. Significant differences existed among all samples based on drying method; and the HPD method was superior for preserving ketones, phenols, and esters. Principal component anal. (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate samples from different drying methods, with results obtained from hierarchical cluster anal. (the Euclidean distance is 0.75) being in agreement with those of PCA. These findings may provide a theor. basis for the dehydration of coffee beans and other similar thermo-sensitive agricultural products.

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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.Recommanded Product: 931-40-8. The article 《Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques》 in relation to this compound, is published in Journal of Agricultural and Food Chemistry. Let’s take a look at the latest research on this compound (cas:13925-00-3).

Gas chromatog.-olfactometry (GC-O) coupled with GC-mass spectrometry (GC-MS) and aroma recombination-omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, resp. Aroma recombination-omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas (p < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products' flavor quality control. As far as I know, this compound(13925-00-3)SDS of cas: 13925-00-3 can be applied in many ways, which is helpful for the development of experiments. Therefore many people are doing relevant researches.

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Safety of 2-Ethylpyrazine. 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 Analysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics. Author is Schwanz, Thiago G.; Bokowski, Liane V. V.; Marcelo, Marcelo C. A.; Jandrey, Angela C.; Dias, Jailson C.; Maximiano, Daniel H.; Canova, Luciana S.; Pontes, Oscar F. S.; Sabin, Guilherme P.; Kaiser, Samuel.

Com. cigarettes are made from a blend of different tobacco varieties, which in turn are the results of different agronomic practices and post-harvest curing processes. The highly complex mixture of smoke compounds reflects each tobacco variety and the levels of sensory-relevant markers. Therefore, the aim of this work was to identify potential relevant chemosensory markers in the mainstream smoke of four main types of com. tobaccos and establish any possible relationship between them and the tobacco growing/curing practices. The tobacco samples were segregated into four segments: (1) three curing stages of flue-cured Virginia, (2) three curing stages of air-cured Burley, (3) three geo-regions of sun-cured Oriental and (4) three different process applied to tobacco. One hundred and twenty cigarettes (10 batches per flavor category) were produced and smoked under standard machine-smoking protocols. The mainstream smoke samples collected were extracted and analyzed by GC × GC TOFMS. The processed data was analyzed by partial least square discriminant anal. (PLS-DA) and the selectivity ratio was used to identify key chemosensory markers responsible for the four segments. All models had sensitivity and specificity equal to unity. Flue-cured Virginia (193 markers) and air-cured Burley (184 markers) showed a similar trend for O-heterocycles markers in the lighter leaf colors and N-heterocycles in the darker leaf colors post-processing, but they had compounds of different flavor descriptions, e. g. sweet and nutty. The three geo-regions of sun-cured Oriental (290 markers) also presented O-heterocycles markers in correlation with leaf sugar contents in addition of sucrose esters markers. The three unusually processed tobacco generated many chem. markers (436 markers), some derived from the so-called Cavendish fermentation process with sweet, spicy and peppery notes, whereas the dark fermented air-cured tobacco presented similar descriptors as air-cured Burley. In addition, some polycyclic aromatic hydrocarbons (PAH) were detected as markers from the fire-curing process. The PLS-DA with selectivity ratio evidenced total of 1098 chemosensory markers in cigarette smoke, in which 173 were tentatively identified.

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So far, in addition to halogen atoms, other non-metallic atoms can become part of the aromatic heterocycle, and the target ring system is still aromatic.Guo, Xiangyang; Ho, Chi-Tang; Schwab, Wilfried; Song, Chuankui; Wan, Xiaochun researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).HPLC of Formula: 13925-00-3.They published the article 《Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea》 about this compound( cas:13925-00-3 ) in Food Chemistry. Keywords: theanine volatile tea leaf; Large-leaf yellow tea; Model thermal reaction; Strecker degradation; Tea aroma formation; Theanine; Volatile compounds. We’ll tell you more about this compound (cas:13925-00-3).

Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for anal. of tea body notes, tea infusion and dry tea aroma, resp. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, resp. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. L-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the L-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into L-theanine on aroma formation, although the detailed formation mechanism remains largely unknown.

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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 Crystal structure of a low-spin poly[di-μ3-cyanido-di-μ2-cyanido-bis(μ2-2-ethylpyrazine)dicopper(I)iron(II)], the main research direction is iron copper complex crystal structure crystallization; bimetallic; copper(I); crystal structure; di­cyano­cuprate; ethyl­pyrazine; iron(II); metal–organic framework.Recommanded Product: 13925-00-3.

In the title metal-organic framework, [Fe(C6H8N2)2{Cu(CN)2}2]n, the low-spin FeII ion lies at an inversion center and displays an elongated octahedral [FeN6] coordination environment. The axial positions are occupied by two symmetry-related bridging 2-ethylpyrazine ligands, while the equatorial positions are occupied by four N atoms of two pairs of symmetry-related cyanide groups. The CuI center is coordinated by three cyanide carbon atoms and one N atom of a bridging 2-ethylpyrazine mol., which form a tetrahedral coordination environment. Two neighboring Cu atoms have a short Cu···Cu contact [2.4662 (7) Å] and their coordination tetrahedra are connected through a common edge between two C atoms of cyanide groups. Each Cu2(CN)2 unit, formed by two neighboring Cu atoms bridged by two carbons from a pair of μ-CN groups, is connected to six FeII centers via two bridging 2-ethylpyrazine mols. and four cyanide groups, resulting in the formation of a polymeric three-dimensional metal-organic coordination framework.

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Formula: 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 Effect of Stove Technology and Combustion Conditions on Gas and Particulate Emissions from Residential Biomass Combustion. Author is Bhattu, Deepika; Zotter, Peter; Zhou, Jun; Stefenelli, Giulia; Klein, Felix; Bertrand, Amelie; Temime-Roussel, Brice; Marchand, Nicolas; Slowik, Jay G.; Baltensperger, Urs; Prevot, Andre Stephan Henry; Nussbaumer, Thomas; El Haddad, Imad; Dommen, Josef.

This work systematically examined gas and particle emissions from seven wood combustion stoves. Among total C mass emitted (excluding CO2), CO emissions were dominant, together with non-methane volatile organic compounds (NMVOC) at 10-40%. Automated devices emitted 1-3 orders of magnitude lower CH4 (0.002-0.60 g/kg wood) and NMVOC (0.01-1 g/kg wood) vs. batch-operated devices (CH4, 0.25-2.80 g/kg wood; NMVOC, 2.5-19 g/kg wood). Approx. 60-90% of total NMVOC were emitted in the starting phase of batch-operated devices, except for the first load cycles. Partial-load conditions or deviations from normal recommended operating conditions (e.g., using wet wood/wheat pellets, O2-rich/O2 deficit conditions) significantly enhanced emissions. NMVOC were largely dominated by small carboxylic acids, alcs., and furans. Despite the large variability in NMVOC emission strengths, the relative contribution of different classes showed large similarities among different stoves and combustion phases. Specific improper operating conditions, even for advanced technol. stoves, did not result in reduced secondary organic aerosol-forming compound emissions; hence, did not reduce the impact of wood combustion on climate and health.

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So far, in addition to halogen atoms, other non-metallic atoms can become part of the aromatic heterocycle, and the target ring system is still aromatic.Al-Dalali, Sam; Zheng, Fuping; Sun, Baoguo; Rahman, Talmizur; Chen, Feng researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Category: chiral-catalyst.They published the article 《Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O》 about this compound( cas:13925-00-3 ) in Journal of Food Composition and Analysis. Keywords: tracking volatile flavor Chinese vinegar aging HSSPME GCMS GCO. We’ll tell you more about this compound (cas:13925-00-3).

Aging is an essential step for enriching the aroma profiles of Chinese vinegar. This study aimed to track the volatile flavor changes in the same batch of Chinese vinegar for the first time during two years of aging with the aid of HS-SPME-GC-MS. The aroma-active compounds were characterized at 0, 6, and 12 mo of aging using GC-O coupled with a modified frequency method. A total of 67 volatile compounds and 30 aroma-active compounds were identified during the different stages of aging. Most alcs., esters, ketones, acids, and phenols decreased during the aging from 628.4, 105.4, 132.1, 22.1, and 21.4μg/L at 0 mo to 228.7, 7.2, 9.69, 17.24, and 11.6μg/L at 24 mo sep., except aldehydes and pyrazines, which showed slight increases. Many aroma-active compounds were generated during the aging, such as methional, trimethylpyrazine, acetophenone, and 2-acetyl-3-ethylpyrazine, while pyrazines were formed during 24 mo of aging. Three aroma-active compounds with high odor activity values (OAVs) showed significant contributions to the aroma profile of vinegar, which included isovaleric acid (2743, 340, and 3139), 4-ethylguaiacol (580, 429, and 516), and γ-nonalactone (324, 640, and 442) at 0, 6, and 12 mo of aging, resp.

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SDS of cas: 13925-00-3. 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 Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics. Author is Zakidou, Panagiota; Plati, Fotini; Matsakidou, Anthia; Varka, Evdoxia-Maria; Blekas, Georgios; Paraskevopoulou, Adamantini.

In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the anal. method. Their roasting was performed under temperature-time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of sep. roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee samples, mainly furan (∼24-41%) and pyrazine (∼25-39%) derivatives, many of which are recognized as coffee key odorants, while the main formation mechanism was the Maillard reaction. Volatile compounds’ composition data were also chemometrically processed using the HCA Heatmap, PCA and HCA aiming to explore if they meet the expected aroma quality attributes and if they can be an indicator of coffee origin. The desired brew characteristics of the samples were satisfactorily captured from the volatile compounds formed, contributing to the aroma potential of each sample. Furthermore, the volatile compounds presented a strong variation with the applied roasting conditions, meaning lighter roasted samples were efficiently differentiated from darker roasted samples, while roasting degree exceeded the geog. origin of the coffee. The coffee samples were distinguished into two groups, with the first two PCs accounting for 73.66% of the total variation, attributed mainly to the presence of higher quantities of furans and pyrazines, as well as to other chem. classes (e.g., dihydrofuranone and phenol derivatives), while HCA confirmed the above results rendering roasting conditions as the underlying criterion for differentiation.

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Lin, Yan-ping; Zhang, Bo; Zhang, Jian-ming; Chen, Rong-bing; Huang, Yi-biao published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Quality Control of 2-Ethylpyrazine. 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.

With bohea tea “”Jinjunmei”” as the test object, the effects of different withering methods on sensory quality, main biochem. components and volatile aromatic components were studied. Sensory evaluation indicated that “”Jinjunmei”” leaves dried by hot air withering produced flowery, fruity aromas, slightly green and sweet, mellow, slightly astringent taste, while “”Jinjunmei”” leaves dried by natural withering yielded a fragrant flowery, fruity and honey aroma, with a sweet and mellow taste. There were significant differences in the polyphenol, thearubin, and theanine content of leaves withered naturally or with hot air. Seventy-two different aromatic compounds were detected, including 13 alcs., 10 nitrogenous compounds, 2 lactones, 7 aldehydes, 20 hydrocarbons, 9 ketones, 1 heterooxygenate and 10 esters. The total peak area of aroma components in naturally withered leaves was higher than that in hot air withered leaves. There were 15 significant metabolites of aromatic compounds in both hot air and naturally withered leaves. Ten of these metabolites were significantly higher in hot air withered leaves than in naturally withered leaves. The contents of trans linalool oxide, geraniol, and Me salicylate were higher in naturally withered leaves than in hot air withered leaves.

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