Category: 13925-00-3

Recommanded Product: 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 Characterisation of the chocolate aroma in roast jackfruit seeds. Author is Spada, Fernanda Papa; Balagiannis, Dimitrios P.; Purgatto, Eduardo; do Alencar, Severino Matias; Canniatti-Brazaca, Solange Guidolin; Parker, Jane K..

The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterize the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analyzed by gas chromatog. mass spectrometry. The most odor-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odor-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many addnl. pyrazines, some of which were responsible for the characteristic earthy “”roasted jackfruit seed”” aroma. The fermented sample had the most similar aroma profile to cocoa powder.

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Recommanded Product: 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 Determination of antioxidant capacity, phenolics and volatile maillard reaction products in rye-buckwheat biscuits supplemented with 3β-d-rutinoside. Author is Starowicz, Malgorzata; Koutsidis, Georgios; Zielinski, Henryk.

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5-50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alc. and furfural, determined by headspace solid phase microextraction followed by gas chromatog.-mass spectrometry (HS-SPME/GC-MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC-MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alc. and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

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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.Safety of 2-Ethylpyrazine.Hu, Hui; Liu, Hongzhi; Shi, Aimin; Liu, Li; Fauconnier, Marie Laure; Wang, Qiang published the article 《The effect of microwave pretreatment on micronutrient contents, oxidative stability and flavor quality of peanut oil》 about this compound( cas:13925-00-3 ) in Molecules. Keywords: peanut oil micronutrient oxidative stability flavor quality microwave pretreatment; Phytosterol; Pyrazines; Tocopherol; cold press; microwave pretreatment; oxidative stability; peanut. Let’s learn more about this compound (cas:13925-00-3).

The purpose of the present study is to investigate the changes in extraction yield, physicochem. properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor. Here is just a brief introduction to this compound(13925-00-3)Safety of 2-Ethylpyrazine, more information about the compound(2-Ethylpyrazine) is in the article, you can click the link below.

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Pereira, Priscila Vargas; Bravim, Danielle Goncalves; Grillo, Renata Pancini; Bertoli, Larissa Diirr; Osorio, Vanessa Moreira; da Silva Oliveira, Daniela; da Cruz Pedrozo Miguel, Maria Gabriela; Schwan, Rosane Freitas; de Assis Silva, Samuel; Coelho, Jussara Moreira; Bernardes, Patricia Campos published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).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.

This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of two different altitudes (300 and 600 m) and two terrain aspects (Southeast-facing and Northwest-facing slopes) were processed by the dry method. Samples were collected during the drying/fermentation process. Microorganisms were counted, isolated, and identified by MALDI-TOF, followed by sequencing of the ribosomal region. Sugars and organic acids were quantified by HPLC and volatile compounds of the roasted coffees were evaluated by GC-MS. Bacteria population presented a significant number of isolates as well as higher counts during the drying/fermentation process with respect to the population of yeasts. The principal genera of microorganisms found were Bacillus, Pichia, Candida, and Meyerozyma. Meyerozyma guilliermondii was the most frequent yeast in all environments. On the other hand, Pichia kluyveri was found only in coffee cherries from the 600 m altitude. The highest concentration of acetic and succinic acids observed was 6.06 mg/g and 0.84 mg/g, resp. Sucrose concentrations ranged from 0.68 to 5.30 mg/g, fructose from 1.30 to 4.60 mg/g, and glucose from 0.24 to 1.25 mg/g. Thirty-six volatile compounds, belonging to the groups of pyrazines, alcs., aldehydes, ketones, and furans were identified in roasted coffee, with differences between altitude and terrain aspects. Information about microbial diversity is crucial to better understand the coffee quality and distinct characteristics of coffee produced in different environments. Graphic abstract: [graphic not available: see fulltext]

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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 Essential Oil-Bearing Plants called Chemical Composition, Antimicrobial, Hemolytic, and Antiproliferative Activity of Essential Oils from Ephedra intermedia Schrenk & Mey, Author is Ni, Jingli; Mahdavi, Behnam; Ghezi, Somayeh, the main research direction is essential oil ephedra schrenk chem antimicrobial hemolytic antiproliferative.Product Details of 13925-00-3.

We report the chem. composition and bioactivity of flowers essential oil of Ephedra intermedia (EIO) for the first time. The essential oil was obtained using a Clevenger-type apparatus The essential oil composition was identified by chromatog. methods. The min. inhibitory concentration method (MIC) was chosen to investigate antibacterial activity of EIO. Hemolytic activity and the cytotoxicity effects of EIO on human cancer cells were also evaluated. The essential oil was dominated by 2-ethyl-pyrazine (67.37%), γ-elemene (9.21%), benzyl acetate (9.10%), 2-methyl-Bu acetate (5.28%). EIO prevented the growth of 6 out of 7 selected microorganisms. The highest activity was observed against Enterococcus faecalis. Due to the low hemolytic rate (below 2.53%) on humane red blood cells (hRBS); the safety of EIO as an additive for different aspects can be considered. On the other hand, EIO presented anti-proliferative effect on Hela, HCT116, and LnCap cells with mortality of 67% to 81%.

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Application In Synthesis of 2-Ethylpyrazine. 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. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Spent coffee grounds and tea leaf residues: Characterization, evaluation of thermal reactivity and recovery of high-value compounds.

Spent coffee grounds (SCGs) and tea leaf residues are investigated as a potential source of bioenergy and biochems. and compared to several woody biomasses. The effect of initial processing (coffee roasting and tea oxidizing) on feedstock composition and thermal behavior is assessed exptl. and anal. In addition to proximate and ultimate analyses, the materials are examined by combustion tests coupled with Fourier-transform IR spectroscopy and thermogravimetric anal. coupled with mass spectrometry in oxidizing and inert atmospheres. The biggest differences in composition of the samples are found in the high elemental N and S contents of SCGs (2.9 wt% of N and 0.1 wt% of S on average) and especially tea leaf residues (4.5 wt% of N and 0.2 wt% of S on average). The elevated N and S values lead to NO and SO2 release during combustion. Overall, the obtained levels of reactivity and heating values (with a maximum higher heating value of 24 MJ kg-1 for the Arabica-Robusta coffee blend) confirm the significant energy potential of both the coffee and tea samples. Mass spectrometry anal. of the studied materials reveals higher heterogeneity of macromol. composition of coffee and tea samples compared to woody biomasses. Pyridine, pyrazine, phenols and acetic acid are the most abundant among detected species and have demonstrated beneficial characteristics for a broad spectrum of human activities. The composition characteristics and reactivity test results presented in this work promote more effective valorization and usage of these currently little used biomass residues.

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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.Product Details of 13925-00-3.Sioriki, Eleni; Lemarcq, Valerie; Alhakim, Fauzan; Triharyogi, Harry; Tuenter, Emmy; Cazin, Catherine S. J.; Nolan, Steven P.; Pieters, Luc; Van de Walle, Davy; Dewettinck, Koen published the article 《Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks》 about this compound( cas:13925-00-3 ) in LWT–Food Science and Technology. Keywords: cocoa powder aroma drink alkalization phytochem content. Let’s learn more about this compound (cas:13925-00-3).

Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100°C), NaOH concentration (0.59, 1.17, 2.34, 3.59% weight/weight of cocoa powder) and alkalization time (1 and 10 min) on the physicochem. properties (pH, color) and phytochem. profile (theobromine, caffeine, epicatechin, catechin) of cocoa powder were investigated, while the aroma was studied on the corresponding cocoa drinks. High-performance liquid chromatog. coupled to an ultra-violet detector (HPLC-UV) was used for screening the non-volatiles and headspace solid – phase microextraction – gas chromatog. – mass spectrometry (HS-SPME-GC-MS) for the aromatic compounds Major changes of the cocoa properties occurred during the first minute of alkalization. Increase of temperature and alkali concentration generally reduced the levels of epicatechin and the lightness (L*), while the pH of the cocoa powder was affected by changing the alkali concentration On the other hand, the reddish (a*) and yellowish (b*) color component values and theobromine levels were not significantly affected by varying temperature and alkali concentration A higher temperature did not affect the concentration of the volatile compounds, while a decrease in certain chem. classes was observed by increasing the alkali concentration

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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.Deng, Qixin; Xie, Wei; Liu, Zechun; Huang, Yanjun; Zhang, Tinggui; Sun, Peijian; Wang, Xiaoyu; Yan, Quanping; Nie, Cong; Liu, Huimin; Xie, Jianping researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Related Products of 13925-00-3.They published the article 《Correlations between TPM pH and acidic/alkaline component releases from mainstream cigarette smoke》 about this compound( cas:13925-00-3 ) in Yancao Keji. Keywords: TPM pH acidic alk component cigarette smoke. We’ll tell you more about this compound (cas:13925-00-3).

In order to investigate whether the pH of total particulate matter (TPM) can represent the acid-base balance of mainstream cigarette smoke, and to analyze the correlations between the TPM pH and the chem. components of mainstream cigarette smoke, a method for determining the TPM pH was developed. The correlations between the releases of the routine chem. components, plus 30 main acidic components, 40 main alk. components and ammonia in mainstream smoke and the TPM pH of cigarette samples made of different single grade tobacco leaves and com. cigarette samples were analyzed. The influences of adding acidic and alk. components to cigarettes on the TPM pH were investigated. The results showed that adding 1% (mass fraction) sodium chloride to isopropanol aqueous solution increased the differences of detected values of TPM pH among different samples and reduced the relative standard deviation of the measurement values. The correlations of the releases of routine components, the main acidic components, the main alk. components and ammonia in mainstream smoke with the TPM pH could not be verified on the two types of cigarette samples. The ratios of nicotine release to the total release of acidic components, the total release of carboxyl units or the total release of hydrogen ions in mainstream cigarette smoke were significantly correlated to the TPM pH, which could be verified on the different cigarette samples of the two types. The contributions of 2-furoic acid, formic acid, glycolic acid and lactic acid to the total release of hydrogen ions in mainstream cigarette smoke were relatively higher. Compared with the other acidic components in the smoke, the effects of these four acidic components on the TPM pH were greater at the same adding mass. The influence of adding ammonia on the TPM pH was stronger than that of nicotine.

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Xu, Jiu Liang; Kim, Tae Jin; Kim, Jae-Kwang; Choi, Yongsoo published the article 《Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction》. Keywords: coffee bean extraction; Antioxidant activity; Chlorogenic acids; Coffee roasting; Pressurized liquid extraction; Volatile compounds.They researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Recommanded Product: 13925-00-3. Aromatic heterocyclic compounds can be divided into two categories: single heterocyclic and fused heterocyclic. In addition, there is a lot of other information about this compound (cas:13925-00-3) here.

Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatog.-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction conditions and showed almost identical generation and degradation of CGAs occurring during traditional coffee roasting. Compared with the traditional extraction of roasted coffee, optimized PLE coffee showed three- and two-fold higher antioxidant activity and total CGA contents, resp. Composition diversity and the content of volatile compounds in PLE coffee were found to increase as the PLE temperature increased but were lower than those of traditionally roasted coffee. The sensory attributes of PLE coffee were also evaluated to have be associated with a profile change in the volatile compounds and non-volatile CGA compounds

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Name: 2-Ethylpyrazine. 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 Modifying Robusta coffee aroma by green bean chemical pre-treatment. Author is Liu, Chujiao; Yang, Qian; Linforth, Robert; Fisk, Ian D.; Yang, Ni.

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardized particle size distribution. Aroma compounds were evaluated by headspace anal. using solid-phase microextraction and gas chromatog.-mass spectrometry. Pre-treatment significantly affected aroma formation during roasting and resulted in a modified level of pyrazines, furanic compounds and sulfur-containing compounds (p < 0.05). Principal component anal. illustrated that the aroma profile of the pre-treated Robusta coffee was closer to the target Arabica coffee after roasting. Sensory results confirmed that the aroma of the 2% acetic acid pre-treated Robusta brew was similar to Arabica; the maximum inclusion level of Robusta coffee in a blend could be increased from 20% to 80%. Compound(13925-00-3)Name: 2-Ethylpyrazine received a lot of attention, and I have introduced some compounds in other articles, similar to this compound(2-Ethylpyrazine), if you are interested, you can check out my other related articles.

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