Category: 13925-00-3

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; Wan, Xiaochun; Zhu, Hui; Liu, Qiong; Wen, Zhen researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Safety of 2-Ethylpyrazine.They published the article 《Changes of volatile compounds and odor profiles in Wuyi rock tea during processing》 about this compound( cas:13925-00-3 ) in Food Chemistry. Keywords: Wuyi rock tea Odor profile favor Odor activity value; Sensory evaluation Tea processing; Odor activity value (OAV); Odor profile; Rock flavor; Sensory evaluation; Tea processing; Wuyi rock tea. We’ll tell you more about this compound (cas:13925-00-3).

Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical ′rock flavor′. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatog.-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcs., alkenes and esters were the main volatiles formed during tea processes, but the WRT contained more heterocyclic compounds, among which 15 N-containing volatiles were newly identified in this study, accounting for 60.52% of total amounts of volatiles in WRT. In response, the original green and chem. odors converted to roasted and woody odors, and full fire processing was effective to enhance roasted, floral and woody odors, weaken chem. odor. 2-Ethyl-3,5-dimethylpyrazine (OAV 4.71) was confirmed as the aroma-active compound of WRT with roasted odor by aroma recombination experiment In addition, strong roasted, floral and moderate woody odors were perceived as the outline of ′rock flavor′ in WRT aroma. These results provide theor. basis for processing and quality control of WRT.

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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.Jin, Lu; Zhang, Li-xia; Zhang, Dong-lin; Sun, Qiang; Sun, Xiao-jing; Wei, Song-li researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Application In Synthesis of 2-Ethylpyrazine.They published the article 《Effect of germination on the physicochemical properties of peanut seeds and volatile components of roasted sprouted peanut》 about this compound( cas:13925-00-3 ) in Shipin Yanjiu Yu Kaifa. Keywords: germination physicochem peanut seed volatile component roasted sprouted. We’ll tell you more about this compound (cas:13925-00-3).

To investigate the effect of germination and peanut variety on the physicochem. properties of peanut seeds and volatile components of roasted sprouted peanuts, Yuhua 37, Yuhua 65, Yuanza 9102 and Yuhua 9326 were germinated to different degrees, and the main nutritional contents of peanut seeds and volatile components of roasted sprouted peanut were analyzed. Results showed that with the development of germination, there was no significant difference in the ash content. The crude fat content gradually decreased and the crude protein content decreased first and then increased. A total of 79 volatile compounds were identified in roasted sprouted peanuts, including pyrazines, aldehydes, ketones, furans, pyrroles, pyridines, hydrocarbons, etc., while pyrazines (57.91%-62.42%, Yuhua 9326 > Yuhua 37 > Yuhua 65 > Yuanza 9102) were detected with the highest relative content followed by aldehydes (19.48%-23.87%, Yuanza 9102 > Yuhua 65 > Yuhua 9326 > Yuhua 37). The content of pyrazines in roasted sprouted peanuts increased with the development of germination, while the content of aldehydes increased first and then decreased significantly with the development of germination.

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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, Article, Research Support, Non-U.S. Gov’t, Food Research International called Effect of roasting speed on the volatile composition of coffees with different cup quality, Author is Toci, Aline T.; Azevedo, Debora A.; Farah, Adriana, the main research direction is coffee roasting speed cup quality volatile composition; Coffee aroma; Coffee quality; Fluidized bed roaster; Phenols; Pyrazines; Roast profile; Roasting speed; Volatile compounds.Category: chiral-catalyst.

This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach medium roast degree. Thirty volatile compounds were selectively investigated. Roasting the specialty coffee blend in both roasters produced lower concentrations of total volatile compounds, compared to the low cup quality blends. Higher concentrations of pyrazines and phenols were observed in low cup quality blends. In SFBR, quality and roasting speed affected all groups of compounds, including impact compounds such as 2,5-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methoxyphenol and 4-ethyl-2-methoxyphenol. In FBR, only phenols were affected. The present results help explain why different roast profiles should be used for coffees with different cup quality for better sensory outcome and why blending should be performed after roasting of green seeds. They also show that results obtained in lab scale roasters are not necessarily reproduced in industry under the same settings.

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Computed Properties of C6H8N2. 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 Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity.

The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of -25.20 mV. The inlet drying temperature showed differences in physicochem. properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78-93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180°C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods.

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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, LWT–Food Science and Technology called Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique, Author is Alim, Aygul; Song, Huanlu; Liu, Ye; Zou, Tingting; Zhang, Yu; Zhang, Songpei; Raza, Ali, the main research direction is beef meaty aroma compound yeast extract carbon module labeling.Recommanded Product: 2-Ethylpyrazine.

Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research work, key volatiles related to beef like odors were identified from a meat-like flavor system (YE-xylose-cysteine-thiamine). The aroma-active compounds were detected through GC-O-MS. To deduce the formation pathways of key beef-meaty aroma compounds, the carbohydrate module labeling (CAMOLA) experiment was adopted for Maillard reaction. A model study was conducted using the identified peptides, [13C5] xylose/xylose (1:1), cysteine and thiamine. Finally, key beef like aroma compounds were selected through comparing the results of meat-like flavor systems with the model experiment The detected odorants were mainly divided into pyrazines (6 types), furans (7 types), 2-methylthiophene and 4-methyl-5-hydroxyethylthiazole. The carbon skeleton sources of the compounds were inferred based on GC-MS data from model systems.

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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.Kim, Jungyeon; Lee, Ha Eun; Kim, Yeojin; Yang, Jungwoo; Lee, Sung-Joon; Jung, Young Hoon researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Reference of 2-Ethylpyrazine.They published the article 《Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation》 about this compound( cas:13925-00-3 ) in LWT–Food Science and Technology. Keywords: processing method flavor Allomyrina dichotoma yeast fermentation. We’ll tell you more about this compound (cas:13925-00-3).

Allomyrina dichotoma larva is an edible insect that has been consumed in East Asia for centuries. A. dichotoma is suitable for insect farming due to its numerous health benefits and advantages in industrial production However, its market share is very poor due to their unique off-flavor, which neg. affects consumer preferences. So far, only one study has reported an effective method for reducing the unique off-flavor of A. dichotoma larvae. In this study, to reduce the off-flavor without increasing larval mortality, we inoculated Saccharomyces cerevisiae W-3, which is a wine fermentation yeast strain, in processed larva powder and investigated changes in volatiles. In the fermented larva powder, the intensity of indole, which has a strong fecal odor, decreased to 1/12. In addition, fruit-flavored volatiles such as Et acetate, isopentyl acetate, and 2-butanone increased by 17, 13, and 4 times, resp. To provide clues for understanding the mechanisms by which volatiles change, we performed network analyses. Our yeast fermentation method can be used as a post process to reduce the off-flavor and improve the overall flavor of A. dichotoma larvae.

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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, Article, Journal of Agricultural and Food Chemistry called Analytical determination of the severity of potato taste defect in roasted East African Arabica coffee, Author is Cain, Caitlin N.; Haughn, Noah J.; Purcell, Hayley J.; Marney, Luke C.; Synovec, Robert E.; Thoumsin, Chelsea T.; Jackels, Susan C.; Skogerboe, Kristen J., the main research direction is potato taste defect methoxypyrazine Arabica coffee microextraction GC MS; 2-isopropyl-3-methoxypyrazine; Fisher-ratio analysis; coffee; gas chromatography−mass spectrometry; potato taste defect; solid-phase microextraction.Safety of 2-Ethylpyrazine.

The quality of East African coffee beans has been significantly reduced by a flavor defect known as potato taste defect (PTD) due to the presence of 2-isopropyl-3-methoxypyrazine (IPMP) and 2-isobutyl-3-methoxypyrazine (IBMP). Therefore, the aims of this study were to determine the correlation between these methoxypyrazines and the severity of odor attributed to PTD and discover addnl. analytes that may be correlated with PTD using Fisher ratio anal., a supervised discovery-based data anal. method. Specialty ground roasted coffees from East Africa were classified as clean (i.e., no off-odor), mild, medium, or strong PTD. For the samples examined, IPMP was found to discriminate between non-defective and defective samples, while IBMP did not do so. Samples affected by PTD exhibited a wide range of IPMP concentration (1.6-529.9 ng/g). Except for one sample, the IPMP concentration in defective samples was greater than the average IPMP concentration in the non-defective samples (2.0 ng/g). Also, an anal. of variance found that IPMP concentrations were significantly different based on the severity of odor attributed to PTD (p < 0.05). Fisher ratio anal. discovered 21 addnl. analytes whose concentrations were statistically different based on the severity of PTD odor (p < 0.05). Generally, analytes that were pos. correlated with odor severity generally had unpleasant sensory descriptions, while analytes typically associated with desirable aromas were found to be neg. correlated with odor severity. These findings not only show that IPMP concentration can differentiate the severity of PTD but also that changes in the volatile analyte profile of coffee beans induced by PTD can contribute to odor severity. When you point to this article, it is believed that you are also very interested in this compound(13925-00-3)Safety of 2-Ethylpyrazine and due to space limitations, I can only present the most important information.

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Safety of 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 Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam. Author is Chindapan, Nathamol; Puangngoen, Chanakan; Devahastin, Sakamon.

Although superheated steam (SHS) roasting has proved to be capable of improving selected quality of roasted Robusta coffee beans, impact of SHS roasting on aroma characteristics of the beans is not well understood. This study therefore aimed to investigate the effect of SHS roasting on aroma profiles and sensory characteristics of Robusta beans undergone SHS roasting at 190-250°C; results were compared with those of beans roasted by hot air (HA). Sensory characteristics of selected samples were also compared with HA-roasted Arabica beans. Forty five aroma compounds were identified; most were fully developed in beans roasted at 230°C and tended to degrade in beans roasted at 250°C. The SHS roasting led to more extensive formation of aroma compounds contributing to caramel note, while helped reduce formation of major contributors to spicy, roasty and burnt notes. The SHS-roasted Robusta beans exhibited more resemblance to Arabica beans than their HA-roasted counterpart.

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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 Wild Harenna coffee: flavour profiling from the bean to the cup, published in 2020-03-31, which mentions a compound: 13925-00-3, Name is 2-Ethylpyrazine, Molecular C6H8N2, Application In Synthesis of 2-Ethylpyrazine.

As one of the last places where coffee grows spontaneously, the Harenna forest (Ethiopia) is the origin of the coffee analyzed in this study. The anal. of the volatile emission of each processing phase evaluates the chem. fingerprint of the reactions taking place at each stage, leading to the final aroma. The green beans mainly emit non-terpene esters and alkanes. Once the roasting begins, monoterpenes are the main class until 160°C: at this point, 2,6-dimethylpyrazine prevails in the headspaces, as main product of the Maillard reactions. This compound, with its sweet and nut-like aroma, is also detected in the brewed coffee. The shed silverskins are rich in Me chavicol and retain the monoterpenes on the beans: as these compounds are important aroma contributors, the removal of the silverskins prior to roasting seems non-advisable. The grinding of the samples breaks the matrixes and leads to drastic changes in the volatile emissions.

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He, Zhanglan; Yang, Kangzhuo; Liu, Zhipeng; An, Mingzhe; Qiao, Zongwei; Zhao, Dong; Zheng, Jia; Qian, Michael C. 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.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

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