Category: 13925-00-3

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 Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components, published in 2019-09-30, which mentions a compound: 13925-00-3, mainly applied to peanut oil volatile compound flavor hot cold pressing, Formula: C6H8N2.

The volatile compounds are concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcs. and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcs., hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. The results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.

This literature about this compound(13925-00-3)Formula: C6H8N2has given us a lot of inspiration, and I hope that the research on this compound(2-Ethylpyrazine) can be further advanced. Maybe we can get more compounds in a similar way.

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

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 An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties, the main research direction is Rhizoctonia coffee beverage chlorogenase aroma sensory property.Reference of 2-Ethylpyrazine.

Chlorogenic acids are among other compounds suggested to cause stomach discomfort after coffee consumption. Following up a study on coffee powder treated with buffered solution of the p-coumaroyl esterase from Rhizoctonia solani, freshly brewed coffee was treated to explore, if this enzyme would likewise work well in the complex beverage containing possible inhibitors. Using 40 mU of esterase/mL regular coffee brew, an 89% decrease of the 5-O-chlorogenic acid concentration (30 min, ambient temperature) with a concurrent increase of caffeic acid concentration was observed Aroma dilution anal. and sensory studies showed that the treatment did not alter the aroma and taste profiles significantly (p < 0.05). Immobilization experiments using spin columns filled with mesoporous silica or aldehyde-activated agarose as carrier materials showed that the latter degraded chlorogenic acid at an initial reaction rate of 98% and still > 80% after thirty hours. After this time, 500 mL of coffee beverage, equivalent to around 5000 bed volumes, had passed through the column. The high activity of the enzyme, which allowed processing at ambient temperature, and the high specificity, which together resulted in an unchanged flavor profile of the beverage, provide a promising basis for applying the enzyme immobilizate on larger scales.

This literature about this compound(13925-00-3)Reference of 2-Ethylpyrazinehas given us a lot of inspiration, and I hope that the research on this compound(2-Ethylpyrazine) can be further advanced. Maybe we can get more compounds in a similar way.

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

The chemical properties of alicyclic heterocycles are similar to those of the corresponding chain compounds. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits, the main research direction is antioxidative sensory volatile profile cookies; Antioxidative properties; Cookies; Freeze-dried Japanese quince; Lipid oxidation products; Volatile compounds.HPLC of Formula: 13925-00-3.

The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05-23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-wk showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.

This literature about this compound(13925-00-3)HPLC of Formula: 13925-00-3has given us a lot of inspiration, and I hope that the research on this compound(2-Ethylpyrazine) can be further advanced. Maybe we can get more compounds in a similar way.

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Verevkin, Sergey P.; Nagrimanov, Ruslan N.; Zaitsau, Dzmitry H.; Konnova, Maria E.; Pimerzin, Aleksey A. published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Recommanded Product: 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.

This work contributes to our primary interest in applications of exptl. and computational thermochem. methods for providing the basic data required in chem.-process design. Pyrazine derivatives are considered as a seminal liquid organic hydrogen carriers. The standard molar enthalpies of vaporisation/sublimation of pyrazine derivatives were derived from the vapor pressure temperature dependences measured by the static and transpiration method. Enthalpies of fusion of the solid compounds were measured using DSC. Thermodn. data on solid-gas, liquid-gas, and solid-liquid phase transitions available in the literature were collected and combined with own exptl. results. We have evaluated and recommended the set of vaporisation and formation enthalpies of pyrazine derivatives at 298.15 K as the reliable benchmark properties for further thermochem. calculations Gas phase molar enthalpies of formation of pyrazine derivatives calculated by the high-level quantum-chem. method G4 were in agreement with the recommended exptl. data. Compilation of exptl. and theor. results derived in this work is useful for optimization of hydrogenation/dehydrogenation reactions involved in the hydrogen storage technologies.

From this literature《Thermochemical properties of pyrazine derivatives as seminal liquid organic hydrogen carriers for hydrogen storage》,we know some information about this compound(13925-00-3)Recommanded Product: 2-Ethylpyrazine, but this is not all information, there are many literatures related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

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 Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.Electric Literature of C6H8N2.

Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000-2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extraction-Gas Chromatog.-Mass Spectrometry and Gas Chromatog.-Olfactometry. Partial least square (PLS) regression models were built for individual volatile compounds and chem. classes. Selected key aroma compounds were predicted well enough to allow rapid screening (R2 greater than 0.7, Ratio to Performance Deviation (RPD) greater than 1.5), and improved predictions were achieved for classes of compounds – e.g. aldehydes and pyrazines (R2 ∼ 0.8, RPD ∼ 1.9). To demonstrate the approach, beans were successfully segregated by HSI into prototype batches with different levels of pyrazines (smoky) or aldehydes (sweet). This is industrially relevant as it will provide new rapid tools for quality evaluation, opportunities to understand and minimise heterogeneity during production and roasting and ultimately provide the tools to define and achieve new coffee flavor profiles.

There is still a lot of research devoted to this compound(SMILES：CCC1=NC=CN=C1)Electric Literature of C6H8N2, and with the development of science, more effects of this compound(13925-00-3) can be discovered.

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Recommanded Product: 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 Strongly luminescent inorganic-organic hybrid semiconductors with tunable white light emissions by doping.

A series of copper bromide based inorganic-organic hybrid semiconductors have been synthesized by doping a trace amount of a secondary ligand into their parent structures. Upon near-UV excitation, these structures emit broadband bluish (“”cold””) to yellowish (“”warm””) white light. The color temperature can be systematically tuned by controlling the type and amount of the dopant. Our studies show that the observed white emission is emitted directly from the doped sample, and is not a combined effect from mixed phases. The internal quantum yields (IQYs) of these white-light-emitting hybrids are as high as 68%, which are significantly higher than those of most direct white-light-emitting phosphors reported to date. In addition, these copper halide staircase chain based hybrid structures exhibit interesting thermochromic luminescence. The high quantum efficiencies coupled with facile and low-cost synthesis and strong optical tunability of this materials group suggest its considerable promise for lighting-related applications.

From this literature《Strongly luminescent inorganic-organic hybrid semiconductors with tunable white light emissions by doping》,we know some information about this compound(13925-00-3)Recommanded Product: 2-Ethylpyrazine, but this is not all information, there are many literatures related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Computed Properties 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 Formation of pyrazines in Maillard model systems: effects of structures of lysine-containing dipeptides/tripeptides. Author is Wang, Furong; Shen, Hailiang; Liu, Ting; Yang, Xi; Yang, Yali; Guo, Yurong.

At present, most investigations involving the Maillard reaction models have focused on free amino acids (FAAs), whereas the effects of peptides on volatile products are poorly understood. In our study, the formation mechanism of pyrazines, which were detected as characteristic volatiles in sunflower seed oil, from the reaction system of glucose and lysine-containing dipeptides and tripeptides was studied. The effect of the amino acid sequences of the dipeptides and tripeptides on pyrazine formation was further highlighted. Four different dipeptides and six tripeptides were selected. The results showed that the production of pyrazines in the lysine-containing dipeptide models was higher than that in the tripeptide and control models. Compounds 2,5(6)-Dimethylpyrazine and 2,3,5-trimethylpyrazine were the main pyrazine compounds in the dipeptide models. Furthermore, the C- or N-terminal amino acids of lysine-containing dipeptides can exert an important effect on the formation of pyrazines. In dipeptide models with lysine at the C-terminus, the content of total pyrazines followed the order of Arg-Lys > Hi-Lys; the order of the total pyrazine content was Lys-His > Lys-Arg in dipeptide models with N-terminal lysine. Addnl., for the tripeptide models with different amino acid sequences, more pyrazines and a greater variety of pyrazines were detected in the tripeptide models with N-terminal lysine/arginine than in the tripeptide models with N-terminal histidine. However, the total pyrazine content and the percentage of pyrazines in the total volatiles were similar in the tripeptide models with the same amino acids at the N-terminus. This study clearly illustrates the ability of dipeptides and tripeptides containing lysine, arginine and histidine to form pyrazines, improving volatile formation during sunflower seed oil processing.

From this literature《Formation of pyrazines in Maillard model systems: effects of structures of lysine-containing dipeptides/tripeptides》,we know some information about this compound(13925-00-3)Computed Properties of C6H8N2, but this is not all information, there are many literatures related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

Computed Properties of C6H8N2. 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 Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread. Author is Issaoui, Manel; Nesrine, Mahfoudhi; Flamini, Guido; Delgado, Amelia.

Aiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powd. cinnamon and pomegranate peel, through rheol., nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduced ingredients slightly decreased moisture and protein content, while increasing ash, fiber and radical scavenging activity, which can be attributed to the sharing of aromatic compounds by cinnamon and pomegranate peel during the bread making process. When cinnamon was incorporated at 1%, the content of all furan derivatives was reduced up to 1/4 of initial value, 2-pentyl furan totally disappeared, and furfuryl alc. was reduced to 2.1%. Despite enriched bread’s texture was slightly worse, it was still acceptable in sensory tests, as 150 interviewed naive consumers preferred the new product over the control.

From this literature《Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread》,we know some information about this compound(13925-00-3)Computed Properties of C6H8N2, but this is not all information, there are many literatures related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

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 Cascade Membrane System for Separation of Water and Organics from Liquid By-Products of HTC of the Agricultural Digestate-Evaluation of Performance, published in 2021, which mentions a compound: 13925-00-3, Name is 2-Ethylpyrazine, Molecular C6H8N2, Application of 13925-00-3.

New regulations aimed at curbing the problem of eutrophication introduce limitations for traditional ways to use the byproduct of anaerobic digestion-the digestate. Hydrothermal carbonisation (HTC) can be a viable way to valorise the digestate in an energy-efficient manner and at the same time maximise the synergy in terms of recovery of water, nutrients, followed by more efficient use of the remaining carbon. Addnl., hydrothermal treatment is a feasible way to recirculate recalcitrant process residues. Recirculation to anaerobic digestion enables recovery of a significant part of chem. energy lost in HTC by organics dissolved in the liquid effluent. Recirculating back to the HTC process can enhance nutrient recovery by making process water more acidic. However, such an effect of synergy can be exploited to its full extent only when viable separation techniques are applied to sep. organic byproducts of HTC and water. The results presented in this study show that using cascade membrane systems (microfiltration (MF) → ultrafiltration (UF) → nanofiltration (NF)), using polymeric membranes, can facilitate such separation The best results were obtained by conducting sequential treatment of the liquid byproduct of HTC in the following membrane sequence: MF 0.2μm → UF PES 10 → NF NPO30P, which allowed reaching COD removal efficiency of almost 60%.

From this literature《Cascade Membrane System for Separation of Water and Organics from Liquid By-Products of HTC of the Agricultural Digestate-Evaluation of Performance》,we know some information about this compound(13925-00-3)Application of 13925-00-3, but this is not all information, there are many literatures related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare

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.Synthetic Route of C5H7NOS. The article 《The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds》 in relation to this compound, is published in Food Chemistry. Let’s take a look at the latest research on this compound (cas:13925-00-3).

Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a neg. effect on the phytochems. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochem. content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds anal. via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial anal. is required to link the volatile results with the overall effect on the flavor perception.

From this literature《The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds》,we know some information about this compound(13925-00-3)Application of 13925-00-3, but this is not all information, there are many literatures related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare