Category: 13925-00-3

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.HPLC of Formula: 13925-00-3.Zhu, Yu-Meng; Dong, Jun-Jie; Jin, Jing; Liu, Jin-Hua; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong; Ye, Jian-Hui published the article 《Roasting process shaping the chemical profile of roasted green tea and the association with aroma features》 about this compound( cas:13925-00-3 ) in Food Chemistry. Keywords: roasting treatment far IR radiation sensory attributes tea; Aroma sensory evaluation; Drum roasting; Far-infrared irradiation; Flavonoids; Steamed green tea; Volatiles; Weighted correlation network analysis. Let’s learn more about this compound (cas:13925-00-3).

Roasting process impacts the chem. profile and aroma of roasted tea. To compare the impacts of far-IR irradiation and drum roasting treatments (light, medium and heavy degrees), the corresponding roasted teas were prepared from steamed green tea for chem. analyses and quant. descriptive anal. on aroma, and correlations between volatiles and aroma attributes were studied. There were 8 catechins, 13 flavonol glycosides and 105 volatiles quantified. Under heavy roasting treatments, most catechins and flavonol glycosides decreased, and aldehydes, ketones, furans, pyrroles/pyrazines, and miscellaneous greatly increased, while far-IR irradiated teas had distinct nutty aroma compared with the roasty and burnt odor of drum roasted teas. The weighted correlation network anal. result showed that 56 volatiles were closely correlated with the aroma attributes of roasted teas. This study reveals the differential chem. and sensory changes of roasted teas caused by different roasting processes, and provides a novel way for flavor chem. study.

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

Reference:
Chiral Catalysts,
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Synthetic Route 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 Exploring microbial dynamics associated with flavours production during highland barley wine fermentation.

Highland barley wine (HBW) is a well-known grain wine in Qinghai-Tibet Plateau, China and is mainly fermented by local Qu (a traditional starter) with highland barley (Hordeum vulgare, Qingke (Tibetan hulless barley)), and the flavors profiles associated with microbiota succession during HBW fermentation are unrevealed. Hence, high-throughput sequencing (HTS) technol. was used to investigate the dynamic changes of microbial community for the duration of the fermentation In addition, metabolites were analyzed by gas chromatog.-mass spectrometry (GC-MS) and high performance liquid chromatog. (HPLC). A total of 66 volatile compounds and 7 organic acids were identified during the traditional brewing process. Results showed that the composition of microbiota varied over the fermentation process. The bacterial genera (relative abundance > 0.1%) decreased from 13 at 0 h to 4 encompassing Leuconostoc (13.53%) and Acetobacter (74.60%) after 48 h fermentation, while the structure of fungal community was more uniform in comparison with bacteria, as Rhizopus and Saccharomyces were predominant throughout the fermentation Furthermore, the correlations between microbiota and the detected compounds were also explored, which highlighted that three bacterial genera, including Acetobacter, Leuconostoc, Bacillus and one fungal genus Rhizopus were significantly correlated with main flavors compounds ([r] > 0.7, FDR < 0.01). To conclude, the detailed information provided by this study offer screening strategies of beneficial bacterial and fungal strains to improve the quality of HBW. If you want to learn more about this compound(2-Ethylpyrazine)Synthetic Route of C6H8N2, you may wish to communicate with the author of the article,or consult the relevant literature related to this compound(13925-00-3).

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 Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity, the main research direction is stir bar sorptive extraction aroma compound soy sauce; Aroma; Fermentation; GC-olfactometry-MS (GC-O-MS); Gas chromatography-mass spectrometry (GC–MS); Soy sauce; Stir bar sorptive extraction (SBSE); Volatiles.Application In Synthesis of 2-Ethylpyrazine.

Fermented soy sauce is used worldwide to enhance the flavor of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colors, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavor may be lost. We have carried out a comprehensive metabolomics anal. of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.

If you want to learn more about this compound(2-Ethylpyrazine)Application In Synthesis of 2-Ethylpyrazine, you may wish to communicate with the author of the article,or consult the relevant literature related to this compound(13925-00-3).

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Chiral Catalysts,
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Recommanded Product: 2-Ethylpyrazine. 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 Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC x GC-O-MS, AEDA, and OAV. Author is Yu, Mingguang; Li, Ting; Song, Huanlu.

Oyster sauce (OS) is a common seasoning in Asian countries. Here, four types of OS with different components and ingredients were characterized by the switchable GC/GC x GC-olfactometry-mass spectrometry (SGC/GC x GC-O-MS) and sensory evaluation. A total of 27 key aroma-active compounds were screened by FD factor and OAVs in OS. Of them, pyrazines were predominated, 2,5-dimethyl-3-ethylpyrazine had the highest OAV and FD factor. Sensory evaluation showed that the overall flavor profile of OS is primarily composed of nutty/roast, caramel/sweet, cooked potato-like, fruity, burnt, and unpleasant notes such as rancid, mushroom-like, and fishy. Moreover, soy sauce exhibited a great impact on OS aroma. The principal component anal. (PCA) results based on the OAV values of key aroma-active compounds were consistent with the sensory evaluation results, suggesting that PCA based on the above method could accurately cluster and distinguish the samples with different aroma profiles. The odor notes of burnt, fruity and caramel-like/sweet contributed to WDM and JC clustering. Similarly, roast/nutty, cooked potato-like, and unpleasant odor notes contributed to clustering of LKK and HT.

If you want to learn more about this compound(2-Ethylpyrazine)Recommanded Product: 2-Ethylpyrazine, you may wish to communicate with the author of the article,or consult the relevant literature related to this compound(13925-00-3).

Reference:
Chiral Catalysts,
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Most of the compounds have physiologically active properties, and their biological properties are often attributed to the heteroatoms contained in their molecules, and most of these heteroatoms also appear in cyclic structures. A Journal, CyTA–Journal of Food called Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS, Author is Torres-Moreno, Miriam; Tarrega, Amparo; Blanch, Consol, which mentions a compound: 13925-00-3, SMILESS is CCC1=NC=CN=C1, Molecular C6H8N2, Category: chiral-catalyst.

In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geog. origin (Ecuador and Ghana) was characterized by headspace solid-phase microextraction (HS-SPME) followed by gas chromatog.-mass spectrometry (GC-MS). One hundred and twenty-one different compounds were identified using a carboxen/polydimethylsiloxane (CAR-PDMS) fiber comprising acids, alcs., aldehydes, alkanes, esters, furans, ketones, nitrogen compounds, pyran derivatives, pyrazines, pyrroles and thiazoles. The effect of roasting time on the volatile composition of chocolates depended on their geog. origin. Principal component anal. (PCA) was applied to volatile composition of the six dark chocolate samples. Eight different groups of compounds were established according to the position of the aroma compounds on the PC plot and accordingly to variation among samples. Therefore, volatile compounds that appeared or disappeared during roasting of cocoa from each origin or both origins were identified.

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Chiral Catalysts,
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Cordoba, Nancy; Pataquiva, Laura; Osorio, Coralia; Moreno, Fabian Leonardo Moreno; Ruiz, Ruth Yolanda published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Recommanded Product: 13925-00-3. 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.

The effects of grinding (medium-coarse) and extraction time (14-22 h) on the physicochem. and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Narinõ) were evaluated. Cold coffee brewed under coarse grinding and 22 h of extraction exhibited the highest values of total dissolved solids, extraction yield, pH, titratable acidity (TA), and total phenolic content. The type of coffee used mainly affected the TA and pH. All cold brew coffee samples had lower TA values than their hot counterparts. Narinõ cold brew samples had higher TA values than those of Huila in all treatments evaluated. Higher scores were reported in the sensorial evaluation of cold brew coffee when prepared using the shortest time (14 h) and coarse grinding for both coffee types. These coffees were characterized by strong sweetness, fruity and floral flavours, medium bitterness and acidity, and a creamy body. Furans, pyrazines, ketones, aldehydes, pyrroles, esters, lactones, furanones, and phenols were detected as odor-active compounds The findings of this study demonstrate that the particle size, contact time, and coffee type affect the physicochem. and sensorial characteristics of cold brew coffee, leading to cold brew coffees with different flavor profiles.

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Chiral Catalysts,
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