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]
Here is just a brief introduction to this compound(13925-00-3)Formula: C6H8N2, more information about the compound(2-Ethylpyrazine) is in the article, you can click the link below.