Zolnierczyk, Anna K.; Szumny, Antoni published the article 《Sensory and chemical characteristic of two insect species: Tenebrio molitor and Zophobas morio larvae affected by roasting processes》. Keywords: Tenebrio molitor Zophobas morio larvae sensory roasting process; Maillard reactions; aroma profile; edible insects; pyrazine; sensory analysis.They researched the compound: 2-Ethylpyrazine( cas:13925-00-3 ).Computed Properties of C6H8N2. 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.
The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200°C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatog.-mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory anal. of roasted insects. The decisive influence was the roasting temperature The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160°C.
This compound(2-Ethylpyrazine)Computed Properties of C6H8N2 was discussed at the molecular level, the effects of temperature and reaction time on the properties of the compound were discussed, and the optimum reaction conditions were selected.