《HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours》 provides a strategy for the preparation of materials with excellent comprehensive properties, which is conducive to broaden the application field of this compound(2-Ethylpyrazine)Computed Properties of C6H8N2.
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.Related Products of 931-40-8. The article 《HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours》 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).
In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active components being recorded by GC-O exclusively. Principal component anal. (PCA) and hierarchical cluster anal. (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination. Six beany flavor markers, including hexanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, 1-hexanol, and 2-pentyl-furan, were employed to quantify beany flavor formation in the flours over the course of germination. The results suggested that no significant beany flavor formation or mitigation was appeared after 1 day of germination. The findings are crucial for tailing pulse germination process to enhance the macronutrients without increasing undesirable beany flavor.
《HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours》 provides a strategy for the preparation of materials with excellent comprehensive properties, which is conducive to broaden the application field of this compound(2-Ethylpyrazine)Computed Properties of C6H8N2.
Reference:
Chiral Catalysts,
Chiral catalysts – SlideShare