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 Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract, the main research direction is bovine bone protein extract flavor compound taste active peptide.SDS of cas: 13925-00-3.
A peptide-labeled xylose reaction model was developed by reacting the taste-active peptides detected in bovine bone protein extract, including Pro-Cys, Cys-Glu, Cys-Met-Thr and Ala-Gln, with a 1:1 ratio of 13C5-labeled xylose and xylose. The similarities and differences in types and contents of aroma compounds generated by the peptides and amino acid were well explored. The study found that the activity of taste-active peptides in the Maillard reaction was lower than their corresponding amino acids, however, those that do participate in the reaction produce flavor substances. Furthermore, the obtained results from the isotope tracer technique showed that xylose played an important role in the Maillard reaction, as a basic material for the generation of pyrazines and thiols. However, certain compounds such as benzaldehyde and 4-ethylbenzaldehyde could directly form with taste-active peptides in the absence of xylose, which indicates that these peptides could produce some unique flavor substances during the thermal reaction process.
This compound(2-Ethylpyrazine)SDS of cas: 13925-00-3 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.