Computed Properties of C6H8N2. 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 Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Author is Mildner-Szkudlarz, Sylwia; Rozanska, Maria; Piechowska, Paulina; Waskiewicz, Agnieszka; Zawirska-Wojtasiak, Renata.
The formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic acids) were added to model bread. The addition of as little as 0.1% polyphenols to bread significantly reduced acrylamide (16.2-95.2%). In the case of quercetin, a promoting effect was observed (+9.8%) when its concentration increased. Of all the phenolic compounds, regardless of concentration, ferulic acid showed the highest level of acrylamide inhibition. This is probably due to the presence of 4-vinylguaiacol, a degradation derivative with strong antioxidant activity in heterogeneous systems. Although the phenolic compounds mitigate acrylamide, this adversely affected bread volatile profile. At the highest level (2.0%), caffeic acid most significantly suppressed Maillard-type volatiles (75.9%), followed by gallic acid (74.3%), ferulic acid (65.6%), (+)-catechin (62.4%), and quercetin (59.3%). Among polyphenols, ferulic acid decreased yeast fermentation products level the most (33.1%), simultaneously enhancing lipid oxidation product, probably due to inhibition of amylases and yeast activity.
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