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Journal articles on the topic '5-dimethylpyrazine'

Author: Grafiati

Published: 11 September 2021

Last updated: 30 July 2025

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1

Suckert, Stefan, Susanne Wöhlert, and Christian Näther. "Synthesis, structures, and properties of Mn(II) and Cd(II) thiocyanato coordination compounds with 2,5-dimethylpyrazine as co-ligand." Zeitschrift für Naturforschung B 71, no. 5 (2016): 381–90. http://dx.doi.org/10.1515/znb-2015-0182.

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AbstractReaction of manganese (II) thiocyanate with 2,5-dimethylpyrazine leads to the formation of three new coordination compounds of compositions Mn(NCS)2(2,5-dimethylpyrazine)2(H2O)2 (1), Mn(NCS)2(H2O)2(MeOH)2-tris(2,5-dimethylpyrazine) solvate (2), and Mn(NCS)2 (H2O)4-tetrakis(2,5-dimethylpyrazine) solvate (3) that were characterized by single crystal X-ray diffraction. In their crystal structures, the Mn(II) cations are sixfold coordinated by two terminally N-bonded thiocyanato anions and two water molecules as well as by two 2,5-dimethylpyrazine ligands (1), two ethanol (2), or two water

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2

Döring, Cindy, Christina Taouss, Mark Strey, Lukas Pinkert, and Peter G. Jones. "Adducts of urea with pyrazines." Zeitschrift für Naturforschung B 71, no. 8 (2016): 835–41. http://dx.doi.org/10.1515/znb-2016-0071.

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AbstractThe adducts urea:2,3-dimethylpyrazine (1:1) (1), urea:2-methylpyrazine (2:1) (2), urea:2,6-dimethylpyrazine (2:1) (3), urea:2,5-dimethylpyrazine (2:3) (4) and urea:2,5-dimethylpyrazine (2:1) (5), together with the related adduct methylthiourea:2-methylpyrazine (1:1) (6), were prepared and their structures determined. In all cases, the basic motif of the packing is a urea (or thiourea for 6) ribbon consisting of linked ${\rm{R}}_2^2$ (8) rings, to which the pyrazines are often attached by bifurcated hydrogen bond systems. Adducts 1–3 present standard packing patterns of 1:1 or 2:1 urea

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3

Schumann, Herbert, and He-Kuan Luo. "2,5-Dimethyl-3,6-bis[(2,6-diisopropylphenylimino)methyl]- and 2,6-Bis[(2,6-diisopropylphenylimino)methyl]pyrazine: Two New Chelating Ligands for Transition Metal Complexes." Zeitschrift für Naturforschung B 60, no. 1 (2005): 22–24. http://dx.doi.org/10.1515/znb-2005-0104.

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The reaction of tetramethylpyrazine with SeO2 yields 2,5-dimethylpyrazine-3,6-dicarboxaldehyde (1) from which the 2,5-dimethyl-3,6-bis[(2,6-diisopropylphenylimino)methyl]pyrazine (2) was synthesized by treatment with 2 equivalents of 2,6-diisopropylaniline. 2,6-Dimethylpyrazine reacts with benzaldehyde to give 2,6-distyrylpyrazine (3). Ozonolysis of 3, followed by treatment with Na2SO3 and 2,6-diisopropylaniline resulted in the formation of 2,6-bis[(2,6-diisopropylphenylimino) methyl]pyrazine (5) together with [(2,6-diisopropylphenylimino)methyl]benzene (6).

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4

Kaiser-Morris, Erika, Beatrice Nicolaï, Alain Cousson, Werner Paulus, and Francois Fillaux. "2,6-Dimethylpyrazine at 5 K: a neutron-diffraction study." Acta Crystallographica Section E Structure Reports Online 57, no. 11 (2001): o1116—o1117. http://dx.doi.org/10.1107/s1600536801017846.

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5

Chao, Liu, Luo Fangcheng, Zhang Zaijun, and Yu Pei. "Pharmacokinetic and Metabolism Studies of CT-011 by HPLC-UV and LC-MS/MS." Pharmaceutical and Chemical Journal 6, no. 2 (2019): 103–11. https://doi.org/10.5281/zenodo.13936094.

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Z)-N-tert-butyl-1-(5-((((E)-3-(3,4-dihydroxyphenyl)acryloyl)oxy)methyl)-3,6-dimethylpyrazin-2-yl) methani mine oxide (CT-011), a novel derivative of tetramethylpyrazine (TMP) was designed and synthesized in our laboratory, can effectively scavenge free radicals and protect nerve cells. A developed and validated high performance liquid chromatography (HPLC) was used to evaluate the pharmacokinetics of CT-011, the limit of quantitywas0.02 μg/mL. Within the intravenous dose of CT-011 range from 10 to 90 mg/kg in rats, the plasma concentration decreased rapidly, and the half-life of terminal el

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6

Du, Yuzhe, Michael J. Grodowitz, and Jian Chen. "Electrophysiological Responses of Eighteen Species of Insects to Fire Ant Alarm Pheromone." Insects 10, no. 11 (2019): 403. http://dx.doi.org/10.3390/insects10110403.

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Olfaction plays a dominant role in insect communication. Alarm pheromones, which alert other insects of the same species of impending danger, are a major class of releaser pheromones. The major components of alarm pheromones in red imported fire ants, honeybees and aphids have been identified as 2-ethyl-3,6-dimethylpyrazine (2E-3,6-DP), isopentyl acetate (IPA), and E-β-farnesene (EβF), respectively. In this study, electroantennography (EAG) responses to EDP (a mixture of 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine), IPA and EβF were investigated in a wide range of insect spec

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7

Yan, Yan, Shuang Chen, Yao Nie, and Yan Xu. "Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu." Foods 10, no. 2 (2021): 441. http://dx.doi.org/10.3390/foods10020441.

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Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazin

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8

Wang, Y., and H. Stoeckli-Evans. "Diaquabis(5-methoxycarbonyl-3,6-dimethylpyrazine-2-carboxylato-N1,O)copper(II)." Acta Crystallographica Section C Crystal Structure Communications 54, no. 3 (1998): 306–8. http://dx.doi.org/10.1107/s0108270197015643.

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9

Liu, Hai-Yan, Ji-Cheng Ma та Jin Yang. "catena-Poly[[(2-amino-5-chlorobenzenesulfonato-κ2 N,O)silver(I)]-μ-2,5-dimethylpyrazine-κ2 N:N′]". Acta Crystallographica Section E Structure Reports Online 63, № 11 (2007): m2700. http://dx.doi.org/10.1107/s1600536807048957.

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The title compound, [Ag(C6H5ClNO3S)(C6H8N2)] n , has a chain structure, where the AgI cation is four-coordinated by three N atoms from two different 2,5-dimethylpyrazine molecules and an NH2 group of a 2-amino-5-chlorobenzenesulfonate anion, and one sulfonate O atom. N—H...O hydrogen bonds stabilize the structure.

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10

Wang, Daoliang, Cainan Wang, Weiying Su, et al. "Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach." Foods 12, no. 17 (2023): 3158. http://dx.doi.org/10.3390/foods12173158.

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The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of

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11

Sun, Jie, Baoguo Sun, Fazheng Ren, Haitao Chen, Ning Zhang, and Yuyu Zhang. "Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil." Molecules 24, no. 24 (2019): 4456. http://dx.doi.org/10.3390/molecules24244456.

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Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a fi

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12

Burdock, George A., and Ioana G. Carabin. "Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient." Regulatory Toxicology and Pharmacology 50, no. 3 (2008): 303–12. http://dx.doi.org/10.1016/j.yrtph.2007.12.007.

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13

Herawati, Dian, Michael Oscarius Loisanjaya, Radwa Husni Kamal, Dede Robiatul Adawiyah, and Nuri Andarwulan. "Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes." International Journal of Food Science 2022 (August 18, 2022): 1–10. http://dx.doi.org/10.1155/2022/2365603.

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The study is aimed at evaluating bioactive compounds, volatile compounds, and cup quality of Excelsa coffee (Coffea liberica var. dewevrei) from different postharvest processing procedures, i.e., natural, honey, semiwashed, and wine. The green beans from each procedure were roasted at light to medium levels. Sample analysis was performed using HPLC and GC-MS instruments for bioactive compounds and volatile compounds, respectively, followed by a cupping test. As the results, postharvest processing significantly altered content of bioactive compounds (caffeoylquinic acids (CQAs) and alkaloids) i

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14

Pattaraprachyakul, Wasin, Ruengwit Sawangkeaw, Somkiat Ngamprasertsith, and Inthawoot Suppavorasatit. "Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components." Foods 12, no. 13 (2023): 2515. http://dx.doi.org/10.3390/foods12132515.

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Defective green coffee beans are typically discarded due to their negative impacts on coffee qualities compared to normal beans. However, there are some types of defective beans that can cause volatile aroma compounds after roasting similar to those produced by normal beans. This study aimed to optimize conditions for coffee oil extraction by supercritical carbon dioxide using the response surface methodology (RSM). Furthermore, the investigation assessed the aroma-active compounds and sensory quality in extracted coffee oil. Thus, operational temperatures (33.2–66.8 °C), pressure (10–30 MPa)

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15

Liu, Mingyuan, Xiaoying Zhao, Mouming Zhao, Xiaoling Liu, Yiyang Pang, and Meishuo Zhang. "Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept." Foods 11, no. 4 (2022): 494. http://dx.doi.org/10.3390/foods11040494.

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The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method. A total of 30 aroma compounds were initially determined, and these compounds contribute to the aroma of fried tilapias. The key volatile compounds in fried tilapia were quantitatively analyzed by GC-MS, and the volatile compounds in soybean-fried tilapia were studied by flavor recombination and deletion experiments. Trimethylamine, hexanal, 2,3-dimethylpyrazine, dimethyl trisulfide, trans-2-octenal, 2,3-di

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16

Xie, J. C., B. G. Sun, and S. B. Wang. "Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig." Food Science and Technology International 14, no. 4 (2008): 329–40. http://dx.doi.org/10.1177/1082013208098331.

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Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC

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17

Hu, Miao, Jiao Wang, Yaxin Gao, Bei Fan, Fengzhong Wang, and Shuying Li. "Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk." Foods 13, no. 15 (2024): 2399. http://dx.doi.org/10.3390/foods13152399.

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Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encycl

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18

Li, Beiyang, Pinyi Wang, Liangliang Yang, Xiaozhan Rang, Wenzhen Zhou, and Yajun Liu. "Chemotaxis of Meloidogyne incognita Response to Rhizosphere Bacteria." Microorganisms 11, no. 9 (2023): 2271. http://dx.doi.org/10.3390/microorganisms11092271.

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Rhizosphere microorganisms and the volatile organic compounds (VOCs) produced by them take part in the regulation of the chemotaxis of nematodes. A total of 150 strains of rhizosphere bacteria were screened via a chemotaxis experiment with Meloidogyne incognita. Some isolates affected the behavior of the nematodes, including attraction, randomness, and repulsion. Volatile metabolites produced via the selected bacteria were associated with the chemotaxis of nematodes. M. incognita was highly attracted to decanal. In addition, dimethyl disulfide, 2,5-dimethylpyrazine, pentadecanoic acid, and pal

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19

Sun, Weizhen, Hongwu Ji, Di Zhang, Zewei Zhang, Shucheng Liu, and Wenkui Song. "Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures." Foods 11, no. 21 (2022): 3532. http://dx.doi.org/10.3390/foods11213532.

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Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and there are few reports on the difference in aroma of different shrimps dried. In order to clarify the difference in aroma characteristics of shrimp dried produced by different drying methods. In this study, blanched shrimp (BS) was used as a control to analyze the aroma characteristics of shrimp dried by five different procedures (SD-BFDP) sample

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20

García-Lomillo, Javier, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, and Pilar Muñiz-Rodríguez. "Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties." Journal of Chemistry 2016 (2016): 1–7. http://dx.doi.org/10.1155/2016/1056201.

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The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, 2,5-dimethylpyrazine being the most abundant. Although 2-ethyl-5-methylpyrazine was in lower levels, it presented the highest odor units, due to its low threshold. RWPS enhanced the formation of the five identified pyrazines (2.1 times), without relevant changes in the proportion between them. The highest incre

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21

Hu, Hui, Aimin Shi, Hongzhi Liu, Li Liu, Marie Laure Fauconnier, and Qiang Wang. "Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts." Foods 10, no. 12 (2021): 3036. http://dx.doi.org/10.3390/foods10123036.

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High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic pe

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22

Gu, Sai Qi, Na Wu, Xi Chang Wang, Jing Jing Zhang, and Si Ru Ji. "Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab (Eriocheir sinensis)." Advanced Materials Research 941-944 (June 2014): 1026–35. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.1026.

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Key odor compounds in different edible parts (abdomen, claw, leg meat and gonad) of steamed female Chinese mitten crab (Eriocheir sinensis) were extracted by a new type of adsorbent (MonoTrap), identified by gas chromatography-mass spectrometry (GC-MS) and determined by gas chromatography-olfactometry (GC-O). Ninteen key odor compounds (odor intensity value≥3) were obtained in Chinese mitten crab, among which trimethylamine (fishy), (Z)-4-heptenal (fishy) and 2-ethylpyridine (roasted potato) were found in all four edible parts of Eriocheir sinensis. In addition, 8 KOCs (2-ethylfuran, benzaldeh

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23

Khalimi, Khamdan, and Ni Wayan Anik Leana. "Antifungal Activity of Gliocladium viride against Fusarium oxysporum." Jurnal Ilmu Pertanian Indonesia 30, no. 2 (2025): 268–76. https://doi.org/10.18343/jipi.30.2.268.

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Fusarium oxysporum is a cosmopolitan fungal species that can cause wilt disease in various plants. This study aimed to determine the antifungal activity of Gliocladium viride against F. oxysporum and identify the antifungal compound produced by G. viride. An antagonistic test of G. viride against F. oxysporum was carried out in dual culture. The antifungal activity of G. viride extract on the growth of F. oxysporum was determined using the paper disc diffusion method. The results showed that G. viride inhibited the growth of F. oxysporum colonies, with inhibition percentages ranging from 92.93

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24

Bai, Yuchen, Ningke You, Hongyu Tian, and Xuebing Zhao. "Characterization of Key Odorants in Hemp Seed Oil Extracted from the Hemp Seeds Roasted Under Various Conditions." Processes 13, no. 2 (2025): 530. https://doi.org/10.3390/pr13020530.

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Hemp seed oil is nutritious. Besides cannabinoids, it has a higher Omega-3 fatty acid content, making it an ideal and healthy edible oil. Roasting is a key factor affecting the flavor of hemp seed oil. In this study, solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC-O-MS) was used to analyze the volatile compounds of hemp seed oil after the hemp seeds were roasted at different temperatures (120 °C, 140 °C, 160 °C, 180 °C). α-pinene, (1S)-(1)-β-pinene, myrcene, and (E)-β-ocimene, which are typical odorants for herbs and fresh flavors, had an activ

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25

Galarza, Gustavo, and Jorge G. Figueroa. "Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS." Molecules 27, no. 6 (2022): 2004. http://dx.doi.org/10.3390/molecules27062004.

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Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demonstrated the relations between different dry fermentation processes of coffee (aerobic, anaerobic, and atmosphere modified with CO2) and fermentation times (0, 24, 48, 72, and 96 h), with pH, acidity, and seven volatile marker compounds of coffee. Volatile compounds were extracted by solid phase microextraction (SPME) and an analysis was performed by gas chromatography–mass spectrometry (GC–MS). A significant effect (p < 0.05) between the fermentation time and a decrease in pH was demonstrat

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26

Zhang, Yuanyuan, Long Tang, Yu Zhang, et al. "Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products." Molecules 27, no. 19 (2022): 6177. http://dx.doi.org/10.3390/molecules27196177.

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This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive extraction (SBSE), liquid-liquid extraction (LLE), were compared and SPME was finally selected as the best extraction method for further study. The volatile odor compounds were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatograp

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27

Yuan, Haibin, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, and Jing Deng. "Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy." Molecules 29, no. 7 (2024): 1542. http://dx.doi.org/10.3390/molecules29071542.

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This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key

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Spada, Fernanda Papa, Severino Matias de Alencar, Eduardo Purgatto, and Stanislau Bogusz Junior. "GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute." Fermentation 10, no. 5 (2024): 228. http://dx.doi.org/10.3390/fermentation10050228.

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Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are affordable and accessible. In this study, we characterized and identified by SPME-GC-O and SPME-GC-MS the aroma profile of cocoa-based beverages formulated with jackfruit seed flour as a natural cocoa substitute. Our analysis tentatively identified 71 odor-active aroma descriptors with some similarities between form

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29

Jiang, Xinyi, Jiacheng Shen, Peng Lin, and Youming Hou. "High Antennal Expression of CYP6K1 and CYP4V2 Participate in the Recognition of Alarm Pheromones by Solenopsis invicta Buren." Insects 16, no. 1 (2025): 43. https://doi.org/10.3390/insects16010043.

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Insects have highly developed olfactory systems in which cytochrome P450s (CYPs) were involved as odor-degrading enzymes throughout the olfactory recognition of odor compounds by insects to avoid continuous stimulation of signaling molecules and thus damage to the olfactory nervous. To understand whether the highly expressed CYPs in the antennae play an olfactory function in Solenopsis invicta worker, in this study, we find six highly expressed antennal CYPs from the transcriptome of S. invicta. Multiple sequence alignment and phylogenetic analysis divided them into two families: the CYP3 fami

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Yu, Dongbing, and Yu Gu. "Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment." Foods 14, no. 13 (2025): 2305. https://doi.org/10.3390/foods14132305.

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The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, 78 volatile compounds were identified across five varieties of dry-cured hams. A total of 29 compounds were recognized as aroma-active compounds. Odor description, intensity, and hedonic assessment were employed to evaluate these compounds. Black Hoof Cured Ham an

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Ghifari, Mulyadi Mohammad Resyad, and Ola Lasekan. "Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips." International Food Research Journal 30, no. 3 (2023): 656–67. http://dx.doi.org/10.47836/ifrj.30.3.10.

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Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abun

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Wu, Wentao, Yuanling Zeng, Xirui Yan, et al. "Volatile Organic Compounds of Bacillus velezensis GJ-7 against Meloidogyne hapla through Multiple Prevention and Control Modes." Molecules 28, no. 7 (2023): 3182. http://dx.doi.org/10.3390/molecules28073182.

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The Bacillus velezensis GJ-7 strain isolated from the rhizosphere soil of Panax notoginseng showed high nematicidal activity and therefore has been considered a biological control agent that could act against the root-knot nematode Meloidogyne hapla. However, little was known about whether the GJ-7 strain could produce volatile organic compounds (VOCs) that were effective in biocontrol against M. hapla. In this study, we evaluated the nematicidal activity of VOCs produced by the fermentation of GJ-7 in three-compartment Petri dishes. The results revealed that the mortality rates of M. hapla J2

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Zhang, Kangyi, Can Zhang, Haining Zhuang, Yue Liu, Tao Feng, and Bin Nie. "Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS." Journal of Food Quality 2021 (November 5, 2021): 1–13. http://dx.doi.org/10.1155/2021/6533083.

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Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were characterized by GC-IMS and GC-MS. The differences of volatile compounds in different peas were observed from the characteristic fingerprints by GC-IMS. The Venn diagram found that the common flavor substances codetected by GC-IMS and GC-MS were n-hexanal, nonanal, 1-octene-3-ol, benzaldehyde, 6-methyl-5-hepten-2-one, trans-2-octenal, and 2-ethyl-3,5-dimethylpyrazine, which were speculated to be the key flavor substances o

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Haile, Mesfin, Hyung Min Bae, and Won Hee Kang. "Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods." Antioxidants 9, no. 5 (2020): 408. http://dx.doi.org/10.3390/antiox9050408.

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There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin con

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Silva, Joana A., Ana C. Santos, Ana T. Marques, Manuela Ramos Silva, Ana Matos Beja та Abílio J. F. N. Sobral. "C–H···π and C=O···π Intermolecular Interactions in Dibenzyl-3,6-dimethylpyrazine-2,5-dicarboxylate". Journal of Chemical Crystallography 38, № 4 (2007): 301–3. http://dx.doi.org/10.1007/s10870-007-9307-5.

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Kürkçüoğlu, Güneş Süheyla. "Vibrational spectroscopic studies of some dimethylpyrazine cadmium (II) tetracyanonickelate benzene clathrates: [Cd(C6H8N2)Ni(CN)4]·C6H6." Journal of Inclusion Phenomena and Macrocyclic Chemistry 67, no. 1-2 (2009): 191–200. http://dx.doi.org/10.1007/s10847-009-9696-5.

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Zhang, Lan, Yong Ren, Qiang Wang, Wu-Xiu Ding та Wen-Bo Fei. "Crystal structure of catena-poly[tetrakis(μ2-trifluoroacetato-κ2O:O′)(μ2-2,5-dimethylpyrazine-κ2N,N′)dicopper(II)], C7H4CuF6NO4". Zeitschrift für Kristallographie - New Crystal Structures 235, № 4 (2020): 875–77. http://dx.doi.org/10.1515/ncrs-2020-0073.

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AbstractC7H4CuF6NO4, triclinic, P1̄ (no. 2), a = 8.5122(5) Å, b = 8.5458(6) Å, c = 8.8674(6) Å, α = 75.042(3)°, β = 68.601(2)°, γ = 89.809(3)°, V = 577.26(7) Å3, Z = 2, Rgt(F) = 0.0247, wRref(F2) = 0.0625, T = 152.41 K.

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Rappert, Sugima, Renjie Li, Mariya Kokova, et al. "Degradation of 2,5-dimethylpyrazine by Rhodococcus erythropolis strain DP-45 isolated from a waste gas treatment plant of a fishmeal processing company." Biodegradation 18, no. 5 (2006): 585–96. http://dx.doi.org/10.1007/s10532-006-9091-5.

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Turnbull, Mark M., George Pon, and Roger D. Willett. "Autoreduction of copper(II) by a non-chelating amine ligand: Synthesis and X-ray structure of tris (2,3-dimethylpyrazine) dicopper(I) perchlorate." Polyhedron 10, no. 15 (1991): 1835–38. http://dx.doi.org/10.1016/s0277-5387(00)83808-5.

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Starowicz, Małgorzata, Georgios Koutsidis та Henryk Zieliński. "Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside". Molecules 24, № 5 (2019): 982. http://dx.doi.org/10.3390/molecules24050982.

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The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by

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Joa, Benedikt, Dieter Schollmeyer, and Heiner Detert. "2,5-Bis[5-(3,5-didodecyloxyphenyl)-1,3,4-oxadiazol-2-yl]-3,6-dimethylpyrazine." IUCrData 8, no. 1 (2023). http://dx.doi.org/10.1107/s2414314623000342.

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The nearly planar molecule of the title compound, C70H112N6O6, is centrosymmetric with two all-s-trans chains, the other two chains have an s-cis unit starting with the oxygen atoms. The chains are interdigitated in the packing.

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Zhang, Xingrong, Fei Wang, Min Zhang, Hui Xu, and Yanhong Huang. "Safety evaluation of Staphylococcus and its application in soy sauce brewing." Food Science and Technology International, December 17, 2023. http://dx.doi.org/10.1177/10820132231182459.

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The strain Staphylococcus PT-1 was isolated from soy sauce mash and whole genome sequencing revealed it didn’t contain drug resistance genes and virulence genes. Salt tolerance test showed that PT-1 could withstand 20% NaCl. It was inoculated into a pork broth medium. Through volatile component detection, the content of pyrazine in the fermentation broth was 0.83% pyrazine and 1.36% 2, 5-dimethylpyrazine. When the strain was applied to the brewing process of soy sauce, the contents of total nitrogen and amino acid nitrogen in the resulting product were higher than those in the control group; t

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Oliveira, Luciana, Cristina Braga, Fabio Augusto, and Ronei Poppi. "Correlating Comprehensive Two-dimensional Gas Chromatography Volatile Profiles of Chocolate with Sensory Analysis." Brazilian Journal of Analytical Chemistry 8, no. 32 (2021). http://dx.doi.org/10.30744/brjac.2179-3425.ar-23-2021.

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The identification of key components relevant to sensory perception of quality from commercial chocolate samples was accomplished after chemometric processing of GC×GC-MS (Comprehensive Two-dimensional Gas Chromatography with Mass Spectrometric Detection) profiles corresponding to HS-SPME (Headspace Solid Phase Microextraction) extracts of the samples. Descriptive sensory evaluation of samples was carried out using Optimized Descriptive Profile (ODP) procedures, where sensory attributes of 24 commercial chocolate samples were used to classify them in two classes (low and high chocolate flavor)

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Janamatti, Archana T., Aundy Kumar, Charanjit Kaur, Robin Gogoi, Eldho Varghese, and Sudhir Kumar. "Fumigation by bacterial volatile 2, 5-dimethylpyrazine enhances anthracnose resistance and shelf life of mango." European Journal of Plant Pathology, August 11, 2022. http://dx.doi.org/10.1007/s10658-022-02551-5.

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Ma, Sumin, Haiming Shi, Caixia Ding, Yanlan Bi, Hong Zhang, and Xuebing Xu. "Impact of different water treatments of peanuts during the roasting process on the flavour profile and chemical qualities of the peanut oil." International Journal of Food Science and Technology, March 18, 2025. https://doi.org/10.1093/ijfood/vvaf063.

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Abstract The objective of this study is to investigate the impact of different water treatments with different water contents in peanut kernels on the flavour profile and chemical qualities of the roasted peanut oil (RPO). Based on relative odour activity value (ROAV), the key aroma-active compounds of steamed peanut oil (SPO) and RPO were selected as the evaluation objects. An increase in water content in peanut kernels from 4.20 to 52.55% significantly enhances the intensity of sweet and steamed flavour attributes of roasted peanut oils. The enhancement observed can be attributed to a 7.26-f

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Raghavan, Adharsh, and Christopher L. Cahill. "Orbital Engineering Mediated by Cation Conjugation in Luminescent Uranyl‐Organic Hybrid Materials." Angewandte Chemie, December 23, 2023. http://dx.doi.org/10.1002/ange.202318161.

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A series of compounds of the form [HAr]2[UO2X4] is reported here, wherein Ar is systematically varied between pyridine (1‐X), quinoline (2‐X), acridine (3‐X), 2,5‐dimethylpyrazine (4‐X), quinoxaline (5‐X), and phenazine (6‐X), and X = Cl or Br. With greater conjugation in the organic cation, a larger quenching in uranyl luminescence is observed in the solid state. Supporting our luminescence experiments with computation, we map out the potential energy diagrams for the singlet and triplet states of both the [HAr]+ cations and [UO2Cl4]2− anion in the crystalline state, and of the assembly. The

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Raghavan, Adharsh, and Christopher L. Cahill. "Orbital Engineering Mediated by Cation Conjugation in Luminescent Uranyl‐Organic Hybrid Materials." Angewandte Chemie International Edition, December 23, 2023. http://dx.doi.org/10.1002/anie.202318161.

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A series of compounds of the form [HAr]2[UO2X4] is reported here, wherein Ar is systematically varied between pyridine (1‐X), quinoline (2‐X), acridine (3‐X), 2,5‐dimethylpyrazine (4‐X), quinoxaline (5‐X), and phenazine (6‐X), and X = Cl or Br. With greater conjugation in the organic cation, a larger quenching in uranyl luminescence is observed in the solid state. Supporting our luminescence experiments with computation, we map out the potential energy diagrams for the singlet and triplet states of both the [HAr]+ cations and [UO2Cl4]2− anion in the crystalline state, and of the assembly. The

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48

Wen, Cai, Qianying Zhang, Pengcheng Zhu, et al. "High throughput screening of key functional strains based on improving tobacco quality and mixed fermentation." Frontiers in Bioengineering and Biotechnology 11 (January 13, 2023). http://dx.doi.org/10.3389/fbioe.2023.1108766.

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Background: Tobacco alcoholization is an important step in increasing the quality of tobacco leaf, which may convert a portion of low-grade tobacco leaves into useable product, however this may take to 2–3 years. The addition of exogenous microorganisms to tobacco leaves and treating them by biological fermentation can shorten the maturation time of tobacco leaves, and improve the quality and applicability of low-grade tobacco leavesMethods: Several strains were screened from low-grade tobacco by flow cytometry, including the bacteria Bacillus amyloliticus, with starch degradation ability and

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Trigueros, Esther, Filipa Amaro, Paula Guedes de Pinho, and Andreia P. Oliveira. "Comprehensive analysis of dehydrated edible macroalgae: Volatile compounds, chemical profiles, biological activities, and cytotoxicity." Journal of Applied Phycology, January 9, 2025. https://doi.org/10.1007/s10811-024-03403-x.

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AbstractSeaweeds offer sustainable, low-calorie nutritional options to address global food demand. Their limited use is due to a lack of understanding of their flavor, influenced by volatile organic compounds (VOCs). This study aims to expand knowledge of sensory, bioactive, and chemical properties of edible macroalgae (Chondrus crispus, Gracilaria gracilis, Porphyra dioica, Pyropia haitanensis, Palmaria palmata, and Ulva rigida) analyzing their VOCs, phenolics, proteins, free amino acids, sugars, and bioactivities. Extracts were obtained using 80% ethanol (25ºC, 60 min). HS-SPME/GC–MS analyse

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Liu, Yuping, Rui Wang, Wei Guan, Jiawei Bai, Shangting Zhou, and Liang Chen. "Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization." Flavour and Fragrance Journal, August 25, 2023. http://dx.doi.org/10.1002/ffj.3757.

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AbstractTo compare the changes of potent odorants (PO) in high‐salt liquid‐state fermentation soy sauce (HLFSS) after sterilization under 120°C for 15 s, the volatiles in HLFSS were isolated by solvent extraction combined with solvent‐assisted flavour evaporation and were analysed by gas chromatography‐mass spectrometry‐olfactometry. A total of 40 odour‐active compounds were identified, and their flavour dilution (FD) factors ranging from 1 to 4096 were determined by comparative aroma extract dilution analysis. Twenty‐four compounds with FD factors ≥8 were quantitated by establishing standard

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