Day: November 1, 2022

Pittet, Alan O.; Muralidhara, R.; Walradt, J. P.; Kinlin, T. published an article in 1974, the title of the article was Synthesis and properties of alkylated five-and six-membered alicyclic pyrazines.Recommanded Product: 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:

A series of mono-, di-, and trialkyl derivatives of 6,7-dihydro-5H-cyclopentapyrazine and 5,6,7,8-tetrahydroquinoxaline was prepared either by condensation of α,β-dicarbonyls with α,β-diamines and subsequent oxidative aromatization or by alkylation of the bicyclic pyrazines. The gas chromatog. retention indexes and ir, uv, NMR, and mass spectral data of these derivatives are presented, together with a summary of their natural occurrence to date. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Recommanded Product: 5,6,7,8-Tetrahydroquinoxaline

The Article related to alkylcyclopentapyrazine, cyclopentapyrazine alkyl, pyrazine alkylcyclopenta, tetrahydroquinoxaline, quinoxaline tetrahydro, food odor pyrazine, Heterocyclic Compounds (More Than One Hetero Atom): Pyrazines and Quinoxalines and other aspects.Recommanded Product: 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On May 18, 2005, Adams, An; Borrelli, Rosa Cinzia; Fogliano, Vincenzo; De Kimpe, Norbert published an article.Product Details of 34413-35-9 The title of the article was Thermal Degradation Studies of Food Melanoidins. And the article contained the following:

Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly consisted of compounds formed from carbohydrates and their degradation products. Besides proteins, other food constituents were incorporated in the melanoidin structure as well, such as lipid oxidation products in tomato melanoidins and phenolic compounds in coffee melanoidins. A comparison of the thermal generation of volatiles between these food-derived melanoidins and model melanoidins prepared from a single carbonyl compound and an amino acid showed that the degradation pattern of food melanoidins is quite different from that obtained from a glucose-glycine model system. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9

The Article related to thermal degradation food melanoidin, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Product Details of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Wong, Jennifer M.; Bernhard, Richard A. published an article in 1988, the title of the article was Effect of nitrogen source on pyrazine formation.Name: 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:

The role of the N source in pyrazine formation in model systems containing glucose and a base was examined The distribution of pyrazines formed in the reactions of NH4OH, ammonium formate, NH4OAc, glycine, and MSG depends strongly on the nature of the N source. Pyrazines were identified by mass spectrometry and by means of Kovat’s indexes on polar and nonpolar fused silica capillary columns. A novel mechanism for a Strecker degradation and cleavage of glutamate to AcH and 2-hydroxyacetate is proposed. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Name: 5,6,7,8-Tetrahydroquinoxaline

The Article related to pyrazine formation food model nitrogen, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Name: 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Bemis-Young, Gwen L.; Huang, Jeane; Bernhard, Richard A. published an article in 1993, the title of the article was Effect of pH on pyrazine formation in glucose-glycine model systems.Recommanded Product: 34413-35-9 And the article contains the following content:

Pyrazines produced from a D-glucose/glycine model browning system at eight pH values ranging from 1 to 12 were isolated by extraction and identified by combined gas chromatog./mass spectrometry. Thirty-two compounds were identified in this study including: 19 pyrazines, nine other nitrogen-containing (nonpyrazine) products, and four oxygenated products. As the pH increased, the number of pyrazines produced also increased. The greatest varieties of pyrazines were produced at pH 9.00 and 9.64, in which all 19 pyrazines detected in this study were formed at trace or greater quantities. The major pyrazines generated were 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5,6-tetramethylpyrazine and 2,3-diethylpyrazine. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Recommanded Product: 34413-35-9

The Article related to ph pyrazine formation glucose glycine browning, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Recommanded Product: 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Luo, Shuai; Zhou, Hong-Yan; Wang, Le; Yu, Ai-Nong; Yang, Xiao-Hong published an article in 2012, the title of the article was Effects of urea on the formation of perfume compounds by ascorbic acid-methionine model reaction.Name: 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:

By the headspace-solid phase micro-extraction – gas chromatog. – mass spectrometry (Headspace-SPME-GC-MS) technol., this article identifies products from the model reaction between ascorbic acid and methionine (ASA-Met), and studies the impacts of urea on the formation of perfume compounds from the model reaction. 17 Perfume compounds have been identified, including pyrazine, sulfur compounds, thiophene, pyrrole and compounds containing benzene rings, of which sulfur compounds, such as alicyclic sulfides, thioether and pyrazine, are the main flavor components. For urea being added to the model system, one the one hand, the yields of some sulfur compounds will be significantly reduced; on the other hand, it promotes the production of several nitrogen compounds such as Me pyrazine, Et pyrazine and 2,6-di-Me pyrazine, and other alkyl pyrazine. This indicates that urea inhibits the thermal degradation of Met in the model reaction, and also implies that as the nitrogen source during the thermal degradation of urea NH3 may be generated. After a competing reaction occurs between NH3 and the degradation products of H2S and ASA, nitrogen compounds are formed, such as alkyl pyrazine, so as to cause the lower production of sulfur compounds The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Name: 5,6,7,8-Tetrahydroquinoxaline

The Article related to perfume compound urea ascorbic acid methionine thermal degradation, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Name: 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On June 30, 1987, Baltes, Werner; Bochmann, Gloria published an article.Quality Control of 5,6,7,8-Tetrahydroquinoxaline The title of the article was Model reactions on roast aroma formation. IV. Mass spectrometric identification of pyrazines from the reaction of serine and threonine with sucrose under the conditions of coffee roasting. And the article contained the following:

From the volatiles of model roastings, where serine, threonine, and sucrose (in different ratios) were treated under the conditions of coffee roasting, 123 mono- and bicyclic pyrazines were separated and identified by capillary gas chromatog. and mass spectrometry. The spectra obtained were compared with the spectra of roast coffee volatiles. Numerous compounds unknown up to now were identified, among them 12 products which, according to their behavior, were postulated to be furfurylpyrazines. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Quality Control of 5,6,7,8-Tetrahydroquinoxaline

The Article related to pyrazine aroma coffee roasting model, serine threonine sucrose pyrazine, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Quality Control of 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Ji, Hong; Bernhard, Richard A. published an article in 1992, the title of the article was Effect of microwave heating on pyrazine formation in a model system.Quality Control of 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:

The effect of microwave heating was contrasted with that of conventional heating in pyrazine formation in a model food Maillard system containing glucose, glycine, and base. The heating system, and the time and temperature of heating, greatly influenced pyrazine formation and pyrazine distribution. Kinetic studies indicated that pyrazine formation follows pseudo-zero order reaction rates, and this order is the same regardless of the heating method used. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Quality Control of 5,6,7,8-Tetrahydroquinoxaline

The Article related to pyrazine food flavor cooking, maillard glucose glycine pyrazine, microwave pyrazine food flavor, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Quality Control of 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On December 31, 1989, Huang, Tzou Chi; Bruechert, Linda J.; Ho, Chi Tang published an article.Formula: C8H10N2 The title of the article was Kinetics of pyrazine formation in amino acid-glucose systems. And the article contained the following:

The chem. and kinetics of pyrazine formation were studied in 4 amino acid-glucose model systems. Different amounts of the same alkylpyrazines were produced in the 4 systems. The most abundant alkylpyrazine generated in a glycine-glucose system was 2,3,5-trimethylpyrazine, while 2-methylpyrazine was most abundant in an arginine-glucose system and 2,5-dimethylpyrazine predominated in a histidine-glucose system. 2-Methylpyrazine and 2,5-dimethylpyrazine were the 2 most abundant alkylpyrazines in a lysine-glucose system. Kinetic data from the arginine-glucose system indicated that each of 4 selected pyrazines was formed by a pseudo-zero-order reaction. Activation energies in the same system were 19.5 ± 4.1 kcal/mol for pyrazine, 24.8 ± 8.7 for 2-methylpyrazine, 20.8 ± 4.7 for 2,6-dimethylpyrazine and 29.0 ± 3.8 for 2-methyl-6,7-dihydro-5H-cyclopentapyrazine. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Formula: C8H10N2

The Article related to pyrazine formation kinetics maillard reaction, alkylpyrazine formation kinetics maillard reaction, amino acid glucose maillard reaction pyrazine, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Formula: C8H10N2

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Baltes, Werner; Knoch, Eberhard published an article in 1993, the title of the article was Model reactions on roast aroma formation. XIII. The formation of some uncommon N-heterocyclic compounds and furans after roasting of tryptophan with reducing sugars and sugar degradation products.COA of Formula: C8H10N2 And the article contains the following content:

After treatment of D-glucose and D-xylose with tryptophan under the conditions of coffee roasting, 311 volatile compounds were identified. Among others, quinolines, quinoxalines and carbazoles were formed. Their formation is assumed to proceed via alkylated indoles by ring enlargement reactions of intramol. cyclizations. Another group of compounds formed are bicyclic furans, furfurylamines and N-2-furfuryl-pyrroles, the mass spectra of which are listed. The pathway of tryptophan degradation, as well as the formation of the described products, is discussed. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).COA of Formula: C8H10N2

The Article related to coffee roast aroma compound model, tryptophan reducing sugar roasting aroma compound, furan aroma coffee roasting model, heterocycle aroma coffee roasting model, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.COA of Formula: C8H10N2

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On March 31, 1984, McNab, Hamish published an article.Electric Literature of 62163-09-1 The title of the article was The thermolysis of polyazapentadienes. Part 4. Formation of indoles and quinoxalines from 5-(2,6-disubstituted phenyl)-1,2,5-triazapentadienes and related compounds. And the article contained the following:

7-Methylindole and 5-substituted quinoxalines are the main cyclized products from the gas-phase thermolysis of PhNHN:CRCH:NC6H3Me2-2,6 (R = H, Me) and MeON:CHCMe:NC6H3Me2-2,6. Both heterocyclic systems arise by competitive decomposition of a spirodienyl radical intermediate, the indole by loss of MeCN and an H atom, and the quinoxalines by loss of Me•. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Electric Literature of 62163-09-1

The Article related to pyrolysis cyclization aryltriazapentadiene mechanism, triazapentadiene aryl pyrolysis cyclization mechanism, quinoxaline, methylindole, indole methyl, Physical Organic Chemistry: Degradation Reactions, Including Mass Spectral Fragmentation and other aspects.Electric Literature of 62163-09-1

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider