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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1973 1
1986 1
1988 3
1990 2
1991 1
1993 3
1994 1
1996 3
1997 3
1998 1
1999 3
2000 2
2001 1
2002 1
2003 4
2004 1
2006 3
2007 2
2008 2
2009 2
2011 5
2012 2
2013 3
2014 3
2015 1
2016 4
2017 8
2018 3
2019 3
2020 8
2021 9
2022 5
2023 11
2024 9

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103 results

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Page 1
The scent of wolves: pyrazine analogs induce avoidance and vigilance behaviors in prey.
Osada K, Miyazono S, Kashiwayanagi M. Osada K, et al. Front Neurosci. 2015 Oct 7;9:363. doi: 10.3389/fnins.2015.00363. eCollection 2015. Front Neurosci. 2015. PMID: 26500485 Free PMC article. Review.
However, the behavioral evidence for, and the chemical basis of, the fear-inducing impact of wolf urine on prey are unclear. Recently, the pyrazine analogs 2, 6-dimethylpyrazine, 2, 3, 5-trimethylpyrazine and 3-ethyl-2, 5-dimethyl pyrazine were identif …
However, the behavioral evidence for, and the chemical basis of, the fear-inducing impact of wolf urine on prey are unclear. Recently, the …
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution.
Gao Y, Wang W, Zhang H, Chen H, Wang S, Sun B. Gao Y, et al. Foods. 2022 Jul 28;11(15):2260. doi: 10.3390/foods11152260. Foods. 2022. PMID: 35954027 Free PMC article.
A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal …
A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethy …
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.
Pu D, Shi Y, Meng R, Yong Q, Shi Z, Shao D, Sun B, Zhang Y. Pu D, et al. Foods. 2023 Oct 8;12(19):3693. doi: 10.3390/foods12193693. Foods. 2023. PMID: 37835346 Free PMC article.
Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6-93), ethyl acetate (2-48), 3-methyl-1-buta …
Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-ac …
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat.
Kantono K, Hamid N, Chadha D, Ma Q, Oey I, Farouk MM. Kantono K, et al. Foods. 2021 May 20;10(5):1148. doi: 10.3390/foods10051148. Foods. 2021. PMID: 34065428 Free PMC article.
The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. ...In contrast, livery and browne …
The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyra …
Pyrazines: A diverse class of earthy-musty odorants impacting drinking water quality and consumer satisfaction.
Wang C, Yu J, Gallagher DL, Byrd J, Yao W, Wang Q, Guo Q, Dietrich AM, Yang M. Wang C, et al. Water Res. 2020 Sep 1;182:115971. doi: 10.1016/j.watres.2020.115971. Epub 2020 May 25. Water Res. 2020. PMID: 32554269
In this study, odor characteristics of pyrazines and their presence in natural and treated waters were determined. Pyrazine, 2,6-dimethyl-pyrazine (DMP), 2,3,5-trimethyl-pyrazine (TrMP), 2-ethyl-5(6)-methyl-pyrazine (EMP), 2,3,5,6- …
In this study, odor characteristics of pyrazines and their presence in natural and treated waters were determined. Pyrazine, 2 …
Effects of Inoculation With Acinetobacter on Fermentation of Cigar Tobacco Leaves.
Zheng T, Zhang Q, Wu Q, Li D, Wu X, Li P, Zhou Q, Cai W, Zhang J, Du G. Zheng T, et al. Front Microbiol. 2022 Jun 17;13:911791. doi: 10.3389/fmicb.2022.911791. eCollection 2022. Front Microbiol. 2022. PMID: 35783443 Free PMC article.
The content of solanone, 6-methyl-5-hepten-2-one, benzeneacetic acid, ethyl ester, cyclohexanone, octanal, acetophenone, and 3,5,5-trimethyl-2-cyclohexen-1-one were significantly increased after inoculated Acinetobacter sp. 1H8. The inoculation of Acinetobacter sp. 1H8 enh …
The content of solanone, 6-methyl-5-hepten-2-one, benzeneacetic acid, ethyl ester, cyclohexanone, octanal, acetophenone, and 3,5,5-tr …
Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea.
Zhang J, Xia D, Li T, Wei Y, Feng W, Xiong Z, Huang J, Deng WW, Ning J. Zhang J, et al. Food Res Int. 2023 Nov;173(Pt 1):113224. doi: 10.1016/j.foodres.2023.113224. Epub 2023 Jul 6. Food Res Int. 2023. PMID: 37803542
A subsequent analysis of aroma extraction dilution analysis and odor activity values revealed that (E)-beta-ionone, dimethyl sulfide, (E,E)-2,4-heptadienal, geraniol, linalool, benzeneacetaldehyde, coumarin, 2-ethyl-3,5-dimethyl-pyrazine, indole, hexan …
A subsequent analysis of aroma extraction dilution analysis and odor activity values revealed that (E)-beta-ionone, dimethyl sulfide, …
Volatile Organic Compounds Produced by Cacao Endophytic Bacteria and Their Inhibitory Activity on Moniliophthora roreri.
De la Cruz-López N, Cruz-López L, Holguín-Meléndez F, Guillén-Navarro GK, Huerta-Palacios G. De la Cruz-López N, et al. Curr Microbiol. 2022 Jan 4;79(2):35. doi: 10.1007/s00284-021-02696-2. Curr Microbiol. 2022. PMID: 34982230
Moreover, the inhibitory effect of five synthetic volatile organic compounds, individually and in mixtures (dimethyl disulfide, 2-5 dimethyl pyrazine, alpha-pinene, 2-heptanone and 2-ethyl hexanol) on M. roreri mycelium growth and spore germination was …
Moreover, the inhibitory effect of five synthetic volatile organic compounds, individually and in mixtures (dimethyl disulfide, 2-5 …
Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting.
Gama AP, Adhikari K. Gama AP, et al. J Food Sci. 2019 Jun;84(6):1554-1562. doi: 10.1111/1750-3841.14641. Epub 2019 May 22. J Food Sci. 2019. PMID: 31116884
Among the pyrazines, 2-ethyl-3,5-dimethyl pyrazine was strongly correlated with roasted peanutty flavor (r = 0.927) just like 2,5 dimethyl pyrazine (r = 0.916). Therefore, 2-ethyl-3,5-dimethyl pyrazine and 2,5-dime …
Among the pyrazines, 2-ethyl-3,5-dimethyl pyrazine was strongly correlated with roasted peanutty flavor (r = 0.9 …
103 results