The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature.137-00-8, Name is 4-Methyl-5-thiazoleethanol, molecular formula is C6H9NOS. In a Article£¬once mentioned of 137-00-8, HPLC of Formula: C6H9NOS
Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research work, key volatiles related to beef like odors were identified from a meat-like flavor system (YE-xylose-cysteine-thiamine). The aroma-active compounds were detected through GC-O-MS. To deduce the formation pathways of key beef-meaty aroma compounds, the carbohydrate module labeling (CAMOLA) experiment was adopted for Maillard reaction. A model study was conducted using the identified peptides, [13C5] xylose/xylose (1:1), cysteine and thiamine. Finally, key beef like aroma compounds were selected through comparing the results of meat-like flavor systems with the model experiment. The detected odorants were mainly divided into pyrazines (6 types), furans (7 types), 2-methylthiophene and 4-methyl-5-hydroxyethylthiazole. The carbon skeleton sources of the compounds were inferred based on GC-MS data from model systems.
Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research work, key volatiles related to beef like odors were identified from a meat-like flavor system (YE-xylose-cysteine-thiamine). The aroma-active compounds were detected through GC-O-MS. To deduce the formation pathways of key beef-meaty aroma compounds, the carbohydrate module labeling (CAMOLA) experiment was adopted for Maillard reaction. A model study was conducted using the identified peptides, [13C5] xylose/xylose (1:1), cysteine and thiamine. Finally, key beef like aroma compounds were selected through comparing the results of meat-like flavor systems with the model experiment. The detected odorants were mainly divided into pyrazines (6 types), furans (7 types), 2-methylthiophene and 4-methyl-5-hydroxyethylthiazole. The carbon skeleton sources of the compounds were inferred based on GC-MS data from model systems.
The reactant in an enzyme-catalyzed reaction is called a substrate. Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction.I hope my blog about 137-00-8 is helpful to your research., HPLC of Formula: C6H9NOS
Reference£º
Thiazole | C3H5471NS – PubChem,
Thiazole | chemical compound | Britannica