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The effect of fatty acids on the characteristic flavor obtained from the Maillard reaction is of particular interest today. Chicken fats were respectively heated at 7 temperatures with an interval increment of 20 within 60-180 , while non-heated chicken fat was as a control. Thirteen kinds of fatty acids were identified by gas chromatographymass spectrometry (GC-MS). These fatty acids were divided into 3 categories including 7 saturated fatty acids (SFA), 3 monounsaturated fatty acids (MUFA), and 3 polyunsaturated fatty acids (PUFA). Fifty-two kinds of aroma compounds were detected from lipid-Maillard reaction products (MRPs). Analysis of variance (ANOVA) statistical analysis indicated the significant difference (p < 0.001) in six sensory attributes (fatty, meaty, roasty, off-flavor, fresh and overall odor) of MRPs. Partial least square regression (PLSR) was used to detect positive correlation among fatty acids, volatile compounds and sensory attributes. The result showed that 100 sample (S-100) was correlated with overall flavor and MUFA. I hope this article can help some friends in scientific research. I am very proud of our efforts over the past few months and hope to 137-00-8, help many people in the next few years., Synthetic Route of 137-00-8
Reference：
Thiazole | C3H5412NS – PubChem,
Thiazole | chemical compound | Britannica