On April 30, 2020, Han, Dong; Zhang, Chun-Hui; Fauconnier, Marie-Laure; Mi, Si published an article.Related Products of 24295-03-2 The title of the article was Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis. And the article contained the following:
To characterize and differentiate boiled pork from three different pig breeds (Tibetan, Sanmenxia and Duroc × (Landrace × Yorkshire)), the volatile compounds in each were analyzed by gas chromatog.-olfactometry-mass spectrometry (GC-MS/O) and electronic nose (E-nose) combined with chemometrics anal. In total, 61 volatile compounds were identified, among which 25 compounds were selected as odor-active compounds in boiled pork. Moreover, seven odor-active compounds (hexanal, nonanal, 1-octen-3-ol, di-Me disulfide, heptanal, 2-pentylfuran and 2-ethylfuran) were the main contributors to the integral flavor of boiled pork due to their higher odor activity values (OAVs) ranging from 17.3 to 524.2. The odor-active compounds were examined by principal component anal. (PCA), agglomerative hierarchical clustering (AHC) and partial least squares-discriminant anal. (PLS-DA). The results showed that boiled pork from the three pig breeds could be clearly distinguished, and twelve odor-active compounds, including (E,E)-2,4-decadienal, Et hexanoate, di-Me disulfide, hexanal, 2-acetylthiazole, (E)-2-nonenal, 1-octen-3-ol, (E,E)-2,4-nonadienal, heptanal, (E)-2-octen-1-ol, styrene and (E)-2-octenal, were determined as potential flavor markers for discrimination. This study indicated that GC-MS/O and E-nose with chemometrics anal. are feasible methods to characterize and discriminate boiled pork from three pig breeds. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Related Products of 24295-03-2
The Article related to boiled pork volatiles profiling chemometrics analysis, (e,e)-2,4-decadienal, 1-octen-3-ol, 2-acetylthiazole, 2-ethylfuran, 2-pentylfuran, dimethyl disulphide, e-nose, gc–ms/o, heptanal, hexanal, nonanal, odour-active compounds, pork breeds, potential flavour markers and other aspects.Related Products of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica