On June 30, 2022, Porcelli, Caterina; Steinhaus, Martin published an article.Reference of 2-Acetylthiazole The title of the article was Molecular characterization of an atypical coconut-like odor in cocoa. And the article contained the following:
Parallel application of an aroma extract dilution anal. (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odor activity values as ratios of the concentrations to the odor threshold values suggested δ-2-decenolactone as the crucial compound Chiral anal. showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odor threshold value, that is 100μg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole
The Article related to atypical coconut cocoa odor mol characterization, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Reference of 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica