Bento-Silva, Andreia; Duarte, Noelia; Santos, Magda; Costa, Carina Pedrosa; Vaz Patto, Maria Carlota; Rocha, Silvia M.; Bronze, Maria Rosario published an article in 2022, the title of the article was Comprehensive two-dimensional gas chromatography as a powerful strategy for the exploration of Broas volatile composition.Name: 2-Acetylthiazole And the article contains the following content:
Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one com. hybrid). Their volatile compounds were analyzed by GCxGC-ToFMS (two-dimensional gas chromatog. coupled with time-of-flight mass spectrometry) for an untargeted screening of the chem. compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chem. families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular di-Me trisulfide and methanethiol. Pyrazines might contribute neg. to the aroma of broas since they were present in higher amounts in the com. broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Name: 2-Acetylthiazole
The Article related to broa volatile composition two dimensional gas chromatog, maillard reaction, baking, broa, comprehensive two-dimensional gas chromatography, maize, maize bread, volatiles, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Name: 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica