Du, Wenbin; Zhao, Mengyao; Zhen, Dawei; Tan, Jia; Wang, Tianze; Xie, Jianchun published an article in 2020, the title of the article was Key aroma compounds in Chinese fried food of youtiao.Application In Synthesis of 2-Acetylthiazole And the article contains the following content:
Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatog.-mass spectrometry (GC-MS) and aroma extract dilution anal. of gas chromatog.-olfactometry (AEDA/GC-O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, resp., differing in fatty acid composition, were selected to be investigated. A total of thirty-five odorants were identified, among which twenty-two odorants were quantitated by aid of authentic chems. and with correction of recovery coefficients Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; i.e., 3-hydroxy-2-butanone, 3-methylbutanal, furfural, 3-(methylthio)propanal, 2-furfurylthiol, phenylacetaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, (E,Z)-2,6-nonadienal, and (E)-2-nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technol. for safety concerns. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application In Synthesis of 2-Acetylthiazole
The Article related to youtiao aroma compound chinese fried food, Food and Feed Chemistry: Fats, Oils, and Margarine and other aspects.Application In Synthesis of 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica