On June 2, 2021, Gasior, Robert; Wojtycza, Krzysztof; Majcher, Malgorzata A.; Bielinska, Halina; Odrzywolska, Angelika; Baczkowicz, Malgorzata; Migdal, Wladyslaw published an article.Application In Synthesis of 2-Acetylthiazole The title of the article was Key Aroma Compounds in Roasted White Koluda Goose. And the article contained the following:
Aroma-active compounds in the roasted leg meat of White Koluda goose were assayed by gas chromatog.-olfactometry, using aroma extract dilution anal. and solvent-assisted flavor evaporation Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application In Synthesis of 2-Acetylthiazole
The Article related to aroma compound roasted white koluda goose, aeda, gc−o, white kołuda geese, aroma-active compounds, native breeds, recombination and omission tests, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Application In Synthesis of 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica