On June 30, 2020, Ma, Rongrong; Tian, Yaoqi; Chen, Long; Jin, Zhengyu published an article.Electric Literature of 24295-03-2 The title of the article was Impact of cooling rates on the flavor of cooked rice during storage. And the article contained the following:
The results obtained from flash gas chromatog. electronic nose and sensory anal. showed that higher cooling rates prolonged rice fragrance retention, whereas faster deterioration of flavor acceptability of cooked rice was observed at lower cooling rates during storage. The contribution of 43 flavor compounds in cooked rice was validated in three parallel tests by gas chromatog.-mass spectrometry combined with principal component anal., which indicated that 2-acetyl-1-pyrroline and alcs. contributed to the fragrance, while aliphatic aldehydes (at high concentration), benzene derivatives, and acids were responsible for flavor deterioration. Partial least squares regression further identified that eight flavor compounds [(E,E)-2,4-decadienal, 2-butyl-2-octenal, 1-hexanol, 2-propyl-1-pentanol, 2-butyl-furan, geranylacetone, 2-acetylthiazole, and 2-acetyl-1-pyrroline] had significantly pos. contributions to sensory evaluations, while nine flavor compounds [hexanal, octanal, (E)-2-octenal, decanal, (E)-5-methyl-4-hepten-3-one, n-hexadecanoic acid, ethylbenzene, o-xylene and p-xylene] had significantly neg. contributions to sensory evaluations during storage (p < 0.05). The water migration and/or starch crystallization of cooked rice during storage affected by cooling rates were supposed to affect the release of the flavor compounds These findings could provide a reference for the flavor preservation of instant rice. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Electric Literature of 24295-03-2
The Article related to cooked rice flavor storage, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Electric Literature of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica