On January 31, 2023, Shen, Dong-Yu; Li, Meng-Ke; Zhao, Mu; Li, Jie; Cui, Xinyue; Zou, Ting-Ting; Song, Huan-Lu; Xiong, Jian; Li, Ku published an article.Reference of 2-Acetylthiazole The title of the article was Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. And the article contained the following:
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GCxGC-O-MS) and combined aroma extract dilution anal. (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quant. anal., and the odor activity value (OAV) was calculated Octanal, 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and di-Me trisulfide was identified as the most important odor-active compound of YE. Addnl., recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of di-Me trisulfide had masking effect on the odor of PCP. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole
The Article related to yeast extract gas chromatog olfactometry mass spectrometry, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Reference of 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica