On November 30, 2021, Xia, Bing; Ni, Zhi-Jing; Hu, Long-Teng; Elam, Elnur; Thakur, Kiran; Zhang, Jian-Guo; Wei, Zhao-Jun published an article.Computed Properties of 24295-03-2 The title of the article was Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions. And the article contained the following:
To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chem. properties and varied volatile compounds The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds Correlation anal. of the chem. properties of chicken fat and the major volatile compounds showed that by controlling the chem. properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2
The Article related to meat flavor peony seed chicken fat maillard reaction product, maillard reaction, meat flavors, oxidized chicken fats, peony seed, volatile compounds, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Computed Properties of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica