On June 30, 2020, Kullananant, Natnicha; Chaiseri, Siree; Lorjaroenphon, Yaowapa published an article.Synthetic Route of 24295-03-2 The title of the article was The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma. And the article contained the following:
The novel discovery of p-hydroxyphenylbutan-2-one (berry note) in Riceberry aroma was characterized by gas chromatog.-olfactometry and gas chromatog.-time-of-flight mass spectrometry. Furthermore, ultrapasteurization (UP), high-temperature short-time pasteurization, and ultrahigh-temperature (UHT) sterilization effects on rice beverage aroma were analyzed using Riceberry as a sample. Riceberry’s key odorants also remained the primary aromatic contributors in beverage models. Although descriptive sensory anal. showed a slightly lower musty note intensity in HTST beverages compared to the UP sample, their flavor dilution chromatograms were similar. Cluster anal. and R-index ranking test further confirmed aroma similarities during storage. Stored samples sterilized via UHT experienced certain potential off-odors, including acetic acid, propanoic acid, and indole, as opposed to the other beverages. UP was therefore superior to HTST and UHT by extending beverage shelf life without any undesirable odors. Practical Application : Ultrapasteurization (UP) retains Riceberry aroma characteristic in beverages and requires minimal modifications beyond conventional pasteurization. UP beverages also surpass those of high-temperature short-time and ultrahigh-temperature by extending shelf life with no noticeable off-odors. In addition, the discovery of p-hydroxyphenylbutan-2-one and the other aroma-active compounds of Riceberry aroma should prove valuable for flavor creation, rice breeding, and rice quality standards The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Synthetic Route of 24295-03-2
The Article related to riceberry beverage odor phydroxyphenylbutan2one processing storage, p-hydroxyphenylbutan-2-one (raspberry ketone), riceberry, aroma, flavor, ultrapasteurization, Food and Feed Chemistry: Beverages and other aspects.Synthetic Route of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica