On September 15, 2022, Ma, Yue; Beno, Noelle; Tang, Ke; Li, Yuanyi; Simon, Marie; Xu, Yan; Thomas-Danguin, Thierry published an article.SDS of cas: 24295-03-2 The title of the article was Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan. And the article contained the following:
The sensory impact of odor-active compounds on icewine aroma could be influenced by perceptual interactions with other odor-active compounds The aim of this study was to establish an approach to evaluate the contribution of odor-active compounds found in icewine considering mixture-induced perceptual interactions. By comparing the impact of key odorants detected in icewine following a gas chromatog.-olfactometry approach with an Olfactoscan-based methodol. using a background odor of icewine, 69 odor zones were detected, and their related compounds were further identified. The results revealed that icewine background odor could exert odor masking or enhancement on key odorants when they are considered in the complex wine aroma buffer. Several compounds can induce qual. changes in the overall wine aroma. This study underlined the efficiency of Olfactoscan-like approaches to screen for the real impact of key odorants and to pinpoint specific compounds that could be highly influential once embedded in the aroma buffer. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).SDS of cas: 24295-03-2
The Article related to odor compound icewine olfactometry olfactoscan, aroma buffer, background odor, key odorants, olfactometer, perceptual interactions, Food and Feed Chemistry: Beverages and other aspects.SDS of cas: 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica