Day: November 8, 2022

On August 16, 2011, Murray, Anthony; Lau, Jesper; Vedso, Per; Jeppesen, Lone; Kristiansen, Marit published a patent.Safety of Ethyl 2-((2-aminothiazol-5-yl)thio)acetate The title of the patent was Dicycloalkylcarbamoyl ureas as glucokinase activators. And the patent contained the following:

This invention relates to dicycloalkylcarbamoyl ureas of formula (I), which are activators of glucokinase and thus may be useful for the management, treatment, control, or adjunct treatment of diseases, where increasing glucokinase activity is beneficial. The experimental process involved the reaction of Ethyl 2-((2-aminothiazol-5-yl)thio)acetate(cas: 859522-19-3).Safety of Ethyl 2-((2-aminothiazol-5-yl)thio)acetate

The Article related to dicycloalkylcarbamoyl urea preparation glucokinase activator, Alicyclic Compounds: Cyclohexanes and other aspects.Safety of Ethyl 2-((2-aminothiazol-5-yl)thio)acetate

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On September 30, 1991, Sheth, Hasmukh B.; Sporns, Peter published an article.Synthetic Route of 64987-16-2 The title of the article was Development of a single ELISA for detection of sulfonamides. And the article contained the following:

A sulfathiazole derivative was chem. linked to proteins in such a way that the aromatic amino group, common to all sulfonamides, was distal to the protein. A subset of the antibodies developed against this immunization conjugate could be used competitively with different sulfonamide haptens, linking methods and proteins to develop ELISA methods that had a broad spectrum of sulfonamide recognition. By use of the best ELISA protocol, 9 different sulfonamides decreased absorbance values 50% at concentrations <2 nM per assay. The sulfonamides recognized by the competitive ELISA had similar steric characteristics but considerable variation in electronic configuration. The method may be developed for screening of foods and related materials. The experimental process involved the reaction of Methyl 2-(2-aminothiazol-4-yl)acetate(cas: 64987-16-2).Synthetic Route of 64987-16-2

The Article related to sulfonamide determination food, immunoassay sulfonamide, elisa sulfonamide, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 64987-16-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On November 30, 2020, Kaneko, Shu; Kumazawa, Kenji published an article.COA of Formula: C5H5NOS The title of the article was Comparative aroma extract dilution analysis of changes in aroma components of seasoned soy sauce prepared from soy sauce and mirin during heating. And the article contained the following:

An investigation using Aroma Extract Dilution Anal. (AEDA) applied to the aroma concentrate of a model heated seasoned soy sauce, prepared from soy sauce and mirin, revealed 36 aroma peaks, and 32 compounds were identified or tentatively identified from the detected peaks. Among them, 3-(methylthio) propanal was the most dominant compound, showing the highest Flavor Dilution (FD) factor, followed by 4-hydroxy-2,5-dimethyl-3(2)-furanone, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2)-furanone, and 3-hydroxy-4,5-dimethyl-2(5)-furanone. While most of the identified compounds have already been reported, 2,3-dihydro-5-hydroxy-6-methyl-4(4)-pyranone was identified in the seasoned soy sauce for the first time. A comparative AEDA study of the unheated and heated seasoned soy sauces revealed that approx. half of the aroma peaks were detected at FD factors that were 16-fold higher in the heated seasoned soy sauce, while the remainder showed equal or highly similar FD factors. This indicated that the heating history of the seasoned soy sauce as well as the materials employed are important in the aroma of heated seasoned soy sauce, and a limited number of aroma components are related to changes in the seasoned soy sauce aroma by heating. Finally, relative quant. anal. of aroma active compounds, i.e., Strecker aldehydes, furanone/pyranones, and phenols, in the seasoned soy sauce heated for different times revealed that only a few components greatly increased during heating and these might be important for the changes in the seasoned soy sauce aromas with different heating times. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).COA of Formula: C5H5NOS

The Article related to extract aroma component seasoned soy sauce mirin heating, real quant analysis, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On December 31, 2022, Wang, Haili; Yang, Ping; Liu, Chen; Song, Huanlu; Pan, Wenqing; Gong, Lin published an article.Application of 24295-03-2 The title of the article was Characterization of key odor-active compounds in thermal reaction beef flavoring by SGCxGC-O-MS, AEDA, DHDA, OAV and quantitative measurements. And the article contained the following:

Thermal reaction beef flavoring is a kind of food additive. In this study, three extraction methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and liquid-liquid extraction (LLE) combined with switchable two-dimensional gas chromatog.-olfactometry-mass spectrometry (SGCxGC-O-MS) were employed to characterize volatile compounds in thermal reaction beef flavoring. The odor characteristics of thermal reaction beef flavors were identified by sensory evaluation, aroma extraction dilution anal. (AEDA), dynamic headspace dilution anal. (DHDA), odor activity value (OAV) and quant. measurements. A total of 231 volatile odor compounds were identified by the three extraction methods, which including 15 aldehydes, 41 ketones, 29 alcs., 27 esters, 13 furans, 20 pyrazines, 9 sulfur-containing compounds, 18 thiophenes and thiazoles, 19 acids and 40 other compounds Ninety-eight compounds had odor activity, and 22 odor-active compounds were quant. analyzed. 2-Methyl-3-furanthiol (meaty) and bis(2-methyl-3-furanyl) disulfide (onion) had the higher FD and OAV, 3-methylbutanal (chocolate) was first identified as the key odor-active compound in thermal reaction beef flavoring, Me furfuryl disulfide (meaty), 2-ethyl-3,5-dimethylpyrazine (roasted nuts), 2,3-butanedione (caramel), linalool (floral), furfural (baked bread), 2-furfurylthiol (sulfury) and other compounds were also identified as the key aroma components in thermal reaction beef flavoring. The results showed that SPME and DHS were more suitable than LLE for the separation and extraction of volatile odor compounds in thermal reaction beef flavoring, and there were some masking and synergistic effects between odor-active compounds The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application of 24295-03-2

The Article related to furanthiol methylbutanal beef flavoring extraction mass spectrometry gas chromatog, Food and Feed Chemistry: Analysis and other aspects.Application of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On May 30, 2021, Wang, Xiao-Yuan; Ma, Yun-Jiao; Guo, Yu; Luo, Xiao-Lin; Du, Ming; Dong, Liang; Yu, Pei; Xu, Xian-Bing published an article.COA of Formula: C5H5NOS The title of the article was Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction. And the article contained the following:

2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation pathway of 2-acetylthiazole has not been clearly elucidated. Here, a model reaction of D-glucose and L-cysteine was constructed to investigate the formation pathway of 2-acetylthiazole. L-Cysteine, D-glucose and the corresponding intermediates, namely, dicarbonyl compounds (DCs), were involved in the formation of 2-acetylthiazole and detected by high-performance liquid chromatog. with tandem mass spectrometry (HPLC-MS/MS), high-performance ion chromatog. (HPIC) and HPLC, resp. The carbon module labeling (CAMOLA) technique revealed that the C-4 and C-5 of 2-acetylthiazole were derived from the carbons of glucose. The potential of glyoxal, which is degraded by glucose, to form 2-acetylthiazole was revealed for the first time. A novel route to form 2-acetylthiazole by the reaction of glyoxal and methylglyoxal produced by D-glucose with H2S and NH3 produced by L-cysteine was proposed. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).COA of Formula: C5H5NOS

The Article related to methylglyoxal d glucose l cysteine 2 acetylthiazole maillard reaction, 2-acetylthiazole, formation pathway, glyoxal, d-glucose, l-cysteine, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On June 30, 2000, Haasnoot, Willem; Du Pre, Jolanda; Cazemier, Geert; Kemmers-Voncken, Anniek; Verheijen, Ron; Jansen, Ben J. M. published an article.Quality Control of Methyl 2-(2-aminothiazol-4-yl)acetate The title of the article was Monoclonal antibodies against a sulfathiazole derivative for the immunochemical detection of sulfonamides. And the article contained the following:

To prepare monoclonal antibodies (mAbs) against the generic part of sulfonamides, a sulfathiazole derivative was chem. linked to carrier proteins in such a way that the aromatic amino group, common to all sulfonamides, was distal to the proteins. Four mice were immunized with the sulfathiazole-protein derivatives The spleen cells of one of the mice were fused with myeloma cells to produce hybridomas of which the supernatants were screened in an indirect ELISA (iELISA) for the presence of sulfathiazole antibodies. After cloning, pos. supernatants were tested in a competitive iELISA (ciELISA) for inhibition with 18 sulfonamides. This resulted in four different mAbs (all IgG1 kappa light chain) which recognized several sulfonamides. By use of the best monoclonal (27G3) and an optimized ciELISA protocol, eight structurally different sulfonamides showed 50% inhibition at concentrations less than 100 ng ml-1 or 5 ng/well. However, other relevant sulfonamides (such as sulfadimidine, sulfatroxazole and sulfachloropyrazine) were detected at a high level only with this mAb. This means that the ciELISA (with the best Mab) showed a broad specificity for sulfonamides but the sensitivity towards the different sulfonamides varied too much to call it a generic sulfonamide ELISA. The experimental process involved the reaction of Methyl 2-(2-aminothiazol-4-yl)acetate(cas: 64987-16-2).Quality Control of Methyl 2-(2-aminothiazol-4-yl)acetate

The Article related to elisa sulfonamide immunodetection, Biochemical Methods: Immunological and other aspects.Quality Control of Methyl 2-(2-aminothiazol-4-yl)acetate

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

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

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

On June 30, 2017, Hua, Jin published a patent.Recommanded Product: 64987-16-2 The title of the patent was Preparation method of immunoaffinity column (IAC) for detecting sulfonamide residue in animal-derived food. And the patent contained the following:

The title preparation method includes (1) preparing sulfonamide artificial antigens TS-BSA and SM2-BSA by sep. coupling tetramethylthiuram monosulfide (TS) antigen and sulfadimidine SM2 antigen with bovine serum albumin (BSA) and ovalbumin; (2) immunizing mouse, collecting B lymphocytes, fusing with myeloma cells to obtain hybridoma cells, and preparing Batroxobin toxin monoclonal antibody 5H4, NR3C2 monoclonal antibody 2B5 and PPBP monoclonal antibody 5C7 by in vivo induced ascites generation method; and (3) sep. coupling the monoclonal antibodies with cyanogen bromide-activated sepharose 4B, mixing at ratio of 1:1:1, and packing into a column to obtain composite immunoaffinity column (IAC). The composite IAC has good specific adsorption effect on at least 12 kinds of sulfonamides as follows: ulfaquinoxaline, sulfadiazine, sulfapyridine, sulfameter, sulfadimidine, sulfamethoxazole, sulfisoxazole, sulfadimethoxypyrimidine, sulfathiazole, slfamerazine free acid, sodium N-(6-chloropyridazin-3-yl)sulphanilamidate and sulfamonomethoxine. The inventive IAC has high coupling rate, strong specific adsorption and high column capacity and yield, and can be used for detecting the above sulfonamide residues in animal-derived food sensitively, rapidly and simply. The experimental process involved the reaction of Methyl 2-(2-aminothiazol-4-yl)acetate(cas: 64987-16-2).Recommanded Product: 64987-16-2

The Article related to immunoaffinity chromatog animal derived food sulfonamide feed additives spectrometry, Biochemical Methods: Chromatographic and other aspects.Recommanded Product: 64987-16-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

Manwatkar, H. P.; Gedam, S. D.; Bhaskar, C. S.; Dhonde, M. G.; Thakare, Sanjay R. published an article in 2020, the title of the article was Synthesis and properties of amino and thiol functionalized graphene oxide.Application of 2010-06-2 And the article contains the following content:

Graphite, an allotrope of carbon, has been extensively researched in varied fields of science due to its typical structure and properties. Many researchers have transformed graphene from graphite in many ways. Functionalized graphene have immense importance because of advancement of properties for technol. applications. =N- and -S- fabricated graphene oxide composite was prepared The amino and thiol functionalized graphene oxide with improved properties is expected to adsorb heavy and toxic metals like Pb, Cd, Hg, and Ag from aqueous solutions The synthesized composite was confirmed and characterized by various characterization techniques like FTIR, SEM, TEM and XRD. The experimental process involved the reaction of 4-Phenylthiazol-2-amine(cas: 2010-06-2).Application of 2010-06-2

The Article related to graphene oxide amino phenylthiazole, Surface Chemistry and Colloids: Other and other aspects.Application of 2010-06-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica