On December 31, 2022, Wang, Lin; Li, Cong; Al-Dalali, Sam; Liu, Yiyang; Zhou, Hui; Chen, Conggui; Xu, Baocai; Wang, Ying published an article.Product Details of 24295-03-2 The title of the article was Characterization of key aroma compounds in traditional beef soup. And the article contained the following:
This study aimed to identify the characteristic aroma compounds of beef soup and analyze the differences between their aroma. Seven beef soup samples were analyzed by sensory evaluation combined with gas chromatog.-mass spectrometry (GC-MS) and electronic nose (E-nose). A total of 80 volatile compounds were identified, and seven key aroma compounds in beef soup samples were determined by odor activity value, sensory evaluation, aroma recombination and omission experiments They were linalool, (E)-3,7-dimethyl-2,6-octadien-1-ol, nonanal, (E)-2-octenal, 3,7-dimethyl-2,6-octadienal, 2-acetylthiazole and estragole. The panelists described the organoleptic characteristics of beef soup as beef meaty, spice, fatty, caramel, and roasted. GC-MS and E-nose combined with principal component anal. showed different aroma profiles among beef soup samples. A total of 30 potential differential markers were screened by partial least squares discriminant anal. The difference between samples was mainly caused by the type and content of compounds The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Product Details of 24295-03-2
The Article related to beef soup aroma compound, Food and Feed Chemistry: Other and other aspects.Product Details of 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica