The effect of heat on beef aroma: comparisons of chemical composition and sensory properties was written by MacLeod, Glesni;Ames, Jennifer M.. And the article was included in Flavour and Fragrance Journal in 1986.Safety of 2-Methyl-4,5-dihydrothiazole This article mentions the following:
Aroma volatiles of fresh cooked ground beef subjected to varying degrees of heating were adsorbed on to the adsorbent Tenax TA, and the desorbed aromas analyzed sensorially and chem. Several of the components identified by combined capillary gas chromatog.-mass spectrometry have not been reported previously from heated beef. Data is presented to support the generalization that the higher the degree of heating, the greater the concentrations of aliphatic aldehydes (especially Strecker aldehydes), benzenoids, aliphatic polysulfides, heterocyclic compounds and lipid-derived volatiles, whereas smaller contributions to the isolates arise from aliphatic ketones and alcs. (of non-lipid origin) and aliphatic mono-sulfur components. By sensory anal., eight of odor qualities were frequently used during gas chromatog. odor port assessment, namely buttery, caramel, burnt, green, fragrant, oily/fatty, nutty and meaty. Components associated with the former seven qualities are aroma modifiers whereas compounds contributing meaty quality are character impact compounds, e.g. 2-methyl-3-(methylthio)furan and 3-methylcyclopentanone. Addnl., several unsaturated alicyclic ketones were present which resemble the cyclohexenones previously known to be significant in meat aroma. In the experiment, the researchers used many compounds, for example, 2-Methyl-4,5-dihydrothiazole (cas: 2346-00-1Safety of 2-Methyl-4,5-dihydrothiazole).
2-Methyl-4,5-dihydrothiazole (cas: 2346-00-1) belongs to thiazole derivatives. The thiazole ring has been identified as a central feature of numerous natural products, perhaps the most famous example of which is epothilone. The pyridine-type nitrogen in the thiazole ring deactivates the ring for electrophilic substitution reactions, which is further reduced in acid due to protonation of the thiazole ring.Safety of 2-Methyl-4,5-dihydrothiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica