In an article, published in an article, once mentioned the application of 18640-74-9, Name is 2-Isobutylthiazole,molecular formula is C7H11NS, is a conventional compound. this article was the specific content is as follows.COA of Formula: C7H11NS
The impact of different drying technologies (heat pump drying-HPD, freeze drying-FD, spray drying-SPD and refractance window drying-RWD) on tomato flavor was investigated using non-volatile parameters (pH, Brix, titratable acidity, glucose, fructose, and citric acid) and odor-active volatiles. Additionally, sensory differences were characterized between the pure tomato powders and as a flavor on potato chips. Relationship between volatiles and sensory attributes was elucidated by partial least squares regression and principal component analyses. Non-volatile components, except sugars showed significant difference (p < 0.05) between low temperature drying processes (FD, HPD) and commercial samples (SPD, RWD). HPD samples had the highest levels of fresh aroma volatiles compared to commercial samples: 1-penten-3-one (~1.65 mg/kg dry wt.), hexanal (2.50), geranial (2.30) and beta-ionone (0.19) and were positively associated with higher fresh tomato flavor and sour taste. Thermally-induced volatiles; dimethyl sulphide (5.99), 1H-pyrrole-2-carboxaldehyde (0.22), 2-acetylfuran (0.23) and 3-methylbutanal (0.33) were present at higher concentrations in the SPD samples and were positively associated with tinned tomato flavor and bitter taste. The volatile compound methyl 2-methylbutanoate was associated (r = 0.61) with sweet taste. HPD was demonstrated to be a mild drying technology suitable for retaining fresh aroma volatiles and flavors of tomato and comparable to FD. Do you like my blog? If you like, you can also browse other articles about this kind. COA of Formula: C7H11NS. Thanks for taking the time to read the blog about 18640-74-9
Reference£º
Thiazole | C3H3356NS – PubChem,
Thiazole | chemical compound | Britannica