On March 1, 2022, Zhan, Huan; Cui, Heping; Yu, Junhe; Hayat, Khizar; Wu, Xian; Zhang, Xiaoming; Ho, Chi-Tang published an article.Formula: C5H5NOS The title of the article was Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal. And the article contained the following:
The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-D-ribulos-1-yl)-glycine reacted with different amino acids or glyoxal (GO) at 100°C were executed. Addnl. amino acids, such as glycine (Gly), in ARP models contributed to the diversity of furanoids by the chain elongation of the derived formaldehyde. Whereas the monoanion of addnl. glutamic acid acted as nucleophile, favored 2-ethyl-3,5-dimethylpyrazine and 2,5-dimethylpyrazine formation; the nonionized amino group of addnl. lysine were involved in α-dicarbonyls formation, causing pyrazine and methylpyrazine accumulation in the ARP model. Moreover, the high dosage and pH stabilization of addnl. GO probably promoted the ARP degradation and deoxyosones retro-aldol cleavage, resulting in methylpyrazine rather than furanoids formation. The present work provided the guidance for the controlled flavor formation of ARP in industrial application. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS
The Article related to amadori rearrangement product thermal processing flavor formation, amadori rearrangement product, flavor, furanoids, pyrazines, strecker degradation, d-ribose, l-cysteine, l-glutamic acid, l-glycine, l-histidine, l-lysine, l-methionine, α-dicarbonyls and other aspects.Formula: C5H5NOS
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica