On March 15, 2022, Li, Xinzhi; Liu, Shao-Quan published an article.Quality Control of 2-Acetylthiazole The title of the article was Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. And the article contained the following:
The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymically hydrolyzed and fermented into liquid pork hydrolyzates, followed by adding xylose and cysteine, then heat treatment. Approx. 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolyzates possessed a characteristic ′savoury, roasted-meat and fruity sweet′ aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. The heat-treated fermented pork hydrolyzates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolyzates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. 2021 Society of Chem. Industry. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Quality Control of 2-Acetylthiazole
The Article related to xylose cysteine thermal treatment aroma yeast fermented pork hydrolyzate, maillard reaction, cysteine, pork by-product, volatile flavour compounds, xylose, yeast fermentation and other aspects.Quality Control of 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica