On November 1, 2021, Flores, Monica; Perea-Sanz, Laura; Lopez-Diez, Jose Javier; Belloch, Carmela published an article.Reference of 2-Acetylthiazole The title of the article was Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages. And the article contained the following:
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactured; a control and two formulations reduced by half in nitrate and nitrite and one of them inoculated with D. hansenii. Free amino acids, thiamine content and savoury volatile compounds were analyzed. Eleven savoury volatile compounds were quantitated. Among them, the most potent compounds above their odor thresholds were 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, di-Me trisulfide and methyl-2-methyl-3-furyl disulfide. Their generation was affected by D. hansenii inoculation as shown by the decrease in methional and Me 2-methyl-3-furyl disulfide content, and the increase of methionol. Nitrate and nitrite reduction did not significantly affect amino acid and thiamine contents. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole
The Article related to thiamine amino acid nitrite dry fermented yeast sausage aroma, amino acid, dry sausage, nitrite, savoury, thiamine, yeast, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Reference of 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica