Du, Wenbin; Zhen, Dawei; Wang, Yutong; Cheng, Jie; Xie, Jianchun published an article in 2021, the title of the article was Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling.Recommanded Product: 24295-03-2 And the article contains the following content:
Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional Chinese way under open carbon fire with or without suet (mutton fat) brushing during grilling were identified. Solvent-assisted flavor evaporation (SAFE), combined with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O), quantitation, recovery factor correction, and aroma recombination and omission were performed. In total, 57 odorants were identified, which predominantly included aliphatic aldehydes, sulfur-containing compounds and pyrazines. However, the key odorants in both mutton shashlik with or without suet brushing during grilling were identified to be 3-(methylthio)propanal, 2-methyl-3-furanthiol, 2-acetylthiazole, 2-furfurylthiol, bis(2-methyl-3-furyl)disulfide, 2-acetylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 3-hydroxy-2-butanone, 1-octen-3-ol, (E)-2-octenal, (E,Z)-2,6-nonadienal, octanal, (E)-2-nonenal, nonanal, 4-methyloctanoic acid and 4-methylphenol. Notably, (E,E)-2,4-decadienal, which usually contributes significantly to cooked meat aroma, was excluded as a key odorant here. The results can help understand effect of fat on meat flavor and provide guidance for preparation of processed meat flavourings with the preferred flavor of grilled mutton shashlik. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Recommanded Product: 24295-03-2
The Article related to grilled mutton shashlik aldehyde ketone acid alc phenol odorant, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Recommanded Product: 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica