On December 31, 2021, Hou, Lixia; Chen, Liyan; Song, Pinqing; Zhang, Yujin; Wang, Xuede published an article.Name: 2-Acetylthiazole The title of the article was Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. And the article contained the following:
Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochem. features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Name: 2-Acetylthiazole
The Article related to microwave roast heating black sesame paste quality pretreatment effect, black sesame, microwave heating, physicochemical properties, roasting, volatile compounds, Placeholder for records without volume info and other aspects.Name: 2-Acetylthiazole
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica