On March 31, 2022, Li, Xinzhi; Liu, Shao-Quan published an article.SDS of cas: 24295-03-2 The title of the article was Modulation of aroma compounds in yeast and lactic acid bacterium co-fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose). And the article contained the following:
The objective of this study was to evaluate the effectiveness of using enzymic hydrolysis and microbial fermentation coupled with thermal treatment methods in valorising a type of industrially generated meat byproduct: pork trimmings, so as to produce a value-added meat-based flavouring. The pork trimmings were first hydrolyzed using a protease (Flavourzyme) under optimized conditions and then fermented into liquid hydrolyzates with mixed Lactobacillus fermentum and Pichia kluyveri; afterwards, xylose and cysteine were added to the fermented hydrolyzates for heat treatment. A characteristic “savoury and roasted-meat” aroma was produced due to the formation of potent sulfur-containing volatile compounds such as 2-furfurylthiol and methionol, though the browning intensity was inhibited due to the presence of cysteine. The thermal treatment did not significantly affect the fruity and sweet-smelling ester volatiles such as isoamyl acetate and hexyl acetate that resulted from microbial fermentation The decreases of amino acids and xylose might be due to their active participation in the Maillard reaction. The produced pork hydrolyzates that imparted a unique aroma could be applied as a flavor enhancer or seasoning in the food industry. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).SDS of cas: 24295-03-2
The Article related to cysteine xylose aroma compound yeast lactic acid pork, Food and Feed Chemistry: Other and other aspects.SDS of cas: 24295-03-2
Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica