Category: 24295-03-2

On December 31, 2022, Wang, Lin; Li, Cong; Al-Dalali, Sam; Liu, Yiyang; Zhou, Hui; Chen, Conggui; Xu, Baocai; Wang, Ying published an article.Product Details of 24295-03-2 The title of the article was Characterization of key aroma compounds in traditional beef soup. And the article contained the following:

This study aimed to identify the characteristic aroma compounds of beef soup and analyze the differences between their aroma. Seven beef soup samples were analyzed by sensory evaluation combined with gas chromatog.-mass spectrometry (GC-MS) and electronic nose (E-nose). A total of 80 volatile compounds were identified, and seven key aroma compounds in beef soup samples were determined by odor activity value, sensory evaluation, aroma recombination and omission experiments They were linalool, (E)-3,7-dimethyl-2,6-octadien-1-ol, nonanal, (E)-2-octenal, 3,7-dimethyl-2,6-octadienal, 2-acetylthiazole and estragole. The panelists described the organoleptic characteristics of beef soup as beef meaty, spice, fatty, caramel, and roasted. GC-MS and E-nose combined with principal component anal. showed different aroma profiles among beef soup samples. A total of 30 potential differential markers were screened by partial least squares discriminant anal. The difference between samples was mainly caused by the type and content of compounds The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Product Details of 24295-03-2

The Article related to beef soup aroma compound, Food and Feed Chemistry: Other and other aspects.Product Details of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

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

On October 14, 2021, Lee, Kun-Hung; Yen, Wan-Ching; Lin, Wen-Hsing; Wang, Pei-Chen; Lai, You-Liang; Su, Yu-Chieh; Chang, Chun-Yu; Wu, Cai-Syuan; Huang, Yu-Chen; Yang, Chen-Ming; Chou, Ling-Hui; Yeh, Teng-Kuang; Chen, Chiung-Tong; Shih, Chuan; Hsieh, Hsing-Pang published an article.Category: thiazole The title of the article was Discovery of BPR1R024, an Orally Active and Selective CSF1R Inhibitor that Exhibits Antitumor and Immunomodulatory Activity in a Murine Colon Tumor Model. And the article contained the following:

Colony-stimulating factor-1 receptor (CSF1R) is implicated in tumor-associated macrophage (TAM) repolarization and has emerged as a promising target for cancer immunotherapy. Herein, we describe the discovery of orally active and selective CSF1R inhibitors by property-driven optimization of BPR1K871 (9), our clin. multitargeting kinase inhibitor. Mol. docking revealed an addnl. nonclassical hydrogen-bonding (NCHB) interaction between the unique 7-aminoquinazoline scaffold and the CSF1R hinge region, contributing to CSF1R potency enhancement. Structural studies of CSF1R and Aurora kinase B (AURB) demonstrated the differences in their back pockets, which inspired the use of a chain extension strategy to diminish the AURA/B activities. A lead compound BPR1R024 (12) exhibited potent CSF1R activity (IC50 = 0.53 nM) and specifically inhibited protumor M2-like macrophage survival with a minimal effect on antitumor M1-like macrophage growth. In vivo, oral administration of 12 mesylate delayed the MC38 murine colon tumor growth and reversed the immunosuppressive tumor microenvironment with the increased M1/M2 ratio. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Category: thiazole

The Article related to quinazoline derivative preparation oral csf1r inhibitor antitumor immunomodulator, Pharmacology: Structure-Activity and other aspects.Category: thiazole

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On November 30, 2020, Kaneko, Shu; Kumazawa, Kenji published an article.COA of Formula: C5H5NOS The title of the article was Comparative aroma extract dilution analysis of changes in aroma components of seasoned soy sauce prepared from soy sauce and mirin during heating. And the article contained the following:

An investigation using Aroma Extract Dilution Anal. (AEDA) applied to the aroma concentrate of a model heated seasoned soy sauce, prepared from soy sauce and mirin, revealed 36 aroma peaks, and 32 compounds were identified or tentatively identified from the detected peaks. Among them, 3-(methylthio) propanal was the most dominant compound, showing the highest Flavor Dilution (FD) factor, followed by 4-hydroxy-2,5-dimethyl-3(2)-furanone, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2)-furanone, and 3-hydroxy-4,5-dimethyl-2(5)-furanone. While most of the identified compounds have already been reported, 2,3-dihydro-5-hydroxy-6-methyl-4(4)-pyranone was identified in the seasoned soy sauce for the first time. A comparative AEDA study of the unheated and heated seasoned soy sauces revealed that approx. half of the aroma peaks were detected at FD factors that were 16-fold higher in the heated seasoned soy sauce, while the remainder showed equal or highly similar FD factors. This indicated that the heating history of the seasoned soy sauce as well as the materials employed are important in the aroma of heated seasoned soy sauce, and a limited number of aroma components are related to changes in the seasoned soy sauce aroma by heating. Finally, relative quant. anal. of aroma active compounds, i.e., Strecker aldehydes, furanone/pyranones, and phenols, in the seasoned soy sauce heated for different times revealed that only a few components greatly increased during heating and these might be important for the changes in the seasoned soy sauce aromas with different heating times. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).COA of Formula: C5H5NOS

The Article related to extract aroma component seasoned soy sauce mirin heating, real quant analysis, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On December 31, 2022, Wang, Haili; Yang, Ping; Liu, Chen; Song, Huanlu; Pan, Wenqing; Gong, Lin published an article.Application of 24295-03-2 The title of the article was Characterization of key odor-active compounds in thermal reaction beef flavoring by SGCxGC-O-MS, AEDA, DHDA, OAV and quantitative measurements. And the article contained the following:

Thermal reaction beef flavoring is a kind of food additive. In this study, three extraction methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and liquid-liquid extraction (LLE) combined with switchable two-dimensional gas chromatog.-olfactometry-mass spectrometry (SGCxGC-O-MS) were employed to characterize volatile compounds in thermal reaction beef flavoring. The odor characteristics of thermal reaction beef flavors were identified by sensory evaluation, aroma extraction dilution anal. (AEDA), dynamic headspace dilution anal. (DHDA), odor activity value (OAV) and quant. measurements. A total of 231 volatile odor compounds were identified by the three extraction methods, which including 15 aldehydes, 41 ketones, 29 alcs., 27 esters, 13 furans, 20 pyrazines, 9 sulfur-containing compounds, 18 thiophenes and thiazoles, 19 acids and 40 other compounds Ninety-eight compounds had odor activity, and 22 odor-active compounds were quant. analyzed. 2-Methyl-3-furanthiol (meaty) and bis(2-methyl-3-furanyl) disulfide (onion) had the higher FD and OAV, 3-methylbutanal (chocolate) was first identified as the key odor-active compound in thermal reaction beef flavoring, Me furfuryl disulfide (meaty), 2-ethyl-3,5-dimethylpyrazine (roasted nuts), 2,3-butanedione (caramel), linalool (floral), furfural (baked bread), 2-furfurylthiol (sulfury) and other compounds were also identified as the key aroma components in thermal reaction beef flavoring. The results showed that SPME and DHS were more suitable than LLE for the separation and extraction of volatile odor compounds in thermal reaction beef flavoring, and there were some masking and synergistic effects between odor-active compounds The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application of 24295-03-2

The Article related to furanthiol methylbutanal beef flavoring extraction mass spectrometry gas chromatog, Food and Feed Chemistry: Analysis and other aspects.Application of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On May 30, 2021, Wang, Xiao-Yuan; Ma, Yun-Jiao; Guo, Yu; Luo, Xiao-Lin; Du, Ming; Dong, Liang; Yu, Pei; Xu, Xian-Bing published an article.COA of Formula: C5H5NOS The title of the article was Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction. And the article contained the following:

2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation pathway of 2-acetylthiazole has not been clearly elucidated. Here, a model reaction of D-glucose and L-cysteine was constructed to investigate the formation pathway of 2-acetylthiazole. L-Cysteine, D-glucose and the corresponding intermediates, namely, dicarbonyl compounds (DCs), were involved in the formation of 2-acetylthiazole and detected by high-performance liquid chromatog. with tandem mass spectrometry (HPLC-MS/MS), high-performance ion chromatog. (HPIC) and HPLC, resp. The carbon module labeling (CAMOLA) technique revealed that the C-4 and C-5 of 2-acetylthiazole were derived from the carbons of glucose. The potential of glyoxal, which is degraded by glucose, to form 2-acetylthiazole was revealed for the first time. A novel route to form 2-acetylthiazole by the reaction of glyoxal and methylglyoxal produced by D-glucose with H2S and NH3 produced by L-cysteine was proposed. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).COA of Formula: C5H5NOS

The Article related to methylglyoxal d glucose l cysteine 2 acetylthiazole maillard reaction, 2-acetylthiazole, formation pathway, glyoxal, d-glucose, l-cysteine, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

Stevanovic, Nevena; Jevtovic, Mima; Mitic, Dragana; Matic, Ivana Z.; Crnogorac, Marija Dordjic; Vujcic, Miroslava; Sladic, Dusan; Cobeljic, Bozidar; Andjelkovic, Katarina published an article in 2022, the title of the article was Evaluation of antitumor potential of Cu(II) complex with hydrazone of 2-acetylthiazole and Girard′s T reagent.Formula: C5H5NOS And the article contains the following content:

In this paper, the previously synthesized Cu(II) complex ([CuL1(N3) (CH3OH)]BF4) with N,N,N-trimethyl-2-oxo-2-(2-(1-(thiazol-2-yl)ethylidene)hydrazinyl)ethan-1-aminium chloride, has been characterized and its biol. activity has been studied in detail. The Cu(II) complex consists of ligand coordinated in a deprotonated, formally neutral zwitter-ionic form, via NNO atoms, one azido ligand and one methanol mol. The Cu(II) complex was selected due to results of the cytotoxic activity, the brine shrimp test and DPPH radical scavenging activity, which were previously performed. The effects of Cu(II) complex on cell cycle phase distribution of cervical adenocarcinoma HeLa cells were investigated in order to examine the mechanisms of its anticancer activity. The measurement of intracellular ROS levels in HeLa and HaCaT cell lines were evaluated in order to explore their possible generation and the role in cytotoxic activity. The possible anti-invasive and anti-angiogenic properties of Cu(II) complex were evaluated. DNA binding experiments, including fluorescence displacement study and DNA cleavage experiments, were performed in order to obtain information on the type of DNA-metal complex interactions. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to copper complex antitumor agent acetylthiazole girard t reagent adenocarcinoma, Placeholder for records without volume info and other aspects.Formula: C5H5NOS

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On March 31, 2022, Pekdemir, Fatih; Kocak, Izzet; Sengul, Abdurrahman published an article.Electric Literature of 24295-03-2 The title of the article was Copper(II) and Cobalt(II) Tridentate Complexes on Modified Graphene Oxide as Electrochemical Biosensors for Simultaneously Detecting Biomolecules. And the article contained the following:

Two novel coordination compounds, [Cu(L)Cl2] and [Co(L)Cl2] (L= 4-(6-hydroxy-phenyl)-2,6-di(thiazol-2-yl) pyridine), are successfully synthesized. The structure of the compounds was verified by instrumental techniques, including UV-visible spectroscopy, Fourier transform IR spectroscopy, proton NMR spectroscopy, and mass spectrometry. The graphene oxide, previously modified by spontaneous coupling of diazonium salt of 4-amino benzoic acid, was covalently bound with [Cu(L)Cl2] and [Co(L)Cl2] compounds The covalent attachment of the metallic complexes to the graphene oxide was confirmed by Fourier transform IR spectroscopy and cyclic voltammetry. Functionalized surfaces through metallic coordination compounds showed catalytic reactivity to individual electrochem. oxidation of ascorbic acid, dopamine, and uric acid as revealed by the enhancement in the anodic peak current and the shifted oxidation peak potentials of each three analytes in comparison to the plain glassy carbon and graphene oxide. The resulting electrodes were shown to be utilized for the simultaneous detection of ascorbic acid, dopamine, and uric acid due to the appearance of the well-separated and resolved three different anodic peaks. The sensitivity of both modified electrodes for each biol. compound was tested within the linear range of 2 to 15 μM for ascorbic acid, 0.2 to 3 μM for dopamine and uric acid, and the limit of detection values for ascorbic acid, dopamine, and uric acid are found to be 1.84 μM, 0.41 μM, and 0.32 μM, resp. for [Cu(L)Cl2] and 1.94 μM, 0.33 μM, and 0.52 μM for [Co(L)Cl2]. Furthermore, constructed electrochem. sensor platforms exhibited decent stability, selectivity, and reproducibility for the simultaneous detection of target biomols. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Electric Literature of 24295-03-2

The Article related to copper cobalt tridentate complex modified graphene oxide electrochem biosensor, Placeholder for records without volume info and other aspects.Electric Literature of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On May 31, 2022, He, Xiaona; Wang, Hongbo; Yang, Xiaoling; Xi, Bin; Li, Weihong; Wang, Fang; Li, Hongqiang; Gao, Yaqin published an article.Category: thiazole The title of the article was The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days. And the article contained the following:

Frozen storage can delay mutton meat spoilage to the maximum extent, prolonging its shelf life. In this experiment, mutton refrigerated for 24 h was used as the control group and that stored at -18°C was used as the exptl. group to explore the effects of frozen storage for 90 days on FA, AA, and VOC of the mutton. The results showed that FA, AA, and VOC changed significantly during storage. PUFA and n-3 FA contents were the highest at 3 days of freezing (54.92 and 15.28 mg/100 g, resp.). AA contents were higher in the exptl. group than in the control group, and Glu contents were the highest during the whole storage period, ranging from 2.94% to 3.28%, and the maximum value was on the 3rd day. In total, 38 volatile compounds were detected, and the most abundant volatile compounds were detected at 60 days. The variance contribution rates of PCA were 48.7%, 19.4%, and 14.8%, the PCA model can be used as a separation model. Novelty impact statement : This study simulated the storage of mutton by household users and shortened the detection time point at the initial freezing stage, indicating that the differences in flavor substance changes in mutton at the initial freezing stage was little. On the other hand, GC-IMS was effectively used to visualize flavor substance changes during storage, providing a new method to distinguish the storage time of meat products. In conclusion, this study can provide basic research data for long-term storage of mutton and provide tech. reference for meat storage identification. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Category: thiazole

The Article related to fatty acids threonine valine phenylalanine butyl acetate furfural, Placeholder for records without volume info and other aspects.Category: thiazole

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica

On July 31, 2021, Li, Shaohui; Zhao, Wei; Liu, Songyan; Li, Pengliang; Zhang, Aixia; Zhang, Jiali; Wang, Yunting; Liu, Yingying; Liu, Jingke published an article.Product Details of 24295-03-2 The title of the article was Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica). And the article contained the following:

Proximate compositions, color values, total yellow pigment contents, amino acids, fatty acids, mineral elements compositions, and aroma compounds of four foxtail millet varieties, namely Jigu 42, Henggu13, Henglvgu1, and Heinuogu, were evaluated. There were significant differences among the four foxtail millet varieties(p < 0.05). A total of 62 volatile compounds were quant. determined by combination of simultaneous distillation extraction (SDE) and gas chromatog. mass spectrometry (GC-MS). The main flavor components contained 18 aldehydes, six alcs., nine ketones, five acids, 10 hydrocarbons, 10 benzene derivatives, and four other components. Among 30 odor characteristics described compounds, the odor activity value (OAV) of 18 compounds was greater than 1, including nonanal, (Z)-2-nonenal, (E,E)-2,4-nonadienal, naphthalene di-Bu phthalate, and others. Partial least squares discriminant anal. (PLS-DA) showed that minerals and aroma compounds with variable importance in projection (VIP) greater than 1 were the markers that distinguished the difference of foxtail millet varieties. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Product Details of 24295-03-2

The Article related to setaria nonanal 2 4 nonadienal naphthalene dibutyl phthalate, Placeholder for records without volume info and other aspects.Product Details of 24295-03-2

Referemce:
Thiazole | C3H3NS – PubChem,
Thiazole | chemical compound | Britannica