Category: 24295-03-2

On September 28, 2021, Tu, Dewei; Luo, Juan; Jiang, Wengao; Tang, Qiang published an article.Electric Literature of 24295-03-2 The title of the article was Solvent-free preparation of α,α-dichloroketones with sulfuryl chloride. And the article contained the following:

An efficient and facile method is reported for the synthesis of a series of α,α-dichloroketones. The direct dichlorination of Me ketones and 1,3-dicarbonyls using an excess amount of sulfuryl chloride affords the corresponding gem-dichloro compounds in moderate to excellent yields. Moreover, the protocol features high yields, broad substrate scope and simple reaction conditions without using any catalysts and solvents. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Electric Literature of 24295-03-2

The Article related to chlorination methyl ketone sulfuryl chloride, carbonyl compound sulfuryl chloride solvent free chlorination, dichloroketone preparation, General Organic Chemistry: Synthetic Methods and other aspects.Electric Literature of 24295-03-2

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

On April 6, 2022, Dong, Yuyang; Schuppe, Alexander W.; Mai, Binh Khanh; Liu, Peng; Buchwald, Stephen L. published an article.Related Products of 24295-03-2 The title of the article was Confronting the Challenging Asymmetric Carbonyl 1,2-Addition Using Vinyl Heteroarene Pronucleophiles: Ligand-Controlled Regiodivergent Processes through a Dearomatized Allyl-Cu Species. And the article contained the following:

A CuH-catalyzed regiodivergent coupling of vinyl heteroarenes with carbonyl-containing electrophiles, in which the selectivity was controlled by the ancillary ligand. This approach leverages an in situ generated benzyl- or dearomatized allyl-Cu intermediate, yielding either the dearomatized or exocyclic addition products, resp. The method exhibited excellent regio-, diastereo-, and enantioselectivity and tolerated a range of common functional groups and heterocycles. The dearomative pathway allowed direct access to a variety of functionalized saturated heterocyclic structures. The reaction mechanism was probed using a combination of exptl. and computational approach. D. functional theory studies suggested that the ligand-controlled regioselectivity results from the C-H/π interaction and steric repulsion in transition states leading to the major and minor regioisomers, resp. Hydrocupration of vinyl heteroarene pronucleophile was the enantiodetermining step, whereas the diastereoselectivity was enforced by steric interactions between the benzylic or allyl-Cu intermediate and carbonyl-containing substrates in a six-membered cyclic transition state. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Related Products of 24295-03-2

The Article related to vinyl hetero arene aldehyde ketone copper catalyst reductive coupling, hydroxy vinyl heteroarene regio diastereo enantioselective preparation, General Organic Chemistry: Synthetic Methods and other aspects.Related Products of 24295-03-2

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

Du, Wenbin; Zhao, Mengyao; Zhen, Dawei; Tan, Jia; Wang, Tianze; Xie, Jianchun published an article in 2020, the title of the article was Key aroma compounds in Chinese fried food of youtiao.Application In Synthesis of 2-Acetylthiazole And the article contains the following content:

Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatog.-mass spectrometry (GC-MS) and aroma extract dilution anal. of gas chromatog.-olfactometry (AEDA/GC-O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, resp., differing in fatty acid composition, were selected to be investigated. A total of thirty-five odorants were identified, among which twenty-two odorants were quantitated by aid of authentic chems. and with correction of recovery coefficients Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; i.e., 3-hydroxy-2-butanone, 3-methylbutanal, furfural, 3-(methylthio)propanal, 2-furfurylthiol, phenylacetaldehyde, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, (E,Z)-2,6-nonadienal, and (E)-2-nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technol. for safety concerns. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application In Synthesis of 2-Acetylthiazole

The Article related to youtiao aroma compound chinese fried food, Food and Feed Chemistry: Fats, Oils, and Margarine and other aspects.Application In Synthesis of 2-Acetylthiazole

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

On June 30, 2020, Ma, Rongrong; Tian, Yaoqi; Chen, Long; Jin, Zhengyu published an article.Electric Literature of 24295-03-2 The title of the article was Impact of cooling rates on the flavor of cooked rice during storage. And the article contained the following:

The results obtained from flash gas chromatog. electronic nose and sensory anal. showed that higher cooling rates prolonged rice fragrance retention, whereas faster deterioration of flavor acceptability of cooked rice was observed at lower cooling rates during storage. The contribution of 43 flavor compounds in cooked rice was validated in three parallel tests by gas chromatog.-mass spectrometry combined with principal component anal., which indicated that 2-acetyl-1-pyrroline and alcs. contributed to the fragrance, while aliphatic aldehydes (at high concentration), benzene derivatives, and acids were responsible for flavor deterioration. Partial least squares regression further identified that eight flavor compounds [(E,E)-2,4-decadienal, 2-butyl-2-octenal, 1-hexanol, 2-propyl-1-pentanol, 2-butyl-furan, geranylacetone, 2-acetylthiazole, and 2-acetyl-1-pyrroline] had significantly pos. contributions to sensory evaluations, while nine flavor compounds [hexanal, octanal, (E)-2-octenal, decanal, (E)-5-methyl-4-hepten-3-one, n-hexadecanoic acid, ethylbenzene, o-xylene and p-xylene] had significantly neg. contributions to sensory evaluations during storage (p < 0.05). The water migration and/or starch crystallization of cooked rice during storage affected by cooling rates were supposed to affect the release of the flavor compounds These findings could provide a reference for the flavor preservation of instant rice. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Electric Literature of 24295-03-2

The Article related to cooked rice flavor storage, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Electric Literature of 24295-03-2

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

On July 15, 2022, Jia, Jie; Xiong, Dandan; Bai, Jie; Yuan, Yirong; Song, Qi; Lan, Tian; Tian, Liangjie; Guo, Chunfeng; Liu, Xuebo; Wang, Caixia; Duan, Xiang published an article.Computed Properties of 24295-03-2 The title of the article was Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white. And the article contained the following:

Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochem. properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2

The Article related to lactic acid egg white food cake flavor physicochem property, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Computed Properties of 24295-03-2

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

On September 30, 2021, Wang, Yuan-Hui; Yang, Yue-Ying; Zhang, Jing-Yu; Zhang, Qi-Dong; Xu, Fei; Li, Zhi-Jian published an article.Computed Properties of 24295-03-2 The title of the article was Characterization of volatiles and aroma in Chinese steamed bread during elaboration. And the article contained the following:

Effects of different process steps on volatiles and aroma compounds of “Jiaozi” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatog.-mass spectrometry (GC-MS) and GC-olfactometry, which provided green, fatty, mushroom, mossy, fruity, sweaty, floral odors to JSBs. GC-MS anal. showed that the concentration of volatiles in JSB dough increased gradually during first-mixing and primary fermentation; decreased after second-mixing, kneading, molding and secondary fermentation; and increased greatly after steaming. Cluster anal. indicated that the aroma profile of fresh cooked JSBs was different from that of JSB dough. Fermentation is an important stage of aroma formation of JSBs. Furthermore, steaming is also a key process step in the formation of JSBs aroma, which endows JSBs unique aroma characteristic that is different from those produced by fermentation The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2

The Article related to bread volatiles octanol aroma kneading molding steaming china, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Computed Properties of 24295-03-2

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

Bento-Silva, Andreia; Duarte, Noelia; Santos, Magda; Costa, Carina Pedrosa; Vaz Patto, Maria Carlota; Rocha, Silvia M.; Bronze, Maria Rosario published an article in 2022, the title of the article was Comprehensive two-dimensional gas chromatography as a powerful strategy for the exploration of Broas volatile composition.Name: 2-Acetylthiazole And the article contains the following content:

Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one com. hybrid). Their volatile compounds were analyzed by GCxGC-ToFMS (two-dimensional gas chromatog. coupled with time-of-flight mass spectrometry) for an untargeted screening of the chem. compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chem. families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular di-Me trisulfide and methanethiol. Pyrazines might contribute neg. to the aroma of broas since they were present in higher amounts in the com. broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Name: 2-Acetylthiazole

The Article related to broa volatile composition two dimensional gas chromatog, maillard reaction, baking, broa, comprehensive two-dimensional gas chromatography, maize, maize bread, volatiles, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Name: 2-Acetylthiazole

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

On July 31, 2022, Wang, Jing; Chen, Le; Liu, Ying; Olajide, Tosin Michael; Jiang, Yuanrong; Cao, Wenming published an article.Quality Control of 2-Acetylthiazole The title of the article was Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS. And the article contained the following:

To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Quality Control of 2-Acetylthiazole

The Article related to aroma active compound beef gc electronic nose, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Quality Control of 2-Acetylthiazole

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

On October 15, 2022, Darmanovic, Darinka; Radanovic, Dusanka; Jevtovic, Mima; Turel, Iztok; Pevec, Andrej; Milcic, Milos; Gruden, Maja; Zlatar, Matija; Djordjevic, Natasa; Andjelkovic, Katarina; Cobeljic, Bozidar published an article.Application In Synthesis of 2-Acetylthiazole The title of the article was Coordination preferences of NNO and NNS Schiff base ligands with Co(III) complexes: Synthesis, characterization and DFT calculation. And the article contained the following:

Two Co(III) complexes with condensation product of thiosemicarbazide and 2-acetylthiazole (HL1 ligand, (E)-2-(1-(thiazol-2-yl)ethylidene)hydrazine-1-carbothioamide) and the condensation product of 2-acetylpyridine and Girard’s P reagent (HL2Cl ligand, (E)-1-(2-oxo-2-(2-(1-(pyridin-2-yl)ethylidene)hydrazinyl)ethyl)pyridin-1-ium chloride) have been synthesized and characterized based on the results of single-crystal X-ray diffraction, NMR and IR spectroscopy and elemental anal. Cobalt(III) complex with HL1 ligand, [Co(L1)2]BF4·H2O (1), is bis octahedral complex in which two deprotonated ligand mols. coordinate in a mer arrangement through two NNS sets of donor atoms. In cobalt(III) complex with HL2Cl, [Co(L2)(N3)3] (2), the ligand is coordinated in deprotonated, formally neutral, form to Co(III) ion in tridentate fashion through NNO set of donor atoms, and the other three coordination sites of a monokis octahedron are occupied by meridionally coordinated azide anions. DFT calculations were performed to elucidate coordination preferences of these ligands toward Co(III) ion. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application In Synthesis of 2-Acetylthiazole

The Article related to cobalt schiff base complex preparation dft, crystal structure cobalt schiff base complex, Inorganic Chemicals and Reactions: Coordination Compounds and other aspects.Application In Synthesis of 2-Acetylthiazole

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

On November 15, 2021, Johnson, Jino; Yardily, A. published an article.Name: 2-Acetylthiazole The title of the article was Spectral, modeling and biological studies on a novel (E)-3-(3-bromo-4-methoxyphenyl)-1-(thiazol-2-yl)prop-2-en-1-one and some bivalent metal(II) complexes. And the article contained the following:

A thiazole-based chalcone ligand (E)-3-(3-bromo-4-methoxyphenyl)-1-(thiazol-2-yl)prop-2-en-1-one (BMTP) and its Co(II), Ni(II), Cu(II) and Zn(II) complexes have been synthesized. The synthesized compounds were characterized by elemental analyses, FT-IR, NMR, mass, molar conductance, UV-Vis, magnetic susceptibility, and thermal techniques. The title compounds were optimized with D. Functional Theory (DFT) computations. The Lewis base character of BMTP, flexibility towards metal ions, structural stabilization on coordination, MO interactions, quantum chem. descriptors, and vibrational frequencies were evaluated. The compounds were screened for antimicrobial activity against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Aspergillus flavus and Candida albicans. Metal complexes exhibit higher microbial toxicity than the free ligand. The mol. docking interactions were found to be in good agreement with the exptl. microbial activities. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Name: 2-Acetylthiazole

The Article related to transition metal bromomethoxyphenylthiazolylpropenone complex preparation bactericide, Inorganic Chemicals and Reactions: Coordination Compounds and other aspects.Name: 2-Acetylthiazole

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