Category: 24295-03-2

Hu, Yuan-Yuan; Wang, Juan; Li, Tie-Jun; Yadav Bheemanaboina, Rammohan R.; Ansari, Mohammad Fawad; Cheng, Yu; Zhou, Cheng-He published an article in 2020, the title of the article was An unexpected discovery toward novel membrane active sulfonyl thiazoles as potential MRSA DNA intercalators.Formula: C5H5NOS And the article contains the following content:

With the increasing emergence of drug-resistant bacteria, the need for new antimicrobial agents has become extremely urgent. This work was to develop sulfonyl thiazoles as potential antibacterial agents. Novel hybrids of sulfonyl thiazoles were developed from com. acetanilide and acetylthiazole. Hybrids 6e and 6f displayed excellent inhibitory efficacy against clin. methicillin-resistant Staphylococcus aureus (MRSA) (min. inhibitory concentration = 1μg/mL) without obvious toxicity toward normal mammalian cells (RAW 264.7). The combination uses were found to improve the antimicrobial ability. Further preliminary antibacterial mechanism experiments showed that the active mol. 6f could effectively interfere with MRSA membrane and insert into MRSA DNA. Compounds 6e and 6f could serve as potential DNA-targeting templates toward the development of promising antimicrobial agents. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to staphylococcus aureus methicillin sulfonyl thiazole dna intercalator, dna, mrsa, antibacterial, antifungal, sulfonyl, thiazole, Pharmacology: Drug Interactions and General Pharmacology and other aspects.Formula: C5H5NOS

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

On November 30, 2021, Xia, Bing; Ni, Zhi-Jing; Hu, Long-Teng; Elam, Elnur; Thakur, Kiran; Zhang, Jian-Guo; Wei, Zhao-Jun published an article.Computed Properties of 24295-03-2 The title of the article was Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions. And the article contained the following:

To prepared Maillard reaction products (MRPs) enriched with chicken flavor, the effects of chicken fats on peony seed-derived MRPs were evaluated. The thermal treatments, lipase enzymic hydrolysis and lipoxygenase with subsequent mild thermal treatments were applied to oxidized chicken fats before their use in the Maillard reaction. Different oxidized chicken fats led to diverse chem. properties and varied volatile compounds The addition of oxidized chicken fat increased the meaty of MRPs. The chicken fat promoted the Maillard reaction, which produced more oxygenated compounds; however, it reduced the sulfur compounds Correlation anal. of the chem. properties of chicken fat and the major volatile compounds showed that by controlling the chem. properties of chicken fat, it might be possible to control the content of some volatile compounds of chicken fat and MRPs. Our data elucidated that chicken fat contributes to the development of meat flavors after oxidation and thermal treatments. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2

The Article related to meat flavor peony seed chicken fat maillard reaction product, maillard reaction, meat flavors, oxidized chicken fats, peony seed, volatile compounds, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Computed Properties of 24295-03-2

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

On June 2, 2021, Gasior, Robert; Wojtycza, Krzysztof; Majcher, Malgorzata A.; Bielinska, Halina; Odrzywolska, Angelika; Baczkowicz, Malgorzata; Migdal, Wladyslaw published an article.Application In Synthesis of 2-Acetylthiazole The title of the article was Key Aroma Compounds in Roasted White Koluda Goose. And the article contained the following:

Aroma-active compounds in the roasted leg meat of White Koluda goose were assayed by gas chromatog.-olfactometry, using aroma extract dilution anal. and solvent-assisted flavor evaporation Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application In Synthesis of 2-Acetylthiazole

The Article related to aroma compound roasted white koluda goose, aeda, gc−o, white kołuda geese, aroma-active compounds, native breeds, recombination and omission tests, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Application In Synthesis of 2-Acetylthiazole

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

On November 1, 2021, Flores, Monica; Perea-Sanz, Laura; Lopez-Diez, Jose Javier; Belloch, Carmela published an article.Reference of 2-Acetylthiazole The title of the article was Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages. And the article contained the following:

The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactured; a control and two formulations reduced by half in nitrate and nitrite and one of them inoculated with D. hansenii. Free amino acids, thiamine content and savoury volatile compounds were analyzed. Eleven savoury volatile compounds were quantitated. Among them, the most potent compounds above their odor thresholds were 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, di-Me trisulfide and methyl-2-methyl-3-furyl disulfide. Their generation was affected by D. hansenii inoculation as shown by the decrease in methional and Me 2-methyl-3-furyl disulfide content, and the increase of methionol. Nitrate and nitrite reduction did not significantly affect amino acid and thiamine contents. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole

The Article related to thiamine amino acid nitrite dry fermented yeast sausage aroma, amino acid, dry sausage, nitrite, savoury, thiamine, yeast, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Reference of 2-Acetylthiazole

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

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

On January 31, 2023, Shen, Dong-Yu; Li, Meng-Ke; Zhao, Mu; Li, Jie; Cui, Xinyue; Zou, Ting-Ting; Song, Huan-Lu; Xiong, Jian; Li, Ku published an article.Reference of 2-Acetylthiazole The title of the article was Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. And the article contained the following:

Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GCxGC-O-MS) and combined aroma extract dilution anal. (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quant. anal., and the odor activity value (OAV) was calculated Octanal, 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and di-Me trisulfide was identified as the most important odor-active compound of YE. Addnl., recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of di-Me trisulfide had masking effect on the odor of PCP. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole

The Article related to yeast extract gas chromatog olfactometry mass spectrometry, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Reference of 2-Acetylthiazole

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

On December 21, 2021, Wang, Chunmiao; Gallagher, Daniel L.; Dietrich, Andrea M.; Su, Ming; Wang, Qi; Guo, Qingyuan; Zhang, Junzhi; An, Wei; Yu, Jianwei; Yang, Min published an article.Quality Control of 2-Acetylthiazole The title of the article was Data Analytics Determines Co-occurrence of Odorants in Raw Water and Evaluates Drinking Water Treatment Removal Strategies. And the article contained the following:

A complex dataset with 140 sampling events was generated using triple quadrupole gas chromatog.-mass spectrometer to track the occurrence of 95 odorants in raw and finished water from 98 drinking water treatment plants in 31 cities across China. Data anal. identified more than 70 odorants with concentrations ranging from not detected to thousands of ng/L. In raw water, Pearson correlation anal. determined that thioethers, non-oxygen benzene-containing compounds, and pyrazines were classes of chems. that co-occurred, and geosmin and p(m)-cresol, as well as cyclohexanone and benzaldehyde, also co-occurred, indicating similar natural or industrial sources. Based on classification and regression tree anal., total dissolved organic carbon and geog. location were identified as major factors affecting the occurrence of thioethers. Indoles, phenols, and thioethers were well-removed through conventional and advanced treatment processes, while some aldehydes could be generated. For other odorants, higher removal was achieved by ozonation-biol. activated carbon (39.3%) compared to the conventional treatment process (14.5%). To our knowledge, this is the first study to systematically identify the major odorants in raw water and determine suitable treatment strategies to control their occurrence by applying data analytics and statistical methods to the complex dataset. It will provide informative reference for odor control and water quality management in drinking water industry. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Quality Control of 2-Acetylthiazole

The Article related to odorant drinking water treatment data analytic removal, co-occurrence, data mining, drinking water, odorants, removal efficiency, statistics, Water: Water Purification (Including Treatment For Industrial Uses) and other aspects.Quality Control of 2-Acetylthiazole

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

On May 5, 2021, Chen, Jin-Ping; Battini, Narsaiah; Ansari, Mohammad Fawad; Zhou, Cheng-He published an article.Application of 24295-03-2 The title of the article was Membrane active 7-thiazoxime quinolones as novel DNA binding agents to decrease the genes expression and exert potent anti-methicillin-resistant Staphylococcus aureus activity. And the article contained the following:

A novel class of 7-thiazoxime quinolones was developed as potential antimicrobial agents for the sake of bypassing resistance of quinolones. Biol. assays revealed that some constructed 7-thiazoxime quinolones possessed effective antibacterial efficiency. Me acetate oxime derivative I exhibited 32-fold more active than ciprofloxacin against MRSA, which also possessed rapidly bactericidal ability and low toxicity towards mammalian cells. The combination use of 7-thiazoxime quinolone I and ciprofloxacin was able to improve antibacterial potency and effectively alleviate bacterial resistance. The preliminarily mechanism exploration revealed that compound I could destroy the cell membrane and insert into MRSA DNA to bind with DNA gyrase, then decrease the expression of gyrB and femB genes. The above results strongly suggested that Me acetate oxime derivative I held a promise for combating MRSA infection. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application of 24295-03-2

The Article related to membrane active thiazoxime quinolone preparation mrsa antibacterial dna binding, cell membrane, drug-resistance, gene, mrsa dna, quinolone, Heterocyclic Compounds (One Hetero Atom): Quinolines and Isoquinolines and other aspects.Application of 24295-03-2

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

On June 22, 2022, Liang, Xiao-Ping; Luo, Min; Kang, Li; Tang, Long-Xing; Liang, Qing; Liu, Yuan-Lin; Yang, Zi; Zhang, Chun-Tao; Peng, Cai-Yun; Fu, Rong-Geng published an article.Category: thiazole The title of the article was Facile one-pot three-component strategy for the synthesis of 2-amino-4-arylthiazoles via elemental sulfur source. And the article contained the following:

A novel and facile metal-free method for the green synthesis of 2-amino-4-arylthiazole derivatives I (Ar = 3-nitrophenyl, 2-naphthyl, pyridin-4-yl, etc.) through the three-component cascade reaction of aromatic Me ketones ArC(O)Me, elemental sulfur and cyanamide is reported. One C-N bond and two C-S bonds were formed in one-pot protocol without using catalysts. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Category: thiazole

The Article related to amino arylthiazole preparation green chem, aryl methyl ketone sulfur cyanamide three component cascade, Heterocyclic Compounds (More Than One Hetero Atom): Thiazoles, Isothiazoles and other aspects.Category: thiazole

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

On October 5, 2021, Sui, Yan-Fei; Ansari, Mohammad Fawad; Fang, Bo; Zhang, Shao-Lin; Zhou, Cheng-He published an article.Formula: C5H5NOS The title of the article was Discovery of novel purinylthiazolylethanone derivatives as anti-Candida albicans agents through possible multifaceted mechanisms. And the article contained the following:

Novel purinylthiazolylethanone derivatives, I [R = H, Et, allyl, 2-chlorophenylmethyl, etc], II [R1 = hydroxyl, hydroxyimino, methoxyimino]which were expected to combat the fungal drug resistance was developed. Some prepared purinylthiazolylethanone derivatives I and II possessed satisfactory inhibitory action towards the tested fungi, among which compound I [R = 2-ethoxyoxoethyl] gave a MIC value of 1μg/mL against C. albicans. The active mol. I [R = 2-ethoxyoxoethyl] was able to kill C. albicans with undetectable resistance as well as low hematotoxicity and cytotoxicity. Furthermore, it could hinder the growth of C. albicans biofilm, thus avoiding the occurrence of drug resistance. Mechanism research manifested that purinylthiazolylethanone derivative I [R = 2-ethoxyoxoethyl] led to damage of cell wall and membrane disruption, so protein leakage and the cytoplasmic membrane depolarization were observed On this account, the activity of fungal lactate dehydrogenase was reduced and metabolism was impeded. Meanwhile, the increased levels of reactive oxygen species (ROS) and reactive nitrogen species (RNS) disordered redox equilibrium, giving rise to oxidative damage to fungal cells and fungicidal effect. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to purinylthiazolylethanone preparation antifungal sar drug resistance, antifungal, drug resistance, purine, thiazole, Heterocyclic Compounds (More Than One Hetero Atom): Thiazoles, Isothiazoles and other aspects.Formula: C5H5NOS

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