Category: 24295-03-2

Lepe-Balsalobre, Esperanza; Rubio-Sanchez, Ricardo; Ubeda, Cristina; Lepe, Jose Antonio published an article in 2022, the title of the article was Volatile compounds from in vitro metabolism of seven Listeria monocytogenes isolates belonging to different clonal complexes.Reference of 2-Acetylthiazole And the article contains the following content:

Microorganisms produce a wide variety of volatile organic compounds (VOCs) as products of their metabolism and some of them can be specific VOCs linked to the microorganism’s identity, which have proved to be helpful for the diagnosis of infection via odor fingerprinting. The aim of this study was to determine the VOCs produced and consumed to characterize the volatile metabolism of seven isolates of different clonal complexes (CCs) of Listeria monocytogenes. For this purpose, dichloromethane extracts from the thioglycolate broth medium were analyzed by gas chromatog. coupled to mass spectrometry (GC/MS). Also, multivariate analyses were applied to the data obtained. Results showed that all the isolates of L. monocytogenes produced de novo isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 3-(methylthio)-1-propanol, acetic acid, isobutyric acid, butanoic acid, and isovaleric acid. Significant differences were found among isolates for the production amount of these volatiles, which allowed their differentiation. Thus, CC4 (ST-219/CT-3650) and CC87 (ST-87/CT-4557) showed an active volatile compounds metabolism with high consumption nitrogen and sulfur compounds and production of alcs. and acids, and CC8 (ST-8/CT-8813) and CC3 (ST-3/CT-8722) presented a less active volatile metabolism Moreover, within the VOCs determined, huge differences were found in the production of butanol among the seven isolates analyzed, being probably a good biomarker to discriminate among isolates belonging to different CCs. Hence, the anal. of volatile profile generated by the growth of L. monocytogenes in vitro could be a useful tool to differentiate among CCs isolates. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole

The Article related to listeria monocytogenes volatile compound metabolism clonal complex, gc-ms, listeria monocytogenes, vocs, biomarkers, volatile compounds, Microbial, Algal, and Fungal Biochemistry: Metabolism and Microbial Nutrition and other aspects.Reference of 2-Acetylthiazole

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

On May 31, 2021, Wang, Jie; Battini, Narsaiah; Ansari, Mohammad Fawad; Zhou, Cheng-He published an article.Related Products of 24295-03-2 The title of the article was Synthesis and Biological Evaluation of Quinazolonethiazoles as New Potential Conquerors towards Pseudomonas Aeruginosa. And the article contained the following:

Novel quinazolonthiazoles were designed and synthesized as new potential antimicrobial agents by facile multi-step procedure from o-aminobenzoic acids and 2-acetylthiazole. A series of biol. evaluation showed that compound I [X = 7-Cl; R = O(CH2)5CH3] was the most effective quinazolonethiazole with superior activity to reference drugs chloramphenicol and norfloxacin. This active mol. displayed unobvious bacterial resistance against P. aeruginosa, the low toxicity to normal hepatocytes, suitable pharmacokinetics and drug-likeness. The preliminary biol. interaction suggested that quinazolonethiazole I [X = 7-Cl; R = O(CH2)5CH3] might induce bacterial death by disturbing the membrane permeability, while preventing bacteria from growth by integrating into DNA and binding with topoisomerase IV. These findings provided significant background for the further development of quinazolonethiazoles as new potential drugs in combating drug-resistant pathogens. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Related Products of 24295-03-2

The Article related to quinazolonethiazole preparation antibacterial antifungal sar mol docking, Heterocyclic Compounds (More Than One Hetero Atom): Pyrimidines and Quinazolines and other aspects.Related Products of 24295-03-2

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

Jiang, Yi-Min; Yu, Yi; Wu, Shao-Fen; Yan, Hong; Yuan, Yaofeng; Ye, Ke-Yin published an article in 2021, the title of the article was Electrochemical fluorosulfonylation of styrenes.Formula: C5H5NOS And the article contains the following content:

An environmentally friendly and efficient electrochem. fluorosulfonylation of styrenes were developed. With the use of sulfonylhydrazides and triethylamine trihydrofluoride, a diverse array of β-fluorosulfones were readily obtained. This reaction featured mild conditions and a broad substrate scope, which was conveniently extended to a gram-scale preparation The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to fluoro arylsulfone preparation, arylsulfonyl hydrazide terminal arylalkene electrochem fluorosulfonylation green chem, Benzene, Its Derivatives, and Condensed Benzenoid Compounds: Sulfoxides and Sulfones and other aspects.Formula: C5H5NOS

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

On April 29, 2020, Poisson, Luigi; Pittet, Jonathan; Schaerer, Anja; Mestdagh, Frederic; Davidek, Tomas published an article.Product Details of 24295-03-2 The title of the article was Quantitative Validation of the In-Bean Approach in Coffee Roasting. And the article contained the following:

The representativeness of the so-called biomimetic “in-bean” technique was studied by following the formation of target aroma compounds during the roasting course (10 points from 0 to 400 s) in recombined coffee beans and non-treated green coffee reference beans. For this purpose, the water-soluble fraction was replaced by a biomimetic recombinate in reconstituted beans prior to roasting. The targeted anal. of key aroma compounds was performed by means of the stable isotope dilution assay and solid-phase microextraction-gas chromatog.-mass spectrometry of roasted and ground coffee samples. The results were compared to the quant. data on a green coffee reference roasted under the same conditions. The results showed similar formation kinetics for most of the evaluated volatiles, such as Strecker aldehydes, alkylpyrazines, or α-diketones. In addition, the final quantities of key odorants in both types of samples were quite comparable. Hence, the refined biomimetic approach was validated as a valuable tool in studying different aspects of flavor formation upon coffee roasting. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Product Details of 24295-03-2

The Article related to coffee bean roasting model, maillard reaction, coffee flavor formation, kinetics, precursors, roasting, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Product Details of 24295-03-2

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

On March 1, 2022, Zhang, Danni; Yang, Ni; Fisk, Ian D.; Li, Jintao; Liu, Yuan; Wang, Wenli published an article.Formula: C5H5NOS The title of the article was Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. And the article contained the following:

Takifugu rubripes is well-known for its unique flavor but can also develop a putrid off-note. To eliminate off-note and promote desirable flavor, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chem. properties were analyzed and correlated with sensory qualities. The changes of center temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression anal., orthonasal aroma attributes "roasted" and "earthy/putrid fish" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, resp.; meanwhile mouthfeel attributes of chewy/fiber and tender/juicy were highly associated with water loss and moisture, resp. This study provides insights for optimizing cooking conditions to create desirable fish flavor. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to volatile compound sensory perception flavor steaming takifugu, aroma, off-note, sensory, takifugu rubripes, thermal cooking process, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Formula: C5H5NOS

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

On February 15, 2022, Dou, Xinjing; Zhang, Liangxiao; Yang, Ruinan; Wang, Xiao; Yu, Li; Yue, Xiaofeng; Ma, Fei; Mao, Jin; Wang, Xiupin; Li, Peiwu published an article.Formula: C5H5NOS The title of the article was Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry. And the article contained the following:

Sesame oil is a traditional and delicious edible oil in China and Southeast Asia with a high price. However, sesame oil essence was often illegally added to cheaper edible oils to counterfeit sesame oil. In this study, a rapid and accurate headspace gas chromatog.-ion mobility spectrometry (HS-GC-IMS) method was proposed to detect the counterfeit sesame oil where the other cheap oils were adulterated with essence. Combined with chemometric methods including principal component anal. (PCA), orthogonal partial least squares discriminant anal. (OPLS-DA) and random forest (RF), authentic and counterfeit sesame oils adulterated with sesame essence (0.5%, weight/weight) were easily separated into two groups. More importantly, 2-methylbutanoic acid, 2-furfurylthiol, methylpyrazine, methional, and 2,5-dimethylpyrazine were found to be markers of sesame essence, which were used to directly identify the sesame essence. The determination of volatile compounds based on HS-GC-IMS was proven to be an effective method for adulteration detection of essence in sesame oil. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Formula: C5H5NOS

The Article related to adulteration sesame oil essence gas chromatog ion mobility spectrometry, adulteration detection, hs-gc-ims, marker, sesame essence, sesame oil, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Formula: C5H5NOS

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

On June 30, 2022, Porcelli, Caterina; Steinhaus, Martin published an article.Reference of 2-Acetylthiazole The title of the article was Molecular characterization of an atypical coconut-like odor in cocoa. And the article contained the following:

Parallel application of an aroma extract dilution anal. (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odor activity values as ratios of the concentrations to the odor threshold values suggested δ-2-decenolactone as the crucial compound Chiral anal. showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odor threshold value, that is 100μg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole

The Article related to atypical coconut cocoa odor mol characterization, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Reference of 2-Acetylthiazole

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

Raza, Ali; Song, Huanlu; Raza, Junaid; Li, Pei; Li, Ku; Yao, Juan published an article in 2020, the title of the article was Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction.Computed Properties of 24295-03-2 And the article contains the following content:

The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. The composition of YE has made it an important ingredient for the production of meat-like flavors. This study focuses on the simulation of beef-like odorants from yeast extract through the Maillard reaction. Addnl., an optimization process was conducted via the central composite design (CCD) to optimize the Maillard reaction conditions. Glutathione-enriched yeast extract (GSH-YE) was utilized as the precursor with the partial addition of cysteine and ribose to form beef-like aroma compounds The key odorants generated through the Maillard reaction were characterized via HS-SPME-GCMS and the contents of the Maillard precursors were analyzed via HPLC. The optimized conditions produced numerous pyrazines, furans, thiazoles, and sulfur- and nitrogen-containing compounds responsible for mimicking beef-like aromas. 2,5-Dimethyl-furan, 2,5-dimethyl-pyrazine, thiazole, 2-methyl-3-furanthiol, di-Me trisulfide, 3,5-diethyl-2-methyl-pyrazine, 3,3-dithiobis[2-methyl-furan] and 2-methyl-3-(methylthio) furan were the predominant odorants generated through the Maillard reaction. Moreover, the individual effect of initial pH and thermal temperature showed dramatic changes in the overall volatile profile. The content of cysteine and other amino acids decreased rapidly at higher thermal temperatures The amount of larger peptides (1500-5000 Da) decreased at a thermal temperature of 160°C, while the contents of smaller peptides (<500) increased. Thus, the sensory and instrumental data validate the potential application of GSH-YE in generating beef-like odorants, and furthermore, these outcomes can aid future pragmatic studies for further insight into beef flavor chem. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Computed Properties of 24295-03-2

The Article related to glutathione yeast extract beef odor maillard reaction, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Computed Properties of 24295-03-2

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

On October 28, 2020, Fricke, Kristina; Schieberle, Peter published an article.Related Products of 24295-03-2 The title of the article was Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach. And the article contained the following:

Compared to dark chocolate, which is mainly produced from roasted cocoa and sucrose, milk chocolates contain different dairy products, such as milk powder, butter fat, or dairy cream. This difference in recipe renders a typical aroma attributed to this type of chocolate, often described as milky or creamy. To get an idea of the odorants responsible for this odor note, an aroma extract dilution anal. was applied on a distillate obtained by extraction and SAFE distillation of a com. milk chocolate evaluated with an intense “milky, creamy” attribute. The identification experiments in combination with the flavor dilution (FD) factors revealed 48 odor-active compounds, among which phenylacetic acid (honey-like) and vanillin (vanilla-like) showed the highest FD factors followed by 2-methoxyphenol (smoky) and nonanoic acid (musty, pungent). The quantitation of 40 odorants by stable isotope dilution assays (SIDA) and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed di-Me trisulfide (cabbage-like) and butanoic acid (sweaty) with the highest OAVs (>170), followed by 3-methylbutanoic acid (sweaty), acetic acid (vinegar-like), and phenylacetic acid. An aroma recombinate prepared with 39 reference odorants in the same concentrations as those determined for the compounds in the milk chocolate showed a good similarity with the overall aroma profile of the milk chocolate. A comparison of the results with the recent literature data on dark chocolates also evaluated by the Sensomics approach suggested that, in particular, methanethiol and a series of lactones may contribute to the milky, creamy odor note because these were reported with much lower odor activities in the dark chocolates. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Related Products of 24295-03-2

The Article related to aroma compound milk chocolate sensomics, aroma extract dilution analysis, aroma recombinate, lactones, methanethiol, odor activity value, sensomics, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Related Products of 24295-03-2

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

On February 28, 2022, Reddy, A. VenkatRam; Reddy, L. Krishna Kanth; Reddy, V. Sudheer; Douglas, S. Paul published an article.Application of 24295-03-2 The title of the article was Design, synthesis, and biological evaluation of chalcone based derivatives of 1,3,4-thiadiazole-oxazole as cytotoxic agents. And the article contained the following:

A new series of chalcone-incorporated 1,3,4-thiadiazole-oxazoles I [R = 3,4,5-(MeO)3C6H2, 4-pyridyl, 2-thiazolyl, etc.] have been prepared and their chem. structures were confirmed by spectroscopic techniques. Further, all compounds were explored for their cytotoxic activity towards human cervix cancer (SiHa), human lung cancer (A549), human breast cancer (MCF-7) and human colon cancer (Colo-205) cell lines by employing MTT assay. The known chemotherapeutic drug candidate etoposide was used as pos. control. According to the data, all the compounds showed good to moderate activities. Among them, compounds I [R = 3,4,5-(MeO)3C6H2, 3,5-(MeO)2C6H3, 4-pyridyl, 2-thiazolyl] displayed most promising activity. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application of 24295-03-2

The Article related to thiadiazole oxazole chalcone preparation antitumor, Heterocyclic Compounds (More Than One Hetero Atom): Other 5-Membered Rings, Two Or More Hetero Atoms and other aspects.Application of 24295-03-2

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