Category: 24295-03-2

On April 5, 2020, Zych, Dawid; Slodek, Aneta; Malecki, Jan Grzegorz published an article.Safety of 2-Acetylthiazole The title of the article was 2,2′:6′,2”-Terpyridine derivative with tetrazole motif and its analogues with 2-pyrazinyl or 2-thiazolyl substituents – Experimental and theoretical investigations. And the article contained the following:

The synthesis of 4′-[4-(2-decyl-1,3,4-tetrazol-5-yl)phenyl]-2,2′:6′,2”-terpyridine and its analogs which contain substitutions at the central pyridine ring (positions 2 and 6) 2-pyrazinyl or 2-thiazolyl groups was reported. Photophys., optical studies and theor. calculations anal. with particular emphasis on the difference caused by the change of substituents was presented. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Safety of 2-Acetylthiazole

The Article related to decyltetrazolyl teraryl preparation thermal stability, Heterocyclic Compounds (More Than One Hetero Atom): Other 5-Membered Rings, Two Or More Hetero Atoms and other aspects.Safety of 2-Acetylthiazole

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

On October 15, 2020, Api, A. M.; Belsito, D.; Botelho, D.; Bruze, M.; Burton, G. A. Jr.; Buschmann, J.; Dagli, M. L.; Date, M.; Dekant, W.; Deodhar, C.; Francis, M.; Fryer, A. D.; Jones, L.; Joshi, K.; La Cava, S.; Lapczynski, A.; Liebler, D. C.; O′Brien, D.; Patel, A.; Penning, T. M.; Ritacco, G.; Romine, J.; Sadekar, N.; Salvito, D.; Schultz, T. W.; Sipes, I. G.; Sullivan, G.; Thakkar, Y.; Tokura, Y.; Tsang, S. published an article.Application of 24295-03-2 The title of the article was RIFM fragrance ingredient safety assessment, 2-acetylthiazole, CAS Registry Number 24295-03-2. And the article contained the following:

The existing information supports the use of this material as described in this safety assessment. 2-Acetylthiazole was evaluated for genotoxicity, repeated dose toxicity, reproductive toxicity, local respiratory toxicity, phototoxicity/photoallergenicity, skin sensitization, and environmental safety. Data show that 2-acetylthiazole is not genotoxic. The skin sensitization endpoint was completed using the dermal sensitization threshold (DST) for non-reactive materials (900 μg/cm2); exposure is below the DST. The repeated dose, reproductive, and local respiratory toxicity endpoints were evaluated using the threshold of toxicol. concern (TTC) for a Cramer Class II material, and the exposure to 2-acetylthiazole is below the TTC (0.009 mg/kg/day, 0.009 mg/kg/day, and 0.47 mg/day, resp.). The phototoxicity/photoallergenicity endpoints were evaluated based on UV spectra; 2-acetylthiazole is not expected to be phototoxic/photoallergenic. The environmental endpoints were evaluated, 2-acetylthiazole was found not to be persistent, bioaccumulative, and toxic (PBT) as per the International Fragrance Association (IFRA) Environmental Standards, and its risk quotients, based on its current Volume of Use in Europe and North America (i.e., Predicted Environmental Concentration/Predicted No Effect Concentration [PEC/PNEC]) are <1. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Application of 24295-03-2

The Article related to developmental, environmental safety, genotoxicity, local respiratory toxicity, phototoxicity/photoallergenicity, repeated dose, reproductive, skin sensitization, toxicity and other aspects.Application of 24295-03-2

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

On December 31, 2021, Li, Zhuoke; Cao, Jun; Mao, Ting; Dan, Ni published an article.Name: 2-Acetylthiazole The title of the article was Synthesis of bimannich base with thiazole and its corrosion inhibition effect on H2S and CO2 at high temperature. And the article contained the following:

A bimannich-based TZBM containing a thiazole ring was obtained by synthesis of mannich bases. TZBM featured a stable structure at 260 °C, and corrosion inhibition effect on carbon steel in a gas-liquid environment with Cl- + H2S + CO2 at 180 °C. By analyzing the weight loss of steel exposed to different TZBM concentrations, the coverages of the inhibitor adsorbed on the surfaces were determined, and the results conformed to Langmuir isotherm model. Furthermore, the neg. Gibbs free energy indicated that the adsorption was a spontaneous process. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Name: 2-Acetylthiazole

The Article related to thiazole bimannich base hydrogen sulfide carbon dioxide, high temperature corrosion inhibition, bimannich base, corrosion inhibitor, high temperature resistance, thiazole and other aspects.Name: 2-Acetylthiazole

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

On December 31, 2020, Sun, Huahua; Liu, Feng; Ye, Zi; Baker, Adam; Zwiebel, Laurence J. published an article.Reference of 2-Acetylthiazole The title of the article was Mutagenesis of the orco odorant receptor co-receptor impairs olfactory function in the malaria vector Anopheles coluzzii. And the article contained the following:

Mosquitoes rely heavily on their olfactory systems for host seeking, selection of oviposition sites, and avoiding predators and other environmental dangers. Of these behaviors, the preferential selection of a human blood-meal host drives the vectorial capacity of anthropophilic female Anopheles coluzzii mosquitoes. Olfactory receptor neurons (ORNs) are dispersed across several appendages on the head and express an obligate odorant receptor co-receptor (Orco) coupled with a ”tuning” odorant receptor (OR) to form heteromeric, odor-gated ion channels in the membrane of these neurons. To examine the mechanistic and functional contributions of Orco/OR complexes to the chemosensory processes of An. coluzzii, we utilized CRISPR/Cas9 gene editing to create a line of homozygous, Orco-knockout, mutant mosquitoes. As expected, orco-/- ORNs across both adult and larval stages of An. coluzzii display significantly lower background activity and lack nearly all odor-evoked responses. In addition, blood-meal-seeking, adult female, orco-/- mutant mosquitoes exhibit severely reduced attraction to human- and non-human-derived odors while gravid females are significantly less responsive to established oviposition attractants. These results reinforce observations in other insects that Orco is crucial in maintaining the activity of ORNs. In that light, it significantly influences a range of olfactory-driven behaviors central to the anthropophilic host preference that is critical to the vectorial capacity of An. coluzzii as a primary vector for human malaria. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Reference of 2-Acetylthiazole

The Article related to anopheles coluzzii orco odorant receptor mutagenesis olfactory function, anopheles coluzzii, crispr/cas9, host seeking, odorant receptor co-receptor, olfaction, oviposition and other aspects.Reference of 2-Acetylthiazole

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

On April 22, 2021, Nguyen, Minh T.; Jones, Richard A.; Holliday, Bradley J. published an article.SDS of cas: 24295-03-2 The title of the article was Incorporation of spin-crossover cobalt(II) complexes into conducting metallopolymers: Towards redox-controlled spin change. And the article contained the following:

Metal complexes from cobalt(II/III) ions with two tridentate ligands and the corresponding conducting metallopolymers have been synthesized, characterized and subjected to magnetic studies which revealed a redox-controlled spin change. These complexes were designed to contain both a possible spin-crossover metal complex core and an electropolymerizable group for the production of the corresponding conducting metallopolymers. SQUID magnetic measurements revealed a gradual thermal spin crossover (T1/2 = 170 K) and a low spin state up to 400 K for the two complexes with terpyridine ligand cores chelating to Co(II) and Co(III) centers, resp., supporting the viability of a spin change from paramagnetic (Co(II), S = 3/2) to diamagnetic (Co(III), S = 0) states via redox chem. We have also demonstrated that the reported cobalt(II) complexes can undergo a facile polymer growth process under electropolymerization conditions. Electrochem. studies revealed that the Co(II) and Co(III) metal centers in poly-CoIIL1 could be reversibly interconverted, which demonstrates that the magnetic properties of the conducting metallopolymers can be switched between paramagnetic and diamagnetic. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).SDS of cas: 24295-03-2

The Article related to cobalt terpyridine thiazolylpyridine complex preparation electropolymerization electrochem magnetic property, crystal structure cobalt terpyridine thiazolylpyridine complex and other aspects.SDS of cas: 24295-03-2

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

On March 15, 2022, Li, Xinzhi; Liu, Shao-Quan published an article.Quality Control of 2-Acetylthiazole The title of the article was Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. And the article contained the following:

The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymically hydrolyzed and fermented into liquid pork hydrolyzates, followed by adding xylose and cysteine, then heat treatment. Approx. 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolyzates possessed a characteristic ′savoury, roasted-meat and fruity sweet′ aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. The heat-treated fermented pork hydrolyzates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolyzates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. 2021 Society of Chem. Industry. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Quality Control of 2-Acetylthiazole

The Article related to xylose cysteine thermal treatment aroma yeast fermented pork hydrolyzate, maillard reaction, cysteine, pork by-product, volatile flavour compounds, xylose, yeast fermentation and other aspects.Quality Control of 2-Acetylthiazole

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

On September 30, 2022, Guneser, Onur; Yuceer, Yonca Karagul; Hosoglu, Muge Isleten; Togay, Sine Ozmen; Elibol, Murat published an article.Synthetic Route of 24295-03-2 The title of the article was Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii. And the article contained the following:

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS), and Spectrum sensory anal. The specific growth rate (μ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, resp., whereas that of D. hansenii was determined as 0.13/h and 5.33h, resp. K. marxianus and D. hansenii produced significant levels of higher alcs. and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27μg/kg of isoamyl alc., 169.77μg/kg of Ph Et alc., and 216.08μg/kg of Ph Et acetate after 24-h batch fermentation A significant amount of isovaleric acid was also synthesized by K. marxianus (4013μg/kg) after the batch fermentation of 96 h. 415.64μg/kg of isoamyl alc. and 135.77μg/kg of Ph Et acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with Ph Et alc., Ph Et acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Synthetic Route of 24295-03-2

The Article related to kluyveromyces debaryomyces yeasts metabolism rice bran flavor compound, bioflavor, gas chromatography–olfactometry, microbial fermentation, sensory analysis, yeast metabolism and other aspects.Synthetic Route of 24295-03-2

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

Wei, Meng; Liu, Xiaochang; Xie, Peng; Lei, Yuanhua; Yu, Haojie; Han, Aiyun; Xie, Libin; Jia, Hongliang; Lin, Shaohua; Bai, Yueyu; Sun, Baozhong; Zhang, Songshan published an article in 2022, the title of the article was Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation.Category: thiazole And the article contains the following content:

This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical anal. was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical anal. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Category: thiazole

The Article related to benzeneacetaldehyde panfried steak gc qorbitrap, chinese yellow cattle, e-nose, gc-q-orbitrap, multivariate statistical analysis, sensory evaluation, volatile organic compounds and other aspects.Category: thiazole

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

On March 15, 2022, Li, Xinzhi; Liu, Shao-Quan published an article.Quality Control of 2-Acetylthiazole The title of the article was Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. And the article contained the following:

The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymically hydrolyzed and fermented into liquid pork hydrolyzates, followed by adding xylose and cysteine, then heat treatment. Approx. 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolyzates possessed a characteristic ′savoury, roasted-meat and fruity sweet′ aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. The heat-treated fermented pork hydrolyzates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolyzates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. 2021 Society of Chem. Industry. The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Quality Control of 2-Acetylthiazole

The Article related to xylose cysteine thermal treatment aroma yeast fermented pork hydrolyzate, maillard reaction, cysteine, pork by-product, volatile flavour compounds, xylose, yeast fermentation and other aspects.Quality Control of 2-Acetylthiazole

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

On September 30, 2022, Guneser, Onur; Yuceer, Yonca Karagul; Hosoglu, Muge Isleten; Togay, Sine Ozmen; Elibol, Murat published an article.Synthetic Route of 24295-03-2 The title of the article was Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii. And the article contained the following:

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatog.-olfactometry (GC-O), gas chromatog.-mass spectrometry (GC-MS), and Spectrum sensory anal. The specific growth rate (μ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, resp., whereas that of D. hansenii was determined as 0.13/h and 5.33h, resp. K. marxianus and D. hansenii produced significant levels of higher alcs. and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27μg/kg of isoamyl alc., 169.77μg/kg of Ph Et alc., and 216.08μg/kg of Ph Et acetate after 24-h batch fermentation A significant amount of isovaleric acid was also synthesized by K. marxianus (4013μg/kg) after the batch fermentation of 96 h. 415.64μg/kg of isoamyl alc. and 135.77μg/kg of Ph Et acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with Ph Et alc., Ph Et acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism The experimental process involved the reaction of 2-Acetylthiazole(cas: 24295-03-2).Synthetic Route of 24295-03-2

The Article related to kluyveromyces debaryomyces yeasts metabolism rice bran flavor compound, bioflavor, gas chromatography–olfactometry, microbial fermentation, sensory analysis, yeast metabolism and other aspects.Synthetic Route of 24295-03-2

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