Category: thiazole

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

Yang, S.; Liu, Q.-X.; Zeng, W.-J.; Zou, Y.; Wang, Z.-G.; Zhu, H.-L. published an article in 2004, the title of the article was Crystal structure of bis[N-(2-(2-hydroxyethylamino)ethyl)salicylideneimine]cadmium(II) dihydrate, Cd(C11H17N2O2)2·2H2O.Recommanded Product: 92-36-4 And the article contains the following content:

The title compound is monoclinic, space group P21/n, a 9.236(4), b 21.102(9), c 12.987(6) Å, β 97.638(6)°, Z = 4, Rgt(F) = 0.039, wRref(F2) = 0.117, T = 298 K. At. coordinates are given. The title compound is an electronically neutral cadmium(II) complex with two lattice water mols. The central cadmium atom is six-coordinated by four nitrogen atoms and two oxygen atoms from two Schiff base ligands. The three diagonal angles of the cadmium octahedron are 167.O(1)°, 152.4(1)°, and 154.5(1)°, resp., indicating a strongly distorted octahedral coordination of the cadmium atom. The two aromatic rings in each complex are nearly perpendicular to each other with a dihedral angle of 98.2(2)°. N(4), O(2), O(4) and O(5) atoms contribute to the formation of hydrogen bonds. The experimental process involved the reaction of 2-(4-Aminophenyl)-6-methylbenzothiazole(cas: 92-36-4).Recommanded Product: 92-36-4

The Article related to crystal structure cadmium hydroxyethylaminoethylsalicylideneimine hydrate, mol structure cadmium hydroxyethylaminoethylsalicylideneimine hydrate, Crystallography and Liquid Crystals: Crystal Structure and other aspects.Recommanded Product: 92-36-4

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

On June 30, 2003, Mosier, Philip D.; Jurs, Peter C.; Custer, Laura L.; Durham, Stephen K.; Pearl, Greg M. published an article.SDS of cas: 92-36-4 The title of the article was Predicting the Genotoxicity of Thiophene Derivatives from Molecular Structure. And the article contained the following:

We report several binary classification models that directly link the genetic toxicity of a series of 140 thiophene derivatives with information derived from the compounds’ mol. structure. Genetic toxicity was measured using an SOS Chromotest. IMAX (maximal SOS induction factor) values were recorded for each of the 140 compounds both in the presence and in the absence of S9 rat liver homogenate. Compounds were classified as genotoxic if IMAX ≥ 1.5 in either test or nongenotoxic if IMAX < 1.5 for both tests. The mol. structures were represented by numerical descriptors that encoded the topol., geometric, electronic, and polar surface area properties of the thiophene derivatives The classification models used were linear discriminant anal. (LDA), k-nearest neighbor classification (k-NN), and the probabilistic neural network (PNN). These were used in conjunction with either a genetic algorithm or a generalized simulated annealing to find optimal subsets of descriptors for each classifier. The quality of the resulting models was determined by the number of misclassified compounds, with preference given to models that produced fewer false neg. classifications. Model sizes ranged from seven descriptors for LDA to three descriptors for k-NN and PNN. Very good classification results were obtained with all three classifiers. Classification rates for the LDA, k-NN, and PNN models were 80, 85, and 85%, resp., for the prediction set compounds Addnl., a consensus model was generated that incorporated all three of the basic model types. This consensus model correctly predicted the genotoxicity of 95% of the prediction set compounds The experimental process involved the reaction of 2-(4-Aminophenyl)-6-methylbenzothiazole(cas: 92-36-4).SDS of cas: 92-36-4

The Article related to genotoxicity thiophene derivative structure activity relationship, Toxicology: Chemicals (Household, Industrial, General) and other aspects.SDS of cas: 92-36-4

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 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

Li, Yang; Du, Zhi; Liu, Xinping; Ma, Mengmeng; Yu, Dongqin; Lu, Yao; Ren, Jinsong; Qu, Xiaogang published an article in 2019, the title of the article was Near-Infrared Activated Black Phosphorus as a Nontoxic Photo-Oxidant for Alzheimer’s Amyloid-β Peptide.Name: 2-(4-Aminophenyl)-6-methylbenzothiazole And the article contains the following content:

The inhibition of amyloid-β (Aβ) aggregation by photo-oxygenation has become an effective way of treating Alzheimer’s disease (AD). New near-IR (NIR) activated treatment agents, which not only possess high photo-oxygenation efficiency, but also show low biotoxicity, are urgently needed. Herein, for the first time, it is demonstrated that NIR activated black phosphorus (BP) could serve as an effective nontoxic photo-oxidant for amyloid-β peptide in vitro and in vivo. The nanoplatform BP@BTA (BTA: one of thioflavin-T derivatives) possesses high affinity to the Aβ peptide due to specific amyloid selectivity of BTA. Importantly, under NIR light, BP@BTA can significantly generate a high quantum yield of singlet oxygen (1O2) to oxygenate Aβ, thereby resulting in inhibiting the aggregation and attenuating Aβ-induced cytotoxicity. In addition, BP could finally degrade into nontoxic phosphate, which guarantees the biosafety. Using transgenic Caenorhabditis elegans CL2006 as AD model, the results demonstrate that the 1O2-generation system could dramatically promote life-span extension of CL2006 strain by decreasing the neurotoxicity of Aβ. The experimental process involved the reaction of 2-(4-Aminophenyl)-6-methylbenzothiazole(cas: 92-36-4).Name: 2-(4-Aminophenyl)-6-methylbenzothiazole

The Article related to nearir black phosphorus photooxidant alzheimer’s amyloid, alzheimer’s disease, amyloid-β, black phosphorus, nontoxic photo-oxidants, photo-oxygenation, singlet oxygen, Radiation Biochemistry: Disease Diagnosis and Therapy and other aspects.Name: 2-(4-Aminophenyl)-6-methylbenzothiazole

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

On July 20, 2007, Kim, Mi Kyoung; Choo, Il Han; Lee, Hyo Sun; Woo, Jong Inn; Chong, Youhoon published an article.Safety of 2-(4-Aminophenyl)-6-methylbenzothiazole The title of the article was 3D-QSAR of PET agents for imaging β-amyloid in Alzheimer’s disease. And the article contained the following:

The accumulation of excess senile plaques (β-amyloid, Aβ-plaques) in the brain is strongly associated with the pathogenesis of Alzheimer’s disease (AD). While there are no definitive treatments available to affect a cure of AD, much recent interest has been given to the development of antiamyloid therapies aimed at halting and reversing Aβ-deposition and, thus, monitoring of the therapeutic efficacy would greatly benefit from methods for the in vivo detection and quantification of Aβ-deposits in the brain. A 3D-QSAR model was constructed with several PET ligands such as Thioflavin-T analogs and stilbene derivatives using CoMFA (Comparative Mol. Field Anal.) and CoMSIA (Comparative Mol. Similarity Indexes Anal.). The 3D-QSAR model could be applied to predict binding affinity of the structurally related compounds against Aβ-plaques. The experimental process involved the reaction of 2-(4-Aminophenyl)-6-methylbenzothiazole(cas: 92-36-4).Safety of 2-(4-Aminophenyl)-6-methylbenzothiazole

The Article related to beta amyloid pet imaging agent qsar model, thioflavin stilbene derivative amyloid plaque imaging qsar, Radiation Biochemistry: Disease Diagnosis and Therapy and other aspects.Safety of 2-(4-Aminophenyl)-6-methylbenzothiazole

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