Tag: 129.1802

Lee, Kyung Haeng et al. published their research in Radiation Physics and Chemistry in 2012 | CAS: 15679-19-3

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. The thiazole ring has been identified as a central feature of numerous natural products, perhaps the most famous example of which is epothilone. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Reference of 15679-19-3

Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack was written by Lee, Kyung Haeng;Yun, Hyejeong;Lee, Ju Woon;Ahn, Dong Uk;Lee, Eun Joo;Jo, Cheorun. And the article was included in Radiation Physics and Chemistry in 2012.Reference of 15679-19-3 This article mentions the following:

Irradiation is the most efficient non-thermal technol. for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, weight/weight) and red wine (1:1, weight/weight) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC-MS anal. was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added. In the experiment, the researchers used many compounds, for example, 2-Ethoxythiazole (cas: 15679-19-3Reference of 15679-19-3).

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. The thiazole ring has been identified as a central feature of numerous natural products, perhaps the most famous example of which is epothilone. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Reference of 15679-19-3

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

Lee, Kyung Haeng et al. published their research in Radiation Physics and Chemistry in 2012 | CAS: 15679-19-3

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. The thiazole ring has been identified as a central feature of numerous natural products, perhaps the most famous example of which is epothilone. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Reference of 15679-19-3

Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack was written by Lee, Kyung Haeng;Yun, Hyejeong;Lee, Ju Woon;Ahn, Dong Uk;Lee, Eun Joo;Jo, Cheorun. And the article was included in Radiation Physics and Chemistry in 2012.Reference of 15679-19-3 This article mentions the following:

Irradiation is the most efficient non-thermal technol. for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, weight/weight) and red wine (1:1, weight/weight) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC-MS anal. was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added. In the experiment, the researchers used many compounds, for example, 2-Ethoxythiazole (cas: 15679-19-3Reference of 15679-19-3).

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. The thiazole ring has been identified as a central feature of numerous natural products, perhaps the most famous example of which is epothilone. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Reference of 15679-19-3

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

Parr, Hebe et al. published their research in Journal of the American Society of Brewing Chemists | CAS: 15679-19-3

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. Thiazole rings are planar and aromatic. Thiazoles are characterized by larger pi-electron delocalization than the corresponding oxazoles and have therefore greater aromaticity. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Recommanded Product: 2-Ethoxythiazole

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley was written by Parr, Hebe;Bolat, Irina;Cook, David. And the article was included in Journal of the American Society of Brewing Chemists.Recommanded Product: 2-Ethoxythiazole This article mentions the following:

We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC鈥瞫) present in drum roasted malt and barley samples typically used in brewing. Twenty-five VSC鈥瞫 were identified across a range of 9 roasted products produced from barley/malt. Thiophenes (n = 10) were a major class of heterocyclic sulfur compounds identified, along with thiazoles (n = 4), and thiofurans (n = 2). Quant. (n = 18) and semi-quant. (n = 6) data are reported for VSC鈥瞫 across this product range. Principal Component Anal. (PCA) of data clearly identified (PC1) that heterocyclic sulfur compounds were formed in products processed at high temperatures (>170 掳C) under dry conditions (roasted barley, chocolate and black malts). Whereas compounds such as Me dithiolane and Me Pr sulfide were associated primarily with lower temperature finished products (crystal, amber and cara malts). Pathways for the generation of observed VSC鈥瞫 are considered alongside typical roasting conditions employed in the manufacture of these products. Concentrations of VSC鈥瞫 identified will certainly contribute characteristic aromas to the roasted products themselves. The transfer of VSC鈥瞫 from the grist into finished beer, and their sensory impact in a range of beer styles, remains to be determined In the experiment, the researchers used many compounds, for example, 2-Ethoxythiazole (cas: 15679-19-3Recommanded Product: 2-Ethoxythiazole).

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. Thiazole rings are planar and aromatic. Thiazoles are characterized by larger pi-electron delocalization than the corresponding oxazoles and have therefore greater aromaticity. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Recommanded Product: 2-Ethoxythiazole

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

Parr, Hebe et al. published their research in Journal of the American Society of Brewing Chemists | CAS: 15679-19-3

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. Thiazole rings are planar and aromatic. Thiazoles are characterized by larger pi-electron delocalization than the corresponding oxazoles and have therefore greater aromaticity. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Recommanded Product: 2-Ethoxythiazole

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley was written by Parr, Hebe;Bolat, Irina;Cook, David. And the article was included in Journal of the American Society of Brewing Chemists.Recommanded Product: 2-Ethoxythiazole This article mentions the following:

We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC′s) present in drum roasted malt and barley samples typically used in brewing. Twenty-five VSC′s were identified across a range of 9 roasted products produced from barley/malt. Thiophenes (n = 10) were a major class of heterocyclic sulfur compounds identified, along with thiazoles (n = 4), and thiofurans (n = 2). Quant. (n = 18) and semi-quant. (n = 6) data are reported for VSC′s across this product range. Principal Component Anal. (PCA) of data clearly identified (PC1) that heterocyclic sulfur compounds were formed in products processed at high temperatures (>170 °C) under dry conditions (roasted barley, chocolate and black malts). Whereas compounds such as Me dithiolane and Me Pr sulfide were associated primarily with lower temperature finished products (crystal, amber and cara malts). Pathways for the generation of observed VSC′s are considered alongside typical roasting conditions employed in the manufacture of these products. Concentrations of VSC′s identified will certainly contribute characteristic aromas to the roasted products themselves. The transfer of VSC′s from the grist into finished beer, and their sensory impact in a range of beer styles, remains to be determined In the experiment, the researchers used many compounds, for example, 2-Ethoxythiazole (cas: 15679-19-3Recommanded Product: 2-Ethoxythiazole).

2-Ethoxythiazole (cas: 15679-19-3) belongs to thiazole derivatives. Thiazole rings are planar and aromatic. Thiazoles are characterized by larger pi-electron delocalization than the corresponding oxazoles and have therefore greater aromaticity. Various laboratory methods exist for the organic synthesis of thiazoles. Prominent is the Hantzsch thiazole synthesis is a reaction between haloketones and thioamides.Recommanded Product: 2-Ethoxythiazole

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