Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 8, 2002, Pages 2350-2355

  Bel Rhlid, Rachid ^a   Fleury, Yvette ^a   Blank, Imre ^a   Fay, Laurent B ^a   Welti, Dieter H ^a   Arce Vera, Francia ^a   Juillerat, Marcel A ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

2 (1 hydroxyethyl) 4,5 dihydrothiazole; 2 acetyl 2 thiazoline; Baked flavor; Baker's yeast; Bioflavor; GC MS; GC Olfactometry; Roasted notes

Indexed keywords

2 (1 HYDROXYETHYL) 4,5 DIHYDROTHIAZOLE; 2 ACETYL 2 THIAZOLINE; 2-(1-HYDROXYETHYL)-4,5-DIHYDROTHIAZOLE; 2-ACETYL-2-THIAZOLINE; FLAVORING AGENT; GLUCOSE; LACTIC ACID DERIVATIVE; LACTIC ACID ETHYL ESTER; MERCAPTAMINE; THIAZOLE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BIOCATALYST; BREAD; CONTROLLED STUDY; FERMENTATION; FOOD HANDLING; GAS CHROMATOGRAPHY; HEAT; MEAT; METABOLISM; METHODOLOGY; NONHUMAN; ODOR; OLFACTOMETRY; REACTION ANALYSIS; REDUCTION; SACCHAROMYCES CEREVISIAE; SYNTHESIS; TASTE; THERMAL ANALYSIS; VOLATILIZATION;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

BREAD; CYSTEAMINE; FERMENTATION; FLAVORING AGENTS; FOOD HANDLING; FOOD TECHNOLOGY; GLUCOSE; HEAT; LACTATES; MEAT; ODORS; SACCHAROMYCES CEREVISIAE; TASTE; THIAZOLES; VOLATILIZATION;

EID: 0037051516     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011170d     Document Type: Article

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