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The main objective of this study was to produce meat-like process flavouring by using a model mixture based on acid hydrolyzed soybean protein (a-HVP) in addition to xylose, thiamine, cysteine and taurine. Glutamic was the major amino acid in a-HVP followed by aspartic, glycine and alanine. The meat-like process flavour was encapsulated in gum Arabic and stored at room temperature for 6 months. The changes in quality and flavour stability were followed during storage. The results revealed that the roasty and savoury notes were increased whereas chickeny, beefy and grilled meat notes showed significant (P< 0.05) decrease during storage. The gas chromatography-mass spectrometry (GC-MS) analysis showed that 2-methyl-3-furanthiol, the main contributor to beefy note, was the major identified compound in the fresh sample. It showed remarkable decrease after storage for 6 months. The pyrazines and thiazoles showed an opposite trend. A quite agreement was found between the results of the odour profile analysis and those of GC-MS analysis. The results of the present study give important information to the flavourists who are working in field of process flavours, especially meat-like process flavour.

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The synthesis of novel Analytical and spectroscopic data confirm the proposed structures. The novel synthesized thiazole-selenium disperse dyes were applied for dyeing polyester fabrics. Color characteristics and fastness properties were investigated. The novel synthesized compounds exhibited high efficiency based on in vitro screening of their antioxidant activity, antitumor activity against Ehrlich ascites carcinoma cell EACC cell line and antimicrobial activity against various pathogenic bacteria and fungi. The colored polyester fibers could be applied as sterile and/or biological active fabrics used in various life applications.