Comparative study of flavor properties of thiazole derivatives

Pittet, Alan O.; Hruza, Denis E.

doi:10.1021/jf60192a009

Cited by 90 publications

(46 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The data for most of the thiazoles was taken from a paper by Pittet and Hruza entitled "Comparative Study of Flavor Properties of Thiazole Derivatives" (14). These authors compared the flavor properties of 26 thiazole derivatives to those of the corresponding pyrazines and pyridines.…”

Section: Figures 2 3 and 4 Show The Mass Spectra Of The Oxazolines mentioning

confidence: 99%

Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated from Cooked Beef

Mussinan

Wilson

Katz

et al. 1976

ACS Symposium Series

View full text Add to dashboard Cite

Section: Figures 2 3 and 4 Show The Mass Spectra Of The Oxazolines mentioning

confidence: 99%

Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated from Cooked Beef

Mussinan

Wilson

Katz

et al. 1976

ACS Symposium Series

View full text Add to dashboard Cite

“…The major compounds identified in these microwaved samples were oxazoles, pyridines, thiazoles, and pyran. 4,5-Dimethyloxazole (4) and 2-methylpyridine (5) have been associated with green-and vegetable-like flavors. The oxazoles and pyridines may explain the off-flavors present in the microwave samples.…”

Section: Methodsmentioning

confidence: 99%

Flavor in the Cysteine—Glucose Model System Prepared in Microwave and Conventional Ovens

Shibamoto

Yeo

1993

Thermally Generated Flavors

View full text Add to dashboard Cite

Flavors created by cooking in a microwave oven and a conventional oven are significantly different. The difference is due to the formation, both in quality and quantity, of heterocyclic compounds. The volatile heterocyclic compounds generated from an aqueous D-glucose/L--cysteine Maillard system upon microwave irradiation or conventional heating were isolated and identified by gas chromatography and mass spectrometry. Heterocyclic compounds were formed in considerably higher amounts in the microwave-irradiated samples. They included thiazole, 2,5-dimethylthiazole, 4,5-dimethyloxazole, 2-methylpyridine, and 2,3-dihydro-3,5-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. Compounds formed in significantly higher amounts in the conventionally heated samples were 2-methylpyrazine, 2,6-dimethylpyrazine, 2-furanmethanol, and 4-hydroxy-2,5,-dimethyl-3(2H)-furanone. The lack of desirables cooked flavors in microwaved foods may be due to the absence of or decreased formation of pyrazines and furans. The flavor profiles of microwaved and conventionally heated foods suggest that the formation mechanism of compounds, especially of pyrazines, are different. Various factors such as electrolytes, pH, and moisture content have been shown to alter the generation of volatiles and degree of browning in microwaved systems.Foods cooked in the microwave oven often lack the desirable flavors and browning which are normally found in foods cooked by conventional heating. This may be due to a short cooking time and low achievable cooking temperature. With the increasing popularity of the microwave oven, understanding the differences in the chemistry and flavor profiles of foods generated in the presence of microwave irradiation and conventional heating will be valuable for the development of appealing microwaved food products. Furthermore, techniques to enhance the degree of browning and flavor production in microwaved products should be explored. Some attempts in this regard have been made by the use of susceptor packagings and food coatings (7).

show abstract

“…The injector and detector temperatures were 250°C and 280°C, respectively. Odor descriptions for pure materials were provided by a trained in-house panel and literature sources (9)(10)(11)(12) and compared to those obtained by GC-O.…”

Section: Previous Workmentioning

confidence: 99%

Nitrogen-Containing Compounds in Black Pepper Oil (Piper nigrumL.)

Clery¹,

Hammond²,

Wright³

2006

Journal of Essential Oil Research

View full text Add to dashboard Cite

Comparative study of flavor properties of thiazole derivatives

Abstract: In our study of this assay system with a crude abdomen homogenate or microsomes, the concentration of BSA needed to obtain a beneficial effect is minimal, 1 mg/ sample. In practice, the enzyme assay without BSA would be better than the assay with BSA at greater than 1 mg/ sample.

Cited by 90 publications

References 23 publications

Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated from Cooked Beef

Identification and Flavor Properties of Some 3-Oxazolines and 3-Thiazolines Isolated from Cooked Beef

Flavor in the Cysteine—Glucose Model System Prepared in Microwave and Conventional Ovens

Nitrogen-Containing Compounds in Black Pepper Oil (Piper nigrumL.)

Contact Info

Product

Resources

About