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کشاورزی::
استیل تیازول
Many substituted thiazoles have been identified in cooked food and potatoes (Buttery and Ling, 1974), but the thiazole that appears most frequently is 2-acetylthiazole (67).
The roasted smelling 2-acetylthiazole forms in various meats (beef, chicken, pork), salmon and asparagus during cooking, as well as in roasted sesame seeds.
The proposed formation pathway for the heterocyclic odourant 2-acetylthiazole (6) is shown in Figure 9.2.
Compound Odour Occurrence (examples) 2-Acetylthiazole Dimethyl sulfide
Compound Precursor(s) 2-Acetylthiazole Cysteine/monosaccharides 2-Acetyl-2-thiazoline Cysteine/monosaccharides Dimethyl sulfide S-Methylmethionine 2-Furanmethanethiol Cysteine/ribose Methanethiol Methionine/ monosaccharides 3-Mercapto-2-butanone Cysteine/monosaccharides 2-Mercapto-3-pentanone Cysteine/ribose, thiamine 3-Mercapto-2-pentanone Cysteine/ribose Methional Methionine/ monosaccharides 2-Methyl-3-furanthiol Thiamine, cysteine/ribose
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