Document Detail


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.
MedLine Citation:
PMID:  11929296     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like aroma character. We report here on the biogeneration of flavoring preparations with intense roasted notes, which are characterized by a high content of 2-acetyl-2-thiazoline. These flavoring preparations were obtained by fermentation of cysteamine, ethyl-L-lactate, and D-glucose with baker's yeast. The precursor of 2-acetyl-2-thiazoline, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, was prepared under mild conditions by microbial reduction of the carbonyl group of 2-acetyl-2-thiazoline using baker's yeast as biocatalyst. The addition of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as aroma precursor to pizza dough resulted in an increase of the roasted note.
Authors:
Rachid Bel Rhlid; Yvette Fleury; Imre Blank; Laurent B Fay; Dieter H Welti; Francia Arce Vera; Marcel A Juillerat
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  50     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2002 Apr 
Date Detail:
Created Date:  2002-04-03     Completed Date:  2002-05-29     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2350-5     Citation Subset:  IM    
Affiliation:
Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, 1000-Lausanne 26, Switzerland. rachid.bel-rhlid@rdls.nestle.com
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MeSH Terms
Descriptor/Qualifier:
Bread
Cysteamine / metabolism
Fermentation
Flavoring Agents
Food Handling / methods*
Food Technology
Glucose / metabolism
Hot Temperature*
Lactates / metabolism
Meat
Odors*
Saccharomyces cerevisiae / metabolism
Taste*
Thiazoles / metabolism*
Volatilization
Chemical
Reg. No./Substance:
0/2-(1-hydroxyethyl)-4,5-dihydrothiazole; 0/Flavoring Agents; 0/Lactates; 0/Thiazoles; 29926-41-8/2-acetyl-2-thiazoline; 50-99-7/Glucose; 60-23-1/Cysteamine; 97-64-3/ethyl lactate

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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