Identification of 2‐Ethyl‐4‐Methyl‐3‐Thiazoline and 2‐Isopropyl‐4‐Methyl‐3‐Thiazoline for the First Time in Nature by the Comprehensive Analysis of Sesame Seed Oil

Agyemang, David; Bardsley, Kathryn; Brown, Sharon; Kraut, Kenneth J.; Psota-Kelty, Linda; Trinnaman, Laurence

doi:10.1111/j.1750-3841.2011.02071.x

Cited by 4 publications

(1 citation statement)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These authors also suggested that the lack of mention of 3-thiazolines in literature is due to their presence in trace quantities and susceptibility to oxidation. The presence of thiazolines also exists in other foods such as 2-ethyl-4,5-dimethyl-3-thiazoline in freeze-dried onion sprout [ 57 ], as well as trimethylisothiazole (odd sulfur, cardboard, earthy, green) in yeast extract paste [ 35 ] and sesame seed oil [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

et al. 2022

View full text Add to dashboard Cite

The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.

show abstract

Section: Resultsmentioning

confidence: 99%

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

et al. 2022

View full text Add to dashboard Cite

show abstract

On the persistence of mouse urine odour to human observers: a review

Kwak

Jackson

Faranda

et al. 2016

Flavour & Fragrance J

View full text Add to dashboard Cite

To the human nose, mice produce unique, persistent and potent odour which is widely assumed to be derived mainly from their urine. In this review, we discuss why the mouse odour is so potent and long-lasting to the human nose. Sensory and chemical analyses have revealed that 2-sec-butyl-4,5-dihydrothiazole (SBT) was the major mousy odorant and present almost exclusively in male urine. It is not depleted from urine even after repeated headspace or solvent extractions since its majority is tightly bound to the major urinary proteins (MUPs) in male mouse urine that serve to control the release. The urinary concentration of SBT is estimated to be around several hundred parts per million when the binding of SBT to MUPs is considered, while its human olfactory threshold is estimated to be approximately at the parts per billion level. Therefore, the strikingly persistent quality of mouse urine odour, mainly contributed by SBT, is explained by its low human olfactory threshold, its presence in urine at a high concentration, and its delayed release by MUPs.

show abstract

Fats and Oils

Frérot

2017

Springer Handbook of Odor

View full text Add to dashboard Cite

Identification of 2‐Ethyl‐4‐Methyl‐3‐Thiazoline and 2‐Isopropyl‐4‐Methyl‐3‐Thiazoline for the First Time in Nature by the Comprehensive Analysis of Sesame Seed Oil

Cited by 4 publications

References 8 publications

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

On the persistence of mouse urine odour to human observers: a review

Fats and Oils

Contact Info

Product

Resources

About