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

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 note...

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Published inJournal of agricultural and food chemistry Vol. 50; no. 8; pp. 2350 - 2355
Main Authors Bel Rhlid, Rachid, Fleury, Yvette, Blank, Imre, Fay, Laurent B, Welti, Dieter H, Arce Vera, Francia, Juillerat, Marcel A
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 10.04.2002
Subjects
Biological and medical sciences
Bread
Cysteamine - metabolism
Fermentation
Flavoring Agents
Food additives
Food Handling - methods
Food industries
Food Technology
Fundamental and applied biological sciences. Psychology
General aspects
Glucose - metabolism
Hot Temperature
Lactates - metabolism
Meat
Odorants
Saccharomyces cerevisiae - metabolism
Taste
Thiazoles - metabolism
Volatilization
Olfactometry
Incubation
Mercaptamine
Flavoring agent
Organoleptic properties
Foodstuff
Food additive
Aerobe
Glucose
Flavor
Fungi
Gas chromatography
Roasted note
Ascomycetes
Aroma
Lactic acid
Saccharomyces cerevisiae
Mass spectrometry
Thallophyta
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Summary: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. Keywords: Roasted notes; bioflavor; baker's yeast; baked flavor; 2-acetyl-2-thiazoline; 2-(1-hydroxyethyl)-4,5-dihydrothiazole; GC−Olfactometry; GC−MS
Bibliography:ark:/67375/TPS-0JNMT7K1-F
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf011170d