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首页> 外文期刊>Journal of Agricultural and Food Chemistry >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
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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

机译：通过结合生物和热学方法产生基于2-乙酰基-2-噻唑啉及其前体2-（1-羟乙基）-4,5-二氢噻唑的焙烤笔记

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摘要

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-(l-hydroxyethyl)-4,5-dihydrothiazole as aroma precursor to pizza dough resulted in an increase of the roasted note.
机译：烤味有助于增加肉类和面包等热处理食品的风味。 2-乙酰基-2-噻唑啉是导致烤和爆米花样香气特征的关键挥发性化合物之一。我们在此报告具有强烈烘烤味的调味剂制剂的生物生成，其特征在于2-乙酰基-2-噻唑啉的含量高。这些调味剂是通过用面包酵母发酵半胱胺，L-乳酸乙酯和D-葡萄糖而获得的。 2-乙酰基-2-噻唑啉的前体2-（1-羟乙基）-4,5-二氢噻唑是在温和的条件下，通过微生物还原2-乙酰-2-噻唑啉的羰基，使用贝克酵母作为生物催化剂制备的。 。将2-（1-羟乙基）-4，5-二氢噻唑作为香气前体添加到比萨面团中，导致烤味增加。

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