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

详细信息    查看全文

• 作者：Rachid Bel Rhlid ; Yvette Fleury ; Imre Blank ; Laurent B. Fay ; Dieter H. Welti ; Francia Arce Vera ; and Marcel A. Juillerat
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：April 10, 2002
• 年：2002
• 卷：50
• 期：8
• 页码：2350 - 2355
• 全文大小：72K
• 年卷期：v.50,no.8(April 10, 2002)
• ISSN：1520-5118

文摘

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 aromacharacter. 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 wereobtained by fermentation of cysteamine, ethyl-L-lactate, and D-glucose with baker's yeast. Theprecursor of 2-acetyl-2-thiazoline, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, was prepared under mildconditions by microbial reduction of the carbonyl group of 2-acetyl-2-thiazoline using baker's yeastas biocatalyst. The addition of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as aroma precursor to pizzadough 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