2-acetyl thiazole, 24295-03-2

Articles:

Perfumer & Flavorist:	2-Acetyl-2-thiazole
PubMed:	RIFM fragrance ingredient safety assessment, 2-acetylthiazole, CAS Registry Number 24295-03-2
PubMed:	Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction
PubMed:	Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants
PubMed:	Synthesis, Characterization, Catalytic Activity, and DFT Calculations of Zn(II) Hydrazone Complexes
PubMed:	Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
PubMed:	Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc�?�(Landrac�?�Yorkshire) pigs by volatiles profiling and chemometrics analysis
PubMed:	Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning
PubMed:	Effect of aging on volatile compounds in cooked beef
PubMed:	Possible mechanism for involvement of cysteine in aroma production in wine
PubMed:	Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
PubMed:	Acceptability of flavoured pharmaceutically non-active mini-tablets in pet cats tested with a rapid 3-portal acceptance test with and without food
PubMed:	Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation
PubMed:	Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry
PubMed:	Method for determining nitrogenous heterocycle compounds in wine
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk
PubMed:	Widespread occurrence of 2-acetylthiazole-4-carboxylic acid in biological material
PubMed:	The thiazole ylide: a frequently invoked intermediate is a stable species in the gas phase
PubMed:	Characterization of volatile components and odor-active compounds in the oil of edible mushroom Boletopsis leucomelas
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)
PubMed:	Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry with selected ion monitoring for the determination of four food flavoring compounds and its application in identifying artif
PubMed:	External oxidant-free cross-coupling: electrochemically induced aromatic C-H phosphonation of azoles with dialkyl-H-phosphonates under silver catalysis
PubMed:	Volatile constituents of glutathione--ribose model system and its antioxidant activity
PubMed:	Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine
PubMed:	Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limits