2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline

2-acetyl-1-pyrroline has been researched along with 2-acetyl-2-thiazoline* in 2 studies

Reviews

1 review(s) available for 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline

Article	Year
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. Chemical reviews, 2006, Volume: 106, Issue:6 Topics: Flavoring Agents; Food Additives; Food Industry; Maillard Reaction; Pyridines; Pyrroles; Thiazines; Thiazoles	2006

Other Studies

1 other study(ies) available for 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline

Article	Year
Identification of potent odorants in different green tea varieties using flavor dilution technique. Journal of agricultural and food chemistry, 2002, Sep-25, Volume: 50, Issue:20 Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) using the volatile fraction of the Sen-cha, Kamairi-cha and Longing tea infusions revealed 32, 51, and 52 odor-active peaks with flavor dilution factors between 16 and 1024, respectively. (Z)-1,5-Octadien-3-one (metallic, geranium-like), 4-mercapto-4-methyl-2-pentanone (meaty, black currant-like), methional (potato-like), (E,Z)-2,6-nonadienal (cucumber-like), and 3-methylnonane-2,4-dione (green, fruity, hay-like) showed high flavor dilution factors in all varieties. In addition, 2-acetyl-1-pyrroline (popcorn-like), 2-ethyl-3,5-dimethylpyrazine (nutty), 2,3-diethyl-5-methylpyrazine (nutty), and 2-acetyl-2-thiazoline (popcorn-like) belonged to the most potent odorants only in the pan-fired green teas. Among these odorants, 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline were identified for the first time among the tea volatiles. Topics: Chromatography, Gas; Gas Chromatography-Mass Spectrometry; Humans; Indicator Dilution Techniques; Odorants; Pyrroles; Smell; Tea; Thiazoles; Volatilization	2002

Article

Year

Identification of potent odorants in different green tea varieties using flavor dilution technique.

Journal of agricultural and food chemistry, 2002, Sep-25, Volume: 50, Issue:20

Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) using the volatile fraction of the Sen-cha, Kamairi-cha and Longing tea infusions revealed 32, 51, and 52 odor-active peaks with flavor dilution factors between 16 and 1024, respectively. (Z)-1,5-Octadien-3-one (metallic, geranium-like), 4-mercapto-4-methyl-2-pentanone (meaty, black currant-like), methional (potato-like), (E,Z)-2,6-nonadienal (cucumber-like), and 3-methylnonane-2,4-dione (green, fruity, hay-like) showed high flavor dilution factors in all varieties. In addition, 2-acetyl-1-pyrroline (popcorn-like), 2-ethyl-3,5-dimethylpyrazine (nutty), 2,3-diethyl-5-methylpyrazine (nutty), and 2-acetyl-2-thiazoline (popcorn-like) belonged to the most potent odorants only in the pan-fired green teas. Among these odorants, 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline were identified for the first time among the tea volatiles.

Topics: Chromatography, Gas; Gas Chromatography-Mass Spectrometry; Humans; Indicator Dilution Techniques; Odorants; Pyrroles; Smell; Tea; Thiazoles; Volatilization

2002