Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat was written by Zhao, Jian;Wang, Tianze;Xie, Jianchun;Xiao, Qunfei;Cheng, Jie;Chen, Feng;Wang, Shi;Sun, Baoguo. And the article was included in Food Chemistry in 2019.Electric Literature of C6H8S The following contents are mentioned in the article:
Glutathione and glucose with or without chicken fat/oxidized chicken fat were thermally reacted for generation of stewed meat-like aroma, where 42 sulfur-containing odorants were identified by gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). The observed effects or interactions on meat flavor formation due to the fats were similar to previous reports of cysteine-reducing sugar reactions. Carbohydrate module labeling approach demonstrated ten alkyl chain compounds were indeed resulted from the lipid degradation-Maillard reaction interactions, whereas the fats had little effect on formation pathways of compounds only derived from the Maillard reaction. Formation pathways of 26 potent aroma compounds were proposed, particularly, involving two benzene derivatives and seven complex thiophenes. Notably, it was found for the first time just 2-ethylthiophene could result from both an intact skeleton of glucose and the lipid degradation product of 2,4-hexadienal, and the carbohydrate modules methylglyoxal and hydroxyacetone could arise from the glutamic acid of GSH. This study involved multiple reactions and reactants, such as 2,5-Dimethylthiophene (cas: 638-02-8Electric Literature of C6H8S).
2,5-Dimethylthiophene (cas: 638-02-8) belongs to benzothiophene derivatives. Benzothiophene scaffolds are of great importance due to its increased presence in bioactive molecules. The different substitution patterns in these heterocycles offer new opportunities for drug discovery and other applications in materials science.Electric Literature of C6H8S
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem