Wang, Yutong published the artcileEffect of lipid on formation of Maillard and lipid-Maillard meaty flavor compounds in heated cysteine-xylose-methyl linoleate system, Product Details of C6H6OS, the main research area is cysteine xylose methyl linoleate lipid Maillard meaty flavor compound.
The effect of lipid level and reaction temperature and time on the heated cysteine-xylose reaction to form meaty flavors was investigated. The presence of 1% or 2% Me linoleate inhibited the formation of volatile sulfur-containing compounds and heterocyclic compounds via the Maillard reaction, that is Maillard compounds However, the former was better because of the moderate inhibition and more compounds generated from the lipid-Maillard interaction, that is lipid-Maillard compounds Partial least squares-discriminant anal. suggested the lipid-Maillard compounds were the main markers during varying dosage of Me linoleate, reaction temperature (100-140°C) and reaction time (30-180 min). Lower temperatures increased formation of the Maillard compounds (eg, 2-furfurylthiol) or lipid-Maillard compounds (eg, 2-pentylpyridine) with reaction time. However, high temperatures caused their amounts changed in a curve or irregularly due to the complications from the Maillard and lipid oxidization reactions. By comparing time-courses of the levels of cysteine and Cys-Amadori compounds, and 294 and 420 nm UV absorbance values in the reaction systems under 120°C with or without 2% Me linoleate, it was revealed that the underlying lipid effect mechanism was to initially inhibit and later attend the Maillard reaction, leading to less formation of the Maillard compounds and generation of the lipid-Maillard compounds
Flavour and Fragrance Journal published new progress about Heterocyclic compounds Role: TEM (Technical or Engineered Material Use), USES (Uses). 1468-83-3 belongs to class benzothiophene, name is 3-Acetylthiophene, and the molecular formula is C6H6OS, Product Details of C6H6OS.
Referemce:
Benzothiophene – Wikipedia,
Benzothiophene | C8H6S – PubChem