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Identification of 2‐Ethyl‐4‐Methyl‐3‐Thiazoline and 2‐Isopropyl‐4‐Methyl‐3‐Thiazoline for the First Time in Nature by the Comprehensive Analysis of Sesame Seed Oil
Author(s) -
Agyemang David,
Bardsley Kathryn,
Brown Sharon,
Kraut Kenneth,
PsotaKelty Linda,
Trinnaman Laurence
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02071.x
Subject(s) - thiazoline , chemistry , guaiacol , furfuryl alcohol , flavor , isopropyl , alcohol , organic chemistry , solvent , chromatography , food science , catalysis
  Toasted sesame seed oil was comprehensively analyzed. It was extracted using the SAFE (Solvent‐Assisted Flavor Evaporation) technique. The extract was analyzed by GC and GC‐MS on 2 phases and a total of 87 components were identified, confirmed, and are presented in this paper. The major components were methylpyrazine; 2,5‐dimethylpyrazine; 2,6‐dimethylpyrazine; 2‐ethyl‐3,6‐dimethylpyrazine; furfuryl alcohol; and guaiacol. In addition, as part of this analysis, 2‐ethyl‐4‐methyl‐3‐thiazoline and 2‐isopropyl‐4‐methyl‐3‐thiazoline were confirmed as being present in a natural product for the first time. Their identification, confirmation, and sensory evaluation have been documented here.

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