Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like aroma character. We report here on the biogeneration of flavoring preparations with intense roasted notes, which are characterized by a high content of 2-acetyl-2-thiazoline. These flavoring preparations were obtained by fermentation of cysteamine, ethyl-L-lactate, and D-glucose with baker's yeast. The precursor of 2-acetyl-2-thiazoline, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, was prepared under mild conditions by microbial reduction of the carbonyl group of 2-acetyl-2-thiazoline using baker's yeast as biocatalyst. The addition of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as aroma precursor to pizza dough resulted in an increase of the roasted note.
Bel Rhlid
Rachid
R
Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, 1000-Lausanne 26, Switzerland. rachid.bel-rhlid@rdls.nestle.com
Fleury
Yvette
Y
Blank
Imre
I
Fay
Laurent B
LB
Welti
Dieter H
DH
Arce Vera
Francia
F
Juillerat
Marcel A
MA
D001939:Bread; D003543:Cysteamine / Q000378:metabolism; D005285:Fermentation; D005421:Flavoring Agents; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005947:Glucose / Q000378:metabolism; D006358:Hot Temperature; D007773:Lactates / Q000378:metabolism; D008460:Meat; D009812:Odorants; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013649:Taste; D013844:Thiazoles / Q000378:metabolism*; D014835:Volatilization
C455105:2-(1-hydroxyethyl)-4,5-dihydrothiazole; D005421:Flavoring Agents; D007773:Lactates; D013844:Thiazoles; D003543:Cysteamine; C015866:ethyl lactate; D005947:Glucose; C455104:2-acetyl-2-thiazoline