Bel Rhlid Rachid, Fleury Yvette, Blank Imre, Fay Laurent B, Welti Dieter H, Arce Vera Francia, Juillerat Marcel A
Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, 1000-Lausanne 26, Switzerland.
J Agric Food Chem. 2002 Apr 10;50(8):2350-5. doi: 10.1021/jf011170d.
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.
烘焙风味有助于提升肉类和面包等热加工食品的风味。2-乙酰基-2-噻唑啉是赋予烘焙和爆米花般香气特征的关键挥发性化合物之一。我们在此报告了具有浓郁烘焙风味的调味制剂的生物合成，其特点是2-乙酰基-2-噻唑啉含量高。这些调味制剂是通过用面包酵母发酵半胱胺、L-乳酸乙酯和D-葡萄糖获得的。2-乙酰基-2-噻唑啉的前体2-(1-羟乙基)-4,5-二氢噻唑，在温和条件下，以面包酵母作为生物催化剂，通过微生物还原2-乙酰基-2-噻唑啉的羰基制备而成。向披萨面团中添加2-(1-羟乙基)-4,5-二氢噻唑作为香气前体，可增加烘焙风味。
