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
Article first published online: 16 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages C385–C391, April 2011
How to Cite
Agyemang, D., Bardsley, K., Brown, S., Kraut, K., Psota-Kelty, L. and Trinnaman, L. (2011), 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. Journal of Food Science, 76: C385–C391. doi: 10.1111/j.1750-3841.2011.02071.x
- Issue published online: 6 APR 2011
- Article first published online: 16 MAR 2011
- MS 20100999 Submitted 9/3/2010, Accepted 1/6/2011.
Vol. 79, Issue 11, vi, Article first published online: 11 NOV 2014
- aroma compounds;
Abstract: 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.