thiazoles

Amino acids contribute nitrogen and sulfur atoms to produce the distinctive central rings of clockwise from top pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In addition to adding a distinctly alkaline taste (like that of baking soda), alkaline treatment reduces the levels of roasty, caramel-like molecules (pyrazines, thiazoles, pyrones, furaneol) and of astringent, bitter phenolics, which now bond to each other to form flavorless dark pigments.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

• From roasting and the browning reactions, roasted, nutty, sweet, earthy, flowery, and spicy notes (pyrazines and thiazoles; phenyls; phenylalkanals; dienals), as well as a more pronounced bitterness (dike-topiperazines)

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Amino acids contribute nitrogen and sulfur atoms to produce the distinctive central rings of clockwise from top pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

• From roasting and the browning reactions, roasted, nutty, sweet, earthy, flowery, and spicy notes (pyrazines and thiazoles; phenyls; phenylalkanals; dienals), as well as a more pronounced bitterness (dike-topiperazines)

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In addition to adding a distinctly alkaline taste (like that of baking soda), alkaline treatment reduces the levels of roasty, caramel-like molecules (pyrazines, thiazoles, pyrones, furaneol) and of astringent, bitter phenolics, which now bond to each other to form flavorless dark pigments.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The characteristic flavor of liver has been little investigated, but seems to depend importantly on sulfur compounds thiazoles and thiazolines, and gets stronger with prolonged cooking.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The characteristic flavor of liver has been little investigated, but seems to depend importantly on sulfur compounds thiazoles and thiazolines, and gets stronger with prolonged cooking.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

She has developed a good number of novel heterocyclic compounds with the nucleus containing indoles, thiazoles, oxazoles, imidazoles and benzimidazoles.

The Hindu - Front Page 2010

They’re due to an abundance of molecules (pyrazines, thiazoles that are normally produced when amino acids and sugars react at high temperatures (the Maillard reactions, p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004