Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 17(2), 143-154 (2011-03-26)
A tomato flavor enhancer, 2-isobutylthiazole (IBT), was added (5 mg/kg) to dressings emulsified with either a whey protein concentrate-80 (WPC-80), a WPC-80 hydrolysate or β-lactoglobulin at high pressure (70 MPa) at either 20 or 75 °C. The short (2-4 min)
DyBOBS: a dynamic biomimetic assay for odorant-binding to odor-binding protein.
Journal of agricultural and food chemistry, 51(3), 722-726 (2003-01-23)
Significant tomato matrix effects on the volatility of certain fresh tomato odorants were found. The concentrations of odorants such as (E,E)-2,4-decadienal, beta-damascenone, and beta-ionone, in crushed fresh tomato fruit obtained by solid-phase microextraction (SPME), resulting from a tomato matrix calibration
Zeitschrift fur Naturforschung. C, Journal of biosciences, 43(9-10), 731-736 (1988-09-01)
2-Isobutyl-1,3-thiazole and its 4,5-dihydro derivative were identified in the preorbital gland secretions of the grey duiker, Sylvicapra grimmia, and the red duiker, Cephalophus natalensis, but are absent from the preorbital secretion of the blue duiker, C. monticola. These two compounds
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