Related to Thialdine: thiamine


n.1.(Chem.) A weak nitrogenous sulphur base, C6H13NS2.
Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
References in periodicals archive ?
Of these aldehydes, acetaldehyde is associated with many reactions that may explain the formation of meaty aromas: 3,5-dimethyl-1,2,4-trithiolane, trithioacetaldehyde, thialdine, 2,4-dimethylthiazole, 2,4-dimethyl-5-ethylthiazole, and 2,4,5trimethyl-3-thiazoline together appear to impart a complex meat flavor during cooking.
At frying temperature (180[degrees]C), cysteine produced 3,5-dimethyl-1,2,4-trithiolanes and 2,4,6-trimethylperhydro-1,3,5-dithiazines (thialdine) whereas only the former compound was produced by glutathione at the same condition.