497-25-6, As a society publisher, everything we do is to support the scientific community – so you can trust us to always act in your best interests, and get your work the international recognition that it deserves. 497-25-6, Name is Oxazolidin-2-one, molecular formula is C3H5NO2. In a Article，once mentioned of 497-25-6
Considering the importance of tropical almond nuts as a snack item, a study was conducted to identify the flavour volatiles and acrylamide generated during the roasting of the nuts. The supercritical fluid extracted flavour components revealed 74 aroma active compounds made up of 27 hydrocarbons, 12 aldehydes, 11 ketones, 7 acids, 4 esters, 3 alcohols, 5 furan derivatives a pyrazine, and 2 unknown compounds. While low levels of acrylamide (8-86 mug/kg) were obtained in the roasted nuts, significant (P< 0.05) increases occurred in concentration with increased roasting temperature and time. Carboxylic acids were the most abundant volatiles in the roasted almond nuts and less significant (P>. 0.05) concentration of acrylamide was generated with mild roasting and shorter roasting period.
Future efforts will undeniably focus on the diversification of the new catalytic transformations. These may comprise an expansion of the substrate scope from aromatic and heteroaromatic compounds to other hydrocarbons. Keep reading other articles of 497-25-6. 497-25-6
Reference：
Oxazolidine – Wikipedia,
Oxazolidine | C3H719NO – PubChem