Solina, Marica published the artcileVolatile aroma components of soy protein isolate and acid-hydrolyzed vegetable protein, SDS of cas: 20662-83-3, the publication is Food Chemistry (2004), 90(4), 861-873, database is CAplus.
The volatile aroma components of soy protein isolate (SPI) and acid-hydrolyzed vegetable protein (aHVP) were compared by GC-MS and GC-olfactometry (GCO). Major differences were found between the 2 soy-based products. Aliphatic aldehydes and ketones were mainly found in SPI, whereas pyrazines and sulfur-containing compounds were dominant in aHVP. Analyses of the non-volatile components showed that SPI was mainly protein (82.5%) with some lipid (3.5%), whereas aHVP contained no protein, only free amino acids (18.4%) and a trace quantity of lipid (0.4%). Polyunsaturates (47.8%), followed by saturates (24.9%) and monounsaturates (14.8%) dominated the fatty acid profile of the SPI lipid fraction. Both SPI and aHVP had a free fatty acid content <0.1%. Sensory analyses of aqueous suspensions of SPI and aHVP demonstrated significant differences in the odors of the 2 products. Compounds responsible for some of these differences were identified by GCO and GC-MS analyses of aqueous suspensions. The possible role of SPI and aHVP in the development of aroma in extrudates containing these soy products is discussed.
Food Chemistry published new progress about 20662-83-3. 20662-83-3 belongs to oxazolidine, auxiliary class Oxazole, name is 4,5-Dimethyloxazole, and the molecular formula is C4H6N2, SDS of cas: 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem