Mahadevan, Kritika published the artcileKey Odor Impact Compounds in Three Yeast Extract Pastes, Application In Synthesis of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (2006), 54(19), 7242-7250, database is CAplus and MEDLINE.
Three types of yeast extract pastes from 2 different suppliers were compared. Compounds responsible for the key odors include 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, methional, 1-octen-3-one, di-Me trisulfide together with a number of pyrazines, thiophenes, and aliphatic compounds The 3 types of yeast extract paste differed in the intensity of their main odors and, in particular, those caused by furans, furanthiols, and heterocyclic sulfur compounds Not only do pastes from different suppliers differ in terms of odor volatiles, but so do different treatments and batches of yeast extract from one supplier. The results suggest that normal variations in the concentrations of precursors and processing conditions may cause variations in the flavor of the end product.
Journal of Agricultural and 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 C5H7NO, Application In Synthesis of 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem