Duppeti, Haritha published the artcileInfluence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS, Formula: C5H7NO, the publication is Flavour and Fragrance Journal, database is CAplus.
This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odor activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odor activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) anal. and cluster anal. (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavor generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavor.
Flavour and Fragrance Journal 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, Formula: C5H7NO.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem