St. Angelo, A. J. published the artcileChemical and instrumental analyses of warmed-over flavor in beef, Application of 4,5-Dimethyloxazole, the publication is Journal of Food Science (1987), 52(5), 1163-8, database is CAplus.
Raw, freshly cooked, stored, and recooked beef muscle samples were assessed by chem., instrumental, and sensory methods of analyses for flavor quality, with particular emphasis on warmed-over flavor (WOF). The character notes used by a trained sensory panel to describe WOF were cardboardy, rancid, stale, and metallic. Samples analyzed by direct gas chromatog. utilizing either packed of fused silica capillary columns showed that compounds usually associated with lipid oxidation reactions could be used as marker compounds to follow the development of WOF. Of the many compounds that appeared to be markers, hexanal and 2,3-octanedione as well as total volatiles showed a highly significant degree of correlation when compared to sensory scores and 2-thiobarbituric acid (TBA) numbers Many of the volatile compounds that were identified in WOF meat samples were also found in the distillates prepared for the TBA reaction.
Journal of Food Science 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 C8H5F3N4, Application of 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem