PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins was written by Acierno, Valentina;Fasciani, Giorgia;Kiani, Sajad;Caligiani, Augusta;van Ruth, Saskia. And the article was included in Food Chemistry in 2019.Safety of 2,4,5-Trimethyloxazole This article mentions the following:
The wide range of geog. cocoa production areas and the increasing consumption trend towards single origin products induced the necessity to verify and certify cocoa beans origin for quality assurance purposes. In this study cocoa beans of various origins were examined by machine olfaction and machine vision techniques. Fifty-nine fermented and dried Forastero cocoa beans from 23 different geog. origins (Africa, Americas, Southeast Asia) were investigated using Proton Transfer Reaction-Quadrupole interface-Time of Flight-Mass Spectrometry and Hyperspectral Imaging to elucidate the geog. information in the beans. The volatile and spectral fingerprints showed the same tendency in clustering samples from Africa sep. from those from the Americas. High variability was observed for the Southeast Asian samples, which is most likely related to differences in fermentation Machine olfaction and machine vision characterization provided a similar degree of separation but are complementary rapid techniques, which may be further developed for use in practical settings. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Safety of 2,4,5-Trimethyloxazole).
2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidines are commonly obtained by reaction of strained heterocycles, mainly aziridines. Oxazolidines are well known as key portions of bioactive molecules or precursors of chiral molecules, as well as established chiral auxiliaries.Safety of 2,4,5-Trimethyloxazole
Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem