Nguyen, Trang H. D. published the artcileVolatile, Taste Components, and Sensory Characteristics of Commercial Brand Oyster Sauces: Comparisons and Relationships, Recommanded Product: 4,5-Dimethyloxazole, the publication is International Journal of Food Properties (2012), 15(3), 518-535, database is CAplus.
The objectives of this study were to compare the volatile compounds, the taste compounds, and the sensory attributes, and also to determine the relationship between them in four com. brand oyster sauces. The volatile compounds were extracted and detected by headspace-solid phase microextraction and gas chromatog.-mass spectrometry. The sensory evaluation was carried out by 11 trained panelists. In addition, free amino acids and minerals in four samples were quantified and selected as the taste compounds A total of 75 volatile compounds were identified with alcs., furans, aldehydes, and pryrasines reported as the most dominant chem. classes. Most of the samples showed the clear sensory groupings with significant differences. Glutamic was the dominant free amino acid in all samples. Sweet amino acids, including threonine, serine, glycine, and alanine, corresponded to the high intensities of sweet sensory attributes by the canonical correlation anal. Phosphate and potassium were believed to contribute the salty taste. Three sensory attributes (oyster, fishy, and fired pork dour) were highly correlated to alcs. (1-penten-3-ol), aldehydes (propanal, butanal), and pryrasines, resp.
International Journal of Food Properties 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, Recommanded Product: 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem