Salinas, Juan P. published the artcileLipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules, Safety of 4,5-Dimethyloxazole, the publication is ACS Symposium Series (1994), 108-29, database is CAplus.
Volatile compounds that contribute to flavor of steam cooked mashed potatoes and reconstituted dehydrated potato granules were characterized. Aroma components were isolated and concentrated using continuous steam distillation – extraction procedures and/or by dynamic headspace concentration using porous polymer adsorbent trapping media. The steam distillation extracts and adsorbent traps were subsequently analyzed by gas chromatog. – mass spectrometry (GC-MS), the latter using short path thermal desorption methodol. Quantification was achieved using matrix-spiked internal standard methodol. Comparison of the two isolation techniques revealed both qual. and quant. differences in the extracted profiles which were highly reproducible. The purge and trap – thermal desorption methodol. produced GC-MS chromatograms with enhanced recoveries of light end components while the steam distillation extracts contained greater amounts of higher boiling semivolatile species.
ACS Symposium Series 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, Safety of 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem