Shibamoto, Takayuki published the artcileFlavor in the cysteine-glucose model system prepared in microwave and conventional ovens, Recommanded Product: 4,5-Dimethyloxazole, the publication is ACS Symposium Series (1994), 457-65, database is CAplus.
Flavors created by cooking in a microwave oven and a conventional oven are significantly different. The difference is due to the formation, both in quality and quantity, of heterocyclic compounds The volatile heterocyclic compounds generated from an aqueous D-glucose/L-cysteine Maillard system upon microwave irradiation or conventional heating were isolated and identified by gas chromatog. and mass spectrometry. Heterocyclic compounds were formed in considerably higher amounts in the microwave-irradiated samples. They included thiazole, 2,5-dimethylthiazole, 4,5-dimethyloxazole, 2-methylpyridine, and 2,3-dihydro-3,5-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. Compounds formed in significantly higher amounts in the conventionally heated samples were 2-methylpyrazine, 2,6-dimethylpyrazine, 2-furanmethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. The lack of desirables cooked flavors in microwaved foods may be due to the absence of or decreased formation of pyrazines and furans. The flavor profiles of microwaved and conventionally heated foods suggest that the formation mechanisms of compounds, especially of pyrazines, are different. Various factors such as electrolytes, pH, and moisture content have been shown to alter the generation of volatiles and degree of browning in microwaved systems.
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 C18H28B2O4, Recommanded Product: 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem