Tag: 111.1418

Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes was written by Gao, Peng;Zhang, Wenyuan;Wei, Miaohong;Chen, Baorong;Zhu, Huiquan;Xie, Ning;Pang, Xiaoyang;Marie-Laure, Fauconnier;Zhang, Shuwen;Lv, Jiaping. And the article was included in LWT–Food Science and Technology in 2022.Application In Synthesis of 2,4,5-Trimethyloxazole This article mentions the following:

Fifteen cheese protein hydrolyzates were produced by using four different proteases. Then, the free amino acids (FAAs), mol. weight distribution (MWD), electronic tongue evaluation, and volatile compounds of the corresponding products were evaluated, resp. The results suggested that 2SD had the strongest hydrolysis characteristic, followed by 6SD and FN. Samples hydrolyzed for less than 6 h or more than 18 h contained great defects of taste. Peptides with 150 Da-450 Da were mainly responsible for bitterness, saltiness, umami, and aftertaste in some enzyme hydrolysis. Under the same total enzyme concentration condition, the sample hydrolyzed by Flavorzyme and Neutrase for 18 h released more richness and less bitterness than the other systems, which were characterized by butter and cream odor. Notably, it was found for the first time that tetramethylpyrazine (TMP) was detected in cheese proteolysis with the highest content of 17.59μg/g in Protease 2SD for 30 h. 2-Undecanone and acetoin played a key role in the flavor formation of the tested samples. Regarding the different chem. families of volatiles, acids were more abundant in the samples hydrolyzed by Protease 2SD and 6SD, while FN systems can achieve high ketone content. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Application In Synthesis of 2,4,5-Trimethyloxazole).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidine-based compounds have started to attract attention also in the medicinal and materials chemistry fields. As well as other multifunctional heterocyclic compounds, oxazolidine rings play an essential role in organic and medicinal chemistry, behaving, in some cases as powerful antitumor agents.Application In Synthesis of 2,4,5-Trimethyloxazole

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Pyrazine Biosynthesis in Corynebacterium glutamicum was written by Dickschat, Jeroen S.;Wickel, Susanne;Bolten, Christoph J.;Nawrath, Thorben;Schulz, Stefan;Wittmann, Christoph. And the article was included in European Journal of Organic Chemistry in 2010.Product Details of 20662-84-4 This article mentions the following:

The volatile compounds released by Corynebacterium glutamicum were collected by use of the CLSA technique (closed-loop stripping apparatus) and analyzed by GC-MS. The headspace extracts contained several acyloins and pyrazines that were identified by their synthesis or comparison to com. standards Feeding experiments with [²H₇]acetoin resulted in the incorporation of labeling into trimethylpyrazine and tetramethylpyrazine. Several deletion mutants targeting genes of the primary metabolism were constructed to elucidate the biosynthetic pathway to pyrazines in detail. A deletion mutant of the ketol-acid reductoisomerase was not able to convert the acetoin precursor (S)-2-acetolactate into the pathway intermediate (R)-2,3-dihydroxy-3-methylbutanoate to the branched amino acids. This mutant requires valine, leucine, and isoleucine for growth and produces significantly higher amounts and more different compounds of the acyloin and pyrazine classes. Gene deletion of the acetolactate synthase (AS) resulted in a mutant that is not able to convert pyruvate into (S)-2-acetolactate. This mutant also requires branched amino acids and produces only very small amounts of pyrazines likely from valine via the valine biosynthetic pathway operating in reverse order. A ΔASΔKR double mutant was constructed that does not produce any pyrazines at all. These results open up a detailed biosynthetic model for the formation of alkylated pyrazines via acyloins. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Product Details of 20662-84-4).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. A common way to produce multisubstituted oxazolidines is by means of cycloaddition reactions. Oxazolidines are cyclic condensation products of β-amino alcohols and aldehydes or ketone, and they undergo a facile and complete hydrolysis in aqueous solution. Alterations in carbonyl moiety control the rate of formation of a given β-amino alcohol.Product Details of 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing was written by Wang, Aili;Song, Huanlu;Ren, Changzhong;Li, Zaigui. And the article was included in Flavour and Fragrance Journal in 2012.HPLC of Formula: 20662-84-4 This article mentions the following:

Shanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavor. The present study evaluated the key aroma compounds of Shanxi aged vinegar made from tartary buckwheat by gas chromatog.-olfactometry-mass spectrometry. The influence of the thermal processing on product aroma was also studied. A total of 45 compounds were detected of which 24 were correctly identified while 21 were tentatively identified: the remaining six were unknown. Of the 45 compounds detected, 13 have not been previously reported in other vinegars. Most of the aroma compounds identified increased significantly during the first 3 days of heating and then decreased from the fourth day onwards. The changes may have resulted from different kinds of reactions, such as the Maillard reaction and other associated reactions such as degradation of amino acids. This study would be helpful for optimizing the processing conditions of Shanxi aged vinegar. Copyright © 2011 John Wiley & Sons, Ltd. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4HPLC of Formula: 20662-84-4).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidine-based compounds are well-known chiral auxiliaries and strategic molecular moieties in chemistry since they can effectively mask or mimic amino acid units or amino alcohols. Oxazolidines are well known as key portions of bioactive molecules or precursors of chiral molecules, as well as established chiral auxiliaries.HPLC of Formula: 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

The changes of heterocyclic compounds in Zhenjiang aromatic vinegar during ageing was written by Sun, Zongbao;Yin, Junling;Zhao, Jiewen;Huang, Xingyi;Zou, Xiaobo;Chen, Quansheng;Lin, Hao. And the article was included in Zhongguo Shipin Xuebao in 2015.COA of Formula: C6H9NO This article mentions the following:

The changes of heterocyclic compounds in Zhenjiang aromatic vinegar during ageing were studied by solid-phase microextraction (SPME) and gas chromatog. and mass spectrometry (GC-MS). The result showed that twenty-seven heterocyclic compounds were detected in six kinds of aging time, mainly composed of pyrazine, oxazole, furan and pyrrole. In addition to Zhenjiang aromatic vinegar aged 78 mo, the content of furfural is the highest among the heterocyclic compounds in the other 5 kinds of aging time of Zhenjiang aromatic vinegar. With the increase of aging time, the content of furfural decreased, but most other heterocyclic compounds increased, especially tetra-Me pyrazine, tri-Me pyrazine, 2,6-diethyl-pyrazine, and tri-Me oxazole, whose content was the highest in Zhenjiang aromatic vinegar among the pyrazine and oxazole compounds With the increase of aging time, the content of tetra-Me pyrazine, tri-Me pyrazine, 2,6-diethyl-pyrazine, and tri-Me oxazole was influenced extremely significantly and they were an important indicator of the identification of Zhenjiang aromatic vinegar ageing time. Four oxazole compounds, such as 2-ethyl-4,5-dimethyl oxazole, were discovered in Zhenjiang aromatic vinegar firstly. Heterocyclic compounds, which were rich and high content in the Zhenjiang aromatic vinegar, were an important factor in the formation of the unique flavor of Zhenjiang aromatic vinegar, especially in a longer ageing time. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4COA of Formula: C6H9NO).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. A common way to produce multisubstituted oxazolidines is by means of cycloaddition reactions. Oxazolidines are cyclic condensation products of β-amino alcohols and aldehydes or ketone, and they undergo a facile and complete hydrolysis in aqueous solution. Alterations in carbonyl moiety control the rate of formation of a given β-amino alcohol.COA of Formula: C6H9NO

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

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

Comparative study of volatile aroma compounds in eight kinds of natto was written by Liu, Ye;Su, Hang;Song, Huan-lu;Su, Ke-ran;Wang, Xin. And the article was included in Shipin Gongye Keji in 2016.Safety of 2,4,5-Trimethyloxazole This article mentions the following:

In order to compare the difference of volatile compound in different kinds of natto, self-make natto, 5 kinds of natto from Japan, and 2 kinds of natto from China were analyzed by SPME-GC-O-MS, sensory evaluation, and electronic nose. Results showed that there was no difference between self-make and the other kinds of natto on compound type, but the whole compound content of self-make natto were less than that of natto from Japan, especially ketone and pyrazine, which were more than that of natto from China. By PCA, there was large intersection among self-make, Hokkaido, and Yanjing natto, suggesting that the three kinds of natto had similar middle note. 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. Oxazolidine-based compounds are well-known chiral auxiliaries and strategic molecular moieties in chemistry since they can effectively mask or mimic amino acid units or amino alcohols. As well as other multifunctional heterocyclic compounds, oxazolidine rings play an essential role in organic and medicinal chemistry, behaving, in some cases as powerful antitumor agents.Safety of 2,4,5-Trimethyloxazole

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Enhancement of serum immunoglobulins G and A production by non-degassed roasted coffee bean extract was written by Washiya, Yuki;Nishikawa, Tomoaki;Fujino, Tsuchiyoshi. And the article was included in Nippon Shokuhin Kagaku Kogaku Kaishi in 2014.HPLC of Formula: 20662-84-4 This article mentions the following:

We found that many volatile compounds were decreased from coffee extracts through a degassing process performed in com. roasted coffee beans. Extracts of non-degassed roasted coffee beans enhanced serum IgG and IgA production in mice. Moreover, we found that 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, which were decreased by degassing, were mainly involved in the effect. In addition, 2-methylpyrazine enhanced serum IgG production These results indicate that non-degassed roasted coffee bean extract include sufficient volatile compounds to enhance serum IgG and IgA production in mice. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4HPLC of Formula: 20662-84-4).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidines that are the precursor to bisoxazolidines are in effect mono-oxazolidines. They are also used as moisture scavengers in polyurethane and other systems. Oxazolidines are cyclic condensation products of β-amino alcohols and aldehydes or ketone, and they undergo a facile and complete hydrolysis in aqueous solution. Alterations in carbonyl moiety control the rate of formation of a given β-amino alcohol.HPLC of Formula: 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Comparison of aromatic substances in buckwheat vinegar that adding the moldy bran, drug koji and A.schutzenbachii during fermentation was written by Zhang, Xinmin;Ma, Tingjun;Yang, Xiushi;Qin, Peiyou;Liu, Sancai;Ren, Guixing. And the article was included in Advanced Materials Research (Durnten-Zurich, Switzerland) in 2014.Computed Properties of C6H9NO This article mentions the following:

In order to study the impact of moldy bran, drug koji and A.schutzenbachii fermentation vinegar on the aromatic substances in buckwheat vinegar, vinegars that adding moldy bran, drug koji and A.schutzenbachii were used to analyze the content of aromatic ingredients with GC-MS method. The results indicated that buckwheat vinegar by drug koji fermentation includes 29 kinds of aromatic substances, moldy bran fermentation buckwheat vinegar has 23 kinds of aromatic substances, A.schutzenbachii fermentation vinegar contains 20 kinds of aromatic substances. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Computed Properties of C6H9NO).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidine-based compounds are well-known chiral auxiliaries and strategic molecular moieties in chemistry since they can effectively mask or mimic amino acid units or amino alcohols. In another report, the incorporation of an additional substituted oxazolidine ring over a range of new biphenylazepinium salt organocatalysts for the asymmetric epoxidation of alkenes improved enantiocontrol over the parent structures.Computed Properties of C6H9NO

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem