Tag: 111.1418

Rapid identification of volatile compounds in sesame oil by headspace gas chromatography-mass spectrometry with calibrated lineshape isotope profile search(CLIPs) was written by Ma, Yu-song;Wang, Jing;Ai, Lian-feng;Dou, Cai-yun;Jia, Hai-tao;Yu, Meng. And the article was included in Fenxi Ceshi Xuebao in 2015.Application of 20662-84-4 This article mentions the following:

The volatile compounds in sesame oil were analyzed by headspace gas chromatog.-mass spectrometry(GC-MS) with calibrated lineshape isotope profile search(CLIPs) function integrated in Mass Works^TM software. 71 Kinds of components including pyrazines, pyrroles, pyridines, thiazoles, thiophenes, indoles, oxazoles, furans, aldehydes and phenols etc., could be identified, which accounted for 90.2% of the total normalized peak areas. Among them, aldehydes, phenols, pyrazines and furans account for 37.4%, 20.1%, 10.0% and 6.7%, resp. They were principal contributors of sesame oil flavor components. The application of CLIPs can provide the accurate mol. weight of compounds and an important basis for the low-resolution quadrupole mass spectrometer to identify the elemental composition and the structure of compound The study provided a new tech. means for the component anal. of sesame oils. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Application of 20662-84-4).

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. 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.Application of 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Aroma Constituents in Shanxi Aged Vinegar before and after Aging was written by Liang, Jingjing;Xie, Jianchun;Hou, Li;Zhao, Mengyao;Zhao, Jian;Cheng, Jie;Wang, Shi;Sun, Bao-Guo. And the article was included in Journal of Agricultural and Food Chemistry in 2016.Recommanded Product: 2,4,5-Trimethyloxazole This article mentions the following:

Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation However, the aroma composition of Shanxi aged vinegar is still ambiguous. The Shanxi vinegars before and after aging were both analyzed by solvent-assisted flavor evaporation combined with gas chromatog.-mass spectrometry (GC-MS) as well as gas chromatog.-olfactometry (GC-O) in aroma extract dilution anal. A total of 87 odor-active regions were found by GC-O, and 80 odor-active compounds were identified. By GC-MS/MS, in selected reaction monitoring mode, 30 important identifications were quantitated using authentic standards In comparison, the aroma mols. for the vinegars before and after aging were almost the same; only their levels were altered, with mostly the esters and some compounds that produce pungent smells being lost and the levels of those from the Maillard reaction, especially the pyrazines (e.g., tetramethylpyrazine), being greatly increased. As for the aged vinegar, the compounds found to have high flavor dilution factors (>128) were 3-(methylthio)propanal, vanillin, 2,3-butanedione, tetramethylpyrazine, 3-methylbutanoic acid, γ-nonalactone, guaiacol, 3-(methylthio)propyl acetate, di-Me trisulfide, phenylacetaldehyde, 2-ethyl-6-methylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, furfural, and 3-hydroxy-2-butanone. However, the aroma compounds found at high concentrations (>25 μg/L) in the aged vinegar were acetic acid, followed by 2,3-butanedione, furfural, 3-hydroxy-2-butanone, tetramethylpyrazine, furfuryl alc., and 3-methylbutanoic acid. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Recommanded Product: 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 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.Recommanded Product: 2,4,5-Trimethyloxazole

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Quality of pilsner malt and roasted malt during storage was written by Hoff, Signe;Lund, Marianne N.;Petersen, Mikael A.;Jespersen, Birthe M.;Andersen, Mogens L.. And the article was included in Journal of the Institute of Brewing in 2014.Application In Synthesis of 2,4,5-Trimethyloxazole This article mentions the following:

Malt is usually expected to be stable during 12 mo of storage. However, in practice many brewers notice changes in malt aroma during storage. The oxidative stabilities of pilsner malt and roasted malt were evaluated during a 12 mo storage at different temperatures (10 and 20 °C) and water activities (0.231 and 0.432). The radical content in malt kernels was measured by ESR spectroscopy and the volatile profile of the resulting sweet worts was measured by head-space anal. followed by GC-MS anal. The storage of malt resulted in oxidative reactions and a large change of the volatile profile of the resulting worts. Roasted malt was much more unstable than pilsner malt, as illustrated by a higher initial radical intensity, larger radical decay during storage and a larger change in the volatile profile of the wort with increased amounts of lipid oxidation products. For both roasted malt and pilsner malt, good correlations were found between radical decay and changes in the volatile profile of the wort, where high temperature and high water activity resulted in the largest changes. During the 12 mo of storage, the sugar extract of the wort made from the malts remained constant and was not affected by the chem. changes. This study suggests that chem. changes occurring in malts during less than 12 mo of storage may potentially affect the aroma of beer, and that water activity and storage temperature should both be kept low in order to maintain a high malt quality. Copyright © 2014 The Institute of Brewing & Distilling 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. Oxazolidines are commonly obtained by reaction of strained heterocycles, mainly aziridines. 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

Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS was written by Yener, Sine;Romano, Andrea;Cappellin, Luca;Granitto, Pablo M.;Aprea, Eugenio;Navarini, Luciano;Mark, Tilmann D.;Gasperi, Flavia;Biasioli, Franco. And the article was included in Food Research International in 2015.Application of 20662-84-4 This article mentions the following:

The headspace of six roasted Coffea arabica coffees, both brew and powder, of different geog. origins (Brazil, Ethiopia, Guatemala, Costa Rica, Colombia, and India) was analyzed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry. For the first time, in the case of coffee, a Switching Reagent Ion System has been used to produce different ionisation agents: H₃O⁺, NO⁺ and O⁺₂. Significant differences were found among volatile concentrations for the different origins both for powders and brews, in particular high concentrations of terpenes for Ethiopia, sulfur compounds for Colombia and thiazoles for Brazil and India. Effective classification models have been set for the different ionisation modes and data fusion of the data obtained by different reagent ions further reduced the classification errors. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Application of 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. Chiral oxazolidines are widely used as chiral auxiliaries, chiral ligands, protecting and/or directing groups in a variety of asymmetric transformations, thanks also to their easy cleavage or their further elaboration possibilities.Application of 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Anxiolytic effect of non-degassed roasted coffee bean extracts in mouse was written by Washiya, Yuki;Nishikawa, Tomoaki;Fujino, Tsuchiyoshi. And the article was included in Nippon Shokuhin Kagaku Kogaku Kaishi in 2016.Product Details of 20662-84-4 This article mentions the following:

The functional difference of non-degassed and degassed coffee bean extracts was clarified by examining the anxiolytic effect of the two coffee bean extracts in mouse. We previously reported that degassing greatly decreased the concentration of volatile compounds in coffee extracts and influenced the functional effect of coffee. Anxiolytic-like behavior in mice was found to be significantly reduced (p < 0.05) by the administration of nondegassed roasted coffee bean extracts, whereas there was no effect following the administration of degassed roasted coffee bean extracts Moreover, the concentrations of two sulfur compounds, one pyrrole compound, and four pyrazine compounds were decreased by degassing, and the anxiolytic-like behavior of mice was significantly reduced (p < 0.05). To elucidate the underlying mechanism, we examined the influence of a neurotransmitter receptor antagonist on the anxiolytic effect. Our findings show that GABAA receptor and Dopamin D₁ receptor are involved in the anxiolytic effect of non-degassed coffee. 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.Oxazolidines are readily available also from propargyl amines. 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

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting was written by Gracka, Anna;Jelen, Henryk H.;Majcher, Malgorzata;Siger, Aleksander;Kaczmarek, Anna. And the article was included in Journal of Chromatography A in 2016.Name: 2,4,5-Trimethyloxazole This article mentions the following:

Two varieties of rapeseed (one high oleic – containing 76% of oleic acid, and the other – containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140-180 °C, and for 5-15 min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavor and contributed to a substantial increase in the amount of a potent antioxidant-canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatog.-mass spectrometry (GC × GC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatog.-olfactometry (GC-O). The most important compounds determining the flavor of oils obtained from the roasted seeds were di-Me sulfide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GC × GC-ToFMS and principal component anal. (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, Me ketones (2-hexanone, 2-heptanone and 2-octanone). In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Name: 2,4,5-Trimethyloxazole).

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. Some reports highlighted again the effectiveness of oxazolidine-based compounds in driving the stereo- or diastereotopic outcome of chemical reactions.Name: 2,4,5-Trimethyloxazole

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Comparson of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds was written by Jo, Ye-Jin;Cho, In Hee;Song, Chi Kwang;Shin, Hye Won;Kim, Young-Suk. And the article was included in Journal of Food Science in 2011.Recommanded Product: 2,4,5-Trimethyloxazole This article mentions the following:

In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile of Doenjang (one of Korean fermented soybean pastes) efficiently. Quant., major volatiles of Doenjang isolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), Et 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, Et benzoate, Et linoleate, Et acetate, Et butanoate, tetramethylpyrazine, and Et 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component anal. to gas chromatog.-mass spectrometry datasets allowed Doenjang samples that had been prepared using different traditional and com. methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and com. Doenjang samples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, Et 4-methylpentanoate and di-Et succinate), maltol, di-Me disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Recommanded Product: 2,4,5-Trimethyloxazole).

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 commonly used as metal ligands in asymmetric catalysis, synthetic intermediates in organic synthesis, and also used as the protecting groups.Recommanded Product: 2,4,5-Trimethyloxazole

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Nutritional value and volatile compounds of black cherry (Prunus serotina) seeds was written by Garcia-Aguilar, Leticia;Rojas-Molina, Alejandra;Ibarra-Alvarado, Cesar;Rojas-Molina, Juana I.;Vazquez-Landaverde, Pedro A.;Luna-Vazquez, Francisco J.;Zavala-Sanchez, Miguel A.. And the article was included in Molecules in 2015.Recommanded Product: 20662-84-4 This article mentions the following:

Prunus serotina (black cherry), commonly known in Mexico as capulin, is used in Mexican traditional medicine for the treatment of cardiovascular, respiratory, and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present study, nutritional and volatile analyses of black cherry seeds were carried out to determine their nutraceutical potential. Proximate anal. indicated that P. serotina raw and toasted seeds contain mostly fat, followed by protein, fiber, carbohydrates, and ash. The potassium content in black cherry raw and toasted seeds is high, and their protein digestibility-corrected amino acid scores suggest that they might represent a complementary source of proteins. Solid phase microextraction and gas chromatog./flame ionization detection/mass spectrometry anal. allowed identification of 59 and 99 volatile compounds in the raw and toasted seeds, resp. The major volatile compounds identified in raw and toasted seeds were 2,3-butanediol and benzaldehyde, which contribute to the flavor and odor of the toasted seeds. Moreover, it has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and α-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Recommanded Product: 20662-84-4).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives.Oxazolidines are readily available also from propargyl amines. Oxazolidines are well known as key portions of bioactive molecules or precursors of chiral molecules, as well as established chiral auxiliaries.Recommanded Product: 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Nutritional value and volatile compounds of black cherry (Prunus serotina) seeds was written by Garcia-Aguilar, Leticia;Rojas-Molina, Alejandra;Ibarra-Alvarado, Cesar;Rojas-Molina, Juana I.;Vazquez-Landaverde, Pedro A.;Luna-Vazquez, Francisco J.;Zavala-Sanchez, Miguel A.. And the article was included in Molecules in 2015.Recommanded Product: 20662-84-4 This article mentions the following:

Prunus serotina (black cherry), commonly known in Mexico as capulin, is used in Mexican traditional medicine for the treatment of cardiovascular, respiratory, and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present study, nutritional and volatile analyses of black cherry seeds were carried out to determine their nutraceutical potential. Proximate anal. indicated that P. serotina raw and toasted seeds contain mostly fat, followed by protein, fiber, carbohydrates, and ash. The potassium content in black cherry raw and toasted seeds is high, and their protein digestibility-corrected amino acid scores suggest that they might represent a complementary source of proteins. Solid phase microextraction and gas chromatog./flame ionization detection/mass spectrometry anal. allowed identification of 59 and 99 volatile compounds in the raw and toasted seeds, resp. The major volatile compounds identified in raw and toasted seeds were 2,3-butanediol and benzaldehyde, which contribute to the flavor and odor of the toasted seeds. Moreover, it has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and α-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Recommanded Product: 20662-84-4).

2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives.Oxazolidines are readily available also from propargyl amines. Oxazolidines are well known as key portions of bioactive molecules or precursors of chiral molecules, as well as established chiral auxiliaries.Recommanded Product: 20662-84-4

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem

Comparson of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds was written by Jo, Ye-Jin;Cho, In Hee;Song, Chi Kwang;Shin, Hye Won;Kim, Young-Suk. And the article was included in Journal of Food Science in 2011.Recommanded Product: 2,4,5-Trimethyloxazole This article mentions the following:

In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile of Doenjang (one of Korean fermented soybean pastes) efficiently. Quant., major volatiles of Doenjang isolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), Et 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, Et benzoate, Et linoleate, Et acetate, Et butanoate, tetramethylpyrazine, and Et 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component anal. to gas chromatog.-mass spectrometry datasets allowed Doenjang samples that had been prepared using different traditional and com. methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and com. Doenjang samples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, Et 4-methylpentanoate and di-Et succinate), maltol, di-Me disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Recommanded Product: 2,4,5-Trimethyloxazole).

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 commonly used as metal ligands in asymmetric catalysis, synthetic intermediates in organic synthesis, and also used as the protecting groups.Recommanded Product: 2,4,5-Trimethyloxazole

Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem