Hamilton, Jacqueline F.’s team published research in Atmospheric Environment in 39 | CAS: 20662-83-3

Atmospheric Environment 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, Computed Properties of 20662-83-3.

Hamilton, Jacqueline F. published the artcileQuantifying small molecules in secondary organic aerosol formed during the photo-oxidation of toluene with hydroxyl radicals, Computed Properties of 20662-83-3, the publication is Atmospheric Environment (2005), 39(38), 7263-7275, database is CAplus.

The composition of secondary organic aerosol (SOA) formed during the photooxidation of toluene in a large-volume smog chamber was determined using direct thermal desorption coupled to comprehensive gas chromatog.-time of flight mass spectrometry (TD-GC×GC-TOF/MS). TD-GC×GC eliminated offline sample preparation and resulted in a single shot inventory of GC-amenable organic species within the aerosol. Seventy-four species were identified and quantified from chromatog. retention behavior and mass spectral fragmentation. Functional groups resolved included organic acids, aromatics, dicarbonyls, furans, furanones, furandiones and pyranones. Concentrations of individual species were derived either directly from standards or from chem. surrogates. The major small organic mol. components by mass were formed via the peroxy-bicyclic reaction mechanism (e.g., 5-methyl-2(3H)-furanone = 2972 ng m-3 or 0.861% of aerosol mass), although only around 10% of the total aerosol mass could be quantified. A large number of lower concentration species were observed with ambiguous chem. characteristics. Interpretation of their mass spectra suggests these species may be fragments of larger mols. broken down during the thermal desorption and separation stages.

Atmospheric Environment 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, Computed Properties of 20662-83-3.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Vitzthum, O. G.’s team published research in Journal of Food Science in 40 | CAS: 20662-83-3

Journal of Food Science 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 C9H8BClN2O2, Recommanded Product: 4,5-Dimethyloxazole.

Vitzthum, O. G. published the artcileVolatile components of roasted cocoa. Basic fraction, Recommanded Product: 4,5-Dimethyloxazole, the publication is Journal of Food Science (1975), 40(5), 911-16, database is CAplus.

Roasted cocoa volatiles were isolated using the following technique:extraction with supercritical CO2 under pressure followed by atm. steam distillation; adsorption on Porapak Q and subsequent extraction with purified diethylether; separation of the organic phase into basic and neutral fractions. Identification of basic cocoa aroma constituents was accomplished by mass spectrometry in combination with a 200m × 0.31 mm i.d. glass capillary column. For the 1st time 59 compounds are reported in roasted cocoa including alkyl-, alkenyl, acyl-, furyl- and alicyclic pyrazines, pyridines, quinoxalines, oxazoles, quinoline [91-22-5] and methyl o-aminobenzoate [134-20-3]. The CO2-extraction process described is generally applicable to studies on volatile aroma constituents in food odor research.

Journal of Food Science 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 C9H8BClN2O2, Recommanded Product: 4,5-Dimethyloxazole.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Vitzthum, O. G.’s team published research in Journal of Food Science in 39 | CAS: 20662-83-3

Journal of Food Science 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 C9H10O4, Product Details of C5H7NO.

Vitzthum, O. G. published the artcileOxazoles and thiazoles in coffee aroma, Product Details of C5H7NO, the publication is Journal of Food Science (1974), 39(6), 1210-15, database is CAplus.

Twenty oxazoles and 23 thiazoles not previously reported as constituents of roasted coffee were identified by a combination of glass capillary gas chromatog. and mass spectrometry. Roasted coffee volatiles were isolated using atm. steam distillation The enrichment of steam volatiles was carried out on Porapak Q by organic solvent extraction and separation of the organic phase into basic and neutral fractions.

Journal of Food Science 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 C9H10O4, Product Details of C5H7NO.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

He, Zhen’s team published research in Microbiome in 9 | CAS: 20662-83-3

Microbiome 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, Name: 4,5-Dimethyloxazole.

He, Zhen published the artcileMicrobiota in mesenteric adipose tissue from Crohns disease promote colitis in mice, Name: 4,5-Dimethyloxazole, the publication is Microbiome (2021), 9(1), 228, database is CAplus and MEDLINE.

Mesenteric adipose tissue (mAT) hyperplasia, known as creeping fat is a pathol. characteristic of Crohns disease (CD). The reserve of creeping fat in surgery is associated with poor prognosis of CD patients, but the mechanism remains unknown. Mesenteric microbiome, metabolome, and host transcriptome were characterized using a cohort of 48 patients with CD and 16 non-CD controls. Multidimensional data including 16S rRNA gene sequencing (16S rRNA), host RNA sequencing, and metabolome were integrated to reveal network interaction. Mesenteric resident bacteria were isolated from mAT and functionally investigated both in the dextran sulfate sodium (DSS) model and in the Il10 gene-deficient (Il10-/-) mouse colitis model to validate their pro-inflammatory roles. Mesenteric microbiota contributed to aberrant metabolites production and transcripts in mATs from patients with CD. The presence of mAT resident microbiota was associated with the development of CD. Achromobacter pulmonis (A. pulmonis) isolated from CD mAT could translocate to mAT and exacerbate both DSS-induced and Il10 gene-deficient (Il10-/-) spontaneous colitis in mice. The levels of A. pulmonis in both mAT and mucous layer from CD patients were higher compared to those from the non-CD group. This study suggests that the mesenteric microbiota from patients with CD sculpt a detrimental microenvironment and promote intestinal inflammation.

Microbiome 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, Name: 4,5-Dimethyloxazole.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Yang, Ji’s team published research in Yancao Keji in | CAS: 20662-83-3

Yancao Keji 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 C18H34N4O5S, Safety of 4,5-Dimethyloxazole.

Yang, Ji published the artcileStudy on nonaqueous phase Maillard reaction of glucose/L-lysine model system, Safety of 4,5-Dimethyloxazole, the publication is Yancao Keji (2011), 55-61, 83, database is CAplus.

The thermogravimetric characteristics of glucose, L-lysine and their mixture were determined by thermogravimetry. The pyrolytic products of glucose and L-lysine mixture at 5 temperature ranges were analyzed by the combination of thermogravimetry, solid phase microextraction and gas chromatog.-mass spectrometry (TG-SPME-GC-MS). The effects of the proportion of glucose to L-lysine, and air flow on the yields of 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine were investigated as well. The results showed that : (1) the activation energy of reaction of glucose/L-lysine model system was far lower than that of degradation on their own. There was an endothermic process at the early reaction stage. In the temperature range of 135 to 245°C weight loss started, the mixture lost about 40% of its weight (2) 39 Compounds were identified in pyrolytic products of the model system. Ketones and furfurals were the main products at 100 to 250°C. From 250 to 350°C, pyrazine, pyridine, pyrrole, oxazole, imidazole and other nitrogenous heterocyclic compounds were detected. And the important flavor compounds were produced started from 150°C. (3) The yields of 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine culminated at air velocity of 200 mL/min and the mass ratio of glucose to L-lysine of 1:1.

Yancao Keji 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 C18H34N4O5S, Safety of 4,5-Dimethyloxazole.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Shibamoto, Takayuki’s team published research in ACS Symposium Series in 543 | CAS: 20662-83-3

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.

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

 

Shin, Bo Ram’s team published research in Applied Biological Chemistry in 59 | CAS: 20662-83-3

Applied Biological Chemistry 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 C11H20N2O3, COA of Formula: C5H7NO.

Shin, Bo Ram published the artcileComparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds, COA of Formula: C5H7NO, the publication is Applied Biological Chemistry (2016), 59(1), 129-141, database is CAplus.

The objective of the present study was to compare the contents of antioxidants (sesamol and sesamolin) and benzo(a)pyrene (BaP), as well as the volatile profiles in sesame oil obtained from sesame seeds cultivated in four different areas in Korea, and those cultivated in other countries, including Ethiopia, India, and China. The sesamol content was lower in Korean sesame oils than in Ethiopian, Indian, and Chinese sesame oils, whereas sesamolin content was higher in sesame oils derived from Korea than those in sesame oils derived from other countries. There was also a difference in the contents of BaP in the sesame oils obtained from seeds in different cultivated areas. The volatiles that allowed Korean samples to be discriminated from those of other countries were mainly pyrroles and sulfur-containing compounds such as 1-ethyl-1H-pyrrole, 2-ethyl-4-methyl-1H-pyrrole, 2,4-dimethylthiazole, and 5-ethyl-4-methylthiazole.

Applied Biological Chemistry 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 C11H20N2O3, COA of Formula: C5H7NO.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Yeo, Helen C. H.’s team published research in Journal of Agricultural and Food Chemistry in 39 | CAS: 20662-83-3

Journal of Agricultural and Food Chemistry 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 C15H21BO3, Related Products of oxazolidine.

Yeo, Helen C. H. published the artcileMicrowave-induced volatiles of the Maillard model system under different pH conditions, Related Products of oxazolidine, the publication is Journal of Agricultural and Food Chemistry (1991), 39(2), 370-3, database is CAplus.

The volatile heterocyclic compounds produced from a D-glucose/L-cysteine browning model system by microwave irradiation were isolated and identified by gas chromatog. and mass spectrometry. Microwave samples were prepared at different pH values. As the pH increased, the total volatiles generated also increased. Twenty-two compounds were identified. The major compounds formed at pH 2, 5, and 7 were furans, pyrroles, and thiophenes. At pH 9, the major compounds formed were oxazoles, pyrazines, thiazoles, pyranones, and furanones. The samples at pH 2, 5, and 7 had a pungent and sulfurous odor, and those at pH 9 had a nutty, meaty, and roasted aroma. 2-Methylthiazolidine was detected for the first time in a sugar/amino acid model system; the mechanism for its formation is proposed to be formation of a hemimercaptal intermediate at different pH values.

Journal of Agricultural and Food Chemistry 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 C15H21BO3, Related Products of oxazolidine.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Shimoda, Mitsuya’s team published research in Journal of Agricultural and Food Chemistry in 44 | CAS: 20662-83-3

Journal of Agricultural and Food Chemistry 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 C24H29N5O3, SDS of cas: 20662-83-3.

Shimoda, Mitsuya published the artcileIdentification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil, SDS of cas: 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1996), 44(12), 3909-3912, database is CAplus.

Volatile flavor compounds in sesame seed oil were investigated. Com. processed sesame seed oil was steam distilled under reduced pressure, and volatiles from the distillate were separated by an adsorptive column method. Among 171 individual peaks detected, 134 peaks were definitely or tentatively identified by anal. of mass spectra and modified Kovats indexes. To elucidate the compounds directly contributing to the characteristic flavor, the odor concentrate was fractionated by silica gel thin-layer chromatog. and preparative gas chromatog. As a result, 1-(5-methyl-2-furanyl)-1-propanone, 3-formylthiophene, 2-propyl-4-methylthiazole, 2-ethyl-4-methyl-1H-pyrrole, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 4,5-dimethylisothiazole, 4,5-dimethylthiazole, 2,6-diethylpyrazine, 2-ethyl-2,5-dimethylpyrazine, 1-(2-pyridinyl)ethanone, and 1-(1-methyl-1H-pyrrol-2-yl)ethanone were considered to be principal contributors of sesame seed oil flavor.

Journal of Agricultural and Food Chemistry 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 C24H29N5O3, SDS of cas: 20662-83-3.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem

 

Whelligan, Daniel K.’s team published research in Journal of Medicinal Chemistry in 53 | CAS: 20662-83-3

Journal of Medicinal Chemistry 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 C9H21NO3, Formula: C5H7NO.

Whelligan, Daniel K. published the artcileAminopyrazine Inhibitors Binding to an Unusual Inactive Conformation of the Mitotic Kinase Nek2: SAR and Structural Characterization, Formula: C5H7NO, the publication is Journal of Medicinal Chemistry (2010), 53(21), 7682-7698, database is CAplus and MEDLINE.

We report herein the first systematic exploration of inhibitors of the mitotic kinase Nek2. Starting from HTS hit aminopyrazine I, compounds with improved activity were identified using structure-based design. Our structural biol. investigations reveal two notable observations. First, I and related compounds bind to an unusual, inactive conformation of the kinase which to the best of our knowledge has not been reported for other types of kinase inhibitors. Second, a phenylalanine residue at the center of the ATP pocket strongly affects the ability of the inhibitor to bind to the protein. The implications of these observations are discussed, and the work described here defines key features for potent and selective Nek2 inhibition, which will aid the identification of more advanced inhibitors of Nek2.

Journal of Medicinal Chemistry 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 C9H21NO3, Formula: C5H7NO.

Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem