Tag: M.W=50-100

Lu, Chih-Ying published the artcileMaillard volatile generation from reaction of glucose with dipeptides, Gly-Ser, and Ser-Gly, Name: 4,5-Dimethyloxazole, the publication is ACS Symposium Series (2008), 147-157, database is CAplus.

Peptides abundant in food and protein hydrolyzates are known to be important to both unprocessed and processed flavors. The effect of peptide bond hydrolysis on the formation of Maillard volatile compounds was studied. The Gly-Ser dipeptide bond was the most labile among all the Gly-X dipeptides (X = Ala, Cys, Gln, Glu, Gly, His, Leu, Lys, Phe, Pro, Ser, Thr, Tyr and Val). However, Ser-Gly was 2 to 3 times more stable than Gly-Ser. Volatiles formation was investigated using Gly-Ser and Ser-Gly as precursors in the reaction with glucose. Gly-Ser generated more volatiles than Ser-Gly which confirmed the pos. correlation between peptide bond susceptibility and volatiles generation.

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, Name: 4,5-Dimethyloxazole.

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

Hsu, Chen Ming published the artcileCharacterization of new volatile compounds in the neutral fraction of roasted beef flavor, Quality Control of 20662-83-3, the publication is Journal of Food Science (1982), 47(6), 2068-9, 2071, database is CAplus.

Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas-chromatog. (GC) fractionation and the pure fractions obtained were identified by GC-mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.

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 C5H7NO, Quality Control of 20662-83-3.

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

Trabue, Steven published the artcileSpeciation of volatile organic compounds from poultry production, Formula: C5H7NO, the publication is Atmospheric Environment (2010), 44(29), 3538-3546, database is CAplus.

Volatile organic compounds (VOCs) emitted from poultry production are leading source of air quality problems. However, little is known about the speciation and levels of VOCs from poultry production The objective of this study was the speciation of VOCs from a poultry facility using evacuated canisters and sorbent tubes. Samples were taken during active poultry production cycle and between production cycles. Levels of VOCs were highest in areas with birds and the compounds in those areas had a higher percentage of polar compounds (89%) compared to aliphatic hydrocarbons (2.2%). In areas without birds, levels of VOCs were 1/3 those with birds present and compounds had a higher total percentage of aliphatic hydrocarbons (25%). Of the VOCs quantified in this study, no single sampling method was capable of quantifying more than 55% of compounds and in several sections of the building each sampling method quantified less than 50% of the quantifiable VOCs. Key classes of chems. quantified using evacuated canisters included both alcs. and ketones, while sorbent tube samples included volatile fatty acids and ketones. The top five compounds made up close to 70% of VOCs and included. 1; acetic acid (830.1 μg m^-3), 2; 2,3-butanedione (680.6 μg m^-3). 3; methanol (195.8 μg m^-3). 4; acetone (104.6 μg m^-3), and 5; ethanol (101.9 μg m^-3). Location variations for top five compounds averaged 49.5% in each section of the building and averaged 87% for the entire building.

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 C15H14O3, Formula: C5H7NO.

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

Wang, T. H. published the artcileAnalysis of trace volatile organic compounds in coffee by headspace concentration and gas chromatography-mass spectrometry, HPLC of Formula: 20662-83-3, the publication is Chromatographia (1983), 17(8), 411-17, database is CAplus.

A exptl. method for the anal. of trace volatile organic compounds was developed and standardized. This new technique involves headspace sampling, heart cutting, collection, and concentration of the volatiles on a porous polymer (Tenax-GC), followed by sensory evaluation and 2-dimensional gas chromatog. with flame ionization and S-sensitive flame photometric detectors and He as carrier gas. Using the modified Purge and Trap Sampler for on-line anal., the loss of organic volatile compounds, which usually occurs during sample transfer, was prevented. A number of aroma-related organic volatile compounds in coffee have been separated and identified by this technique. The method was standardized for the general needs of other related areas of aroma research.

Chromatographia 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 C7H13ClNNaO5S, HPLC of Formula: 20662-83-3.

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

Golovnya, R. V. published the artcileUse of the principle of nonadditivity of sorption energies for calculation of retention indexes of alkyloxazoles in capillary chromatography, HPLC of Formula: 20662-83-3, the publication is Zhurnal Analiticheskoi Khimii (1989), 44(11), 2037-42, database is CAplus.

Capillary GC retention indexes were converted to free energies of sorption (ΔG) of variously alkyl-substituted oxazoles. Nonadditive, i.e., portion-dependent alkyl substituent effects on ΔG were observed; thus Me-jump contribution to ΔG, ΔG^Me, increased in the order ΔG^Me(α_N) < ΔG^Me(α_N,O < ΔG^Me(α_O), with locals identified in structure I. Use of nonadditive ΔG^alkyl afforded predictions of GC retentions of alkyloxazoles in good agreement with experiment

Zhurnal Analiticheskoi Khimii 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, HPLC of Formula: 20662-83-3.

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

Zhuravleva, I. L. published the artcileSchemes for calculation of alkyloxazole and alkylthiazole retention indexes under capillary chromatography conditions, HPLC of Formula: 20662-83-3, the publication is Izvestiya Akademii Nauk SSSR, Seriya Khimicheskaya (1990), 1338-44, database is CAplus.

Gas-chromatog. retention indexes were determined for the title compounds on 3 capillary columns, and the contributions of Me, Et, and Pr groups in different ring positions were calculated The results were used to predict retention indexes for di- and trisubstituted oxazoles and thiazoles.

Izvestiya Akademii Nauk SSSR, Seriya Khimicheskaya 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 C4H11NO, HPLC of Formula: 20662-83-3.

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

Eiserich, Jason P. published the artcileVolatile antioxidants formed from an L-cysteine/D-glucose Maillard model system, Application of 4,5-Dimethyloxazole, the publication is Journal of Agricultural and Food Chemistry (1992), 40(10), 1982-8, database is CAplus.

The microwave-induced volatile compounds formed from an L-cysteine/D-glucose Maillard model system at different pH values were evaluated for antioxidative activity using a newly developed method. The dichloromethane extracts of pH 9 and 5 showed the strongest antioxidative effects. Fractionation of the pH 9 extract by column chromatog. revealed three fractions possessing antioxidative activity. 2,4,5-Trimethyloxazole, 2,4,5-trimethylthiazole, 4,5-dimethylthiazole, oxazole, thiazole, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) were identified in these fractions as volatile antioxidants. The strongest antioxidative activity was displayed by DMHF, followed by the oxazoles, whereas the thiazoles showed only slight activity. Trimethylpyrazine, another major volatile compound produced in the Maillard reaction, did not show any antioxidative activity. The antioxidative activities of these heterocyclic volatiles were directly dependent upon their concentrations

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 C5H7NO, Application of 4,5-Dimethyloxazole.

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

Shimoda, Mitsuya published the artcileHeadspace gas analysis of volatile compounds of light and deep roasted sesame seed oil, Application In Synthesis of 20662-83-3, the publication is Food Science and Technology International, Tokyo (1998), 4(1), 14-17, database is CAplus.

Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatog. and gas chromatog.-mass spectrometry. The present method resulted in good reproducibility (<6.6% as a relative standard deviation) in the determination of individual volatile components. About 64 compounds, including 30 heterocyclic compounds, 7 aliphatic aldehydes, 11 ketones, and 16 miscellaneous compounds, were identified. Peak area percentages of 2-methylpropanal, 2-butenal, 2- and 3-methylbutanal, 2-propanone, 2-butanone, 3-methyl-2-butanone, 2,3-butanedione, 2- and 3-methylfuran, and 2,5-dimethylfuran, all of which could not be detected by steam distillation and column adsorptive concentration (previous method), increased in deep roasted oil. Hexanal decreased from 6.13% to 2.55% in deep roasted oil. Compared with the previous method, pyridine, thiophenes, and sulfides could be detected only by the present method, but unsaturated aliphatic aldehydes could not.

Food Science and Technology International, Tokyo 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 C5H5ClO2, Application In Synthesis of 20662-83-3.

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

Whitfield, Frank B. published the artcileHeterocyclic Volatiles Formed by Heating Cysteine or Hydrogen Sulfide with 4-Hydroxy-5-methyl-3(2H)-furanone at pH 6.5, SDS of cas: 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (2001), 49(2), 816-822, database is CAplus and MEDLINE.

The reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or H₂S at pH 6.5 for 60 min at 140 °C produced complex mixtures of volatile compounds, the majority of these containing either sulfur or nitrogen. Of the 68 compounds detected, 63 were identified, some tentatively, by GC-MS. Among the identified compounds were thiophenes (10), thiophenones (6), thienothiophenes (5), thiazoles (5), trithiolanes (4), pyrazines (6), and oxazoles (4). More compounds were produced in the reaction of HMF with cysteine (63) than were formed in the reaction with hydrogen sulfide (33). In both systems, thiophenones were the major reaction products, accounting for 25-36% of the total volatiles formed. Possible reasons for the differences in the composition of the 2 systems are discussed. The contributions of these reactions, and their products, to the flavor of heated foods are considered.

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 C11H15NOS, SDS of cas: 20662-83-3.

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

Boger, Dale L. published the artcileDiscovery of a Potent, Selective, and Efficacious Class of Reversible α-Ketoheterocycle Inhibitors of Fatty Acid Amide Hydrolase Effective as Analgesics, Recommanded Product: 4,5-Dimethyloxazole, the publication is Journal of Medicinal Chemistry (2005), 48(6), 1849-1856, database is CAplus and MEDLINE.

Fatty acid amide hydrolase (FAAH) degrades neuromodulating fatty acid amides including anandamide (endogenous cannabinoid agonist) and oleamide (sleep-inducing lipid) at their sites of action and is intimately involved in their regulation. Herein the authors report the discovery of a potent, selective, and efficacious class of reversible FAAH inhibitors that produce analgesia in animal models validating a new therapeutic target for pain intervention. Key to the useful inhibitor discovery was the routine implementation of a proteomics-wide selectivity screen against the serine hydrolase superfamily ensuring selectivity for FAAH coupled with systematic in vivo examinations of candidate inhibitors.

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 C5H7NO, Recommanded Product: 4,5-Dimethyloxazole.

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