Tag: M.W=50-100

van Loon, Wil A. M. published the artcileIdentification and olfactometry of French fries flavor extracted at mouth conditions, Formula: C5H7NO, the publication is Food Chemistry (2004), 90(3), 417-425, database is CAplus.

The aim of this study was to isolate and identify odor active compounds from French fries at mouth conditions. Volatile compounds were released from French fries by purge-and-trap, trapped on Tenax TA, and identified with GC-MS. GC-olfactometry was used to determine odor active compounds with a trained panel using the detection frequency method. A total of 122 compounds were identified of which 85% originated from either sugar degradation and/or Maillard reaction and 15% from lipid degradation, based on relative areas. About 50 odor active compounds were, due to co-elution, responsible for 41 odors perceived by the panel. 3-Methylbutanal and 2-methylbutanal, hexanal, 2,3-dimethylpyrazine, 2-methylpropanal, 2,3-butanedione, pyridine, heptanal, 2,5-dimethylpyrazine and/or 2,6-dimethylpyrazine and/or ethylpyrazine, di-Me trisulfide, octanal, phenylacetaldehyde, 2,5-diethylpyrazine, (E)-2-nonenal, 3-methylbutanoic acid and/or 2-methylbutanoic acid, (E,Z)-2,4-heptadienal, (E)-2-octenal, 5-ethyl-2,3-dimethylpyrazine and/or 2-ethyl- 3,5-dimethylpyrazine, nonanal, and tentatively 2-methylpyrrole had the highest detection frequencies. This resulted in a strong malty and fried potato note, combined with caramel/buttery, green, spicy, and deep-fried notes. Also chem. and sweaty odors were observed

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 C13H14N2O, Formula: C5H7NO.

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

Vercellotti, John R. published the artcileAnalysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry, Formula: C5H7NO, the publication is Journal of Agricultural and Food Chemistry (1987), 35(6), 1030-5, database is CAplus.

A simple purge-and-trap/gas chromatog.-mass spectrometry (GC-MS) procedure was developed and proven effective for the comprehensive anal. of nitrogen-, oxygen-, and sulfur-containing volatile compounds in ground roast beef, com. beef flavor concentrate, and beef meat powder. GC was conducted on a 0.3 external diameter 50 m SE-54 (crosslinked 5% phenylmethylsilicone) column with He as carrier gas. These compounds, as released from the sample heated in the evaporator flask of a rotary evaporator, were effectively trapped in a Tenax-containing glass liner under 5 psi vacuum. The trap was then heated in an external inlet port, and the volatiles were purged into a GC-MS system for identification and concentration estimation More than 50 heteroat., mostly cyclic, compounds were identified in these samples.

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 C3H5F3O, Formula: C5H7NO.

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

Tehrani, Kourosch Abbaspour published the artcileThermal Degradation Studies of Glucose/Glycine Melanoidins, Synthetic Route of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (2002), 50(14), 4062-4068, database is CAplus and MEDLINE.

Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 °C. Among the volatile compounds, which were analyzed by solid-phase microextraction and GC-MS, pyrazines, pyridines, pyrroles, and furans were detected. In general, total amounts of volatile compounds increased with the temperature When water-insoluble melanoidins were heated, especially at higher temperatures, this resulted in a higher diversity of isolated compounds For furans, pyrroles, pyrazines, and carbonyl compounds, a maximum was observed in the case of high mol. weight melanoidins around 200-220 °C. Pyridines and total oxazoles, however, were generated in higher yields with increasing temperatures Thus, the possibility of producing some flavor-significant volatiles from heated standard melanoidins at temperatures relevant to food preparation and contribute to the flavor aspects originating from melanoidins.

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 C10H14O2, Synthetic Route of 20662-83-3.

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

Kameda, Minoru published the artcileOptimization of a series of 2,4-diaminopyridines as neuropeptide Y Y1 receptor antagonists with reduced hERG activity, COA of Formula: C5H7NO, the publication is Bioorganic & Medicinal Chemistry Letters (2009), 19(15), 4325-4329, database is CAplus and MEDLINE.

The synthesis and evaluation of a series of 2,4-diaminopyridine-based neuropeptide Y Y1 (NPY Y1) receptor antagonists are described. Compound I was previously reported by our laboratory to be a potent and selective Y1 antagonist; however, I was also found to have potent hERG inhibitory activity. The main focus of this communication is structure-activity relationship development aimed at eliminating the hERG activity of I. This resulted in the identification of compound II as a potent and selective NPY Y1 antagonist with reduced hERG liability.

Bioorganic & Medicinal Chemistry Letters 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, COA of Formula: C5H7NO.

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

Gollnick, Klaus published the artcile[4 + 2] Cycloaddition of singlet oxygen to oxazoles. Formation of oxazole endoperoxides, Related Products of oxazolidine, the publication is Tetrahedron Letters (1988), 29(9), 1003-6, database is CAplus.

Photochem. [4+2]-cycloaddition of singlet oxygen to oxazoles I (R, R¹, R² = H, Me, Ph) gave the endo peroxides II, which were isolated and characterized at low temperature 3-Methylisoxazole, 1,2,5-oxadiazoles and 1,3,4-oxadiazoles were inert to singlet oxygen under the same conditions.

Tetrahedron Letters 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, Related Products of oxazolidine.

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

Thammarat, Poowadol published the artcileIdentification of volatile compounds and selection of discriminant markers for elephant dung coffee using static headspace gas chromatography- mass spectrometry and chemometrics, SDS of cas: 20662-83-3, the publication is Molecules (2018), 23(8), 1910/1-1910/14, database is CAplus and MEDLINE.

Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatog. hyphenated with mass spectrometry (SHS GC-MS), and chemometric approaches were applied for multivariate anal. and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chem. classes were tentatively identified, including six alcs., five aldehydes, one carboxylic acid, three esters, 17 furans, one furanone, 13 ketones, two oxazoles, four phenolic compounds, 14 pyrazines, one pyridine, eight pyrroles and three sulfur-containing compounds Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.

Molecules 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 C12H17NS2, SDS of cas: 20662-83-3.

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

Freeman, Fillmore published the artcileSubstituent Effects on Singlet-Triplet Gaps and Mechanisms of 1,2-Rearrangements of 1,3-Oxazol-2-ylidenes to 1,3-Oxazoles, Category: oxazolidine, the publication is Journal of Physical Chemistry A (2008), 112(37), 8775-8784, database is CAplus and MEDLINE.

Electronic structures, partial at. charges, singlet-triplet gaps (ΔE_ST), substituent effects, and mechanisms of 1,2-rearrangements of 1,3-oxazol-2-ylidene (5) and 4,5-dimethyl- (6), 4,5-difluoro- (7), 4,5-dichloro- (8), 4,5-dibromo- (9), and 3-methyl-1,3-oxazol-2-ylidene (10) to the corresponding 1,3-oxazoles were studied using complete-basis-set methods (CBS-QB3, CBS-Q, CBS-4 M), second-order Moller-Plesset perturbation method (MP2), hybrid d. functionals (B3LYP, B3PW91), coupled-cluster theory with single and double excitations (CCSD) and CCSD plus perturbative triple excitations [CCSD(T)], and the quadratic CI method including single and double excitations (QCISD) and QCISD plus perturbative triple excitations [QCISD(T)]. The 6-311G(d,p), 6-31+G(d,p), 6-311+G(d,p), and correlation-consistent polarized valence double-ξ (cc-pVDZ) basis sets were employed. The carbenes have singlet ground states, and the CBS-QB3 and CBS-Q methods predict ΔE_ST values for 5-8 and 10 of 79.9, 79.8, 74.7, 77.0, and 82.0 kcal/mol, resp. CCSD(T), QCISD(T), B3LYP, and B3PW91 predict smaller ΔE_ST values than CBS-QB3 and CBS-Q, with the hybrid d. functionals predicting the smallest values. The concerted unimol. exothermic out-of-plane 1,2-rearrangements of singlet 1,3-oxazol-2-ylidenes to their resp. 1,3-oxazoles proceed via cyclic three-center transition states. The CBS-predicted barriers to the 1,2-rearrangements of singlet carbenes 5-9 to their resp. 1,3-oxazoles are 41.4, 40.4, 37.8, 40.4, and 40.5 kcal/mol, resp. During the 1,2-rearrangements of singlet 1,3-oxazol-2-ylidenes 5-9 there is a decrease in electron d. at oxygen, N3 (the migration origin), and C5 and an increase in electron d. at C2 (the migration terminus), C4, and the partially pos. migrating hydrogen.

Journal of Physical Chemistry A 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, Category: oxazolidine.

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

Carlin, James T. published the artcileComparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans, Formula: C5H7NO, the publication is JAOCS, J. Am. Oil Chem. Soc. (1986), 63(8), 1031-6, database is CAplus.

A total of 9 acidic and 83 basic compounds was identified in the roasted and unroasted cocoa butter samples. Forty-seven of the compounds identified are reported for the 1st time in cocoa. The higher concentration of short-chain fatty acids in the unroasted cocoa butter is responsible for its acidic aroma characteristics. The roasted cocoa butter generally contained greater numbers and higher concentrations of compounds whose formations would be favored by thermal processing. These compounds included pyrazines, thiazoles, oxazoles, and pyridines. The aromas of many of these compounds are characteristic of the aroma differences between the 2 cocoa butters and contribute to the cocoa aroma of roasted cocoa butter.

JAOCS, J. Am. Oil Chem. Soc. 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, Formula: C5H7NO.

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

Ho, Chi Tang published the artcileIsolation and identification of volatile flavor compounds in fried bacon, Computed Properties of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1983), 31(2), 336-42, database is CAplus.

Volatile flavor compounds were isolated from 120 lb of fried bacon by a specially designed apparatus The isolated volatile flavor compounds were subjected to extensive gas chromatog. fractionation, and the pure fractions obtained were identified by IR and mass spectrometry. A total of 135 compounds were identified. The compounds identified in the volatiles of fried bacon included hydrocarbons, alcs., ketones, aldehydes, acids, esters, ethers, phenols, pyrazines, furans, thiazoles, oxazoles, oxazolines, pyrroles, pyridines, and miscellaneous compounds Two interesting halogenated pyrroles, N-acetyl-2-chloropyrrole  [84455-05-0] and N-acetyl-2-bromopyrrole  [84455-06-1], were synthesized to confirm the identification.

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, Computed Properties of 20662-83-3.

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

Lu, Chih-ying published the artcileEffects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine, diglycine, and triglycine, Safety of 4,5-Dimethyloxazole, the publication is Journal of Agricultural and Food Chemistry (2005), 53(16), 6443-6447, database is CAplus and MEDLINE.

Peptides abundant in food and protein hydrolyzates are known to be important to process flavors. The present study reports the volatile profile of the Maillard reactions of glycine, diglycine, and triglycine. The reaction with glucose was conducted at 0-100% water content in glycerol medium at 160° for 1 h. Volatile compounds were quantified by stir bar sorptive extraction-gas chromatog.-mass spectrometry, and nonvolatile compounds were quantified by high-performance liquid chromatog.-tandem mass spectrometry. The major volatiles produced from each of the reaction systems were trimethylpyrazine and 2,5-dimethylpyrazine. Volatile generation increased as water decreased, and the overall reactivity of the glycine and glycine peptides in volatile formation was glycine â‰?triglycine > diglycine. Triglycine was very unstable and mainly degraded into cyclic Gly-Gly and glycine, whereas diglycine had a higher stability than triglycine toward hydrolytic cleavage of the peptide bond. The amounts of glycine, diglycine, cyclic (Gly-Gly), and triglycine in the peptide-glucose reaction mixtures at different water content were reported.

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, Safety of 4,5-Dimethyloxazole.

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