Tag: M.W=50-100

Ames, Jennifer M. published the artcileEffect of pH, Temperature, and Moisture on the Formation of Volatile Compounds in Glycine/Glucose Model Systems, Category: oxazolidine, the publication is Journal of Agricultural and Food Chemistry (2001), 49(9), 4315-4323, database is CAplus and MEDLINE.

Mixtures of glycine, glucose, and starch were extrusion cooked using sodium hydroxide at 0, 3, and 6 g/L of extruder water feed, 18% moisture, and 120, 150, and 180 °C target die temperatures, giving extrudates with pH values of 5.6, 6.8, and 7.4. Freeze-dried equimolar solutions of glucose and glycine were heated either dry or after equilibration to �3% moisture at 180°C in a reaction-tube system designed to mimic the heating profile in an extruder. Volatile compounds were isolated onto Tenax and analyzed by gas chromatog.-mass spectrometry. For the extrudates, total yields of volatiles increased with decreasing pH at 180°C, reached a maximum at pH 6.8 at 150°C, and increased with increasing pH at 120°C. Amounts increased with temperature at all pH values. Pyrazines were the most abundant class for all sets of conditions (54-79% of total volatiles). Pyrroles, ketones, furans, oxazoles, and pyridines were also identified. Yields of volatiles from the reaction-tube samples increased by >60% in the moist system. Levels of individual classes also increased in the presence of moisture, except pyrazines, which decreased �.5-fold. Twenty-one of the compounds were common to the reaction-tube samples and the extrudates.

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, Category: oxazolidine.

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

Ames, Jennifer M. published the artcileEffect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking, HPLC of Formula: 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (2001), 49(4), 1885-1894, database is CAplus and MEDLINE.

Mixtures of cysteine, reducing sugar (xylose or glucose), and starch were extrusion cooked using feed pH values of 5.5, 6.5, and 7.5 and target die temperatures of 120, 150, and 180 °C. Volatile compounds were isolated by headspace trapping onto Tenax and analyzed by gas chromatog.-mass spectrometry. Eighty and 38 compounds, resp., were identified from extrudates prepared using glucose and xylose. Amounts of most compounds increased with temperature and pH. Aliphatic sulfur compounds, thiophenes, pyrazines, and thiazoles were the most abundant chem. classes for the glucose samples, whereas for xylose extrudates highest levels were obtained for non-sulfur-containing furans, thiophenes, sulfur-containing furans, and pyrazines. 2-Furanmethanethiol and 2-methyl-3-furanthiol were present in extrudates prepared using both sugars, but levels were higher in xylose samples. The profiles of reaction products were different from those obtained from aqueous or reduced-moisture systems based on cysteine and either glucose or ribose.

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, HPLC of Formula: 20662-83-3.

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

Yaylayan, Varoujan A. published the artcileMechanism of imidazole and oxazole formation in [¹³C-2]-labelled glycine and alanine model systems, Category: oxazolidine, the publication is Food Chemistry (2003), 81(3), 403-409, database is CAplus.

Studies with ¹³C-2-labeled glycine and alanine in model systems containing 2,3-butanedione, glyceraldehyde or glyoxal have indicated that imidazoles and oxazoles can be formed from α-dicarbonyl compounds through Strecker reaction and subsequent formation of α-amino carbonyl reactive intermediates. These intermediates can react with any aldehyde in the reaction mixture to form an imine which in turn can either cyclize to form oxazoles or react with an amino compound and then cyclize to form imidazole after an oxidation step. On the other hand, Amadori products, formed in α-hydroxycarbonyl containing systems, can undergo decarboxylation followed by reaction with ammonia to form an amino imine intermediate which, after reaction with any aldehyde followed by cyclization, can form imidazoles after a dehydration step. This latter mechanism fixes the C-2 atom of glycine as an N-alkyl substituent in imidazoles. In addition, model studies with α-dicarbonyl compounds, using ammonium carbonate as a source of ammonia and paraformaldehyde as a source of formaldehyde, also produced imidazoles and oxazoles.

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 C5H8N2O, Category: oxazolidine.

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

Kubota, Etsuro published the artcileOxazoles and pyrazines identified in roasted green tea aroma, Recommanded Product: 4,5-Dimethyloxazole, the publication is Chagyo Gijutsu Kenkyu (1983), 59-61, database is CAplus.

From the basis fraction of roasted green tea, 2 oxazoles, 14 alkylpyrazines, 3 cyclopentapyrazines, and 4 furan compounds were separated The 2 oxazoles were identified as 4,5-dimethyloxazole  [20662-83-3] and 2,4,5-trimethyloxazole  [20662-84-4] by gas chromatog.-mass spectrometry. Alkylpyrazines constituted �0% of the volatiles in the basic fraction.

Chagyo Gijutsu Kenkyu 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

Ho, Chi Tang published the artcileFormation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2,3-butanedione, Product Details of C5H7NO, the publication is Journal of Agricultural and Food Chemistry (1982), 30(4), 793-4, database is CAplus.

2,4,5-trimethyl-3-oxazoline  [22694-96-8] And 2,4,5-trimethyloxazole  [20662-84-4] were identified in the reaction mixture of DL-alanine  [302-72-7] and 2,3-butanedione  [431-03-8]. 2,4,5-Trimethyloxazole and 4,5-dimethyloxazole  [20662-83-3] were identified in the reaction mixture of L-cysteine  [52-90-4] and 2,3-butanedione. Mechanisms are proposed for the formation of these oxazoles and oxazolines, and their role in food flavor is discussed.

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, Product Details of C5H7NO.

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

Hwang, Hui-Ing published the artcileRelative Reactivities of Amino Acids in the Formation of Pyridines, Pyrroles, and Oxazoles, Application In Synthesis of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1995), 43(11), 2917-21, database is CAplus.

The contributions of ¹⁵N-labeled glycine and tested amino acids (glutamine, glutamic acid, asparagine, aspartic acid, lysine, arginine, phenylalanine, and isoleucine) to pyridine, pyrrole, and oxazole formation were investigated. Ten pyridines, nine pyrroles, two oxazoles, three amines, and one benzonitrile were identified in the present study. The quantities of pyridines, pyrroles, and oxazoles in the reaction mixture of glycine and aspartic acid were the highest. Aspartic acid, lysine, and asparagine had the highest contribution in pyridine, pyrrole, and oxazole formation, resp. In the presence of glycine, glutamic acid showed the least contribution, whereas asparagine had the highest contribution to the formation of all nitrogen-containing compounds among the tested amino acids. While lysine was able to increase the reactivity of glycine, arginine inhibited the capability of glycine to produce nitrogen-containing volatile compounds

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 In Synthesis of 20662-83-3.

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

Hartman, Guy J. published the artcileVolatile products of the reaction of sulfur-containing amino acids with 2,3-butanedione, COA of Formula: C5H7NO, the publication is Lebensmittel-Wissenschaft und -Technologie (1984), 17(3), 171-4, database is CAplus.

The Strecker degradation reactions of the S-containing amino acids, cysteine  [52-90-4], cystine  [56-89-3], and methionine  [63-68-3] with 2,3-butanedione  [431-03-8] were studied. Many heterocyclic compounds including pyrazines, oxazoles, thiazoles, pyrroles, and thiophenes were identified.

Lebensmittel-Wissenschaft und -Technologie 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

Lee, Min-Hsiung published the artcileThiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts, Safety of 4,5-Dimethyloxazole, the publication is Journal of Agricultural and Food Chemistry (1981), 29(3), 684-6, database is CAplus.

Volatile flavor compounds were isolated from 70 g of roasted peanuts by a specially designed apparatus (Chang, S.S., et al., 1977). The isolated volatile flavor compounds were subjected to extensive gas chromatog. fractionation, and the pure fractions obtained were identified by IR and mass spectrometry. Eight thiazoles, 7 oxazoles, and 3 oxazolines were identified, of which only 4-methylthiazole has been found previously in roasted peanut 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 C5H7NO, Safety of 4,5-Dimethyloxazole.

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

Gracka, Anna published the artcileFlavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting, Application of 4,5-Dimethyloxazole, the publication is Journal of Chromatography A (2016), 292-304, database is CAplus and MEDLINE.

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).

Journal of Chromatography 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, Application of 4,5-Dimethyloxazole.

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

Hartman, Guy J. published the artcileNitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef, Related Products of oxazolidine, the publication is Journal of Agricultural and Food Chemistry (1983), 31(5), 1030-3, database is CAplus.

Volatile flavor compounds were isolated from 500 lb of roasted beef. 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 44 N-containing heterocyclic compounds were identified. They included 15 thiazoles, 1 thiazoline, 6 oxazoles, 11 pyrazines, 6 pyrroles, 2 piperidines, and 3 pyridines.

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, Related Products of oxazolidine.

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