Tag: M.W=50-100

Tang, Jian published the artcileIsolation and identification of volatile compounds from fried chicken, HPLC of Formula: 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1983), 31(6), 1287-92, database is CAplus.

Volatile flavor compounds were isolated from 150 lb of fried chicken 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 gas chromatog.-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcs., aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine  [638-17-5].

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 C6H16OSi, HPLC of Formula: 20662-83-3.

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

Duppeti, Haritha published the artcileInfluence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS, Formula: C5H7NO, the publication is Flavour and Fragrance Journal, database is CAplus.

This study reports the aroma profile of Litopenaeus vannamei under different processing conditions such as raw, boiled, hot air dried, microwave dried and roasted using SPME-GC-MS. A total of 86 volatile compounds were identified, among which 38 compounds reported as aroma-active compounds (AAC) having the odor activity value (OAV) greater than one. The microwave-dried shrimp meat (MSM) exhibited the highest summation of odor activity value, and roasted shrimp meat (RSM) showed the highest concentration of aroma-active compounds (3448.78 μg/g). The partial least square regression (PLSR) anal. and cluster anal. (CA) showed that MSM and RSM are related to each other in their aroma characteristics while boiled shrimp meat (BSM) is different than these samples. The results of this study illustrate the typical volatile markers and the impact of processing methods on flavor generation in L. vannamei, which should be examined for the assessment of its freshness and product development based on shrimp flavor.

Flavour and Fragrance Journal 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

Salinas, Juan P. published the artcileLipid-derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules, Safety of 4,5-Dimethyloxazole, the publication is ACS Symposium Series (1994), 108-29, database is CAplus.

Volatile compounds that contribute to flavor of steam cooked mashed potatoes and reconstituted dehydrated potato granules were characterized. Aroma components were isolated and concentrated using continuous steam distillation – extraction procedures and/or by dynamic headspace concentration using porous polymer adsorbent trapping media. The steam distillation extracts and adsorbent traps were subsequently analyzed by gas chromatog. – mass spectrometry (GC-MS), the latter using short path thermal desorption methodol. Quantification was achieved using matrix-spiked internal standard methodol. Comparison of the two isolation techniques revealed both qual. and quant. differences in the extracted profiles which were highly reproducible. The purge and trap – thermal desorption methodol. produced GC-MS chromatograms with enhanced recoveries of light end components while the steam distillation extracts contained greater amounts of higher boiling semivolatile species.

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, Safety of 4,5-Dimethyloxazole.

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

Bowie, J. H. published the artcileElectron impact studies. XXIII. Mass spectra of some alkyl and aryl oxazoles, Formula: C5H7NO, the publication is Organic Mass Spectrometry (1968), 1(1), 13-29, database is CAplus.

The mass spectra of a variety of alkyl and aryl oxazoles have been determined and the spectra analyzed with the aid of D labeling and high resolution mass spectrometry. In contrast to the corresponding benzenoid compounds, the mass spectra of isomeric alkyl oxazoles are distinctive and in this respect are akin to those of the corresponding pyridines. Further analogy to the pyridines is suggested by the unfavorable nature of a carbonium ion adjacent to the 2-position and this effect may be used to locate alkyl substituents attached to the oxazole nucleus. The loss of CO from the mol. ions of 2,5-disubstituted oxazoles probably occurs with ring opening and migration of the C-5 substituent (e.g., Br) to the C-4 position. 22 references.

Organic Mass Spectrometry 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

Oliveira, Alcilucia published the artcileIdentification and recovery of volatiles organic compounds (VOCs) in the coffee-producing wastewater, Name: 4,5-Dimethyloxazole, the publication is Journal of Water Resource and Protection (2014), 6(4), 375-380, 6 pp., database is CAplus.

The objectives of the present study were to recover and identify volatiles organic compounds (VOCs) in the wastewater (WW) coming from a soluble coffee industrial plant. For VOCs recover, the WW was concentrated by pervaporation using a polydimethylsiloxane (PDMS) membrane. Furthermore, the solid phase micro extraction (SPME) and gas chromatog.-mass spectrometry (GC-MS) were used for VOCs identification. The multivariate method of principal component anal. (PCA) was performed to evaluate differences amongst the feed and concentrate streams. Regarding the number of VOCs identified in the wastewater (33) and permeate (72), a significant statistical difference at p < 0.05 was observed Clusters discriminating were clearly observed, as the feed and permeate streams are compared. Thus, we can conclude that pervaporation process using a PDMS membrane was effective to recover different class of VOCs present in the aqueous effluent and can be recommended for industrial wastewater treatment.

Journal of Water Resource and Protection 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

Xiang, Zhangmin published the artcileAnalysis of nitrogenous organic compounds from mainstream cigarette smoke using low-temperature solvent extraction followed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry, Name: 4,5-Dimethyloxazole, the publication is Journal of Separation Science (2015), 38(15), 2655-2663, database is CAplus and MEDLINE.

A method involving comprehensive two-dimensional gas chromatog. coupled to high-resolution time-of-flight mass spectrometry was developed and applied to the anal. of nitrogenous organic compounds present in mainstream cigarette smoke trapped on self-designed equipment. The samples were prepared using low-temperature solvent extraction under liquid nitrogen and analyzed by comprehensive two-dimensional gas chromatog. with high-resolution time-of-flight mass spectrometry. Important exptl. parameters, such as the type and volume of the extraction solvent and flow rate of smoking, were optimized to improve the anal. parameter. The results indicated that 180 mL of di-Et ether in the low-temperature solvent extraction apparatus system with a 4 mL/min smoke flow rate were the optimal conditions. Then, 85 nitrogenous organic compounds were identified and quantified using a mass spectral library search, accurate mass ion and N-rules of a mol. formula for nitrogen compounds Finally, a comparison of the low temperature solvent extraction and Cambridge filter pad method indicated that more peaks, a higher peak volume and better repeatability were obtained using the low-temperature solvent extraction method.

Journal of Separation 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 C6H8N2, Name: 4,5-Dimethyloxazole.

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

Gu, Bo published the artcileCatalytic Fast Pyrolysis of Sewage Sludge over HZSM-5: A Study of Light Aromatics, Coke, and Nitrogen Migration under Different Atmospheres, Application of 4,5-Dimethyloxazole, the publication is Industrial & Engineering Chemistry Research (2020), 59(39), 17537-17545, database is CAplus.

catalytic fast pyrolysis of wastewater sludge was conducted to assess pyrolysis temperature and atm., and catalysts effect on C and N distribution in a fixed-bed reactor. a H₂ atmosphere had the lowest C selectivity of solid products and the highest gaseous product yield over HZSM-5 (HZ) at the same temperature vs. Ar and steam atmospheres. higher temperature led to increased C selectivity of gaseous products and decreased C selectivity of solids. H₂ increased the C yield of light aromatics (LA); steam reduced generation of LA. over 0.5 Ni-HZ, H₂ had the highest LA C yield (11.4%) vs. 1.6% from non-catalytic fast pyrolysis of sludge. higher temperatures, H₂ and steam atmospheres, and metal-loaded HZ promoted N transfer to gaseous products. the highest N yield (i.e., NH₃) of 55.6% was obtained from sludge pyrolysis over HZ at 700° in a H₂ atmosphere.

Industrial & Engineering Chemistry Research 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

Bianchi, Federica published the artcileComparison of comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and gas chromatography-mass spectrometry for the qualitative characterisation of roasted barley by solid-phase microextraction, Name: 4,5-Dimethyloxazole, the publication is Journal of Separation Science (2007), 30(4), 527-533, database is CAplus and MEDLINE.

Volatile compounds of roasted barley used in the production of barley coffee, the most common coffee substitute, were analyzed by using solid-phase microextraction (SPME) followed by GC-MS and comprehensive GC × GC-TOF-MS, resp. The optimized SPME extraction conditions in terms of selection of the fiber coating, extraction time and extraction temperature allowed to obtain the highest GC response, thus enhancing the identification capabilities of the developed method. As for the SPME-GC × GC-TOF-MS anal., 64 compounds with similarity, reverse and probability values above 800, 900 and 6000, resp., were identified, by using a polar × apolar column set combination; in contrast, GC-MS was able to identify a lower number of compounds, i.e. 40 volatiles.

Journal of Separation 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, Name: 4,5-Dimethyloxazole.

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

Puvipirom, J. published the artcileContribution of roasted grains and seeds in aroma of oleang (Thai coffee drink), Application In Synthesis of 20662-83-3, the publication is International Food Research Journal (2012), 19(2), 583-588, database is CAplus.

Oleang, a Thai coffee drink, contained roasted robusta coffee and several roasted grains and seeds. In this research the typical ingredients of oleang that were robusta coffee, corn, soybean, rice, sesame and brown sugar, were roasted and studied for their volatile compounds Coffee, corn, sesame, and brown sugar were roasted at 220°C for 20 min and soybean and rice were roasted at 240°C for 20 min. Major aroma compounds from roasted com were 2-furfurylthiol, furfural, 2-methoxyphenol, hexanal, and alkylpyrazines. Soybean contributed mostly pyrazines and phenols similar to those of coffee. The roasted rice had strong sulfurous and burnt characteristics but was low in concentrations of the volatile compounds The roasted sesame was most abundant in the numbers of aroma compounds provided di-Me trisulfide, di-Me disulfide, 2-furfurylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2-methoxyphenol to oleang. Sixteen oleang formulations were evaluated for their sensory preference. The samples were composed of 5% brown sugar, coffee (50, 60, 70, and 80%) with various corn: soybean: rice: sesame ratios (2:3:0:0, 3:2:0:0, 3:1:1:0, and 3:1:0:1). The most preferred formulation for oleang was 50% coffee, 5% brown sugar, and 45% grain mixture that had the corn: soybean: rice: sesame ratio of 3:1:1:0.

International Food Research Journal 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

Bento-Silva, Andreia published the artcileComprehensive two-dimensional gas chromatography as a powerful strategy for the exploration of Broas volatile composition, SDS of cas: 20662-83-3, the publication is Molecules (2022), 27(9), 2728, database is CAplus and MEDLINE.

Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one com. hybrid). Their volatile compounds were analyzed by GCxGC-ToFMS (two-dimensional gas chromatog. coupled with time-of-flight mass spectrometry) for an untargeted screening of the chem. compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chem. families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular di-Me trisulfide and methanethiol. Pyrazines might contribute neg. to the aroma of broas since they were present in higher amounts in the com. broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.

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 C5H7NO, SDS of cas: 20662-83-3.

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