Analysis on nutrition and volatile components of Shenxian (fairy) soybean product in north Anhui region was written by Wang, Wei;Zhang, Yong-jin;Jiang, Zhong-hui;Gu, Zheng-fen;Liu, Wei;Ye, Chuan;Lin, Lin;Jiang, Shao-tong;Lu, Jian-feng. And the article was included in Shipin Yu Fajiao Gongye in 2014.Recommanded Product: 20662-84-4 This article mentions the following:
Shenxian (fairy) bean is a traditional fermented soybean product especially popular in the north Anhui region. To study the nutrition and volatile components of Shenxian bean, the national standard method, head-space solid phase microextraction (HS-SPME) and GC-MS anal. were applied. The results indicated that the contents of basic nutrition components of Shenxian bean were very close to natto. A total of 72 compounds were identified and they were classified into nine major groups. Major classes of compounds included alcs. (16), nitrogenous (8), esters (2), aldehydes (14), hydrocarbons (18), ketones (4), acids (3), phenols (4) and ethers (3). Furthermore, total free amino acids (FAA) of Shenxian bean reached 4.70 mg/g with the highest glutamic acid concentration In conclusion, Shenxian soybean product has a good flavor and higher nutritive values. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Recommanded Product: 20662-84-4).
2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives.Oxazolidines are readily available also from propargyl amines. Oxazolidines are cyclic condensation products of β-amino alcohols and aldehydes or ketone, and they undergo a facile and complete hydrolysis in aqueous solution. Alterations in carbonyl moiety control the rate of formation of a given β-amino alcohol.Recommanded Product: 20662-84-4
Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem