Comparison of aromatic substances in buckwheat vinegar that adding the moldy bran, drug koji and A.schutzenbachii during fermentation was written by Zhang, Xinmin;Ma, Tingjun;Yang, Xiushi;Qin, Peiyou;Liu, Sancai;Ren, Guixing. And the article was included in Advanced Materials Research (Durnten-Zurich, Switzerland) in 2014.Computed Properties of C6H9NO This article mentions the following:
In order to study the impact of moldy bran, drug koji and A.schutzenbachii fermentation vinegar on the aromatic substances in buckwheat vinegar, vinegars that adding moldy bran, drug koji and A.schutzenbachii were used to analyze the content of aromatic ingredients with GC-MS method. The results indicated that buckwheat vinegar by drug koji fermentation includes 29 kinds of aromatic substances, moldy bran fermentation buckwheat vinegar has 23 kinds of aromatic substances, A.schutzenbachii fermentation vinegar contains 20 kinds of aromatic substances. In the experiment, the researchers used many compounds, for example, 2,4,5-Trimethyloxazole (cas: 20662-84-4Computed Properties of C6H9NO).
2,4,5-Trimethyloxazole (cas: 20662-84-4) belongs to oxazolidine derivatives. Oxazolidine-based compounds are well-known chiral auxiliaries and strategic molecular moieties in chemistry since they can effectively mask or mimic amino acid units or amino alcohols. In another report, the incorporation of an additional substituted oxazolidine ring over a range of new biphenylazepinium salt organocatalysts for the asymmetric epoxidation of alkenes improved enantiocontrol over the parent structures.Computed Properties of C6H9NO
Referemce:
Oxazolidine – Wikipedia,
Oxazolidine | C3H7NO – PubChem