Heterocyclic Building Blocks-Oxazolidine

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

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

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

Su, Mincong published the artcileNickel-Catalyzed Reductive Cross-Coupling of Aryl Bromides with Vinyl Acetate in Dimethyl Isosorbide as a Sustainable Solvent, Related Products of oxazolidine, the publication is Organic Letters (2022), 24(1), 354-358, database is CAplus and MEDLINE.

A nickel-catalyzed reductive cross-coupling has been achieved using (hetero)aryl bromides and vinyl acetate as the coupling partners. This mild, applicable method provides a reliable access to a variety of vinyl arenes, heteroarenes, and benzoheterocycles, which should expand the chem. space of precursors to fine chems. and polymers. Importantly, a sustainable solvent, di-Me isosorbide, is used, making this protocol more attractive from the point of view of green chem.

Organic Letters published new progress about 72571-06-3. 72571-06-3 belongs to oxazolidine, auxiliary class Oxazole,Bromide,Benzene, name is 5-(4-Bromophenyl)oxazole, and the molecular formula is C3H6O2, Related Products of oxazolidine.

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

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

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

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

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

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