Heterocyclic Building Blocks-Oxazolidine

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

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

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

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

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

Tran, Hai N. published the artcileNickel-Catalyzed Asymmetric Hydroarylation of Vinylarenes: Direct Enantioselective Synthesis of Chiral 1,1-Diarylethanes, Application of (4S,4’S)-2,2′-(Cyclohexane-1,1-diyl)bis(4-phenyl-4,5-dihydrooxazole), the publication is Journal of Organic Chemistry (2021), 86(5), 3836-3849, database is CAplus and MEDLINE.

The enantioselective hydroarylation of vinylarenes RCH=CH₂ (R = C₆H₅, 4-FC₆H₄, 2-naphthyl, etc.) catalyzed by a chiral, non-racemic nickel catalyst is presented as a facile method to generate chiral 1,1-diarylethanes (R)/(S)-RCH(CH₃)R¹ (R¹ = C₆H₅, 4-CH₃OC₆H₄, 2-naphthyl, etc.). These reactions proceed via formation of a chiral, non-racemic nickel benzyl intermediate. Transmetalation with arylboron nucleophiles and subsequent reductive elimination enable the formation of a variety of chiral 1,1-diarylethanes. The 1,1-diarylethane products from reactions of arylboronic acids R¹B(OH)₂ containing electron-donating substituents are formed with typically greater than 90% ee, while the 1,1-diarylethanes generated from reactions of arylboronic acids containing electron-withdrawing groups are generated with typically less than 80% ee. These results are consistent with the rate of transmetalation with an arylboron nucleophile playing a key role in the enantioselectivity of these hydroarylation reactions. This mechanistic insight has led to the development of reactions of neo-pentylglycolate esters like 4-methoxyphenylboronic acid neopentylglycol ester, 4-uorophenylboronic acid neopentylglycol ester and 4-(trifluoromethyl)phenylboronic acid neopentylglycol ester of arylboronic acids with vinylarenes that occur with higher enantioselectivities based on increased rates of transmetalation.

Journal of Organic Chemistry published new progress about 2185014-88-2. 2185014-88-2 belongs to oxazolidine, auxiliary class BOX Ligands, name is (4S,4’S)-2,2′-(Cyclohexane-1,1-diyl)bis(4-phenyl-4,5-dihydrooxazole), and the molecular formula is C8H11BO2, Application of (4S,4’S)-2,2′-(Cyclohexane-1,1-diyl)bis(4-phenyl-4,5-dihydrooxazole).

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

Schwanz, Thiago G. published the artcileAnalysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics, Quality Control of 20662-83-3, the publication is Talanta (2019), 74-89, database is CAplus and MEDLINE.

Com. cigarettes are made from a blend of different tobacco varieties, which in turn are the results of different agronomic practices and post-harvest curing processes. The highly complex mixture of smoke compounds reflects each tobacco variety and the levels of sensory-relevant markers. Therefore, the aim of this work was to identify potential relevant chemosensory markers in the mainstream smoke of four main types of com. tobaccos and establish any possible relationship between them and the tobacco growing/curing practices. The tobacco samples were segregated into four segments: (1) three curing stages of flue-cured Virginia, (2) three curing stages of air-cured Burley, (3) three geo-regions of sun-cured Oriental and (4) three different process applied to tobacco. One hundred and twenty cigarettes (10 batches per flavor category) were produced and smoked under standard machine-smoking protocols. The mainstream smoke samples collected were extracted and analyzed by GC × GC TOFMS. The processed data was analyzed by partial least square discriminant anal. (PLS-DA) and the selectivity ratio was used to identify key chemosensory markers responsible for the four segments. All models had sensitivity and specificity equal to unity. Flue-cured Virginia (193 markers) and air-cured Burley (184 markers) showed a similar trend for O-heterocycles markers in the lighter leaf colors and N-heterocycles in the darker leaf colors post-processing, but they had compounds of different flavor descriptions, e. g. sweet and nutty. The three geo-regions of sun-cured Oriental (290 markers) also presented O-heterocycles markers in correlation with leaf sugar contents in addition of sucrose esters markers. The three unusually processed tobacco generated many chem. markers (436 markers), some derived from the so-called Cavendish fermentation process with sweet, spicy and peppery notes, whereas the dark fermented air-cured tobacco presented similar descriptors as air-cured Burley. In addition, some polycyclic aromatic hydrocarbons (PAH) were detected as markers from the fire-curing process. The PLS-DA with selectivity ratio evidenced total of 1098 chemosensory markers in cigarette smoke, in which 173 were tentatively identified.

Talanta 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 C11H10N4, Quality Control of 20662-83-3.

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

Baltes, Werner published the artcileModel reactions on roast aroma formation. V. Mass spectrometric identification of pyridines, oxazoles, and carbocyclic compounds from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Application of 4,5-Dimethyloxazole, the publication is Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (1987), 185(1), 5-9, database is CAplus.

From the reaction of serine, threonine and sucrose under the conditions of coffee roasting, 33 pyridines, 20 oxazoles, and 12 carbocyclic compounds, among others, were identified in the volatile fraction. Their mass spectra and retention indexes are reported and the reaction products were compared with those formed by roasting coffee under the same conditions.

Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 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

Qian, Deyun published the artcileChiral Alkyl Amine Synthesis via Catalytic Enantioselective Hydroalkylation of Enecarbamates, SDS of cas: 138429-17-1, the publication is Journal of the American Chemical Society (2021), 143(4), 1959-1967, database is CAplus and MEDLINE.

A nickel-catalyzed hydroalkylation method to assemble a wide range of chiral alkyl amines from enecarbamates (N-Cbz-protected enamines) and alkyl halides with high regio- and enantioselectivity was reported. The method works for both nonactivated and activated alkyl halides and was able to produce enantiomerically enriched amines with two minimally differentiated α-alkyl substituents. The mild conditions led to high functional group tolerance, which is demonstrated in the postproduct functionalization of many natural products and drug mols., as well as the synthesis of chiral building blocks and key intermediates to bioactive compounds

Journal of the American Chemical Society published new progress about 138429-17-1. 138429-17-1 belongs to oxazolidine, auxiliary class BOX Ligands, name is (4S,4’S)-4,4′-Diisobutyl-4,4′,5,5′-tetrahydro-2,2′-bioxazole, and the molecular formula is C14H24N2O2, SDS of cas: 138429-17-1.

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

Solina, Marica published the artcileVolatile aroma components of soy protein isolate and acid-hydrolyzed vegetable protein, SDS of cas: 20662-83-3, the publication is Food Chemistry (2004), 90(4), 861-873, database is CAplus.

The volatile aroma components of soy protein isolate (SPI) and acid-hydrolyzed vegetable protein (aHVP) were compared by GC-MS and GC-olfactometry (GCO). Major differences were found between the 2 soy-based products. Aliphatic aldehydes and ketones were mainly found in SPI, whereas pyrazines and sulfur-containing compounds were dominant in aHVP. Analyses of the non-volatile components showed that SPI was mainly protein (82.5%) with some lipid (3.5%), whereas aHVP contained no protein, only free amino acids (18.4%) and a trace quantity of lipid (0.4%). Polyunsaturates (47.8%), followed by saturates (24.9%) and monounsaturates (14.8%) dominated the fatty acid profile of the SPI lipid fraction. Both SPI and aHVP had a free fatty acid content <0.1%. Sensory analyses of aqueous suspensions of SPI and aHVP demonstrated significant differences in the odors of the 2 products. Compounds responsible for some of these differences were identified by GCO and GC-MS analyses of aqueous suspensions. The possible role of SPI and aHVP in the development of aroma in extrudates containing these soy products is discussed.

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 C4H6N2, SDS of cas: 20662-83-3.

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