Most of the compounds have physiologically active properties, and their biological properties are often attributed to the heteroatoms contained in their molecules, and most of these heteroatoms also appear in cyclic structures. A Journal, Article, Food Chemistry called Accelerating aroma formation of raw soy sauce using low intensity sonication, Author is Gao, Xianli; Liu, Ermeng; Zhang, Junke; Yang, Lixin; Huang, Qingrong; Chen, Sui; Ma, Haile; Ho, Chi-Tang; Liao, Lan, which mentions a compound: 3194-15-8, SMILESS is O=C(C1=CC=CO1)CC, Molecular C7H8O2, Computed Properties of C7H8O2.
Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and SEM. The sensory scores of caramel-like, fruity, alc., floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.4%, 23.2%, 13.6%, 12.8%, 7.6%, 6.3%, 5.6% and 14.4%, resp. Sensory scores of samples fermented for 90-180 days were higher than those of controls fermented for 180 days, suggesting that sonication could reduce fermentation time by 90 days. Thirty-four aroma-active compounds were detected from 85 volatile compounds in soy sauces. Sonication accelerated and elevated the formation of aroma compounds by chem. reactions. It also markedly increased the reproduction and cell permeability of both microorganisms in moromis, which favored the formation of aroma compounds by both strains.
In addition to the literature in the link below, there is a lot of literature about this compound(1-(Furan-2-yl)propan-1-one)Computed Properties of C7H8O2, illustrating the importance and wide applicability of this compound(3194-15-8).
Reference:
Benzoxazole – Wikipedia,
Benzoxazole | C7H5NO – PubChem