SDS of cas: 3194-15-8. The protonation of heteroatoms in aromatic heterocycles can be divided into two categories: lone pairs of electrons are in the aromatic ring conjugated system; and lone pairs of electrons do not participate. Compound: 1-(Furan-2-yl)propan-1-one, is researched, Molecular C7H8O2, CAS is 3194-15-8, about Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide. Author is Liu, Jianbin; Liu, Mengya; He, Congcong; Song, Huanlu; Chen, Feng.
In this research, effect of the thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide was studied. In summary, high temperature (>100 °C) could remarkably increase the formation of meaty aroma generated by xylose and chicken peptide through a Maillard reaction system, while lower temperature and longer heating tended to generate a broth-like taste (i.e., umami and kokumi). Pyrazines were the major contributors to the nutty/roast and basic meaty aroma in the Maillard reaction products (MRP), while the Glu released under the low temperature heating was considered an important contributor to the umami taste of MRPs. The low mol. weight peptide (<500 Da) was considered as the main contributor of the generation of pyrazines and 2-furfurylpyrrole, which could be due to the high reaction activity of the amidogen in these compounds In addition, crosslinking compounds with mol. weight >1000 Da formed from peptides <500 Da in the low temperature heating might be involved in formation of important kokumi-active compounds, while the high mol. compounds MRPs >3000 Da were very likely responsible for the bitter taste.
The article 《Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide》 also mentions many details about this compound(3194-15-8)SDS of cas: 3194-15-8, you can pay attention to it, because details determine success or failure
Reference:
Benzoxazole – Wikipedia,
Benzoxazole | C7H5NO – PubChem