Thermal Degradation Studies of Glucose/Glycine Melanoidins was written by Tehrani, Kourosch Abbaspour;Kersiene, Milda;Adams, An;Venskutonis, Rimantas;De Kimpe, Norbert. And the article was included in Journal of Agricultural and Food Chemistry in 2002.Application of 5676-58-4 This article mentions the following:
Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 °C. Among the volatile compounds, which were analyzed by solid-phase microextraction and GC-MS, pyrazines, pyridines, pyrroles, and furans were detected. In general, total amounts of volatile compounds increased with the temperature When water-insoluble melanoidins were heated, especially at higher temperatures, this resulted in a higher diversity of isolated compounds For furans, pyrroles, pyrazines, and carbonyl compounds, a maximum was observed in the case of high mol. weight melanoidins around 200-220 °C. Pyridines and total oxazoles, however, were generated in higher yields with increasing temperatures Thus, the possibility of producing some flavor-significant volatiles from heated standard melanoidins at temperatures relevant to food preparation and contribute to the flavor aspects originating from melanoidins. In the experiment, the researchers used many compounds, for example, 2,5-Dimethylbenzoxazole (cas: 5676-58-4Application of 5676-58-4).
2,5-Dimethylbenzoxazole (cas: 5676-58-4) belongs to benzoxazole derivatives. The benzoxazole moiety is widely found in various natural compounds, which are often found to be biologically active. Benzoxazoles are prominent in medicinal chemistry due to their wide spectrum of pharmacological activities such as antibacterial, antifungal, anticancer.Application of 5676-58-4
Referemce:
Benzoxazole – Wikipedia,
Benzoxazole | C7H5NO – PubChem