Schormueller, Josef published the artcileAnalysis of volatile aroma substances in tomatoes by gas chromatography and mass spectroscopy, Name: 2,2,4-Trimethyl-1,3-dioxolane, the publication is Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (1969), 141(1), 1-9, database is CAplus.
The following hitherto unknown components of tomato aroma were identified: C6H6, CHCl3, Et2CO, 2-ethylfuran, 2,2,4-trimethyl-1,3-dioxolane, MeCOBu, MeSSMe, PhMe, p-xylene, cis-PrCH:CHCHO, C6H13CHO, triisobutylene, cyclooctatetraene, C10H22, EtO(PrO)CHMe, C5H11CO2Me, EtCH:CH(CH2)2OAc, iso-PrPh, 1,3,5-Me3C6H3, BuCH:CHCHO, C11H24, 1,2,3-Me3C6H3, (PrO)2CHMe, o-Cl2C6H4, EtCOCH:CH2 or CH2:CHCOCHO, MeCH:CMeCHO, BuCN, EtCH:CHCHO, MeCH:-CHCH2CHO, EtCH(OH)CH:CH2, EtCH:CMeCHO, EtO(iso-C5H11O)CHMe, myrcene, 3-carene, isomeric methylheptenone, and isomeric methylhexanol. 37 references.
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung published new progress about 1193-11-9. 1193-11-9 belongs to dioxole, auxiliary class Dioxolanes, name is 2,2,4-Trimethyl-1,3-dioxolane, and the molecular formula is C6H12O2, Name: 2,2,4-Trimethyl-1,3-dioxolane.
Referemce:
https://en.wikipedia.org/wiki/1,3-Benzodioxole,
Dioxole | C3H4O2 – PubChem