Wu, Yue published the artcileDetermination of key amino acids and reducing sugars contributing to cocoa flavor by Plackett-Burman design, Recommanded Product: 2,2,4-Trimethyl-1,3-dioxolane, the publication is Shipin Kexue (Beijing, China) (2007), 28(11), 75-80, database is CAplus.
The Plackett-Burnam design was applied to screen out the key factors from the following eleven components of amino acids and reducing sugars, which would affect cocoa flavor. Statistical analyses were performed. It was found that phenylalanine, serine, leucine, glutamic acid, arginine and glycine were significant factors for contributing to cocoa flavor but not the two reducing sugars, after the mixtures of five amino acids and two reducing sugars were selected to react for cocoa flavor. Then these reacting products were analyzed by organoleptic investigation and GC-MS, and 52 compounds were identified.
Shipin Kexue (Beijing, China) 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 C24H26ClNO4, Recommanded Product: 2,2,4-Trimethyl-1,3-dioxolane.
Referemce:
https://en.wikipedia.org/wiki/1,3-Benzodioxole,
Dioxole | C3H4O2 – PubChem