Hartman, Guy J.’s team published research in Journal of Food Science in 49 | CAS: 1193-11-9

Journal of Food Science 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, Application In Synthesis of 1193-11-9.

Hartman, Guy J. published the artcileEffect of water activity on the major volatiles produced in a model system approximating cooked meat, Application In Synthesis of 1193-11-9, the publication is Journal of Food Science (1984), 49(2), 607-13, database is CAplus.

The effects of water activity (aw) on the major volatiles produced from a meat flavor model system containing monosodium-L-glutamate  [142-47-2], L-ascorbic acid  [50-81-7], thiamin-HCl  [67-03-8], and cystine  [56-89-3] were investigated. Quant. and qual. differences in volatiles produced between high and low aw systems (heated at 135°) were found. Qual. changes were observed to occur at about aw 0.4. Compounds identified in high and low aw systems fell into classes which are associated with boiling and roasting cooking techniques (resp.) of known naturally occurring compounds

Journal of Food Science 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, Application In Synthesis of 1193-11-9.

Referemce:
https://en.wikipedia.org/wiki/1,3-Benzodioxole,
Dioxole | C3H4O2 – PubChem