Hartman, Guy J.’s team published research in Lebensmittel-Wissenschaft und -Technologie in 17 | CAS: 1193-11-9

Lebensmittel-Wissenschaft und -Technologie 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, Category: dioxole.

Hartman, Guy J. published the artcileVolatile products formed from a flavor model system at high and low moisture levels, Category: dioxole, the publication is Lebensmittel-Wissenschaft und -Technologie (1984), 17(4), 222-5, database is CAplus.

Volatiles formed from heating a model system containing MSG  [142-47-2], L-ascorbic acid  [50-81-7], thiamin-HCl  [67-03-8], and cystine  [7732-18-5] were examined in water and propylene glycol  [57-55-6] systems. Qual. differences in compounds formed in the systems were observed

Lebensmittel-Wissenschaft und -Technologie 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, Category: dioxole.

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