One of the major reasons for studying chemical kinetics is to use measurements of the macroscopic properties of a system, category: Tetrahydrofurans, such as the rate of change in the concentration of reactants or products with time.In a article, mentioned the application of 1679-47-6, Name is 3-Methyldihydrofuran-2(3H)-one, molecular formula is C5H8O2
To understand the effects of volatile compounds on the evaluation of soy sauces so their quality could be classified, samples collected over 3 consecutive years from 2015 to 2017 were evaluated then ranked. The volatile compounds of these evaluated samples were directly extracted by headspace analysis to reduce technical interference and to identify the most common compounds in soy sauce. Sixty-four volatile compounds were identified in the evaluated soy sauces, of which 35 were found in all samples. The correlation coefficients between the levels of volatile compounds detected and the sensory rankings of the evaluated soy sauces were calculated. This enabled those volatile compounds having a greater measure of influence, both negatively and positively, on the quality of the soy sauce to be identified. It was noteworthy that the quality of Japanese fermented soy sauces was negatively correlated with their levels of 4-ethyl-2methoxyphenol and pyrazines.
One of the oldest and most widely used commercial enzyme inhibitors is aspirin, Safety of 3-Methyldihydrofuran-2(3H)-one, which selectively inhibits one of the enzymes involved in the synthesis of molecules that trigger inflammation. you can also check out more blogs about 1679-47-6
Reference：
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem