Hou, Ru-yan published the artcileIdentification method of savory flavors based on principal component and cluster analysis, Formula: C5H10OS, the publication is Shipin Yu Fajiao Gongye (2013), 39(6), 180-185, database is CAplus.
Static headspace extraction, followed by gas chromatog.-mass spectrometry was applied in beef, chicken and pork flavor detection. A total of 105 volatile components were identified from “yidixiang”, including aldehydes, ketones, esters and nitrogen-sulfur compounds The results were further analyzed with principal component and cluster anal. methods (SPSS 19.0 software). It showed that “yidixiang” were different with the beef, chicken and pork flavor. Furthermore, the processing and formula of flavors were the main factors in classification of savory flavor. The results provided a theor. foundation for the chem. identification and a deep study about the savory flavors.
Shipin Yu Fajiao Gongye published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C5H10OS, Formula: C5H10OS.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem