Dai, Shuiping published the artcileAnalysis and simulation of volatile components of roasted beef, Formula: C5H10OS, the publication is Xiangliao Xiangjing Huazhuangpin (2010), 43-47, database is CAplus.
Applicability of headspace solid-phase microextraction (HS-SPME) combined with gas chromatog. and mass spectrometry (GC-MS) for determination of volatile components in roasted beef was investigated. The 42 volatile components were identified, including carboxylic acid compounds, aldehyde compounds, phenolic compounds, heterocyclic compounds (pyrazine ring, thiazole ring) and alcs. Based on GC-MS anal., realistic and coordinated roasted beef flavor was simulated using sensory anal. And its aroma profile was similar with the roasted beef determined up to 92.4% by electronic nose (E-nose).
Xiangliao Xiangjing Huazhuangpin 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