title: The chemistry of oxazoles and oxazolines in foods.
abstract: This review attempts to present and discuss the current status of oxazoles and oxazolines relative to foods. Special emphasis is placed on their occurrences in foods, sensory properties, isolation and synthesis techniques, and pathways of formation in foods and related model systems.
mesh_terms: D000596:Amino Acids; D000818:Animals; D002099:Cacao / Q000032:analysis; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D003069:Coffee / Q000032:analysis; D005502:Food / Q000592:standards; D005504:Food Analysis; D001467:Hordeum / Q000032:analysis; D008460:Meat / Q000032:analysis; D010080:Oxazoles / Q000032:analysis*; D013552:Swine
chemical_list: D000596:Amino Acids; D003069:Coffee; D010080:Oxazoles