Zhang, Wei published the artcileCreation of soy-braised pork flavor, Computed Properties of 57124-87-5, the publication is Xiangliao Xiangjing Huazhuangpin (2013), 55-57, database is CAplus.
The Maillard reaction using pork bone essence and pork fat as main raw materials was studied. Using the product of Maillard reaction as principal part, compounding liquid flavors were added to enhance the aroma and taste of flavors, and a novel soy-braised pork flavor with strong note and taste was created.
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 C12H17NS2, Computed Properties of 57124-87-5.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem