Tehrani, Kourosch Abbaspour published the artcileThermal Degradation Studies of Glucose/Glycine Melanoidins, Synthetic Route of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (2002), 50(14), 4062-4068, database is CAplus and MEDLINE.
Nondialyzable and water-insoluble melanoidins, isolated from a glucose/glycine model reaction mixture, which was prepared in a standardized way according to the guidelines of the COST Action 919, were heated at different temperatures ranging from 100 to 300 °C. Among the volatile compounds, which were analyzed by solid-phase microextraction and GC-MS, pyrazines, pyridines, pyrroles, and furans were detected. In general, total amounts of volatile compounds increased with the temperature When water-insoluble melanoidins were heated, especially at higher temperatures, this resulted in a higher diversity of isolated compounds For furans, pyrroles, pyrazines, and carbonyl compounds, a maximum was observed in the case of high mol. weight melanoidins around 200-220 °C. Pyridines and total oxazoles, however, were generated in higher yields with increasing temperatures Thus, the possibility of producing some flavor-significant volatiles from heated standard melanoidins at temperatures relevant to food preparation and contribute to the flavor aspects originating from melanoidins.
Journal of Agricultural and Food Chemistry published new progress about 20662-83-3. 20662-83-3 belongs to oxazolidine, auxiliary class Oxazole, name is 4,5-Dimethyloxazole, and the molecular formula is C10H14O2, Synthetic Route of 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem