Vercellotti, John R. published the artcileAnalysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry, Formula: C5H7NO, the publication is Journal of Agricultural and Food Chemistry (1987), 35(6), 1030-5, database is CAplus.
A simple purge-and-trap/gas chromatog.-mass spectrometry (GC-MS) procedure was developed and proven effective for the comprehensive anal. of nitrogen-, oxygen-, and sulfur-containing volatile compounds in ground roast beef, com. beef flavor concentrate, and beef meat powder. GC was conducted on a 0.3 external diameter 50 m SE-54 (crosslinked 5% phenylmethylsilicone) column with He as carrier gas. These compounds, as released from the sample heated in the evaporator flask of a rotary evaporator, were effectively trapped in a Tenax-containing glass liner under 5 psi vacuum. The trap was then heated in an external inlet port, and the volatiles were purged into a GC-MS system for identification and concentration estimation More than 50 heteroat., mostly cyclic, compounds were identified in these samples.
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 C3H5F3O, Formula: C5H7NO.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem