Ho, Chi Tang published the artcileIsolation and identification of volatile flavor compounds in fried bacon, Computed Properties of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1983), 31(2), 336-42, database is CAplus.
Volatile flavor compounds were isolated from 120 lb of fried bacon by a specially designed apparatus The isolated volatile flavor compounds were subjected to extensive gas chromatog. fractionation, and the pure fractions obtained were identified by IR and mass spectrometry. A total of 135 compounds were identified. The compounds identified in the volatiles of fried bacon included hydrocarbons, alcs., ketones, aldehydes, acids, esters, ethers, phenols, pyrazines, furans, thiazoles, oxazoles, oxazolines, pyrroles, pyridines, and miscellaneous compounds Two interesting halogenated pyrroles, N-acetyl-2-chloropyrrole [84455-05-0] and N-acetyl-2-bromopyrrole [84455-06-1], were synthesized to confirm the identification.
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 C5H7NO, Computed Properties of 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem