van Loon, Wil A. M. published the artcileIdentification and olfactometry of French fries flavor extracted at mouth conditions, Formula: C5H7NO, the publication is Food Chemistry (2004), 90(3), 417-425, database is CAplus.
The aim of this study was to isolate and identify odor active compounds from French fries at mouth conditions. Volatile compounds were released from French fries by purge-and-trap, trapped on Tenax TA, and identified with GC-MS. GC-olfactometry was used to determine odor active compounds with a trained panel using the detection frequency method. A total of 122 compounds were identified of which 85% originated from either sugar degradation and/or Maillard reaction and 15% from lipid degradation, based on relative areas. About 50 odor active compounds were, due to co-elution, responsible for 41 odors perceived by the panel. 3-Methylbutanal and 2-methylbutanal, hexanal, 2,3-dimethylpyrazine, 2-methylpropanal, 2,3-butanedione, pyridine, heptanal, 2,5-dimethylpyrazine and/or 2,6-dimethylpyrazine and/or ethylpyrazine, di-Me trisulfide, octanal, phenylacetaldehyde, 2,5-diethylpyrazine, (E)-2-nonenal, 3-methylbutanoic acid and/or 2-methylbutanoic acid, (E,Z)-2,4-heptadienal, (E)-2-octenal, 5-ethyl-2,3-dimethylpyrazine and/or 2-ethyl- 3,5-dimethylpyrazine, nonanal, and tentatively 2-methylpyrrole had the highest detection frequencies. This resulted in a strong malty and fried potato note, combined with caramel/buttery, green, spicy, and deep-fried notes. Also chem. and sweaty odors were observed
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 C13H14N2O, Formula: C5H7NO.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem