Whitfield, Frank B. published the artcileHeterocyclic Volatiles Formed by Heating Cysteine or Hydrogen Sulfide with 4-Hydroxy-5-methyl-3(2H)-furanone at pH 6.5, SDS of cas: 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (2001), 49(2), 816-822, database is CAplus and MEDLINE.
The reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or H2S at pH 6.5 for 60 min at 140 °C produced complex mixtures of volatile compounds, the majority of these containing either sulfur or nitrogen. Of the 68 compounds detected, 63 were identified, some tentatively, by GC-MS. Among the identified compounds were thiophenes (10), thiophenones (6), thienothiophenes (5), thiazoles (5), trithiolanes (4), pyrazines (6), and oxazoles (4). More compounds were produced in the reaction of HMF with cysteine (63) than were formed in the reaction with hydrogen sulfide (33). In both systems, thiophenones were the major reaction products, accounting for 25-36% of the total volatiles formed. Possible reasons for the differences in the composition of the 2 systems are discussed. The contributions of these reactions, and their products, to the flavor of heated foods are considered.
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 C11H15NOS, SDS of cas: 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem