Nakamura, Shuichi published the artcileIdentification of volatile flavor components of the oil from roasted sesame seeds, Synthetic Route of 20662-83-3, the publication is Agricultural and Biological Chemistry (1989), 53(7), 1891-9, database is CAplus.
The volatile extract obtained by steam distillation of the oil from roasted sesame seeds was separated into its neutral, weakly acidic, acidic, and basic fractions. The neutral fraction was further separated by preparative TLC. All fractions were analyzed by a gas chromatograph (GC) equipped with FID and FPD, and by gas chromatog./mass spectrometry (GC/MS) and/or gas chromatog./Fourier transform-IR (GC/FT-IR) spectrometry. Two-hundred-and-twenty-one constituents were identified. One-hundred-and-forty-six of these compounds are being reported for the 1st time in the aroma of roasted sesame seeds, 7 of which were newly identified as naturally occurring flavor components. Two dithioketones, 1-methyldithio-2-propanone, and 1-methyldithio-2-butanone, are new compounds
Agricultural and Biological 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, Synthetic Route of 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem