Lu, Chih-Ying published the artcileMaillard volatile generation from reaction of glucose with dipeptides, Gly-Ser, and Ser-Gly, Name: 4,5-Dimethyloxazole, the publication is ACS Symposium Series (2008), 147-157, database is CAplus.
Peptides abundant in food and protein hydrolyzates are known to be important to both unprocessed and processed flavors. The effect of peptide bond hydrolysis on the formation of Maillard volatile compounds was studied. The Gly-Ser dipeptide bond was the most labile among all the Gly-X dipeptides (X = Ala, Cys, Gln, Glu, Gly, His, Leu, Lys, Phe, Pro, Ser, Thr, Tyr and Val). However, Ser-Gly was 2 to 3 times more stable than Gly-Ser. Volatiles formation was investigated using Gly-Ser and Ser-Gly as precursors in the reaction with glucose. Gly-Ser generated more volatiles than Ser-Gly which confirmed the pos. correlation between peptide bond susceptibility and volatiles generation.
ACS Symposium Series 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, Name: 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem