Cantalejo, Maria J. published the artcileAnalysis of Volatile Components Derived from Raw and Roasted Earth-Almond (Cyperus esculentus L.), Quality Control of 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1997), 45(5), 1853-1860, database is CAplus.
Volatile aroma components of raw earth almond and those developed in a roasting process were analyzed by gas chromatog./mass spectrometry to determine the identity of compounds that would indicate the degree of roasting. In all, 143 components (ca. 90% of the total isolate) were pos. identified, of which 138 are reported as earth almond volatiles for the 1st time. The main flavor compounds identified in raw earth almond were alcs., whereas in roasted earth almond, the majority of the volatiles identified suggest the flavor formation is via the Maillard reaction, with pyrazines contributing directly to the roasted flavor of earth almond.
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, Quality Control of 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem