Carlin, James T. published the artcileComparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans, Formula: C5H7NO, the publication is JAOCS, J. Am. Oil Chem. Soc. (1986), 63(8), 1031-6, database is CAplus.
A total of 9 acidic and 83 basic compounds was identified in the roasted and unroasted cocoa butter samples. Forty-seven of the compounds identified are reported for the 1st time in cocoa. The higher concentration of short-chain fatty acids in the unroasted cocoa butter is responsible for its acidic aroma characteristics. The roasted cocoa butter generally contained greater numbers and higher concentrations of compounds whose formations would be favored by thermal processing. These compounds included pyrazines, thiazoles, oxazoles, and pyridines. The aromas of many of these compounds are characteristic of the aroma differences between the 2 cocoa butters and contribute to the cocoa aroma of roasted cocoa butter.
JAOCS, J. Am. Oil Chem. Soc. 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, Formula: C5H7NO.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem