Hartman, Guy J. published the artcileNitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef, Related Products of oxazolidine, the publication is Journal of Agricultural and Food Chemistry (1983), 31(5), 1030-3, database is CAplus.
Volatile flavor compounds were isolated from 500 lb of roasted beef. The flavor isolate was subjected to extensive gas chromatog. (GC) fractionation, and the pure fractions obtained were identified by GC-mass spectrometry. A total of 44 N-containing heterocyclic compounds were identified. They included 15 thiazoles, 1 thiazoline, 6 oxazoles, 11 pyrazines, 6 pyrroles, 2 piperidines, and 3 pyridines.
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, Related Products of oxazolidine.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem