Hsu, Chen Ming published the artcileCharacterization of new volatile compounds in the neutral fraction of roasted beef flavor, Quality Control of 20662-83-3, the publication is Journal of Food Science (1982), 47(6), 2068-9, 2071, database is CAplus.
Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of 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 67 compounds were reported to be new constituents in beef flavor.
Journal of Food Science 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