Lee, Min-Hsiung published the artcileThiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts, Safety of 4,5-Dimethyloxazole, the publication is Journal of Agricultural and Food Chemistry (1981), 29(3), 684-6, database is CAplus.
Volatile flavor compounds were isolated from 70 g of roasted peanuts by a specially designed apparatus (Chang, S.S., et al., 1977). The isolated volatile flavor compounds were subjected to extensive gas chromatog. fractionation, and the pure fractions obtained were identified by IR and mass spectrometry. Eight thiazoles, 7 oxazoles, and 3 oxazolines were identified, of which only 4-methylthiazole has been found previously in roasted peanut flavor.
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, Safety of 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem