Tang, Jian published the artcileIsolation and identification of volatile compounds from fried chicken, HPLC of Formula: 20662-83-3, the publication is Journal of Agricultural and Food Chemistry (1983), 31(6), 1287-92, database is CAplus.
Volatile flavor compounds were isolated from 150 lb of fried chicken by a specially designed apparatus The isolated volatile flavor compounds were subjected to extensive gas chromatog. fractionation, and the pure fractions obtained were identified by gas chromatog.-mass spectrometry. A total of 130 compounds were identified. The compounds identified in the volatiles of fried chicken included hydrocarbons, alcs., aldehydes, ketones, acids, esters, pyrazines, pyridines, thiazoles, thiazolines, oxazoles, oxazolines, thiophenes, pyrroles, furans, a trithiolane, a trithiane, and thialdine [638-17-5].
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 C6H16OSi, HPLC of Formula: 20662-83-3.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem