Vitzthum, O. G. published the artcileVolatile components of roasted cocoa. Basic fraction, Recommanded Product: 4,5-Dimethyloxazole, the publication is Journal of Food Science (1975), 40(5), 911-16, database is CAplus.
Roasted cocoa volatiles were isolated using the following technique:extraction with supercritical CO2 under pressure followed by atm. steam distillation; adsorption on Porapak Q and subsequent extraction with purified diethylether; separation of the organic phase into basic and neutral fractions. Identification of basic cocoa aroma constituents was accomplished by mass spectrometry in combination with a 200m × 0.31 mm i.d. glass capillary column. For the 1st time 59 compounds are reported in roasted cocoa including alkyl-, alkenyl, acyl-, furyl- and alicyclic pyrazines, pyridines, quinoxalines, oxazoles, quinoline [91-22-5] and methyl o-aminobenzoate [134-20-3]. The CO2-extraction process described is generally applicable to studies on volatile aroma constituents in food odor research.
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 C9H8BClN2O2, Recommanded Product: 4,5-Dimethyloxazole.
Referemce:
https://en.wikipedia.org/wiki/Oxazolidine,
Oxazolidine | C3H7NO – PubChem