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| | 4-Methyl-5-thiazolylethyl acetate Basic information |
| | 4-Methyl-5-thiazolylethyl acetate Chemical Properties |
| Melting point | 112 °C | | Boiling point | 117-118 °C6 mm Hg(lit.) | | density | 1.147 g/mL at 25 °C(lit.) | | FEMA | 3205 | 4-METHYL-5-THIAZOLEETHANOL ACETATE | | refractive index | n20/D 1.51(lit.) | | Fp | >230 °F | | storage temp. | 2-8°C | | pka | 3.26±0.10(Predicted) | | form | Liquid | | color | Clear brown | | Specific Gravity | 1.147 | | Odor | at 100.00 %. meaty beef juice beef gravey | | Odor Type | meaty | | biological source | synthetic | | JECFA Number | 1054 | | Major Application | flavors and fragrances | | InChI | 1S/C8H11NO2S/c1-6-8(12-5-9-6)3-4-11-7(2)10/h5H,3-4H2,1-2H3 | | InChIKey | CRTCWNPLKVVXIX-UHFFFAOYSA-N | | SMILES | CC(=O)OCCc1scnc1C | | LogP | 0.98 | | CAS DataBase Reference | 656-53-1(CAS DataBase Reference) | | EPA Substance Registry System | 5-Thiazoleethanol, 4-methyl-, acetate (ester) (656-53-1) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-37/39-24/25 | | RIDADR | UN 3334 | | WGK Germany | 3 | | TSCA | TSCA listed | | HS Code | 29341000 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Acute Tox. 4 Inhalation
Acute Tox. 4 Oral
STOT SE 3 |
| | 4-Methyl-5-thiazolylethyl acetate Usage And Synthesis |
| Description | May be prepared from 2-methylthio-4-methyl-5-(2-acetoxyethyl)-
thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the
(i-acetyl derivative of 4-methyl-5-(P-hydroxyethyl)-3-thiazoline. | | Chemical Properties | 4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat. | | Chemical Properties | Colorless to light yellow liqui | | Uses | 4-Methyl-5-thiazolylethyl Acetate is used in biological study for research on contribution of oxidized tallow to aroma characteristics of beeflike process flavor assessed by gas chromatography-mass spectrometry and partial least squares regression. | | Definition | ChEBI: 5-(2-Hydroxyethyl)-4-methylthiazole acetate is a member of thiazoles. | | Preparation | From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the
β-acetyl derivative of 4-methyl-5-(β-hydroxyethyl)-3-thiazoline | | Taste threshold values | Taste characteristics at 10 ppm: meaty, brothy, bready and brown with a beefy, bloody and chicken note. |
| | 4-Methyl-5-thiazolylethyl acetate Preparation Products And Raw materials |
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