| Company Name: |
Zaozhuang star biotechnology limited Gold |
| Tel: |
0632-3759569 13589608009 |
| Email: |
1748443496@qq.com |
| Products Intro: |
Product Name:4-Methyl-5-thiazoleethanol
CAS:137-00-8
Purity:99% Package:180kg/RMB 299;500kg5000kg
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| Company Name: |
Jinan Yuanze Biotechnology Co., LTD Gold |
| Tel: |
15063396929; 15063396929 |
| Email: |
978101703@qq.com |
| Products Intro: |
Product Name:5-Hydroxyethyl-4-methylthiazole
CAS:137-00-8
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| | 5-(2-Hydroxyethyl)-4-methylthiazole Chemical Properties |
| Melting point | <25 °C | | Boiling point | 135 °C7 mm Hg(lit.) | | density | 1.196 g/mL at 25 °C(lit.) | | refractive index | n20/D 1.550(lit.) | | FEMA | 3204 | 4-METHYL-5-THIAZOLEETHANOL | | Fp | >230 °F | | storage temp. | 2-8°C | | solubility | alcohol: soluble(lit.) | | form | liquid (clear, viscous) | | pka | 14.58±0.10(Predicted) | | color | deep yellow | | Specific Gravity | 1.196 | | Odor | meaty, roasted odor | | Odor Type | meaty | | biological source | synthetic | | Sensitive | Stench | | Merck | 14,6126 | | JECFA Number | 1031 | | BRN | 114249 | | Major Application | flavors and fragrances | | Cosmetics Ingredients Functions | PERFUMING | | InChI | 1S/C6H9NOS/c1-5-6(2-3-8)9-4-7-5/h4,8H,2-3H2,1H3 | | InChIKey | BKAWJIRCKVUVED-UHFFFAOYSA-N | | SMILES | Cc1ncsc1CCO | | LogP | 0.04 | | CAS DataBase Reference | 137-00-8(CAS DataBase Reference) | | NIST Chemistry Reference | 5-Thiazoleethanol, 4-methyl-(137-00-8) | | EPA Substance Registry System | 5-Thiazoleethanol, 4-methyl- (137-00-8) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 24/25 | | WGK Germany | 3 | | F | 13 | | Hazard Note | Irritant/Stench | | TSCA | TSCA listed | | HS Code | 29341000 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Eye Irrit. 2
Skin Irrit. 2
STOT SE 3 |
| | 5-(2-Hydroxyethyl)-4-methylthiazole Usage And Synthesis |
| Content analysis | 5-(2-Hydroxyethyl)-4-methylthiazole was determined by gas chromatography (GT-10-4) using a nonpolar column method. | | Toxicity | GRAS (FEMA) | | Usage limit FEMA | soft drinks, cold drinks, candy, baked goods, jelly, pudding, jelly sugar, seasonings, meat products, meat soup, milk and dairy products as well as cereal product: 55.0mg/kg. | | Chemical properties | 5-(2-Hydroxyethyl)-4-methylthiazole appears as colorless to pale yellow viscous oily liquid. The color will turn dark after being subject to long-term storage. It emit unpleasant thiophene compound odor with high dilution generating nut aroma. The boiling point is 103 ° C (133 Pa), or 135 ° C (933 Pa). It is easily soluble in water, soluble in ethanol, ether, benzene and chloroform. | | Application |
- Used as temporarily allowable food spices;
- For nuts, dairy products, meat products, etc., as pharmaceutical intermediates;
- Used for the deployment of chocolate, milk and nuts
| | Preparation | It is obtained from the reduction of 4-methyl thiazole 5-ethyl acetate reduction with lithium aluminum hydride. | | Description | 4-Methy 1-5-thiazoleethanol has the characteristic disagreeable
odor of thiazole compounds. It is somewhat pleasant and nut-like
on extreme dilution. It may be prepared by reduction of ethyl-
4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide
with bromoacetopropanol or with y,y-dichloro-y,ydiacetodipropyl
ether. | | Chemical Properties | 4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of
beef and nut-like, on extreme dilution | | Chemical Properties | Colorless to light yellow liqui | | Occurrence | Reported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt. | | Uses | 5-(2-Hydroxyethyl)-4-methylthiazole has been used in the synthesis of novel thiazolium halogenide ionic liquids. | | Preparation |
5-(2-Hydroxyethyl)-4-methylthiazole is prepared by reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with γ, y-dichloro-γ,γ-diacetodipropyl ether
| | Definition | ChEBI: A 1,3-thiazole that is thiazole substituted by a methyl group at position 4 and a 2-hydroxyethyl group at position 5. | | Taste threshold values | Taste characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty. | | General Description | 4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng. |
| | 5-(2-Hydroxyethyl)-4-methylthiazole Preparation Products And Raw materials |
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