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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 | | refractive index | n20/D 1.51(lit.) | Fp | >230 °F | storage temp. | 2-8°C | pka | 3.26±0.10(Predicted) | form | Liquid | Specific Gravity | 1.147 | color | Clear brown | Odor | at 100.00 %. meaty beef juice beef gravey | Odor Type | meaty | JECFA Number | 1054 | InChIKey | CRTCWNPLKVVXIX-UHFFFAOYSA-N | LogP | 0.98 | CAS DataBase Reference | 656-53-1(CAS DataBase Reference) | EPA Substance Registry System | |
Hazard Codes | Xi | Risk Statements | 36/37/38 | Safety Statements | 26-37/39-24/25 | RIDADR | UN 3334 | WGK Germany | 3 | TSCA | Yes | HS Code | 29341000 |
| 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 | Colorless to light yellow liqui | Chemical Properties | 4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat. | 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. | 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 | Definition | ChEBI: 5-(2-Hydroxyethyl)-4-methylthiazole acetate is a member of thiazoles. | 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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