5-(2-Hydroxyethyl)-4-methylthiazole Property

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

Flash point:

>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

Sensitive 

Stench

JECFA Number

1031

Merck 

14,6126

BRN 

114249

InChIKey

BKAWJIRCKVUVED-UHFFFAOYSA-N

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)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

24/25

WGK Germany 

3

F 

13

Hazard Note 

Irritant/Stench

TSCA 

Yes

HS Code 

29341000

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P271Use only outdoors or in a well-ventilated area.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

5-(2-Hydroxyethyl)-4-methylthiazole Chemical Properties,Usage,Production

Content analysis

It 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

It 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

4-Methyl-5-thiazoleethanol has been used in the synthesis of novel thiazolium halogenide ionic liquids.

Preparation

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.