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4-Methylthiazole

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4-Methylthiazole Basic information

Product Name:
4-Methylthiazole
Synonyms:
  • 4-methyl-thiazol
  • Thiazole, 4-methyl-
  • METHYLTHIAZOLE, 4-
  • FEMA NUMBER 3716
  • FEMA 3716
  • 4-METHYLTHIAZOLE
  • 4-METHYL-1,3-THIAZOLE
  • 4-METHYLTHIAZOLE 98+%
CAS:
693-95-8
MF:
C4H5NS
MW:
99.15
EINECS:
211-764-1
Product Categories:
  • thiazole Flavor
  • Thiazoles
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  • Flavors and Fragrances
  • Building Blocks
  • Heterocyclic Building Blocks
  • M-N
  • bc0001
Mol File:
693-95-8.mol
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4-Methylthiazole Chemical Properties

Melting point:
134 °C
Boiling point:
133-134 °C (lit.)
Density 
1.09 g/mL at 25 °C (lit.)
refractive index 
n20/D 1.524(lit.)
FEMA 
3716 | 4-METHYLTHIAZOLE
Flash point:
90 °F
storage temp. 
Inert atmosphere,2-8°C
form 
Liquid
pka
pK1:3.16(+1) (25°C,μ=0.1)
color 
Clear colorless to slightly yellow
Specific Gravity
1.090
Odor
at 0.10 % in dipropylene glycol. nutty green vegetable tomato
Odor Type
nutty
JECFA Number
1043
BRN 
105228
InChIKey
QMHIMXFNBOYPND-UHFFFAOYSA-N
LogP
0.90
CAS DataBase Reference
693-95-8(CAS DataBase Reference)
NIST Chemistry Reference
4-Methylthiazole(693-95-8)
EPA Substance Registry System
Thiazole, 4-methyl- (693-95-8)
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Safety Information

Hazard Codes 
Xn,Xi
Risk Statements 
10-22-37/38-41
Safety Statements 
16-26-39
RIDADR 
UN 1993 3/PG 3
WGK Germany 
3
RTECS 
XJ5096000
TSCA 
T
HazardClass 
3
PackingGroup 
III
HS Code 
29341000
Hazardous Substances Data
693-95-8(Hazardous Substances Data)

MSDS

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4-Methylthiazole Usage And Synthesis

Description

4-Methylthiazole has a nutty, green odor.

Chemical Properties

4-Methylthiazole has a nutty, green odo

Chemical Properties

CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID

Occurrence

Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted peanuts, boiled egg, malt, wort and cooked shrimp.

Uses

4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide.

Definition

ChEBI: A 1,3-thiazole substituted by a methyl group at position 4.

Taste threshold values

Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance

General Description

4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides.

4-Methylthiazole Preparation Products And Raw materials

Preparation Products

Raw materials

4-MethylthiazoleSupplier

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