Trimethyl thiazole Chemical Properties

Melting point:

-32.4°C

Boiling point:

166-167 °C/717 mmHg (lit.)

Density 

1.013 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.509(lit.)

FEMA 

3325 | 2,4,5-TRIMETHYLTHIAZOLE

Flash point:

133 °F

storage temp. 

Keep in dark place,Inert atmosphere,Room temperature

pka

pK1:4.55 (25°C,μ=0.1)

form 

liquid

Specific Gravity

1.311.013

color 

Light orange to Yellow to Green

Odor

at 1.00 % in dipropylene glycol. musty nutty vegetable cocoa hazelnut chocolate coffee

Odor Type

chocolate

JECFA Number

1036

BRN 

107148

LogP

2.02

CAS DataBase Reference

13623-11-5(CAS DataBase Reference)

NIST Chemistry Reference

Thiazole, 2,4,5-trimethyl-(13623-11-5)

EPA Substance Registry System

Thiazole, trimethyl- (13623-11-5)

Safety Information

Hazard Codes 

Xn,Xi

Risk Statements 

22-37/38-41-36/37/38

Safety Statements 

26-39-37/39-36-7/9

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

TSCA 

Yes

HazardClass 

3.2

PackingGroup 

III

HS Code 

29339900

MSDS

• Language:English Provider:Trimethyl thiazole
• Language:English Provider:ACROS
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Trimethyl thiazole Usage And Synthesis

Description

2,4,5-trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee note. It is naturally found in cooked potatoes, cooked meat, coffee, black tea, and herbs. It is used as a flavor ingredient in foods.

References

[1] George A. Burdock, Encyclopedia of Food and Color Additives, Volume 3, 1997
[2] Erich Ziegler and Herta Ziegler, Flavourings: Production, Composition, Applications, Regulations, 1998

Chemical Properties

clear colourless to yellow liquid

Chemical Properties

2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste.

Occurrence

Reported found in kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed, katsuobushi (dried bonito), cooked shrimp and other natural sources.

Uses

2,4,5-Trimethylthiazole was employed as internal standard in the gas chromatographic determination of aldehydes in alcoholic beverages.

Definition

ChEBI: A 1,3-thiazole that is thiazole in which all three hydrogens are replaced by methyl groups. A Maillard reaction product, it is a flavour component in many cooked foods, including cooked meats and potatoes.

Preparation

By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with methyl-α-bromoethyl ketone.

Aroma threshold values

Detection: 50 ppb

Taste threshold values

Taste characteristics at 10 ppm: nutty, cocoa and green vegetative-like with roasted earthy nuances.

General Description

2,4,5-Trimethylthiazole is a volatile oxidant and was isolated during microwave-induced L-cysteine/D-glucose Maillard model system.

Trimethyl thiazole(13623-11-5)Related Product Information

• 2,4,6-TRIMETHOXY-1,3,5-TRIAZINE
• Trimethyl phosphate
• Trimethyl orthopropionate
• Trimethyl phosphonoacetate
• Trimethyl orthobenzoate
• Trimethoxypropylsilane
• Trimethylsilyl cyanide
• Trimethylsilyl trifluoromethanesulfonate
• Trimethyl-pyrazine
• Trimethylsilylacetylene
• Trimethoxysilane
• Trimethoxysilylpropanethiol
• Trimethylsilyl 2-(fluorosulfonyl)difluoroacetate
• 5-Acetyl-2,4-dimethylthiazole
• 2-ISOBUTYL-4,5-DIMETHYLTHIAZOLE
• Ethyl 4-methyl-2-[4-(trifluoromethyl)phenyl]-1,3-thiazole-5-carboxylate
• 2,4-Dimethylthiazole-5-carboxylic acid
• 4-METHYL-2-PHENYL-1,3-THIAZOLE-5-CARBOXYLIC ACID