2,4,5-TRIMETHYL-3-OXAZOLINE Chemical Properties

Boiling point:

45-47°C 12mm

Density 

0,919 g/cm³

RTECS 

RQ5665000

FEMA 

3525 | 2,4,5-TRIMETHYL-DELTA-3-OXAZOLINE

Flash point:

45-47°C/12mm

pka

6.27±0.60(Predicted)

Odor

at 0.10 % in dipropylene glycol. musty nutty vegetable cocoa nut skin bread crust phenolic woody

Odor Type

musty

Water Solubility 

Soluble in alcohol, fixed oils. Insoluble in water.

Sensitive 

Air Sensitive

JECFA Number

1559

LogP

1.72

CAS DataBase Reference

22694-96-8(CAS DataBase Reference)

Safety Information

Hazard Codes 

Xi

Risk Statements 

11-36/37/38-10

Safety Statements 

3/7-9-16-29-33-37/60-26

RIDADR 

1993

HazardClass 

3

PackingGroup 

III

Toxicity

mouse,LD50,oral,4840mg/kg (4840mg/kg),Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

MSDS

• Language:English Provider:ALFA

2,4,5-TRIMETHYL-3-OXAZOLINE Usage And Synthesis

Chemical Properties

Yellow-orange liquid; powerful, musty, nut-like odor. Soluble in alc, propylene glycol,water; insoluble in fixed oils.

Chemical Properties

2,4,5-Trimethyl-δ-3-oxazoline has a powerful, musty, slight green, wood, nut-like odor.

Occurrence

Reported found in boiled, cooked and heated beef, canned beef stew, fried chicken and roasted peanut.

Uses

2,4,5-Trimethyl-3-oxazoline, cis + trans possesses the characteristic meat aroma hences used for flavoring application. Used as flavour enhancer in fish

Uses

Food additive.

Definition

ChEBI: 2,5-Dihydro-2,4,5-trimethyloxazole is an oxazole.

Taste threshold values

Taste characteristics at 10 ppm: musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance.

Safety Profile

When heated to decomposition emits toxic fumes of NOx.

2,4,5-TRIMETHYL-3-OXAZOLINE(22694-96-8)Related Product Information

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