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| 5-(2-Hydroxyethyl)-4-methylthiazole Chemical Properties |
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 |
| 5-(2-Hydroxyethyl)-4-methylthiazole Usage And Synthesis |
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. |
| 5-(2-Hydroxyethyl)-4-methylthiazole Preparation Products And Raw materials |
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