5-(2-Hydroxyethyl)-4-methylthiazole

5-(2-Hydroxyethyl)-4-methylthiazole Basic information
Content analysis Toxicity Usage limit FEMA Chemical properties Application Preparation
Product Name:5-(2-Hydroxyethyl)-4-methylthiazole
Synonyms:METHYLHYDROXYETHYLTHIAZOLE;4-methylthiazole-5-thiazoleethanol;sulfurol,4-methyl-5-hydroxyethyl-thiazole;4-Methyl-5-thiazole;4-Methyl-5-beta-hydroxyxyethylthiazole;4-methyl-5-thiazoleethano;4-Methylthiazol-5ylethanol;4-Methyl-5-hydroethylthiazole
CAS:137-00-8
MF:C6H9NOS
MW:143.21
EINECS:205-272-6
Product Categories:thiazole Flavor;Thiazole;Alkohols;alcohol;137-00-8
Mol File:137-00-8.mol
5-(2-Hydroxyethyl)-4-methylthiazole Structure
5-(2-Hydroxyethyl)-4-methylthiazole Chemical Properties
Melting point <25 °C
Boiling point 135 °C7 mm Hg(lit.)
density 1.196 g/mL at 25 °C(lit.)
FEMA 3204 | 4-METHYL-5-THIAZOLEETHANOL
refractive index n20/D 1.550(lit.)
Fp >230 °F
storage temp. 2-8°C
solubility alcohol: soluble(lit.)
form liquid (clear, viscous)
pka14.58±0.10(Predicted)
color deep yellow
Specific Gravity1.196
Odormeaty, roasted odor
Odor Typemeaty
Sensitive Stench
Merck 14,6126
JECFA Number1031
BRN 114249
InChIKeyBKAWJIRCKVUVED-UHFFFAOYSA-N
LogP0.04
CAS DataBase Reference137-00-8(CAS DataBase Reference)
NIST Chemistry Reference5-Thiazoleethanol, 4-methyl-(137-00-8)
EPA Substance Registry System5-Thiazoleethanol, 4-methyl- (137-00-8)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 24/25
WGK Germany 3
13
Hazard Note Irritant/Stench
TSCA Yes
HS Code 29341000
MSDS Information
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5-(2-Hydroxyethyl)-4-methylthiazole Usage And Synthesis
Content analysisIt was determined by gas chromatography (GT-10-4) using a nonpolar column method.
ToxicityGRAS (FEMA)
Usage limit FEMAsoft 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 propertiesIt 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
PreparationIt is obtained from the reduction of 4-methyl thiazole 5-ethyl acetate reduction with lithium aluminum hydride.
Description4-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 Properties4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of beef and nut-like, on extreme dilution
Chemical PropertiesColorless to light yellow liqui
OccurrenceReported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt.
Uses4-Methyl-5-thiazoleethanol has been used in the synthesis of novel thiazolium halogenide ionic liquids.
PreparationBy reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with γ, y-dichloro-γ,γ-diacetodipropyl ether
DefinitionChEBI: 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 valuesTaste characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty.
General Description4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng.
Thiamine chloride 2-(2,4-DIPHENYL-1,3-THIAZOL-5-YL)ACETIC ACID THIAMINE MONOPHOSPHATE CHLORIDE*DIHYDRAT E IFLAB-BB F0239-0030 METHYL (2,4-DIPHENYLTHIAZOL-5-YL)ACETATE Thiamine nitrate THIAMINE MONOPHOSPHATE CHLORIDE Cocarboxylase tetrahydrate tert-Butyl (4R,6R)-2-[[[6-(2-4-fluorophenyl)-5-isopropyl-3-phenyl-4-(phenylcarbamoyl)pyrrol-1-yl]ethyl]-2,2-dimethyl-1,3-dioxan-4-yl]acetate 4-Methyl-5-thiazolylethyl acetate THIAMINEPHOSPHORIC ACID ESTER PHOSPHATE 5-(2-Hydroxyethyl)-4-methylthiazole Cocarboxylase OXYTHIAMINE HYDROCHLORIDE 3-[(4-Amino-2-methyl-5-pyrimidinyl)methyl]-5-(2-hydroxyethyl)-4-methylthiazolium dodecyl sulfate 3-BENZYL-5-(2-HYDROXYETHYL)-4-METHYLTHIAZOLIUM CHLORIDE 3,4-DIMETHYL-5-(2-HYDROXYETHYL)THIAZOLIUM IODIDE THIAMINE PHOSPHORIC CHLORIDE

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