4-methyl thiazole

Full Material List
4-methyl-1,3-thiazole

Identifiers

FEMA 3716
CAS 693-95-8
EINECS 211-764-1
Synonyms
  • 4- methyl-1,3-thiazole
  • 4- methylthiazole
  • 4- methylthizaole
  • thiazole, 4-methyl-
JECFA Food Flavoring 1043
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.035 4-methylthiazole
DG SANTE Food Contact Materials N/A
FDA UNII X8S174990R
CoE Number 11627
XlogP3-AA 1.00 (est)
Molecular Weight 99.15585
Molecular Formula C4 H5 N S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty nutty green vegetable tomato
  • Odor Description:at 0.10 % in dipropylene glycol. nutty green vegetable tomato
  • alliaceous ripe nutty vegetable tomato green tropical
  • Odor Description:Alliaceous, ripe, nutty, vegetable, tomato with a green tropical nuanceMosciano, Gerard P&F 17, No. 6, 41, (1992)
Odor nutty
nutty, green, vegetable, tomato, alliaceous, ripe, tropical
Flavor green
green, vegetable, meaty, alliaceous,

Sign in or sign up for free for more info and features

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier

Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.11800 to 1.12200 @ 25.00 °C.
Lbs/Gal (est) 9.303 to 9.336
Refractive Index 1.52200 to 1.52600 @ 20.00 °C.
Melting Point N/A
Boiling Point 133.00 to 134.00 °C. @ 760.00 mm Hg
Flash Point 90.00 °F. TCC ( 32.22 °C. )
Acid Value N/A
Vapor Pressure 10.031000 mmHg @ 25.00 °C. (est)
Vapor Density 3.4 ( Air = 1 )
logP (o/w) 0.97
Soluble In
  • alcohol
  • water, 1.746e+004 mg/L @ 25 °C (est)
Occurrence
  • asparagus
  • barley
  • barley roasted barley
  • beef cooked beef
  • coffee
  • filbert
  • peanut roasted peanut
  • pork cooked pork
  • pork liver
  • shrimp cooked shrimp
  • tomato