2,4,5-trimethyl thiazole

FEMA	3325
CAS	13623-11-5
EINECS	237-107-9
JECFA Food Flavoring	1036
CoE Number	11650
Organoleptic Notes	1. Odor Type: chocolate Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:16 hour(s) at 100.00 % musty nutty vegetable cocoa hazelnut chocolate coffee Odor Description:at 1.00 % in dipropylene glycol. musty nutty vegetable cocoa hazelnut chocolate coffeeLuebke, William tgsc, (1995) Odor sample from: Sigma-Aldrich musty nutty vegetable toasted brown cocoa coffee Odor Description:Musty, nutty and vegetative with toasted brown cocoa and coffee nuancesMosciano, Gerard P&F 19, No. 4, 45, (1994)
Odor	chocolate musty, nutty, vegetable, cocoa, hazelnut, chocolate, coffee, toasted, brown
Flavor	nutty nutty, cocoa, green, vegetable, roasted, earthy,
Material Notes	Present in coffee, cooked meats and cooked potatoes. Flavouring ingredient

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