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W332518

Sigma-Aldrich

2,4,5-Trimethylthiazole

≥98%, FG

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Synonym(s):
2,4,5-trimethyl-1,3-thiazole
Empirical Formula (Hill Notation):
C6H9NS
CAS Number:
Molecular Weight:
127.21
FEMA Number:
3325
EC Number:
Council of Europe no.:
11650
MDL number:
PubChem Substance ID:
Flavis number:
15.019
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.509 (lit.)

bp

166-167 °C/717 mmHg (lit.)

density

1.013 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cocoa; coffee; musty; vegetable; nutty

SMILES string

Cc1nc(C)c(C)s1

InChI

1S/C6H9NS/c1-4-5(2)8-6(3)7-4/h1-3H3

InChI key

BAMPVSWRQZNDQC-UHFFFAOYSA-N

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1 of 4

This Item
W371602W368008W332801
vibrant-m

W332518

2,4,5-Trimethylthiazole

vibrant-m

W371602

4-Methylthiazole

vibrant-m

W368008

2-Ethyl-4-methylthiazole

vibrant-m

W332801

2-Acetylthiazole

organoleptic

cocoa; coffee; musty; vegetable; nutty

organoleptic

green; vegetable; nutty

organoleptic

green; nutty

organoleptic

hazelnut; nutty; peanut; popcorn; roasted

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

fragrance allergen

no known allergens

fragrance allergen

-

fragrance allergen

no known allergens

fragrance allergen

no known allergens

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

assay

≥98%

assay

≥98%

assay

≥98%

assay

≥99%

General description

2,4,5-Trimethylthiazole is a sulfur-containing heterocyclic compound mainly found in meat products such as chicken broth, cooked beef and roasted lamb fat.

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

132.8 °F - closed cup

flash_point_c

56 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Primary odorants of chicken broth.
Gasser U & Grosch W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 190(1), 3-8 (1990)
Heterocyclic compounds found in cooked meats.
Shibamoto T.
Journal of Agricultural and Food Chemistry, 28(2), 237-243 (1980)
Characterization of some volatile constituents of dry red beans.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 23(3), 516-519 (1975)
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Odors can have repulsive effects on rodents based on two complementary adaptive behaviors: the avoidance of predator odors (potentially dangerous) and the avoidance of trigeminal stimulants (potentially noxious). The present study aimed to compare the behavioral effects on mice of
P D Wes et al.
Nature, 410(6829), 698-701 (2001-04-05)
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