MilliporeSigma
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W332518

Sigma-Aldrich

2,4,5-Trimethylthiazole

≥98%, FG

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
W368008W355518W439400
grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Halal, Kosher

grade

FG

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets requirements for JECFA

agency

meets purity specifications of JECFA

agency

-

assay

≥98%

assay

≥98%

assay

≥97%

assay

99%

refractive index

n20/D 1.509 (lit.)

refractive index

n20/D 1.505 (lit.)

refractive index

n20/D 1.5 (lit.)

refractive index

n20/D 1.442 (lit.)

bp

166-167 °C/717 mmHg (lit.)

bp

161-162 °C (lit.)

bp

92 °C/50 mmHg (lit.)

bp

133-134 °C/760 mmHg (lit.)

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.

Signal Word

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 Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

132.8 °F - closed cup

Flash Point(C)

56 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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25G
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Characterization of some volatile constituents of dry red beans.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 23(3), 516-519 (1975)
Heterocyclic compounds found in cooked meats.
Shibamoto T.
Journal of Agricultural and Food Chemistry, 28(2), 237-243 (1980)
Primary odorants of chicken broth.
Gasser U & Grosch W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 190(1), 3-8 (1990)
Emmanuel Galliot et al.
Behavioural processes, 90(2), 161-166 (2012-01-18)
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)
Caenorhabditis elegans senses at least five attractive odours with a single pair of olfactory neurons, AWC, but can distinguish among these odours in behavioural assays. The two AWC neurons are structurally and functionally similar, but the G-protein-coupled receptor STR-2 is

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