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W439400 Sigma-Aldrich

2,4,5-Trimethyloxazole

99%, FG

Synonym: Trimethyloxazole

  • CAS Number 20662-84-4

  • Empirical Formula (Hill Notation) C6H9NO

  • Molecular Weight 111.14

  •  FEMA Number 4394

  •  EC Number 243-952-4

  •  MDL number MFCD00005308

  •  PubChem Substance ID 329830710

  •  Flavis number 13.169

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Flavors and Fragrances, Q-Z, R-Z More...
biological source   synthetic
grade   FG
reg. compliance   EU Regulation 1334/2008 & 872/2012
InChI Key   ZRLDBDZSLLGDOX-UHFFFAOYSA-N
assay   99%
refractive index   n20/D 1.442(lit.)
bp   133-134 °C/760 mmHg(lit.)
density   0.957 g/mL at 25 °C(lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   green; nutty; sweet
food allergen   no known allergens

Description

Other Notes

Natural occurrence: Heated beef, cocoa, cooked pork, French fries, autolyzed yeast, cooked egg and fried chicken.

Packaging

1 kg in poly bottle

50, 250 g in poly bottle

Application

Possible applications: Chocolate, Dutch cocoa, coffee, various savory meaty flavors, malt and toasted bread.

Biochem/physiol Actions

Odor at 1.0%: Slight pyridine-like, roasted vegetative, toasted Dutched cocoa background with a slight nutty nuance.
Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances.

General description

2,4,5-Trimethyloxazole is an important heterocyclic flavor compound that generally occurs in coffee and cocoa. It is reported to be present in meat and roasted peanuts due to its formation by the reaction between 2,3-butanedione and alanine or cysteine due to Strecker’s degradation.

Safety & Documentation

Safety Information

Symbol 
GHS02  GHS02
Signal word 
Warning
Hazard statements 
RIDADR 
UN 1993C 3 / PGIII
WGK Germany 
2
Flash Point(F) 
91.4 °F
Flash Point(C) 
33 °C
Protocols & Articles

Related Content

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Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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