| Identification | More | [Name]
2-Ethyl-4-methyl thiazole | [CAS]
15679-12-6 | [Synonyms]
2-ETHYL-4-METHYLTHIAZOLE
4-METHYL-2-ETHYLTHIAZOLE
ETHYL-4-METHYLTHIAZOLE, 2-
FEMA 3680
FEMA NUMBER 3680
2-Ethyl-4-methyl-1,3-thiazole
2-ethyl-4-methyl-thiazol
Thiazole, 2-ethyl-4-methyl-
2-ETHYL-4-METHYLTHIAZOLE 98+%
2-ETHYL-4-METHYL THIAZOLE FEMA NO.3680
2-Ethyl-4-methylthiazole ,99% | [EINECS(EC#)]
239-757-9 | [Molecular Formula]
C6H9NS | [MDL Number]
MFCD00036621 | [Molecular Weight]
127.21 | [MOL File]
15679-12-6.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless or pale yellow to | [Boiling point ]
161-162 °C(lit.) | [density ]
1.026 g/mL at 25 °C(lit.)
| [FEMA ]
3680 | [refractive index ]
n20/D 1.505(lit.)
| [Fp ]
130 °F
| [storage temp. ]
2-8°C | [form ]
clear liquid | [pka]
3.67±0.10(Predicted) | [color ]
Colorless to Light yellow to Light orange | [Specific Gravity]
1.03 | [Odor]
at 0.10 % in dipropylene glycol. nutty green pistachio | [Odor Type]
nutty | [Detection Methods]
GC,NMR | [JECFA Number]
1044 | [LogP]
2.09 | [CAS DataBase Reference]
15679-12-6(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Ethyl-4-methylthiazole(15679-12-6) | [EPA Substance Registry System]
15679-12-6(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R10:Flammable.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [RIDADR ]
UN 1993 3/PG 3
| [WGK Germany ]
3
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29341000 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Ethyl-4-methylthiazole has a nutty, green odor | [Chemical Properties]
clear colorless or pale yellow to | [Occurrence]
Reported found in roasted coffee, raspberry and roasted pork. | [Definition]
ChEBI: 2-Ethyl-4-methylthiazole is a member of thiazoles. | [Preparation]
By esterification of cis-3-hexenol with benzoic acid. | [Aroma threshold values]
Detection: 100 ppb. Aroma characteristics at 0.1%: musty, oily, nutty, cocoa powdery with a coffee top
note, casky and whiskey-like, with a slight meaty savory nuance.
| [Taste threshold values]
Taste characteristics at 0.10–0.50 ppm: oily, woody, musty cocoa powdery with a coffee bean nuance |
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