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| | 4-Methyl-5-thiazolylethyl acetate Basic information |
| | 4-Methyl-5-thiazolylethyl acetate Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-37/39-24/25 | | RIDADR | UN 3334 | | WGK Germany | 3 | | TSCA | Yes | | HS Code | 29341000 |
| | 4-Methyl-5-thiazolylethyl acetate Usage And Synthesis |
| Description | May be prepared from 2-methylthio-4-methyl-5-(2-acetoxyethyl)-
thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the
(i-acetyl derivative of 4-methyl-5-(P-hydroxyethyl)-3-thiazoline. | | Chemical Properties | Colorless to light yellow liqui | | Chemical Properties | 4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat. | | Uses | 4-Methyl-5-thiazolylethyl Acetate is used in biological study for research on contribution of oxidized tallow to aroma characteristics of beeflike process flavor assessed by gas chromatography-mass spectrometry and partial least squares regression. | | Preparation | From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the
β-acetyl derivative of 4-methyl-5-(β-hydroxyethyl)-3-thiazoline | | Definition | ChEBI: 5-(2-Hydroxyethyl)-4-methylthiazole acetate is a member of thiazoles. | | Taste threshold values | Taste characteristics at 10 ppm: meaty, brothy, bready and brown with a beefy, bloody and chicken note. |
| | 4-Methyl-5-thiazolylethyl acetate Preparation Products And Raw materials |
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