| Identification | More | [Name]
5-(2-Hydroxyethyl)-4-methylthiazole | [CAS]
137-00-8 | [Synonyms]
2-(4-METHYL-1,3-THIAZOL-5-YL)ETHAN-1-OL
2-(4-METHYL-5-THIAZOLE)ETHANOL
2-(4-METHYL-5-THIAZOYL) ETHANOL
2-(4-METHYLTHIAZOL-5-YL)ETHANOL
4-Methyl-5-(2'-hydroxyethyl)-thiazole
4-METHYL-5-BETA-HYDROXYETHYL THIAZOLE
4-METHYL-5-HYDROXYETHYL THIAZOLE
4-METHYL-5-THIAZOLEETHANOL
4-METHYL-5-THIAZOLETHANOL
5-(2-HYDROXYETHYL)-4-METHYLTHIAZOLE
5-THIAZOLEETHANOL,4-METHYL
FEMA 3204
FEMA NUMBER 3204
SULFUROL
SULPHUROL ENHANCER
4-Methyl-5-beta-hydroxyxyethylthiazole
4-methyl-5-thiazoleethano
5-(Hydroxyethyl)-4-methylthiazole
Hemineurine
MHT | [EINECS(EC#)]
205-272-6 | [Molecular Formula]
C6H9NOS | [MDL Number]
MFCD00005339 | [Molecular Weight]
143.21 | [MOL File]
137-00-8.mol |
| Chemical Properties | Back Directory | [Appearance]
Colorless to light yellow liqui | [Melting point ]
<25 °C | [Boiling point ]
135 °C7 mm Hg(lit.)
| [density ]
1.196 g/mL at 25 °C(lit.)
| [FEMA ]
3204 | [refractive index ]
n20/D 1.550(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
2-8°C | [solubility ]
alcohol: soluble(lit.) | [form ]
liquid (clear, viscous)
| [pka]
14.58±0.10(Predicted) | [color ]
deep yellow
| [Specific Gravity]
1.196 | [Odor]
meaty, roasted odor | [Odor Type]
meaty | [Sensitive ]
Stench | [JECFA Number]
1031 | [Merck ]
14,6126 | [BRN ]
114249 | [InChIKey]
BKAWJIRCKVUVED-UHFFFAOYSA-N | [LogP]
0.04 | [CAS DataBase Reference]
137-00-8(CAS DataBase Reference) | [NIST Chemistry Reference]
5-Thiazoleethanol, 4-methyl-(137-00-8) | [EPA Substance Registry System]
137-00-8(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S24/25:Avoid contact with skin and eyes .
S7/9:Keep container tightly closed and in a well-ventilated place . | [WGK Germany ]
3
| [F ]
13 | [Hazard Note ]
Irritant/Stench | [TSCA ]
Yes | [HS Code ]
29341000 |
| Questions And Answer | Back Directory | [Content analysis]
It was determined by gas chromatography (GT-10-4) using a nonpolar column method. | [Toxicity]
GRAS (FEMA) | [Usage limit FEMA]
soft drinks, cold drinks, candy, baked goods, jelly, pudding, jelly sugar, seasonings, meat products, meat soup, milk and dairy products as well as cereal product: 55.0mg/kg. | [Chemical properties]
It appears as colorless to pale yellow viscous oily liquid. The color will turn dark after being subject to long-term storage. It emit unpleasant thiophene compound odor with high dilution generating nut aroma. The boiling point is 103 ° C (133 Pa), or 135 ° C (933 Pa). It is easily soluble in water, soluble in ethanol, ether, benzene and chloroform. | [Application]
- Used as temporarily allowable food spices;
- For nuts, dairy products, meat products, etc., as pharmaceutical intermediates;
- Used for the deployment of chocolate, milk and nuts
| [Preparation]
It is obtained from the reduction of 4-methyl thiazole 5-ethyl acetate reduction with lithium aluminum hydride. |
| Hazard Information | Back Directory | [Description]
4-Methy 1-5-thiazoleethanol has the characteristic disagreeable
odor of thiazole compounds. It is somewhat pleasant and nut-like
on extreme dilution. It may be prepared by reduction of ethyl-
4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide
with bromoacetopropanol or with y,y-dichloro-y,ydiacetodipropyl
ether. | [Occurrence]
Reported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt.
| [Uses]
4-Methyl-5-thiazoleethanol has been used in the synthesis of novel thiazolium halogenide ionic liquids. | [Definition]
ChEBI: A 1,3-thiazole that is thiazole substituted by a methyl group at position 4 and a 2-hydroxyethyl group at position 5. | [Taste threshold values]
Taste characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty. | [General Description]
4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng. |
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