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| | 4-Methylthiazole Basic information |
| | 4-Methylthiazole Chemical Properties |
| Melting point | 134 °C | | Boiling point | 133-134 °C (lit.) | | density | 1.09 g/mL at 25 °C (lit.) | | FEMA | 3716 | 4-METHYLTHIAZOLE | | refractive index | n20/D 1.524(lit.) | | Fp | 90 °F | | storage temp. | Inert atmosphere,2-8°C | | form | Liquid | | pka | pK1:3.16(+1) (25°C,μ=0.1) | | color | Clear colorless to slightly yellow | | Specific Gravity | 1.090 | | Odor | at 0.10 % in dipropylene glycol. nutty green vegetable tomato | | Odor Type | nutty | | JECFA Number | 1043 | | BRN | 105228 | | InChIKey | QMHIMXFNBOYPND-UHFFFAOYSA-N | | LogP | 0.90 | | CAS DataBase Reference | 693-95-8(CAS DataBase Reference) | | NIST Chemistry Reference | 4-Methylthiazole(693-95-8) | | EPA Substance Registry System | Thiazole, 4-methyl- (693-95-8) |
| | 4-Methylthiazole Usage And Synthesis |
| Description | 4-Methylthiazole has a nutty, green odor. | | Chemical Properties | 4-Methylthiazole has a nutty, green odo | | Chemical Properties | CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID | | Occurrence | Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted
peanuts, boiled egg, malt, wort and cooked shrimp. | | Uses | 4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide. | | Definition | ChEBI: A 1,3-thiazole substituted by a methyl group at position 4. | | Taste threshold values | Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance | | General Description | 4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides. |
| | 4-Methylthiazole Preparation Products And Raw materials |
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