|
| | 2-Ethoxythiazole Basic information |
| | 2-Ethoxythiazole Chemical Properties |
| Boiling point | 157-160 °C(lit.) | | density | 1.133 g/mL at 25 °C(lit.) | | FEMA | 3340 | 2-ETHOXYTHIAZOLE | | refractive index | n20/D 1.504(lit.) | | Fp | 129 °F | | storage temp. | Sealed in dry,Room Temperature | | pka | 3.32±0.10(Predicted) | | form | liquid | | color | Clear, colourless | | Odor | at 1.00 % in dipropylene glycol. musty vegetable roasted nut meat burnt phenolic | | Odor Type | musty | | JECFA Number | 1056 | | LogP | 1.74 | | CAS DataBase Reference | 15679-19-3(CAS DataBase Reference) | | NIST Chemistry Reference | Thiazole, 2-ethoxy-(15679-19-3) |
| Hazard Codes | Xi | | Risk Statements | 10-36/37/38 | | Safety Statements | 16-26 | | RIDADR | UN 1993 3/PG 3 | | WGK Germany | 3 | | HS Code | 29341000 |
| | 2-Ethoxythiazole Usage And Synthesis |
| Chemical Properties | Colorless to light yellow liqui | | Chemical Properties | 2-Ethoxythiazole has a strong, burnt, nutty, roasted meat-like odor. | | Preparation | 2-Bromothiazole is treated with sodium alkoxides to give 2-alkoxythiaxole | | Aroma threshold values | Aroma characteristics at 2.0%: musty, vegetative, green, phenolic, nutty, coffee and brothy | | Taste threshold values | Taste characteristics at 2.0 ppm: musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance. |
| | 2-Ethoxythiazole Preparation Products And Raw materials |
|