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Sigma-Aldrich

4-Methyl-5-thiazoleethanol

≥98%, FG

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Synonym(s):
5-(2-Hydroxyethyl)-4-methylthiazole, Sulfurol
Empirical Formula (Hill Notation):
C6H9NOS
CAS Number:
137-00-8
Molecular Weight:
143.21
FEMA Number:
3204
Beilstein:
114249
EC Number:
205-272-6
Council of Europe no.:
11621
MDL number:
MFCD00005339
PubChem Substance ID:
24901552
Flavis number:
15.014
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

Assay

≥98%

refractive index

n20/D 1.550 (lit.)

bp

135 °C/7 mmHg (lit.)

density

1.196 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

fatty; meaty; nutty

storage temp.

2-8°C

SMILES string

Cc1ncsc1CCO

InChI

1S/C6H9NOS/c1-5-6(2-3-8)9-4-7-5/h4,8H,2-3H2,1H3

InChI key

BKAWJIRCKVUVED-UHFFFAOYSA-N

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General description

4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315 - H319 - H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

233.6 °F - closed cup

Flash Point(C)

112 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide.
Roudot?Algaron F, et al.
Journal of Food Science, 58(5), 1005-1009 (1993)
A thiazole and two β-carboline constitutents from Panax ginseng.
Park JD, et al.
Archives of Pharmacal Research, 11(1), 52-55 (1988)
B J Beck et al.
Journal of bacteriology, 180(4), 885-891 (1998-02-24)
Thiamine pyrophosphate is an essential cofactor that is synthesized de novo in Salmonella typhimurium. The biochemical steps and gene products involved in the conversion of aminoimidazole ribotide (AIR), a purine intermediate, to the 4-amino-5-hydroxymethyl-2-methyl pyrimidine (HMP) moiety of thiamine have
N L Robertson et al.
Microbios, 63(255), 117-125 (1990-01-01)
The thiamine requirement for growth of Eikenella corrodens was investigated. Autoclaved thiamine at a concentration of 1.0 microgram/ml supported maximal growth whereas for the same growth, filter-sterilized thiamine was required at 50-100 micrograms/ml. Studies with two thiamine degradation products, 2-methyl-4-amino-5-hydroxymethylpyrimidine
E Webb et al.
Journal of bacteriology, 179(13), 4399-4402 (1997-07-01)
Thiamine pyrophosphate (TPP) is a required cofactor in Salmonella typhimurium that is generated de novo by the condensation of 4-amino-5-hydroxymethyl pyrimidine (HMP) pyrophosphate and 4-methyl-5-(beta-hydroxyethyl)-thiazole (THZ) monophosphate. The THZ and HMP moieties are independently synthesized, and labeling studies have demonstrated
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