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Merck
CN

W320404

4-Methyl-5-thiazoleethanol

≥98%, FG

Synonym(s):

5-(2-Hydroxyethyl)-4-methylthiazole, Sulfurol

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About This Item

Empirical Formula (Hill Notation):
C6H9NOS
CAS Number:
137-00-8
Molecular Weight:
143.21
FEMA Number:
3204
Council of Europe no.:
11621
UNSPSC Code:
12164502
PubChem Substance ID:
24901552
Flavis number:
15.014
EC Number:
205-272-6
NACRES:
NA.21
MDL number:
MFCD00005339
Beilstein/REAXYS Number:
114249
Organoleptic:
fatty; meaty; nutty
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

4-Methyl-5-thiazoleethanol, ≥98%, FG

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

biological source

synthetic

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.

room temp

Quality Level

300
400

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Application


  • New aspects characterizing non-obese NAFLD by the analysis of the intestinal flora and metabolites using a mouse model.: This study explores the metabolic pathways affected by non-obese NAFLD, highlighting the role of 4-Methyl-5-thiazoleethanol in modulating gut microbiota and its potential as a therapeutic marker (Zhang et al., 2024).

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

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

233.6 °F - closed cup

flash_point_c

112 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS8738
SHBS7912
SHBR5285
SHBR4587
SHBS2564

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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)
C Niederberger et al.
Gene, 171(1), 119-122 (1996-05-24)
Amiloride (Am) inhibits growth in the fission yeast Schizosaccharomyces pombe. We show that the toxic effect of this drug is relieved by low concentrations of thiamine (Th) and that the pyrimidine moiety of the Th molecule is responsible for growth
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
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