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Merck
CN

W371602

4-Methylthiazole

≥98%, FG

Synonym(s):

4-methyl-1,3-thiazole

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About This Item

Empirical Formula (Hill Notation):
C4H5NS
CAS Number:
693-95-8
Molecular Weight:
99.15
FEMA Number:
3716
Council of Europe no.:
11627
UNSPSC Code:
12164502
PubChem Substance ID:
24901856
Flavis number:
15.035
EC Number:
211-764-1
NACRES:
NA.21
MDL number:
MFCD00005340
Organoleptic:
green; vegetable; nutty
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

4-Methylthiazole, ≥98%, FG

SMILES string

Cc1cscn1

InChI

1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3

InChI key

QMHIMXFNBOYPND-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.524 (lit.)

bp

133-134 °C (lit.)

density

1.09 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; vegetable; nutty

Quality Level

300
400

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General description

4-Methylthiazole is one of the key volatile flavor products formed during the thermal degradation of thiamin. It is reported to be found in roasted peanuts and roasted beef.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

89.6 °F - closed cup

flash_point_c

32 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBS8737
SHBS4075
SHBR7448
SHBR5101
SHBR8102

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Thiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts.
Lee MH, et al.
Journal of Agricultural and Food Chemistry, 29(3), 684-686 (1981)
Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 31(5), 1030-1033 (1983)
Thermally degraded thiamin: a potent source of interesting flavor compounds.
Guntert M, et al.
ACS Symp. Ser., 490, 140?163-140?163 (1992)
Volatile products formed from the thermal degradation of thiamin at high and low moisture levels.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 32(5), 1015-1018 (1984)
Shivaji H Shelke et al.
Bioorganic & medicinal chemistry letters, 22(20), 6373-6376 (2012-09-18)
A new series of 3-aryl-2-(2-aryl/benzyl-4-methylthiazole-5-yl)thiazolidin-4-one was synthesized by condensation of 2-aryl/benzyl-4-methylthiazole-5-carbaldehyde, aromatic amines and thioglycolic acid in toluene. All the synthesized compounds are characterized by IR, NMR and elemental or mass analysis. Sixteen out of the newly synthesized compounds were
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