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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
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biological source

synthetic

Quality Level

300, 400

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

SMILES string

Cc1cscn1

InChI

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

InChI key

QMHIMXFNBOYPND-UHFFFAOYSA-N

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.

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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)
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)
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Global Trade Item Number

SKUGTIN
W371602-1KG-K04061837820793
W371602-100G-K04061837820786
W371602-5KG-K04061836712921
W371602-SAMPLE-K04061837820809