W371602
4-甲基噻唑
≥98%, FG
别名:
4-methyl-1,3-thiazole
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关于此项目
经验公式（希尔记法）:
C4H5NS
化学文摘社编号:
分子量:
99.15
FEMA编号:
3716
EC 号:
欧洲委员会编号:
11627
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
15.035
NACRES:
NA.21
Agency:
meets purity specifications of JECFA
生物来源
synthetic
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
≥98%
折射率
n20/D 1.524 (lit.)
沸点
133-134 °C (lit.)
密度
1.09 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
green; vegetable; nutty
SMILES字符串
Cc1cscn1
InChI
1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3
InChI key
QMHIMXFNBOYPND-UHFFFAOYSA-N
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一般描述
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.
警示用语：
Warning
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
89.6 °F - closed cup
闪点(°C)
32 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
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)
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)
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)
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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