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关于此项目
经验公式(希尔记法):
C6H9NS
化学文摘社编号:
分子量:
127.21
UNSPSC Code:
12164502
FEMA Number:
3325
Council of Europe no.:
11650
PubChem Substance ID:
Flavis number:
15.019
EC Number:
237-107-9
NACRES:
NA.21
MDL number:
Organoleptic:
cocoa; coffee; musty; vegetable; nutty
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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 1.509 (lit.)
bp
166-167 °C/717 mmHg (lit.)
density
1.013 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
cocoa; coffee; musty; vegetable; nutty
SMILES string
Cc1nc(C)c(C)s1
InChI
1S/C6H9NS/c1-4-5(2)8-6(3)7-4/h1-3H3
InChI key
BAMPVSWRQZNDQC-UHFFFAOYSA-N
General description
2,4,5-Trimethylthiazole is a sulfur-containing heterocyclic compound mainly found in meat products such as chicken broth, cooked beef and roasted lamb fat.
Application
- RIFM fragrance ingredient safety assessment, 2,4,5-trimethylthiazole, CAS Registry Number 13623-11-5.: A comprehensive safety assessment of 2,4,5-Trimethylthiazole used in fragrances, evaluating its impact on human health and the environment, underscoring its relevance in food and cosmetic industries (Api et al., 2024).
Still not finding the right product?
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signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
132.8 °F - closed cup
flash_point_c
56 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Primary odorants of chicken broth.
Gasser U & Grosch W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 190(1), 3-8 (1990)
Heterocyclic compounds found in cooked meats.
Shibamoto T.
Journal of Agricultural and Food Chemistry, 28(2), 237-243 (1980)
Characterization of some volatile constituents of dry red beans.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 23(3), 516-519 (1975)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W332518-25G-K | 04061837820397 |
| W332518-SAMPLE-K | 04061837535680 |
| W332518-100G-K | 04061837535673 |
| W332518-1KG-K | 04061837820380 |


