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Merck
CN

W332518

Sigma-Aldrich

2,4,5-三甲基噻唑

≥98%, FG

别名:

2,4,5-trimethyl-1,3-thiazole

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关于此项目

经验公式（希尔记法）:
C6H9NS
CAS Number:
13623-11-5
分子量:
127.21
FEMA编号:
3325
EC 号:
237-107-9
欧洲委员会编号:
11650
MDL编号:
MFCD00005332
UNSPSC代码:
12164502
PubChem化学物质编号:
24901642
Flavis编号:
15.019
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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生物来源

synthetic

质量水平

300
400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

方案

≥98%

折射率

n20/D 1.509 (lit.)

沸点

166-167 °C/717 mmHg (lit.)

密度

1.013 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

致敏芳香化合物

no known allergens

性状检查

cocoa; coffee; musty; vegetable; nutty

SMILES字符串

Cc1nc(C)c(C)s1

InChI

1S/C6H9NS/c1-4-5(2)8-6(3)7-4/h1-3H3

InChI key

BAMPVSWRQZNDQC-UHFFFAOYSA-N

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相关类别

一般描述

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.

应用


  • 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).

警示用语：

Danger

危险分类

Acute Tox. 4 Oral - Eye Dam. 1 - 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)

132.8 °F - closed cup

闪点(°C)

56 °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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBP7809
SHBP3175
SHBM3325
SHBL1683
MKCG1087

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Heterocyclic compounds found in cooked meats.
Shibamoto T.
Journal of Agricultural and Food Chemistry, 28(2), 237-243 (1980)
Primary odorants of chicken broth.
Gasser U & Grosch W.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 190(1), 3-8 (1990)
Characterization of some volatile constituents of dry red beans.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 23(3), 516-519 (1975)
Emmanuel Galliot et al.
Behavioural processes, 90(2), 161-166 (2012-01-18)
Odors can have repulsive effects on rodents based on two complementary adaptive behaviors: the avoidance of predator odors (potentially dangerous) and the avoidance of trigeminal stimulants (potentially noxious). The present study aimed to compare the behavioral effects on mice of
The role of sulfur compounds in food flavor part I: Thiazoles.
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 6(2), 153-176 (1975)
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