W368008
2-乙基-4-甲基噻唑
≥98%, FG
别名:
2-ethyl-4-methyl-1,3-thiazole
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关于此项目
经验公式（希尔记法）:
C6H9NS
CAS Number:
分子量:
127.21
FEMA编号:
3680
EC 号:
欧洲委员会编号:
11612
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
15.033
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets requirements for JECFA
meets requirements for JECFA
生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets requirements for JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
方案
≥98%
折射率
n20/D 1.505 (lit.)
沸点
161-162 °C (lit.)
密度
1.026 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
green; nutty
SMILES字符串
CCc1nc(C)cs1
InChI
1S/C6H9NS/c1-3-6-7-5(2)4-8-6/h4H,3H2,1-2H3
InChI key
VGRVKVGGUPOCMT-UHFFFAOYSA-N
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一般描述
2-Ethyl-4-methylthiazoleis a heterocyclic compound belonging to the thiazole family of molecules and is commonly used as a flavoring and fragrance agent . Two-ethyl-4-methylthiazole can be found in coffee. This flavoring is used to flavor baked goods, candy, coffee, cocoa, nuts, savory, and meat dishes. It has coffee, cocoa, meat, and a rubbery aroma and flavor .
应用
2-ethyl-4-methyl-1,3-thiazole is:
- Safe and effective flavoring agent for use in animal feed, provided it is used at recommended levels and guidelines .
- Key aroma compound in chicken soup stock.
警示用语：
Warning
危险分类
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)
129.2 °F - closed cup
闪点(°C)
54 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
Aroma chemicals II: heterocycles
Zviely M
Chemistry and Technology of Flavors and Fragrances., 85-85 (2004)
Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
EFSA Journal, 14(6), e04441-e04441 (2016)
Characterization of the key aroma compounds in chicken soup stock using aroma extract dilution analysis
Takakura Y, et al.
Food Science and Technology Research, 20(1), 109-113 (2014)
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