W439400
2,4,5-三甲基噁唑
99%, FG
别名:
三甲基噁唑
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关于此项目
经验公式（希尔记法）:
C6H9NO
化学文摘社编号:
分子量:
111.14
FEMA Number:
4394
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.169
EC Number:
243-952-4
NACRES:
NA.21
MDL number:
Organoleptic:
green; nutty; sweet
Grade:
FG
Biological source:
synthetic
Food allergen:
no known allergens
assay
99%
SMILES string
Cc1nc(C)c(C)o1
InChI key
ZRLDBDZSLLGDOX-UHFFFAOYSA-N
InChI
1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3
biological source
synthetic
grade
FG
reg. compliance
EU Regulation 1334/2008 & 872/2012
refractive index
n20/D 1.442 (lit.)
bp
133-134 °C/760 mmHg (lit.)
density
0.957 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; nutty; sweet
Quality Level
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General description
2,4,5-Trimethyloxazole is an important heterocyclic flavor compound that generally occurs in coffee and cocoa. It is reported to be present in meat and roasted peanuts due to its formation by the reaction between 2,3-butanedione and alanine or cysteine due to Strecker′s degradation.
Application
可能的用途：可用于巧克力、荷兰可可、咖啡、麦芽酒、烤面包和各种肉香风味的香精中。
Biochem/physiol Actions
香味阈值为·1.0%：略微有点像吡啶，烤植物和烤荷兰可可的气味，混以轻微的坚果香。
味觉阈值为 1ppm：烤甜可可、咖啡、巧克力、微微烤焦的牛肉香、蛋白质以及绿色蔬菜的味道。
味觉阈值为 1ppm：烤甜可可、咖啡、巧克力、微微烤焦的牛肉香、蛋白质以及绿色蔬菜的味道。
Other Notes
天然存在：存在于熟牛肉、可可、熟猪肉、炸薯条、自溶酵母、煮鸡蛋和炸鸡中。
Oxazoles and oxazolines in foods.
Maga JA.
Journal of Agricultural and Food Chemistry, 26(5), 1049-1050 (1978)
Formation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2, 3-butanedione.
Ho CT & Hartman GJ.
Journal of Agricultural and Food Chemistry, 30(4), 793-794 (1982)
Gerard Mosciano
Perfumer & Flavorist, 34 (1), 58-59 (2009)
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