2-ethoxythiazole

Full Material List
2-ethoxy-1,3-thiazole

Identifiers

FEMA 3340
CAS 15679-19-3
EINECS 239-760-5
Synonyms
  • 2- ethoxy thiazole
  • 2- ethoxy-1,3-thiazole
  • ethyl 2-thiazolyl ether
  • thiazole, 2-ethoxy-
  • 2- thiazolyl ethyl ether
JECFA Food Flavoring 1056
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.021 2-ethoxythiazole
DG SANTE Food Contact Materials N/A
FDA UNII Q3O421Q24K
CoE Number 11611
XlogP3-AA N/A
Molecular Weight 129.18199
Molecular Formula C5 H7 N O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: musty musty vegetable roasted nutty burnt phenolic
  • Odor Description:at 1.00 % in dipropylene glycol. musty vegetable roasted nut meat burnt phenolic
  • musty vegetable green phenolic nutty coffee brothy
  • Odor Description:at 2.00 %. Musty, vegetative, green, phenolic, nutty, coffee and brothyMosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor musty
musty, vegetable, roasted, nutty, burnt, phenolic, green, coffee, brothy
Flavor musty
musty, vegetable, brothy, nutty, coffee, rubbery,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to yellow clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 1.13300 @ 25.00 °C.
Lbs/Gal (est) N/A
Refractive Index 1.50270 to 1.50400 @ 20.00 °C.
Melting Point N/A
Boiling Point 157.00 to 160.00 °C. @ 760.00 mm Hg
Flash Point 129.00 °F. TCC ( 53.89 °C. )
Acid Value N/A
Vapor Pressure 2.195000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.624 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 1745 mg/L @ 25 °C (est)
  • water
Occurrence
  • soy sauce