vinyl sulfurol

Full Material List
5-ethenyl-4-methyl-1,3-thiazole

Identifiers

FEMA 3313
CAS 1759-28-0
EINECS 217-160-4
Synonyms
  • 5- ethenyl-4-methyl thiazole
  • 5- ethenyl-4-methyl-1,3-thiazole
  • 5- ethenyl-4-methylthiazole
  • 4- methyl-5-vinyl thiazole
  • 4 methyl-5-vinyl thiazole
  • 4- methyl-5-vinyl thiazole (50% in benzyl alcohol)
  • 4- methyl-5-vinyl thiazole (neat)
  • 4- methyl-5-vinyl-1,3-thiazole
  • 4- methyl-5-vinylthiazole
  • 4- methyl-5-vinylthiazole natural 5% in ETOH
  • thiazole, 4-methyl-5-vinyl-
  • thiazole, 5-ethenyl-4-methyl-
  • vinylsulfurol
JECFA Food Flavoring 1038
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.018 4-methyl-5-vinylthiazole
DG SANTE Food Contact Materials N/A
FDA UNII 1G77935P78
CoE Number 11633
XlogP3-AA N/A
Molecular Weight 125.19379
Molecular Formula C6 H7 N S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty musty nutty rooty vegetable cocoa
  • Odor Description:at 0.10 % in dipropylene glycol. musty nutty root vegetable cocoa
  • musty nutty root beer vegetable
  • Odor Description:Diffusive, musty, nutty, root vegetable-likeMosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor nutty
musty, nutty, rooty, vegetable, cocoa, root, beer
Flavor nutty
nutty, musty, earthy, cocoa, powdery,

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Properties

Food Chemicals Codex Listed No
Appearance yellow to deep reddish amber clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.08800 to 1.10200 @ 25.00 °C.
Lbs/Gal (est) 9.053 to 9.170
Refractive Index 1.55500 to 1.57500 @ 20.00 °C.
Melting Point -15.00 °C. @ 760.00 mm Hg
Boiling Point 173.00 to 174.00 °C. @ 760.00 mm Hg
Flash Point 159.00 °F. TCC ( 70.56 °C. )
Acid Value N/A
Vapor Pressure 0.962000 mmHg @ 25.00 °C. (est)
Vapor Density 4.3 ( Air = 1 )
logP (o/w) 1.552 (est)
Soluble In
  • alcohol
  • water
  • water, 787.9 mg/L @ 25 °C (est)
Occurrence
  • brandy grape brandy
  • cocoa
  • coffee
  • cognac
  • filbert
  • garlic bulb
  • hazelnut roasted hazelnut
  • passion fruit yellow