2,4,5-trimethyl oxazole

Full Material List
2,4,5-trimethyl-1,3-oxazole

Identifiers

FEMA 4394
CAS 20662-84-4
EINECS 243-952-4
Synonyms
  • oxazole, 2,4,5-trimethyl-
  • 2,4,5- trimethyl-1,3-oxazole
  • 2,4,5- trimethyloxazole
JECFA Food Flavoring 1553
JECFA Food Additive N/A
DG SANTE Food Flavourings 13.169 trimethyloxazole
DG SANTE Food Contact Materials N/A
FDA UNII B04PF51WXI
CoE Number 11424
XlogP3-AA N/A
Molecular Weight 111.14393
Molecular Formula C6 H9 N O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: nutty Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity: < 1 hour(s) at 100.00 %
  • nutty nut skin roasted wasabi shellfish mustard vegetable
  • Odor Description:at 100.00 %. nutty nut skin roasted wasabi shellfish mustard vegetableLuebke, William tgsc, (2008)
  • Odor sample from: R C Treatt and Co Ltd
Odor nutty
nutty, nut, skin, roasted, wasabi, shellfish, mustard, vegetable,
Flavor burnt
burnt, nutty, hazelnut, oily, nut, skin, potato, earthy, mushroom,

Sign in or sign up for free for more info and features

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier

Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.95600 to 0.96400 @ 25.00 °C.
Lbs/Gal (est) 7.955 to 8.021
Refractive Index 1.43800 to 1.44600 @ 20.00 °C.
Melting Point N/A
Boiling Point 133.00 to 134.00 °C. @ 760.00 mm Hg
Flash Point 92.00 °F. TCC ( 33.33 °C. )
Acid Value N/A
Vapor Pressure 10.394000 mmHg @ 25.00 °C. (est)
Vapor Density 3.8 ( Air = 1 )
logP (o/w) 1.206 (est)
Soluble In
  • alcohol
  • water, 2801 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef heated beef
  • brandy
  • chicken fried chicken
  • cocoa
  • coffee
  • egg cooked egg
  • kohlrabi stem
  • pork cooked pork
  • potato baked potato
  • potato french fried potato
  • yeast autolyzed yeast