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,

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Suppliers

Natara Global

2,4,5-TRIMETHYLOXAZOLE • 441T055000

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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