2,4,5-trimethyl thiazole

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

Identifiers

FEMA 3325
CAS 13623-11-5
EINECS 237-107-9
Synonyms
  • thiazole, 2,4,5-trimethyl-
  • trimethyl thiazole
  • 2, 4, 5 trimethyl thiazole
  • 2,4,5- trimethyl-1,3-thiazole
  • 2,4,5- trimethylthiazole
JECFA Food Flavoring 1036
JECFA Food Additive N/A
DG SANTE Food Flavourings 15.019 2,4,5-trimethylthiazole
DG SANTE Food Contact Materials N/A
FDA UNII 6393273PE0
CoE Number 11650
XlogP3-AA N/A
Molecular Weight 127.20973
Molecular Formula C6 H9 N S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: chocolate Odor Strength:high ,recommend smelling in a 1.00 % solution or less
  • Substantivity:16 hour(s) at 100.00 %
  • musty nutty vegetable cocoa hazelnut chocolate coffee
  • Odor Description:at 1.00 % in dipropylene glycol. musty nutty vegetable cocoa hazelnut chocolate coffeeLuebke, William tgsc, (1995)
  • Odor sample from: Sigma-Aldrich
  • musty nutty vegetable toasted brown cocoa coffee
  • Odor Description:Musty, nutty and vegetative with toasted brown cocoa and coffee nuancesMosciano, Gerard P&F 19, No. 4, 45, (1994)
Odor chocolate
musty, nutty, vegetable, cocoa, hazelnut, chocolate, coffee, toasted, brown
Flavor nutty
nutty, cocoa, green, vegetable, roasted, earthy,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to amber clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.01100 to 1.01500 @ 25.00 °C.
Lbs/Gal (est) 8.413 to 8.446
Refractive Index 1.50300 to 1.51100 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 124.00 °F. TCC ( 51.11 °C. )
Acid Value N/A
Vapor Pressure 2.112000 mmHg @ 25.00 °C. (est)
Vapor Density 4.3 ( Air = 1 )
logP (o/w) 0.852 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • water, slightly
  • water, 530 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef roasted beef
  • bonito
  • chicken roasted chicken
  • coffee
  • kohlrabi stem
  • lamb roasted lamb
  • pork roasted pork
  • potato cooked potato
  • shell fish
  • tea leaf