| FEMA | 3205 |
| CAS | 656-53-1 |
| EINECS | 211-515-7 |
| Synonyms |
|
| JECFA Food Flavoring | 1054 |
| JECFA Food Additive | N/A |
| DG SANTE Food Flavourings | 15.015 4-methyl-5-(2-acetoxyethyl)thiazole |
| DG SANTE Food Contact Materials | N/A |
| FDA UNII | 885387Q99B |
| CoE Number | 11620 |
| XlogP3-AA | 1.40 (est) |
| Molecular Weight | 185.24607 |
| Molecular Formula | C8 H11 N O2 S |
| Organoleptic Notes |
|
| Odor | meaty meaty, beef, juice, beefy, brown, brothy, bready |
| Flavor | meaty meaty, brothy, bready, brown, beefy, bloody, chicken, |
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Advanced BiotechSULFURYL ACETATE NATURAL • 1928 |
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Advanced BiotechSULFURYL ACETATE • 4028 |
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Vigon InternationalSULFURYL ACETATE • 504482 |
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Natara Global4-METHYL-5-THIAZOLEETHANOL ACETATE • 441M265000 |
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| Food Chemicals Codex Listed | No |
| Appearance | colorless to yellow clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Specific Gravity | 1.15500 to 1.17000 @ 25.00 °C. |
| Lbs/Gal (est) | 9.611 to 9.736 |
| Refractive Index | 1.50000 to 1.51200 @ 20.00 °C. |
| Melting Point | N/A |
| Boiling Point | 259.00 to 260.00 °C. @ 760.00 mm Hg |
| Flash Point | > 230.00 °F. TCC ( > 110.00 °C. ) |
| Acid Value | N/A |
| Vapor Pressure | 0.012000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 6.3 ( Air = 1 ) |
| logP (o/w) | 0.984 (est) |
| Soluble In |
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| Occurrence |
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