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Trimethyl thiazoleCAS NO.: 13623-11-5 CAS NO.13623-11-5
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- Min.Order: 1 Kilogram
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- Product Details
Keywords
- Trimethyl thiazole
- 2,4,5-trimethyl-thiazol
- Thiazole, trimethyl-
Quick Details
- ProName: Trimethyl thiazoleCAS NO.: 13623-11-5
- CasNo: 13623-11-5
- Molecular Formula: C6H9NS
- Appearance: powder
- Application: Synthetic fragrances
- DeliveryTime: In stock
- PackAge: drum
- Port: China main port
- ProductionCapacity: 10000 Gram/Day
- Purity: 99%
- Storage: Room temperature
- Transportation: By sea or by air
- LimitNum: 1 Kilogram
- first class: 1-10
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Details
| Description | 2,4,5-trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee note. It is naturally found in cooked potatoes, cooked meat, coffee, black tea, and herbs. It is used as a flavor ingredient in foods. |
| References |
[1] George A. Burdock, Encyclopedia of Food and Color Additives, Volume 3, 1997 [2] Erich Ziegler and Herta Ziegler, Flavourings: Production, Composition, Applications, Regulations, 1998 |
| Chemical Properties | clear colourless to yellow liquid |
| Chemical Properties | 2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste. |
| Occurrence | Reported found in kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed, katsuobushi (dried bonito), cooked shrimp and other natural sources. |
| Preparation | By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with methyl-α-bromoethyl ketone. |
| Definition | ChEBI: A 1,3-thiazole that is thiazole in which all three hydrogens are replaced by methyl groups. A Maillard reaction product, it is a flavour component in many cooked foods, including cooked meats and potatoes. |
| Aroma threshold values | Detection: 50 ppb |
| Taste threshold values | Taste characteristics at 10 ppm: nutty, cocoa and green vegetative-like with roasted earthy nuances. |