288-47-1 ThiazoleCAS NO.: 288-47-1 CAS NO.288-47-1

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Chemical Properties	colourless or pale yellow liquid with a disgusting smell
Chemical Properties	Thiazole has a green, sweet, nutty, tomato note.
Occurrence	Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.
Uses	Organic synthesis of fungicides, dyes, and rubber accelerators.
Definition	A colorless volatile liquid, a beterocyclic compound with a five-membered ring containing three carbon atoms, one nitrogen atom, and one sulfur atom. It resembles PYRIDINE in its reactions.
Definition	thiazole: A heterocyclic compound containing a five-membered ringwith sulphur and nitrogen heteroatoms, C₃SNH₃. A range of thiazoledyes are manufactured containingthis ring system.
Aroma threshold values	Detection: 3.1 ppm
General Description	Colorless or pale yellow liquid with a foul odor.
Air & Water Reactions	Slightly water soluble.
Reactivity Profile	Thioisocyanates, such as Thiazole, are incompatible with many classes of compounds, reacting exothermically to release toxic gases. Reactions with amines, aldehydes, alcohols, alkali metals, ketones, mercaptans, strong oxidizers, hydrides, phenols, and peroxides can cause vigorous releases of heat.