| 4-Methylthiazole Basic information |
| Product Name: | 4-Methylthiazole |
| Synonyms: | 4-methyl-thiazol;Thiazole, 4-methyl-;METHYLTHIAZOLE, 4-;FEMA NUMBER 3716;FEMA 3716;4-METHYLTHIAZOLE;4-METHYLTHIAZOLE 98+%;4-Methylthiazole,99% |
| CAS: | 693-95-8 |
| MF: | C4H5NS |
| MW: | 99.15 |
| EINECS: | 211-764-1 |
| Product Categories: | thiazole Flavor;Thiazoles;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;M-N;bc0001 |
| Mol File: | 693-95-8.mol |
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| 4-Methylthiazole Chemical Properties |
| Melting point | 134 °C |
| Boiling point | 133-134 °C (lit.) |
| density | 1.09 g/mL at 25 °C (lit.) |
| FEMA | 3716 | 4-METHYLTHIAZOLE |
| refractive index | n20/D 1.524(lit.) |
| Fp | 90 °F |
| storage temp. | Inert atmosphere,2-8°C |
| form | Liquid |
| pka | pK1:3.16(+1) (25°C,μ=0.1) |
| Specific Gravity | 1.090 |
| color | Clear colorless to slightly yellow |
| Odor | at 0.10 % in dipropylene glycol. nutty green vegetable tomato |
| Odor Type | nutty |
| JECFA Number | 1043 |
| BRN | 105228 |
| InChIKey | QMHIMXFNBOYPND-UHFFFAOYSA-N |
| LogP | 0.90 |
| CAS DataBase Reference | 693-95-8(CAS DataBase Reference) |
| NIST Chemistry Reference | 4-Methylthiazole(693-95-8) |
| EPA Substance Registry System | Thiazole, 4-methyl- (693-95-8) |
| Safety Information |
| Hazard Codes | Xn,Xi |
| Risk Statements | 10-22-37/38-41 |
| Safety Statements | 16-26-39 |
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 3 |
| RTECS | XJ5096000 |
| TSCA | T |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29341000 |
| Hazardous Substances Data | 693-95-8(Hazardous Substances Data) |
| Provider | Language |
|---|---|
| 4-Methylthiazole | English |
| SigmaAldrich | English |
| ACROS | English |
| ALFA | English |
| 4-Methylthiazole Usage And Synthesis |
| Description | 4-Methylthiazole has a nutty, green odor. |
| Chemical Properties | CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID |
| Chemical Properties | 4-Methylthiazole has a nutty, green odo |
| Occurrence | Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted peanuts, boiled egg, malt, wort and cooked shrimp. |
| Uses | 4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide. |
| Definition | ChEBI: A 1,3-thiazole substituted by a methyl group at position 4. |
| Taste threshold values | Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance |
| General Description | 4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides. |
| 4-Methylthiazole Preparation Products And Raw materials |