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W320404

Sigma-Aldrich

4-Methyl-5-thiazoleethanol

≥98%, FG

Synonym(s):

5-(2-Hydroxyethyl)-4-methylthiazole, Sulfurol

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About This Item

Empirical Formula (Hill Notation):
C6H9NOS
CAS Number:
Molecular Weight:
143.21
FEMA Number:
3204
Beilstein:
114249
EC Number:
Council of Europe no.:
11621
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
15.014
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

Assay

≥98%

refractive index

n20/D 1.550 (lit.)

bp

135 °C/7 mmHg (lit.)

density

1.196 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

fatty; meaty; nutty

storage temp.

room temp

SMILES string

Cc1ncsc1CCO

InChI

1S/C6H9NOS/c1-5-6(2-3-8)9-4-7-5/h4,8H,2-3H2,1H3

InChI key

BKAWJIRCKVUVED-UHFFFAOYSA-N

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Related Categories

General description

4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng.

Application


  • New aspects characterizing non-obese NAFLD by the analysis of the intestinal flora and metabolites using a mouse model.: This study explores the metabolic pathways affected by non-obese NAFLD, highlighting the role of 4-Methyl-5-thiazoleethanol in modulating gut microbiota and its potential as a therapeutic marker (Zhang et al., 2024).

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

233.6 °F - closed cup

Flash Point(C)

112 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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A thiazole and two β-carboline constitutents from Panax ginseng.
Park JD, et al.
Archives of Pharmacal Research, 11(1), 52-55 (1988)
Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide.
Roudot?Algaron F, et al.
Journal of Food Science, 58(5), 1005-1009 (1993)
B J Beck et al.
Journal of bacteriology, 180(4), 885-891 (1998-02-24)
Thiamine pyrophosphate is an essential cofactor that is synthesized de novo in Salmonella typhimurium. The biochemical steps and gene products involved in the conversion of aminoimidazole ribotide (AIR), a purine intermediate, to the 4-amino-5-hydroxymethyl-2-methyl pyrimidine (HMP) moiety of thiamine have
L B Filippova et al.
Voprosy meditsinskoi khimii, 26(5), 643-646 (1980-09-01)
35S-Hemineurine penetrated across the blood-brain barrier more rapidly than 35S-thiamin within the first 30 min after intravenous administration. Within 24 hrs content of 35S-thiamin in the neurones exceeded by 34% its concentration in glia and by 200% -- in myelin
E Webb et al.
Journal of bacteriology, 179(13), 4399-4402 (1997-07-01)
Thiamine pyrophosphate (TPP) is a required cofactor in Salmonella typhimurium that is generated de novo by the condensation of 4-amino-5-hydroxymethyl pyrimidine (HMP) pyrophosphate and 4-methyl-5-(beta-hydroxyethyl)-thiazole (THZ) monophosphate. The THZ and HMP moieties are independently synthesized, and labeling studies have demonstrated

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