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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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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)
A thiazole and two β-carboline constitutents from Panax ginseng.
Park JD, et al.
Archives of Pharmacal Research, 11(1), 52-55 (1988)
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
H Nishimura et al.
Journal of bacteriology, 174(14), 4701-4706 (1992-07-01)
We have isolated a thiamine auxotrophic mutant carrying a recessive mutation which lacks the positive regulatory gene, THI3, which differs in the regulation of thiamine transport from the THI2 (PHO6) gene described previously (Y. Kawasaki, K. Nosaka, Y. Kaneko, H.

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