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Merck

W368008

Sigma-Aldrich

2-乙基-4-甲基噻唑

≥98%, FG

别名:

2-ethyl-4-methyl-1,3-thiazole

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About This Item

经验公式(希尔记法):
C6H9NS
CAS号:
分子量:
127.21
FEMA號碼:
3680
EC號碼:
歐洲委員會號碼:
11612
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
15.033
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets requirements for JECFA

法律遵循

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

化驗

≥98%

折射率

n20/D 1.505 (lit.)

bp

161-162 °C (lit.)

密度

1.026 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

green; nutty

SMILES 字串

CCc1nc(C)cs1

InChI

1S/C6H9NS/c1-3-6-7-5(2)4-8-6/h4H,3H2,1-2H3

InChI 密鑰

VGRVKVGGUPOCMT-UHFFFAOYSA-N

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一般說明

2-Ethyl-4-methylthiazoleis a heterocyclic compound belonging to the thiazole family of molecules and is commonly used as a flavoring and fragrance agent . Two-ethyl-4-methylthiazole can be found in coffee. This flavoring is used to flavor baked goods, candy, coffee, cocoa, nuts, savory, and meat dishes. It has coffee, cocoa, meat, and a rubbery aroma and flavor .

應用

2-ethyl-4-methyl-1,3-thiazole is:
  • Safe and effective flavoring agent for use in animal feed, provided it is used at recommended levels and guidelines .
  • Key aroma compound in chicken soup stock.

象形圖

FlameExclamation mark

訊號詞

Warning

危險分類

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

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

129.2 °F - closed cup

閃點(°C)

54 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


分析证书(COA)

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访问文档库

Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
EFSA Journal, 14(6), e04441-e04441 (2016)
Aroma chemicals II: heterocycles
Zviely M
Chemistry and Technology of Flavors and Fragrances., 85-85 (2004)
Characterization of the key aroma compounds in chicken soup stock using aroma extract dilution analysis
Takakura Y, et al.
Food Science and Technology Research, 20(1), 109-113 (2014)

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