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W371602

Sigma-Aldrich

4-Methylthiazole

≥98%, FG

Synonym(s):

4-methyl-1,3-thiazole

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About This Item

Empirical Formula (Hill Notation):
C4H5NS
CAS Number:
693-95-8
Molecular Weight:
99.15
FEMA Number:
3716
EC Number:
211-764-1
Council of Europe no.:
11627
MDL number:
MFCD00005340
UNSPSC Code:
12164502
PubChem Substance ID:
24901856
Flavis number:
15.035
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥98%

refractive index

n20/D 1.524 (lit.)

bp

133-134 °C (lit.)

density

1.09 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

green; vegetable; nutty

SMILES string

Cc1cscn1

InChI

1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3

InChI key

QMHIMXFNBOYPND-UHFFFAOYSA-N

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General description

4-Methylthiazole is one of the key volatile flavor products formed during the thermal degradation of thiamin. It is reported to be found in roasted peanuts and roasted beef.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H302,H315,H319,H335

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

89.6 °F - closed cup

Flash Point(C)

32 °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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Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 31(5), 1030-1033 (1983)
Thermally degraded thiamin: a potent source of interesting flavor compounds.
Guntert M, et al.
ACS Symp. Ser., 490, 140?163-140?163 (1992)
Thiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts.
Lee MH, et al.
Journal of Agricultural and Food Chemistry, 29(3), 684-686 (1981)
Shivaji H Shelke et al.
Bioorganic & medicinal chemistry letters, 22(20), 6373-6376 (2012-09-18)
A new series of 3-aryl-2-(2-aryl/benzyl-4-methylthiazole-5-yl)thiazolidin-4-one was synthesized by condensation of 2-aryl/benzyl-4-methylthiazole-5-carbaldehyde, aromatic amines and thioglycolic acid in toluene. All the synthesized compounds are characterized by IR, NMR and elemental or mass analysis. Sixteen out of the newly synthesized compounds were
Sarah E O'Connor et al.
Biochemistry, 41(17), 5685-5694 (2002-04-24)
The biosynthesis of epothilones, a family of hybrid polyketide (PK)/nonribosomal peptide (NRP) antitumor agents, provides an ideal system to study a hybrid PK/NRP natural product with significant biomedical value. Here the third enzyme involved in epothilone production, the five domain
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