4-Methyl-5-Thiazolylethyl Acetate
  • 4-Methyl-5-Thiazolylethyl Acetate4-Methyl-5-Thiazolylethyl Acetate

4-Methyl-5-Thiazolylethyl Acetate

4-Methyl-5-thiazolylethyl acetate's cas code is 656-53-1

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Product Description

4-Methyl-5-thiazolylethyl acetate Basic information


Product Name:

4-Methyl-5-thiazolylethyl acetate

Synonyms:

4-Methyl-5-(2-hydroxyethyl)thiazoleacetate;4-methyl-5-thiazoleethanoacetate(ester);4-Methyl-5-thiazolylethyl acetate, Sulfurol acetate;4-Methyl-5-(2-acetoxyethyl)thiazole-4-Methyl-5-thiazoleethanol acetate;5-Thiazoleethanol,4-methyl-,acetate(ester);SULFUROL ACETATE;2-(4-Methyl-1,3-thiazol-5-yl)ethyl acetate;4-Methyl-5-thiazolylethyl acetate ,99%

CAS:

656-53-1

MF:

C8H11NO2S

MW:

185.24

EINECS:

211-515-7

Product Categories:

thiazole Flavor;Building Blocks;C8 to C9;Chemical Synthesis;Heterocyclic Building Blocks;Thiazoles;Heterocyclic Compounds

Mol File:

656-53-1.mol



4-Methyl-5-thiazolylethyl acetate Safety Information


Melting point 

112 °C

Boiling point 

117-118 °C6 mm Hg(lit.)

density 

1.147 g/mL at 25 °C(lit.)

FEMA 

3205 | 4-METHYL-5-THIAZOLEETHANOL ACETATE

refractive index 

n20/D 1.51(lit.)

Fp 

>230 °F

form 

Liquid

pka

3.26±0.10(Predicted)

color 

Clear brown

Specific Gravity

1.147

JECFA Number

1054

InChIKey

CRTCWNPLKVVXIX-UHFFFAOYSA-N

CAS DataBase Reference

656-53-1(CAS DataBase Reference)

EPA Substance Registry System

5-Thiazoleethanol, 4-methyl-, acetate (ester) (656-53-1)


4-Methyl-5-thiazolylethyl acetate Usage And Synthesis


Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-37/39-24/25

RIDADR 

UN 3334

WGK Germany 

3

TSCA 

Yes

HS Code 

29341000


4-Methyl-5-thiazolylethyl acetate Preparation Products And Raw materials


Description

May be prepared from 2-methylthio-4-methyl-5-(2-acetoxyethyl)- thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the (i-acetyl derivative of 4-methyl-5-(P-hydroxyethyl)-3-thiazoline.

Chemical Properties

4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat.

Chemical Properties

Colorless to light yellow liqui

Preparation

From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the β-acetyl derivative of 4-methyl-5-(β-hydroxyethyl)-3-thiazoline

Taste threshold values

Taste characteristics at 10 ppm: meaty, brothy, bready and brown with a beefy, bloody and chicken note.




Raw materials

1,4-Dioxane-->Formamide-->amalgam

 

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