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4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1

  • 4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1
  • 4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1
  • 4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1
  • 4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1
  • 4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1
Place of Origin China
Brand Name hoyoshee
Certification ISO9001
Model Number HYS-531
Minimum Order Quantity Negotiable
Price Negotiable
Packaging Details 25kg/Drum
Delivery Time 5-8 days
Payment Terms L/C,D/A,D/P,T/T,Western Union,MoneyGram
Supply Ability 500 Ton/Month

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Product Details
Melting Point 112 °C Boiling Point 117-118 °C6 Mm Hg(lit.)
Density 1.147 G/mL At 25 °C(lit.) FEMA 3205
Refractive Index N20/D 1.51(lit.) Form Liquid
Color Clear Brown
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Product Description
4-Methyl-5-thiazolylethyl acetate CAS 656-53-1
4-Methyl-5-thiazolylethyl acetate (CAS 656-53-1) is a chemical compound used in biological research and flavor applications.
Product Name 4-Methyl-5-thiazolylethyl acetate
Synonyms
  • 4-Methyl-5-(2-acetoxyethyl)thiazole
  • 4-Methyl-5-thiazoleethanol acetate
  • 4-Methyl-5-thiazolylethyl acetate, Sulfurol acetate
  • 4-Methyl-5-thiazolylethyl acetate >=98.0%
  • 2-(4-Methyl-1,3-thiazol-5-yl)ethyl acetate
  • 4-Methyl-5-thiazolylethyl acetate ,99%
  • Acetic Acid 2-(4-Methyl-5-thiazolyl)ethyl Ester 5-(2-Acetoxyethyl)-4-methylthiazole
CAS 656-53-1
MF C8H11NO2S
Chemical Properties Colorless to light yellow liquid
4-Methyl-5-(2-acetoxyethyl)thiazole CAS:656-53-1 0
Applications
4-Methyl-5-thiazolylethyl Acetate is used in biological research for studies on the contribution of oxidized tallow to aroma characteristics of beef-like process flavors, assessed by gas chromatography-mass spectrometry and partial least squares regression.
Sensory Characteristics

Taste threshold values: At 10 ppm exhibits meaty, brothy, bready and brown notes with beefy, bloody and chicken characteristics.

Odor Type: Meaty

Flavor and Fragrance Industry Applications
Thiazole derivatives are known for their potent, often sulfurous aromas. They occur naturally in various foods (coffee, roasted meat, popcorn) and are used in small quantities to create complex flavor and fragrance profiles.
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4-Methyl-5-thiazoleethanol

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