General Description
Colorless or pale yellow liquid with a foul odor.
Reactivity Profile
Thioisocyanates, such as THIAZOLE(288-47-1), are incompatible with many classes of compounds, reacting exothermically to release toxic gases. Reactions with amines, aldehydes, alcohols, alkali metals, ketones, mercaptans, strong oxidizers, hydrides, phenols, and peroxides can cause vigorous releases of heat.
Air & Water Reactions
Slightly water soluble.
Chemical Properties
colourless or pale yellow liquid with a disgusting smell
Chemical Properties
Thiazole has a green, sweet, nutty, tomato note.
Occurrence
Reported found in roasted chicken, chicken fat, boiled and cooked beef, grilled and roasted beef, pork liver, beer, cognac and other types of grape brandy, rum, coffee, roasted barley, roasted filbert, roasted peanut, soybean, popcorn, oat products, rice bran, buckwheat, malt, wort, dried bonito, crab, crayfish, Chinese quince and other natural sources.
Definition
A colorless volatile liquid, a beterocyclic compound with a five-membered ring
containing three carbon atoms, one nitrogen atom, and one sulfur atom. It resembles PYRIDINE in its reactions.
Definition
thiazole: A heterocyclic compound containing a five-membered ringwith sulphur and nitrogen heteroatoms, C3SNH3. A range of thiazoledyes are manufactured containingthis ring system.
Aroma threshold values
Detection: 3.1 ppm
