Description
4-Methylthiazole has a nutty, green odor.
Chemical Properties
4-Methylthiazole has a nutty, green odo
Chemical Properties
CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID
Occurrence
Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted
peanuts, boiled egg, malt, wort and cooked shrimp.
Uses
4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide.
Definition
ChEBI: A 1,3-thiazole substituted by a methyl group at position 4.
Taste threshold values
Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance
General Description
4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides.
