Hazard
Highly toxic by ingestion.
Chemical Properties
Benzothiazole has a delicate, persistent, rose-like odor similar to that of quinoline.
Chemical Properties
yellow liquid with an unpleasant odour
Occurrence
Reported found in apricot, cooked asparagus, mozzarella cheese, skim milk powder, roasted beef, beer, malt
whiskey, coconut meat, fresh mango, cooked broccoli and kelp.
Uses
In organic synthesis.
Uses
It is an interesting carbonyl equivalent and reacts with aldehydes or ketones to generate α-hydroxy carbonyl compounds. Benzothiazole is used as a chemical intermediate in organic synthesis. It is a precursor of rubber accelerators and a component of cyanine dyes. It is also used as a flavoring substance. It is also used as a flavor, antimicrobial agent, and component of cyanine dyes. Its derivatives are used as rubber accelerators.
Uses
Various benzothiazole-benzamides synthesized were evaluated for their analgesic and antidepressant activities.
Definition
ChEBI: An organic heterobicyclic compound that is a fusion product between benzene and thiazole. The parent of the class of benzothiazoles.
Preparation
By refluxing a mixture of zinc o-aminophenylsulfide and formic acid, followed by steam distillation of the alkalized reaction
mixture; by heating formanilid or dimethylaniline with sulfur; by oxidation of 2-mercaptobenzothiazole or of the corresponding
disulfide.
Aroma threshold values
Detection: 80 to 450 ppb
Taste threshold values
Taste characteristics at 3 ppm: meaty, vegetative, brown, cooked, beefy and coffee-like.
General Description
Benzothiazole, a volatile sulfur-containing heterocyclic compound, is one of the key odorants of heated milk. It is also reported to occur as a flavor component of miso, coconut meat and cooked-beef.
Safety Profile
Poison by ingestion,intraperitoneal, intravenous, and possibly other routes.When heated to decomposition it emits very toxic fumesof SOx, CN??, and NOx.
