Chemical Properties
2,4,5-Trimethyl-δ-3-oxazoline has a powerful, musty, slight green, wood, nut-like odor.
Chemical Properties
Yellow-orange liquid; powerful, musty,
nut-like odor. Soluble in alc, propylene glycol,water; insoluble
in fixed oils.
Occurrence
Reported found in boiled, cooked and heated beef, canned beef stew, fried chicken and roasted peanut.
Uses
2,4,5-Trimethyl-3-oxazoline, cis + trans possesses the characteristic meat aroma hences used for flavoring application. Used as flavour enhancer in fish
Definition
ChEBI: 2,5-Dihydro-2,4,5-trimethyloxazole is an oxazole.
Taste threshold values
Taste characteristics at 10 ppm: musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance.
Safety Profile
When heated to
decomposition emits toxic fumes of NOx.
