Content analysis
It was determined by gas chromatography (GT-10-4) using a nonpolar column method.
Usage limit FEMA
soft drinks, cold drinks, candy, baked goods, jelly, pudding, jelly sugar, seasonings, meat products, meat soup, milk and dairy products as well as cereal product: 55.0mg/kg.
Chemical properties
It appears as colorless to pale yellow viscous oily liquid. The color will turn dark after being subject to long-term storage. It emit unpleasant thiophene compound odor with high dilution generating nut aroma. The boiling point is 103 ° C (133 Pa), or 135 ° C (933 Pa). It is easily soluble in water, soluble in ethanol, ether, benzene and chloroform.
Application
- Used as temporarily allowable food spices;
- For nuts, dairy products, meat products, etc., as pharmaceutical intermediates;
- Used for the deployment of chocolate, milk and nuts
Preparation
It is obtained from the reduction of 4-methyl thiazole 5-ethyl acetate reduction with lithium aluminum hydride.
Description
4-Methy 1-5-thiazoleethanol has the characteristic disagreeable
odor of thiazole compounds. It is somewhat pleasant and nut-like
on extreme dilution. It may be prepared by reduction of ethyl-
4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide
with bromoacetopropanol or with y,y-dichloro-y,ydiacetodipropyl
ether.
Chemical Properties
4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of
beef and nut-like, on extreme dilution
Chemical Properties
Colorless to light yellow liqui
Occurrence
Reported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt.
Uses
4-Methyl-5-thiazoleethanol has been used in the synthesis of novel thiazolium halogenide ionic liquids.
Preparation
By reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with γ, y-dichloro-γ,γ-diacetodipropyl ether
Definition
ChEBI: A 1,3-thiazole that is thiazole substituted by a methyl group at position 4 and a 2-hydroxyethyl group at position 5.
Taste threshold values
Taste characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty.
General Description
4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng.
