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.
Uses
Thiazole is used as a flavoring agent and in the preparation of dyes and rubber accelerators. It serves as a component of the vitamin thiamine (B1). It acts as a protected formyl group used in natural product synthesis. It reacts with alkyl lithium and Grignard?s reagent to prepare organometallic complexes. It is involved in the electrophilic aromatic substitution and nucleophilic aromatic substitution at C-5 and C-2 positions respectively. Further, it undergoes alkylation reaction to get thiazolium cation, which is used as a catalyst in the Stetter reaction and the Benzoin condensation. In addition to this, it is involved in the preparation of alagebrium.
Uses
Organic synthesis of fungicides, dyes, and rubber
accelerators.
Uses
Thiazoles were used to create novel recognition motifs for interaction with divalent and trivalent metal ions in siderophores or antibiotics.
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, C
3SNH
3. A range of thiazoledyes are manufactured containingthis ring system.
Aroma threshold values
Detection: 3.1 ppm
General Description
Colorless or pale yellow liquid with a foul odor.
Air & Water Reactions
Slightly water soluble.
Reactivity Profile
Thioisocyanates, such as Thiazole, 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.
