4-Methylthiazole has a nutty, green odor.
CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID
4-Methylthiazole has a nutty, green odo
Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted
peanuts, boiled egg, malt, wort and cooked shrimp.
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.
ChEBI: A 1,3-thiazole substituted by a methyl group at position 4.
Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance
4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides.
