2,4,5-trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee note. It is naturally found in cooked potatoes, cooked meat, coffee, black tea, and herbs. It is used as a flavor ingredient in foods.
[1] George A. Burdock, Encyclopedia of Food and Color Additives, Volume 3, 1997
[2] Erich Ziegler and Herta Ziegler, Flavourings: Production, Composition, Applications, Regulations, 1998
clear colourless to yellow liquid
2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste.
Reported found in kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled
and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed,
katsuobushi (dried bonito), cooked shrimp and other natural sources.
2,4,5-Trimethylthiazole was employed as internal standard in the gas chromatographic determination of aldehydes in alcoholic beverages.
By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with
methyl-α-bromoethyl ketone.
ChEBI: A 1,3-thiazole that is thiazole in which all three hydrogens are replaced by methyl groups. A Maillard reaction product, it is a flavour component in many cooked foods, including cooked meats and potatoes.
Taste characteristics at 10 ppm: nutty, cocoa and green vegetative-like with roasted earthy nuances.
2,4,5-Trimethylthiazole is a volatile oxidant and was isolated during microwave-induced L-cysteine/D-glucose Maillard model system.
