May be prepared from 2-methylthio-4-methyl-5-(2-acetoxyethyl)-
thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the
(i-acetyl derivative of 4-methyl-5-(P-hydroxyethyl)-3-thiazoline.
Colorless to light yellow liqui
4-Methyl-5-thiazoleethanol acetate has an odor reminiscent of meat.
4-Methyl-5-thiazolylethyl Acetate is used in biological study for research on contribution of oxidized tallow to aroma characteristics of beeflike process flavor assessed by gas chromatography-mass spectrometry and partial least squares regression.
From 2-methylthio-4-methyl-5-(2-acetohxyethyl)-thiazole and AlHg; by dehydrogenation with sulfur at 130°C of the
β-acetyl derivative of 4-methyl-5-(β-hydroxyethyl)-3-thiazoline
ChEBI: 5-(2-Hydroxyethyl)-4-methylthiazole acetate is a member of thiazoles.
Taste characteristics at 10 ppm: meaty, brothy, bready and brown with a beefy, bloody and chicken note.
