5-(2-Hydroxyethyl)-4-methylthiazole was determined by gas chromatography (GT-10-4) using a nonpolar column method.
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.
5-(2-Hydroxyethyl)-4-methylthiazole 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.
- 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
It is obtained from the reduction of 4-methyl thiazole 5-ethyl acetate reduction with lithium aluminum hydride.
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.
4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of
beef and nut-like, on extreme dilution
Colorless to light yellow liqui
Reported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt.
5-(2-Hydroxyethyl)-4-methylthiazole has been used in the synthesis of novel thiazolium halogenide ionic liquids.
5-(2-Hydroxyethyl)-4-methylthiazole is prepared 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
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 characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty.
4-Methyl-5-thiazoleethanol is a sulfur-containing heterocyclic flavor compound that is reported to occur in Comté cheese and Panax ginseng.
