2-Ethyl-4-methyl thiazole

2-Ethyl-4-methylthiazole has a nutty, green odor

clear colorless or pale yellow to

Reported found in roasted coffee, raspberry and roasted pork.

By esterification of cis-3-hexenol with benzoic acid.

ChEBI: 2-Ethyl-4-methylthiazole is a member of thiazoles.

Detection: 100 ppb. Aroma characteristics at 0.1%: musty, oily, nutty, cocoa powdery with a coffee top note, casky and whiskey-like, with a slight meaty savory nuance.

Taste characteristics at 0.10–0.50 ppm: oily, woody, musty cocoa powdery with a coffee bean nuance