W371602
4-甲基噻唑
≥98%, FG
别名:
4-methyl-1,3-thiazole
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关于此项目
经验公式（希尔记法）:
C4H5NS
化学文摘社编号:
分子量:
99.15
FEMA Number:
3716
Council of Europe no.:
11627
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
15.035
EC Number:
211-764-1
NACRES:
NA.21
MDL number:
Organoleptic:
green; vegetable; nutty
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
4-甲基噻唑, ≥98%, FG
SMILES string
Cc1cscn1
InChI
1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3
InChI key
QMHIMXFNBOYPND-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.524 (lit.)
bp
133-134 °C (lit.)
density
1.09 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; vegetable; nutty
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General description
4-Methylthiazole is one of the key volatile flavor products formed during the thermal degradation of thiamin. It is reported to be found in roasted peanuts and roasted beef.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
89.6 °F - closed cup
flash_point_c
32 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Thermally degraded thiamin: a potent source of interesting flavor compounds.
Guntert M, et al.
ACS Symp. Ser., 490, 140?163-140?163 (1992)
Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 31(5), 1030-1033 (1983)
Thiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts.
Lee MH, et al.
Journal of Agricultural and Food Chemistry, 29(3), 684-686 (1981)
Volatile products formed from the thermal degradation of thiamin at high and low moisture levels.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 32(5), 1015-1018 (1984)
M K Cho et al.
Toxicology, 146(2-3), 111-122 (2000-05-18)
Microsomal epoxide hydrolase (mEH) is inducible by a number of xenobiotics. Induction of mEH by certain chemopreventive agents may implicate the protective effect. In contrast, many of carcinogenic agents also induce the enzyme. The hepatotoxicity and mEH expression by methylthiazoles
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