生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
检测方案
≥98%
折射率
n20/D 1.524 (lit.)
bp
133-134 °C (lit.)
密度
1.09 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
green; vegetable; nutty
SMILES字符串
Cc1cscn1
InChI
1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3
InChI key
QMHIMXFNBOYPND-UHFFFAOYSA-N
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一般描述
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.
警示用语：
Warning
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 3
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
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)
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)
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)
Sarah E O'Connor et al.
Biochemistry, 41(17), 5685-5694 (2002-04-24)
The biosynthesis of epothilones, a family of hybrid polyketide (PK)/nonribosomal peptide (NRP) antitumor agents, provides an ideal system to study a hybrid PK/NRP natural product with significant biomedical value. Here the third enzyme involved in epothilone production, the five domain
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