4-Methylthiazole CAS 693-95-8
Introduction：Basic information about 4-Methylthiazole CAS 693-95-8, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
4-Methylthiazole Basic information
| Product Name: | 4-Methylthiazole |
| Synonyms: | 4-methyl-thiazol;Thiazole, 4-methyl-;METHYLTHIAZOLE, 4-;FEMA NUMBER 3716;FEMA 3716;4-METHYLTHIAZOLE;4-METHYL-1,3-THIAZOLE;4-METHYLTHIAZOLE 98+% |
| CAS: | 693-95-8 |
| MF: | C4H5NS |
| MW: | 99.15 |
| EINECS: | 211-764-1 |
| Product Categories: | thiazole Flavor;Thiazoles;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;M-N;bc0001 |
| Mol File: | 693-95-8.mol |
4-Methylthiazole Chemical Properties
| Melting point | 134 °C |
| Boiling point | 133-134 °C (lit.) |
| density | 1.09 g/mL at 25 °C (lit.) |
| FEMA | 3716 | 4-METHYLTHIAZOLE |
| refractive index | n |
| Fp | 90 °F |
| storage temp. | Inert atmosphere,2-8°C |
| pka | pK1:3.16(+1) (25°C,μ=0.1) |
| form | Liquid |
| color | Clear colorless to slightly yellow |
| Specific Gravity | 1.090 |
| Odor | at 0.10 % in dipropylene glycol. nutty green vegetable tomato |
| Odor Type | nutty |
| biological source | synthetic |
| JECFA Number | 1043 |
| BRN | 105228 |
| InChI | 1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3 |
| InChIKey | QMHIMXFNBOYPND-UHFFFAOYSA-N |
| SMILES | Cc1cscn1 |
| LogP | 0.90 |
| CAS DataBase Reference | 693-95-8(CAS DataBase Reference) |
| NIST Chemistry Reference | 4-Methylthiazole(693-95-8) |
| EPA Substance Registry System | Thiazole, 4-methyl- (693-95-8) |
Safety Information
| Hazard Codes | Xn,Xi |
| Risk Statements | 10-22-37/38-41 |
| Safety Statements | 16-26-39 |
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 3 |
| RTECS | XJ5096000 |
| TSCA | TSCA listed |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29341000 |
| Storage Class | 3 - Flammable liquids |
| Hazard Classifications | Acute Tox. 4 Oral Eye Irrit. 2 Flam. Liq. 3 Skin Irrit. 2 STOT SE 3 |
| Hazardous Substances Data | 693-95-8(Hazardous Substances Data) |
| Description | 4-Methylthiazole has a nutty, green odor. |
| Chemical Properties | 4-Methylthiazole has a nutty, green odo |
| Chemical Properties | CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID |
| Occurrence | Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roastedpeanuts, boiled egg, malt, wort and cooked shrimp. |
| Uses | 4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide. |
| Definition | ChEBI: A 1,3-thiazole substituted by a methyl group at position 4. |
| Taste threshold values | Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance |
| General Description | 4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides. |
4-Methylthiazole Preparation Products And Raw materials
| Raw materials | Formamide-->methylthiazoline,4-methyl-3-thiazoline-->2-Amino-4-methylthiazole-->4-Methylisothiazole-->4-methylthiazole-2(3H)-thione-->(4-Methyl-thiazol-2-yl)-hydrazine HCl-->4-Methylthiazole-5-carboxylic acid-->THIOFORMAMIDE |
| Preparation Products | 5-(2-Hydroxyethyl)-4-methylthiazole-->3-METHYLISOTHIAZOLE-->4-(Chloromethyl)thiazole-->4-METHYL-2-(TRIBUTYLSTANNYL)THIAZOLE-->4-METHYL-2-THIAZOLECARBOXALDEHYDE 97-->5-bromo-4-methylthiazole-->4-Hydroxymethylthiazole-->2,4-Dimethylthiazole |
