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Online Edition: "Specifications for Flavourings"
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| Flavouring |
4-Methyl-5-thiazoleethanol |
| Synonym(s) |
5-(2-Hydroxyethyl)-4-methylthiazole
5-Hydroxyethyl-4-methylthiazole
4-Methyl-5-(beta-hydroxyethyl)thiazole
2-(4-Methylthiazol-5-yl)ethanol
Sulfurol
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
4-Methyl-5-thiazoleethanol
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| JECFA number |
1031 |
| CAS number |
137-00-8
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| FEMA number |
3204
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| COE number |
11621
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| FLAVIS number |
-
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| Molecular weight |
143.21 |
| Chemical formula |
C6H9ONS
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| Physical form/odour |
Colourless to pale yellow viscous oily liquid, may darken upon aging; beefy, nutty odour |
| Solubility |
Soluble in water, ether, benzene, chloroform |
| Solubility in ethanol |
Miscible at room temperature |
| Boiling point (°C) |
135° (7 mm Hg) |
| Assay min % |
96 |
| Acid value max |
3.0 |
| Refractive index |
1.540-1.556 |
| Specific gravity |
1.196-1.210 |
| Other requirements |
- |
| ID Test |
NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/1031.gif
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