Food safety and quality
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Flavouring |
4-Methyl-3-thiazoline |
Synonym(s) |
4-Methyl-2,5-dihydrothiazole |
Latest JECFA evaluation |
2012 (Session 76) |
Status of specification |
Full |
Information required |
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Chemical name |
4-Methyl-2,5-dihydro-1,3-thiazole |
JECFA number |
2115 |
CAS number |
52558-99-3 |
FEMA number |
4644 |
COE number |
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FLAVIS number |
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Molecular weight |
101.17 |
Chemical formula |
C4H7NS |
Physical form/odour |
Colourless to yellow liquid; Garlic aroma |
Solubility |
Practically insoluble to insoluble in water |
Solubility in ethanol |
soluble |
Boiling point (°C) |
158-160° |
Assay min % |
95% |
Acid value max |
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Refractive index |
1.521-1.541 |
Specific gravity |
1.098-1.118 (20°) |
Other requirements |
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ID Test |
HNMR |
Spectrum |
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