Food safety and quality
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Flavouring |
4-Methyl-5-thiazoleethanol |
Synonym(s) |
5-Hydroxyethyl-4-methylthiazole;5-(2-Hydroxyethyl)-4-methylthiazole;4-Methyl-5-(beta-hydroxyethyl)thiazole;Sulfurol;2-(4-Methylthiazol-5-yl)ethanol |
Latest JECFA evaluation |
2002 (Session 59) |
Status of specification |
Full |
Information required |
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Chemical name |
4-Methyl-5-thiazoleethanol |
JECFA number |
1031 |
CAS number |
137-00-8 |
FEMA number |
3204 |
COE number |
11621 |
FLAVIS number |
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Molecular weight |
143.21 |
Chemical formula |
C6H9ONS |
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 |
Refractive index |
1.540-1.556 |
Specific gravity |
1.196-1.210 |
Other requirements |
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ID Test |
NMR |
Spectrum |
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