Molecular Formula | C8H11NO2S |
Molar Mass | 185.24 |
Density | 1.147g/mLat 25°C(lit.) |
Melting Point | 112 °C |
Boling Point | 117-118°C6mm Hg(lit.) |
Flash Point | >230°F |
JECFA Number | 1054 |
Vapor Presure | 0.00774mmHg at 25°C |
Appearance | Liquid |
Specific Gravity | 1.147 |
Color | Clear brown |
pKa | 3.26±0.10(Predicted) |
Storage Condition | 2-8°C |
Refractive Index | n20/D 1.51(lit.) |
Physical and Chemical Properties | Colorless liquid. Boiling point 105-108 °c (533pa). Presented as nuts, sweet fruits, Woody, and roasted aromas. |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection S24/25 - Avoid contact with skin and eyes. |
UN IDs | UN 3334 |
WGK Germany | 3 |
TSCA | Yes |
HS Code | 29341000 |
Raw Materials | 1,4-Dioxane Formamide Formamide |
FEMA | 3205 | 4-METHYL-5-THIAZOLEETHANOL ACETATE |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Overview | 4-methyl -5-(2-acetoxyethyl) thiazole is an organic intermediate, it can be prepared from 5-hydroxy-2-pentanone in four parts, and can be used to prepare 4-methyl -5-(2-hydroxyethyl) thiazole by hydrolysis. |
Application | 4-methyl -5-(2-acetoxyethyl) thiazole is a heterocyclic organic, useful as organic intermediates. |
toxicity | GRAS(FEMA). |
usage limit | FEMA: soft drinks, cold drinks, candy, baked goods, jelly, pudding, gum, seasoning, meat products, meat soup, milk and dairy products, cereal products, all 55.0mg/kg. |
Use | GB 2760-1996 specifies temporary use of food flavors. |
production method | from 2-methylthio-4-methyl-5 (2-acetoxyethyl) thiazole is obtained by reaction with aluminum amalgam. From the dehydrogenation of the β-acetyl derivative of 4-methyl -5-(β-hydroxyethyl)-3-thiazole with sulfur at 130 °c. |