3581-91-7 Usage
Description
4,5-Dimethylthiazole is a thiazoles compound characterized by a thiazole ring substituted at positions 4 and 5 only. It is a colorless to light yellow liquid with a roasted nutty, meaty, and boiled poultry-like odor. 4,5-Dimethylthiazole has a unique set of taste characteristics and is known for its presence in various natural sources.
Uses
Used in Flavor and Fragrance Industry:
4,5-Dimethylthiazole is used as a flavoring agent for its fishy, amine, and pyridine-like taste with shrimp and savory nuances. It is particularly effective at enhancing the flavor of food products, contributing to a more complex and rich taste profile.
Used in Chemical Synthesis:
4,5-Dimethylthiazole is used as a chemical intermediate in the preparation of various compounds, such as 4-(bromomethyl)-5-(dibromomethyl)thiazole. Its unique chemical properties make it a valuable building block for the synthesis of other complex molecules.
Used in the Food Industry:
4,5-Dimethylthiazole is used as an additive in the food industry to impart a roasted, nutty, and meaty flavor to products. Its ability to mimic the taste of cooked poultry and seafood makes it a popular choice for enhancing the flavor of various dishes.
Used in the Beverage Industry:
In the beverage industry, 4,5-Dimethylthiazole is used to add depth and complexity to the taste of alcoholic and non-alcoholic drinks. Its unique flavor profile can contribute to a more rounded and satisfying drinking experience.
Used in the Pharmaceutical Industry:
4,5-Dimethylthiazole may also find applications in the pharmaceutical industry, potentially serving as a starting material for the development of new drugs or as a component in drug formulations due to its unique chemical properties and reactivity.
Preparation
From methyl-α-bromoethyl ketone; by oxidation of 2-mercaptothiazoles with hydrogen peroxide in aqueous solution;
from 2-mercapto-4,5-dimethylthiazole.
Synthesis Reference(s)
The Journal of Organic Chemistry, 6, p. 764, 1941 DOI: 10.1021/jo01205a011
Check Digit Verification of cas no
The CAS Registry Mumber 3581-91-7 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 3,5,8 and 1 respectively; the second part has 2 digits, 9 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 3581-91:
(6*3)+(5*5)+(4*8)+(3*1)+(2*9)+(1*1)=97
97 % 10 = 7
So 3581-91-7 is a valid CAS Registry Number.
InChI:InChI=1/C5H7NS/c1-4-5(2)7-3-6-4/h3H,1-2H3
3581-91-7Relevant articles and documents
Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction
Yu, Ai-Nong,Tan, Zhi-Wei,Wang, Fa-Song
experimental part, p. 1316 - 1323 (2012/06/30)
The sulphur aroma compounds produced from a phosphate-buffered solution (pH 8) of l-cysteine and l-, l-[1-13C] or l-[4-13C] ascorbic acid, heated at 140 ± 2 °C for 2 h, were examined by headspace SPME in combination with GC-MS. MS data indicated that C-1 of l-ascorbic acid was not involved in the formation of sulphur aroma compounds. The sulphur aroma compounds formed by reaction of l-ascorbic acid with l-cysteine mainly contained thiophenes, thiazoles and sulphur-containing alicyclic compounds. Among these compounds, 1-butanethiol, diethyl disulphide, 5-ethyl-2-methylthiazole, cis and trans-3,5-dimethyl-1,2,4-trithiolane, thieno[2,3-b]thiophene, thieno[3,2-b]thiophene, cis and trans-3,5-diethyl-1,2,4-trithiolane, 1,2,5,6-tetrathiocane, 2-ethylthieno[2,3-b]thiophene, 2,4,6-trimethyl-1,3,5- trithiane and cyclic octaatomic sulphur (S8) were formed solely by l-cysteine degradation, and the rest by reaction of l-ascorbic acid degradation products, such as hydroxybutanedione, butanedione, acetaldehyde, acetol, pyruvaldehyde and formaldehyde with l-cysteine or its degradation products, such as H2S and NH3. A new reaction pathway from l-ascorbic acid via its degradation products was proposed.
Thiazole, imidazole and oxazole compounds and treatments of disorders associated with protein aging
-
, (2008/06/13)
Provided are, among other things, compounds of formula I or IA, . Also provided are methods of treatment with such compounds.
Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5
Whitfield, Frank B.,Mottram, Donald S.
, p. 816 - 822 (2007/10/03)
The reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 6.5 for 60 min at 140°C produced complex mixtures of volatile compounds, the majority of these containing either sulfur or nitrogen. Of the 68 compounds detect
