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large production of sulfurol 137-00-8 high quality of sulfurol in bulk price flavor sulfurol

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1 Kilogram

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  • Min.Order :1 Kilogram
  • Purity: 98%min
  • Payment Terms : T/T

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Quick Details

  • Appearance:yellow liquid
  • Application:for food additive
  • PackAge:1kg/25kg/50kg/180/kg
  • ProductionCapacity:1000|Kilogram|Month
  • Storage:(0-10)℃store without sun
  • Transportation:any type

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large production of sulfurol 137-00-8 high quality of sulfurol in bulk price flavor sulfurol
Content analysis Toxicity Usage limit FEMA Chemical properties Application Preparation
Product Name: 5-(2-Hydroxyethyl)-4-methylthiazole
Synonyms: A875 Cell;4-Methyl-5-thiazoleethanol, 98% 100ML;5-(2-HYDROXYETHYL)-4-METHYLTHIAZOLE FOR;Methyl-5-thiazoleetha;4- Methyl-5- thiazolealcohol;Methyl-5-hydroxyethyl thiazole;5-(2-Hydroxyethyl)-4-methylthiazole in stock Factory;5-Hydroxyethyl-4-methylthiazol 4-Methyl-5-(β-hydroxyethyl)thiazole
CAS: 137-00-8
MF: C6H9NOS
MW: 143.21
EINECS: 205-272-6
Product Categories: -;alcohol;Thiazole;Alkohols;thiazole Flavor
Mol File: 137-00-8.mol
5-(2-Hydroxyethyl)-4-methylthiazole Structure
5-(2-Hydroxyethyl)-4-methylthiazole Chemical Properties
Boiling point  135 °C7 mm Hg(lit.)
density  1.196 g/mL at 25 °C(lit.)
refractive index  n20/D 1.550(lit.)
FEMA  3204 | 4-METHYL-5-THIAZOLEETHANOL
Fp  >230 °F
storage temp.  Store below +30°C.
solubility  alcohol: soluble(lit.)
form  liquid (clear, viscous)
color  deep yellow
Specific Gravity 1.196
Odor meaty, roasted odor
Sensitive  Stench
JECFA Number 1031
Merck  14,6126
BRN  114249
InChIKey BKAWJIRCKVUVED-UHFFFAOYSA-N
CAS DataBase Reference 137-00-8(CAS DataBase Reference)
NIST Chemistry Reference 5-Thiazoleethanol, 4-methyl-(137-00-8)
EPA Substance Registry System 5-Thiazoleethanol, 4-methyl-(137-00-8)
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26-36-24/25-7/9
RIDADR  UN 3334
WGK Germany  3
F  13
Hazard Note  Irritant/Stench
TSCA  Yes
HS Code  29341000

 

Details:

5-(2-Hydroxyethyl)-4-methylthiazole Usage And Synthesis
Content analysis It was determined by gas chromatography (GT-10-4) using a nonpolar column method.
Toxicity GRAS (FEMA)
Usage limit FEMA soft drinks, cold drinks, candy, baked goods, jelly, pudding, jelly sugar, seasonings, meat products, meat soup, milk and dairy products as well as cereal product: 55.0mg/kg.
Chemical properties It appears as colorless to pale yellow viscous oily liquid. The color will turn dark after being subject to long-term storage. It emit unpleasant thiophene compound odor with high dilution generating nut aroma. The boiling point is 103 ° C (133 Pa), or 135 ° C (933 Pa). It is easily soluble in water, soluble in ethanol, ether, benzene and chloroform.
Application
Used as temporarily allowable food spices;
For nuts, dairy products, meat products, etc., as pharmaceutical intermediates;
Used for the deployment of chocolate, milk and nuts
Preparation It is obtained from the reduction of 4-methyl thiazole 5-ethyl acetate reduction with lithium aluminum hydride.
Description 4-Methy 1-5-thiazoleethanol has the characteristic disagreeable odor of thiazole compounds. It is somewhat pleasant and nut-like on extreme dilution. It may be prepared by reduction of ethyl- 4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with y,y-dichloro-y,ydiacetodipropyl ether.
Chemical Properties 4-Methyl-5-thiazoleethanol has a disagreeable odor typical of thiazole compounds; somewhat pleasant, reminiscent of beef and nut-like, on extreme dilution
Chemical Properties Colorless to light yellow liqui
Occurrence Reported found in grilled and roasted beef, cognac, brandy, Finnish whiskey, cocoa, peanuts, beans and malt.
Preparation By reduction of ethyl-4-methylthiazole-5-acetate using LiAlH4; by condensation of thioformamide with bromoacetopropanol or with γ, y-dichloro-γ,γ-diacetodipropyl ether
Definition ChEBI: A 1,3-thiazole that is thiazole substituted by a methyl group at position 4 and a 2-hydroxyethyl group at position 5.
Taste threshold values Taste characteristics at 20 ppm: meaty, brothy, roasted, metallic and nutty.

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