4-甲基-5-噻唑乙醇（肉）

Description

4-Methyl-5-thiazoleethanol(Meat) · CAS 860175-16-2 · C6H9NOS. UNII 3XYV4I47I8. Boiling Point: 135.00 °C. @ 7.00 mm Hg; Boiling Point: 135 °C (7 mm Hg); Melting Point: < 25 °C.

Identification

CAS Registry Number	860175-16-2
PubChem CID	1136
Molecular formula	C6H9NOS
IUPAC name	2-(4-methyl-1,3-thiazol-5-yl)ethanol
UNII (FDA)	3XYV4I47I8
FEMA number	3204
JECFA number	1031

Computed Descriptors

Molecular Weight	143.21
XLogP3	0.8
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	2
Exact Mass	143.04048508
Monoisotopic Mass	143.04048508
Topological Polar Surface Area	61.4
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	135.00 °C. @ 7.00 mm Hg
Boiling Point	135 °C (7 mm Hg)
Melting Point	< 25 °C
Density	1.196-1.210
Refractive Index	1.540-1.556

Physical description & handling notes

• Liquid
• Solid
• Colourless to pale yellow viscous oily liquid, may darken upon aging; beefy, nutty odour
• Soluble in water, ether, benzene, chloroform
• Miscible at room temperature (in ethanol)
• 126.5 Ų [M+H]+ [CCS Type: DT; Buffer gas: N2; Ionization: ESI+; Dataset: TOXCAST; Source Identifier: DTXSID3044382]

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Nuts, Sulfur No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	82.5% (350 / 424)

GHS Hazard Classification

GHS notification summary	82.5% (350 / 424)
Reported hazard statements	H315 (17.2%), H319 (17.2%), H335 (17%)

Documented Uses

• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Information on 3 consumer products that contain 2-(4-Methyl-1,3-thiazol-5-yl)ethanol
 in the following categories is provided:
• 5-Thiazoleethanol, 4-methyl-: ACTIVE
• 4-Methyl-5-thiazoleethanol (Class: Other Substances, Added Date: 05-2014)

Synonyms

4-METHYL-5-THIAZOLEETHANOL; 137-00-8; 5-(2-Hydroxyethyl)-4-methylthiazole; Hemineurine; 5-Thiazoleethanol, 4-methyl-; 2-(4-Methyl-1,3-thiazol-5-yl)ethanol; 4-Methyl-5-thiazolethanol; 4-Methyl-5-(2-hydroxyethyl)thiazole; 4-Methyl-5-thiazolylethanol; 2-(4-Methylthiazole-5-yl)ethanol; 4-Methyl-5-hydroxyethylthiazole; 4-Methyl-5-hydroxethylthiazole; 2-(4-Methyl-1,3-Thiazol-5-Yl)Ethan-1-Ol; FEMA No. 3204; 5-(beta-Hydroxyethyl)-4-methylthiazole; NSC-23262

Frequently Asked Questions

What are the CAS number and molecular formula of 4-Methyl-5-thiazoleethanol(Meat)?

CAS 860175-16-2; molecular formula C6H9NOS; molecular weight — g/mol.

What other names is 4-Methyl-5-thiazoleethanol(Meat) known by?

4-METHYL-5-THIAZOLEETHANOL, 137-00-8, 5-(2-Hydroxyethyl)-4-methylthiazole, Hemineurine, 5-Thiazoleethanol, 4-methyl-, 2-(4-Methyl-1,3-thiazol-5-yl)ethanol.

What is the regulatory status of 4-Methyl-5-thiazoleethanol(Meat)?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is 4-Methyl-5-thiazoleethanol(Meat) classified as hazardous?

82.5% of GHS notifications report no hazard classification (350 of 424).

What are the key physical properties of 4-Methyl-5-thiazoleethanol(Meat)?

Boiling Point: 135.00 °C. @ 7.00 mm Hg; Boiling Point: 135 °C (7 mm Hg); Melting Point: < 25 °C; Density: 1.196-1.210.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.