4-Methyl-5-thiazoleethanol(Meat)

Independent reference data for 4-Methyl-5-thiazoleethanol(Meat) (CAS 860175-16-2), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

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

Regulatory listings held on file

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%)

This chemical does not meet GHS hazard criteria for 82.5% (350 of 424) of all reports.

H315 (17.2%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

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.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.