推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
≥98%
折射率
n20/D 1.524 (lit.)
bp
133-134 °C (lit.)
密度
1.09 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
green; vegetable; nutty
SMILES 字串
Cc1cscn1
InChI
1S/C4H5NS/c1-4-2-6-3-5-4/h2-3H,1H3
InChI 密鑰
QMHIMXFNBOYPND-UHFFFAOYSA-N
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一般說明
4-Methylthiazole is one of the key volatile flavor products formed during the thermal degradation of thiamin. It is reported to be found in roasted peanuts and roasted beef.
訊號詞
Warning
危險分類
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
89.6 °F - closed cup
閃點（°C）
32 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 31(5), 1030-1033 (1983)
Thermally degraded thiamin: a potent source of interesting flavor compounds.
Guntert M, et al.
ACS Symp. Ser., 490, 140?163-140?163 (1992)
Thiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts.
Lee MH, et al.
Journal of Agricultural and Food Chemistry, 29(3), 684-686 (1981)
Volatile products formed from the thermal degradation of thiamin at high and low moisture levels.
Hartman GJ, et al.
Journal of Agricultural and Food Chemistry, 32(5), 1015-1018 (1984)
M K Cho et al.
Toxicology, 146(2-3), 111-122 (2000-05-18)
Microsomal epoxide hydrolase (mEH) is inducible by a number of xenobiotics. Induction of mEH by certain chemopreventive agents may implicate the protective effect. In contrast, many of carcinogenic agents also induce the enzyme. The hepatotoxicity and mEH expression by methylthiazoles
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