2-(4-Methyl-1,3-Thiazol-5-Yl)Ethyl Acetate Liquid Chemical Compound CAS 656-53-1 Contributes to roasted coffee profiles
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Negotiable
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hoyoshee
Product Description
4-Methyl-5-thiazolylethyl acetate CAS 656-53-1
4-Methyl-5-thiazolylethyl acetate (CAS 656-53-1) is a chemical compound used in biological research and flavor applications.
| Product Name | 4-Methyl-5-thiazolylethyl acetate |
|---|---|
| Synonyms |
|
| CAS | 656-53-1 |
| MF | C8H11NO2S |
| Chemical Properties | Colorless to light yellow liquid |
Applications
4-Methyl-5-thiazolylethyl Acetate is used in biological research for studies on the contribution of oxidized tallow to aroma characteristics of beef-like process flavors, assessed by gas chromatography-mass spectrometry and partial least squares regression.
Sensory Characteristics
Taste threshold values: At 10 ppm exhibits meaty, brothy, bready and brown notes with beefy, bloody and chicken characteristics.
Odor Type: Meaty
Role in Flavor Industry
In the flavor industry, 2-(4-methyl-1,3-thiazol-5-yl)ethyl acetate is valued for its ability to impart authentic roasted, nutty, and cocoa notes. Common applications include:
| Application | Function |
|---|---|
| Chocolate and cocoa flavors | Enhances roasted cocoa character; adds depth and richness |
| Nut flavors | Peanut, hazelnut, almond, and pistachio |
| Coffee flavors | Contributes to roasted coffee profiles |
| Savory flavors | Roasted meat, beef, chicken, and grill notes |
| Bakery | Bread, cracker, pie crust, and toasted notes |
| Confectionery | Caramel, toffee, and chocolate confections |
| Dairy | Nutty notes in cheese and flavored dairy products |
It is often used in combination with:
-
Pyrazines (2,3-dimethylpyrazine, 2,5-dimethylpyrazine, tetramethylpyrazine)
-
Other thiazoles (4-methyl-5-vinylthiazole, 4-methyl-5-thiazoleethanol)
-
Furanones (furaneol, homofuraneol)
-
Sulfur compounds (thiophenes, mercaptans) for savory profiles
Flavor and Fragrance Industry Applications
Thiazole derivatives are known for their potent, often sulfurous aromas. They occur naturally in various foods (coffee, roasted meat, popcorn) and are used in small quantities to create complex flavor and fragrance profiles.
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Hoyoshee Chemical industrial Co.Ltd
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Shelly