4-Methyl-5-vinylthiazole
95%
- Product Code: 119439
CAS:
1759-28-0
| Molecular Weight: | 125.19 g./mol | Molecular Formula: | C₆H₇NS |
|---|---|---|---|
| EC Number: | 217-160-4 | MDL Number: | MFCD00005337 |
| Melting Point: | −15 °C(lit.) | Boiling Point: | 78-80 °C25 mm Hg(lit.) |
| Density: | 1.093 g/mL at 25 °C(lit.) | Storage Condition: | 2~8°C |
Product Description:
Used primarily in the flavor and fragrance industry, this compound contributes to the characteristic aroma of certain foods and beverages. It is often employed to enhance or replicate the natural scent and taste of roasted or cooked products, such as coffee, nuts, and meats. Additionally, it serves as a key ingredient in the synthesis of more complex aromatic compounds, making it valuable in the development of new flavors and fragrances. Its unique thiazole structure also makes it a potential candidate for research in organic chemistry and material science.
Product Specification:
| Test | Specification |
|---|---|
| Purity (GC) | 94.5-100 |
| Refractive Index N20/D | 1.567-1.571 |
| Specific Gravity (20/20) | 1.094-1.103 |
| Appearance | Colorless To Gold Liquid |
| Infrared Spectrum | Conforms To Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 1.000 | 10-20 days | ฿320.00 |
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| 5.000 | 10-20 days | ฿520.00 |
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| 25.000 | 10-20 days | ฿1,950.00 |
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| 100.000 | 10-20 days | ฿7,480.00 |
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| 500.000 | 10-20 days | ฿31,000.00 |
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4-Methyl-5-vinylthiazole
Used primarily in the flavor and fragrance industry, this compound contributes to the characteristic aroma of certain foods and beverages. It is often employed to enhance or replicate the natural scent and taste of roasted or cooked products, such as coffee, nuts, and meats. Additionally, it serves as a key ingredient in the synthesis of more complex aromatic compounds, making it valuable in the development of new flavors and fragrances. Its unique thiazole structure also makes it a potential candidate for research in organic chemistry and material science.
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