5-Acetyl-2,4-dimethylthiazole
98%
- Product Code: 135305
Alias:
2,4-dimethyl-5-acetylthiazole
CAS:
38205-60-6
| Molecular Weight: | 155.22 g./mol | Molecular Formula: | C₇H₉NOS |
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00005331 | |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | Room temperature, sealed |
Product Description:
Used as a flavor and fragrance compound, particularly in the food industry to impart meaty, savory, or roasted notes. It contributes to the aroma profile in processed foods such as soups, sauces, snacks, and seasonings. Also utilized in the synthesis of more complex flavorants and in perfumery for its warm, spicy character. Its structure enhances the perception of richness in savory products, making it valuable in creating realistic meat-like flavors in plant-based foods.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 1.000 | 10-20 days | £5.03 |
+
-
|
| 5.000 | 10-20 days | £3.70 |
+
-
|
| 25.000 | 10-20 days | £10.74 |
+
-
|
| 100.000 | 10-20 days | £23.00 |
+
-
|
5-Acetyl-2,4-dimethylthiazole
Used as a flavor and fragrance compound, particularly in the food industry to impart meaty, savory, or roasted notes. It contributes to the aroma profile in processed foods such as soups, sauces, snacks, and seasonings. Also utilized in the synthesis of more complex flavorants and in perfumery for its warm, spicy character. Its structure enhances the perception of richness in savory products, making it valuable in creating realistic meat-like flavors in plant-based foods.
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
Purchase History for
Loading purchase history...
Cart
No products
Subtotal:
£0.00
£0.00
Total :