We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

4-methyl-2-butyryl-thiazole

4-methyl-2-butyryl-thiazole is a chemical compound noted for its toasted, coffee bean-like flavor character.

General Material Description

4-methyl-2-butyryl-thiazole is a synthetic chemical compound belonging to the thiazole class of heterocyclic molecules. It appears as a clear substance with notable toasted and unroasted coffee bean sensory characteristics, making it of interest in flavor chemistry research. Known synonyms include 4-methyl-2-butyryl thiazole and 4-methyl-2-butyrylthiazole. This compound is linked in chemical databases such as PubChem for structural and property reference. It is typically produced through synthetic routes involving butyryl and methyl substituted thiazole derivatives and is primarily documented for scientific information rather than flavor or fragrance formulation.

Occurrence, Applicability & Potential Uses

Although 4-methyl-2-butyryl-thiazole exhibits a flavor profile reminiscent of toasted and unroasted coffee beans, it does not naturally occur in significant amounts in biological sources. Its primary relevance is within chemical research into flavor compounds rather than commercial use. Regulatory guidelines such as REACH (European Union) classify it with no current registration for flavor or fragrance use, reflecting its status as an informational compound rather than an approved additive. Its potential uses are largely limited to analytical studies and reference standards in flavor chemistry, without commercial applications in perfumes or food flavorings.

Physico-Chemical Properties Summary

4-methyl-2-butyryl-thiazole has a relatively low boiling point in the range of 110 to 115°C when measured at reduced pressure (8 mm Hg), indicating moderate volatility under vacuum conditions. This property can influence its handling in laboratory settings. The chemical's heterocyclic thiazole ring combined with methyl and butyryl substituents affects both its molecular polarity and stability. These traits suggest limited solubility in polar solvents and moderate thermal stability, factors important for its storage and experimental use. Its organoleptic profile, characterized by toasted coffee notes, reflects functional groups typical of carbonyl-containing heterocycles.

FAQ

What is 4-methyl-2-butyryl-thiazole and what are its main characteristics?
4-methyl-2-butyryl-thiazole is a synthetic thiazole derivative recognized for its toasted, unroasted coffee bean-like flavor. It belongs to the class of heterocyclic organic compounds and exists as a clear chemical substance. The compound carries synonyms such as 4-methyl-2-butyryl thiazole and 4-methyl-2-butyrylthiazole. Although it has been studied for its distinctive sensory attributes, it is primarily used for informational and research purposes rather than in commercial flavor or fragrance formulations.
Where is 4-methyl-2-butyryl-thiazole found and how is it applied?
4-methyl-2-butyryl-thiazole does not have a natural biological occurrence in significant quantities. It is mainly synthesized for experimental use in flavor chemistry research. Despite its distinct toasted coffee aroma, it is not applied commercially in flavorings or fragrances. Its use is informational only, often serving as a reference compound in analytical settings, without direct use in consumer products or industrial formulations.
Are there any regulatory or safety considerations for 4-methyl-2-butyryl-thiazole?
Current safety data and regulatory listings indicate that 4-methyl-2-butyryl-thiazole has no classification hazards under standards such as OSHA's Hazard Communication Standard (29 CFR 1910, United States). However, it is not recommended or approved for use in fragrances or flavorings according to available safety and regulatory information. Toxicity data for ingestion, dermal contact, and inhalation are not determined, and usage recommendations specify it solely for information purposes. No formal registrations or approvals exist for consumer product applications.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

None found
Publications by US Patents
3,952,024 - Furfurylthioacetone
Certain 2,5-dimethyl-3-thiopyrazines

Other Information

General Material Information

Trivial Name 4-methyl-2-butyryl-thiazole
Short Description 4-methyl-2-butyrylthiazole
Synonyms
  • 4-methyl-2-butyryl thiazole
  • 4-methyl-2-butyrylthiazole

PhysChem Properties

Material listed in food chemical codex No
Boiling Point 110 to 115°C @ 8 mm Hg

Organoleptic Properties

Flavor Type: Toasted
toasted, coffee, beany
General comment Toasted, unroasted coffee bean

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
information only not used for fragrances or flavors
Recommendation for 4-methyl-2-butyryl-thiazole usage levels up to:
not for fragrance use.
Recommendation for 4-methyl-2-butyryl-thiazole flavor usage levels up to:
not for flavor use.

Safety references

None found