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| | 2,4,5-TRIMETHYLOXAZOLE Basic information |
| Product Name: | 2,4,5-TRIMETHYLOXAZOLE | | Synonyms: | Oxazole, 2,4,5-trimethyl;trimethyl-oxazol;2,4,5-Thrimethyloxazole;2,4,5-TRIMETHYLOXAZOLE;2,3,4-TRIMETHYLOXAZOLE;2,3,5-TRIMETHYLOXAZOLE;2,4,5-Trimethyloxazole,Trimethyloxazole;triMethyl-1,3-oxazole | | CAS: | 20662-84-4 | | MF: | C6H9NO | | MW: | 111.14 | | EINECS: | 243-952-4 | | Product Categories: | Oxazole&Isoxazole;Flavor | | Mol File: | 20662-84-4.mol |  |
| | 2,4,5-TRIMETHYLOXAZOLE Chemical Properties |
| Boiling point | 133-134 °C(lit.) | | density | 0.957 g/mL at 25 °C(lit.) | | FEMA | 4394 | TRIMETHYLOXAZOLE | | refractive index | n20/D 1.442(lit.) | | Fp | 92 °F | | storage temp. | Sealed in dry,2-8°C | | form | Liquid | | pka | 3.73±0.10(Predicted) | | color | Clear yellow | | Odor | at 100.00 %. nutty nut skin roasted wasabi shellfish mustard vegetable | | Odor Type | nutty | | biological source | synthetic | | JECFA Number | 1553 | | BRN | 107043 | | InChI | 1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3 | | InChIKey | ZRLDBDZSLLGDOX-UHFFFAOYSA-N | | SMILES | Cc1nc(C)c(C)o1 | | LogP | 1.09 | | CAS DataBase Reference | 20662-84-4(CAS DataBase Reference) |
| Hazard Codes | F | | Risk Statements | 10 | | Safety Statements | 16-33-29-3/7/9-24/25 | | RIDADR | UN 1993 3/PG 3 | | WGK Germany | 2 | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29349990 | | Storage Class | 3 - Flammable liquids | | Hazard Classifications | Flam. Liq. 3 |
| | 2,4,5-TRIMETHYLOXAZOLE Usage And Synthesis |
| Chemical Properties | Yellowish liquid; boiled beef aroma. | | Chemical Properties | CLEAR YELLOW LIQUID | | Occurrence | Reported found in heated beef, cocoa, coffee and cooked pork. | | Uses | Possible applications: Chocolate, Dutch cocoa, coffee, various savory meaty flavors, malt and toasted bread. | | Definition | ChEBI: Trimethyloxazole is an oxazole. | | Aroma threshold values | Medium strength odor, nutty type; recommend smelling in a 10.00% solution or less. | | General Description | 2,4,5-Trimethyloxazole undergoes regio- and diastereoselective photocycloaddition reaction with aliphatic and aromatic aldehydes to yield erythro α-amino, β-hydroxy methyl ketones. | | Biological Activity | Odor at 1.0%: Slight pyridine-like, roasted vegetative, toasted Dutched cocoa background with a slight nutty nuance.
Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances. |
| | 2,4,5-TRIMETHYLOXAZOLE Preparation Products And Raw materials |
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