13623-11-5 Usage
Description
Trimethyl thiazole, also known as 2,4,5-trimethylthiazole, is a volatile organic compound with a distinct cocoa, dark chocolate, nutty, and coffee aroma. It is a 1,3-thiazole derivative in which all three hydrogens are replaced by methyl groups. Trimethyl thiazole is naturally found in various cooked foods, such as potatoes, meats, coffee, black tea, and herbs, and is used as a flavor ingredient in the food industry.
Uses
Used in Flavor Industry:
Trimethyl thiazole is used as a flavor ingredient for its cocoa, dark chocolate, nutty, and coffee taste. It is added to the food products to enhance their flavor and provide a rich, aromatic experience for consumers.
Used in Gas Chromatography:
Trimethyl thiazole is used as an internal standard in the gas chromatographic determination of aldehydes in alcoholic beverages. Its chemical properties make it suitable for this application, allowing for accurate and reliable measurements.
Used in the Study of Maillard Reactions:
Trimethyl thiazole is a product of the Maillard reaction, which is a chemical reaction that occurs when amino acids and reducing sugars are heated together. It has been isolated during microwave-induced L-cysteine/D-glucose Maillard model systems, contributing to the understanding of the complex chemistry behind the formation of flavors and aromas in cooked foods.
Used in the Analysis of Food Composition:
Due to its presence in various natural sources such as kohlrabi, French fried potato, boiled and cooked potato, fried chicken, raw chicken, boiled and cooked beef, grilled and roasted beef, lamb and mutton liver, boiled and cooked cured pork, coffee, black tea, coriander seed, katsuobushi (dried bonito), and cooked shrimp, trimethyl thiazole can be used as a marker to analyze and identify the composition of different food items.
References
[1] George A. Burdock, Encyclopedia of Food and Color Additives, Volume 3, 1997
[2] Erich Ziegler and Herta Ziegler, Flavourings: Production, Composition, Applications, Regulations, 1998
Preparation
By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with
methyl-α-bromoethyl ketone.
Check Digit Verification of cas no
The CAS Registry Mumber 13623-11-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,3,6,2 and 3 respectively; the second part has 2 digits, 1 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 13623-11:
(7*1)+(6*3)+(5*6)+(4*2)+(3*3)+(2*1)+(1*1)=75
75 % 10 = 5
So 13623-11-5 is a valid CAS Registry Number.
InChI:InChI=1/C6H9NS/c1-4-5(2)8-6(3)7-4/h1-3H3
13623-11-5Relevant articles and documents
Use of a metallation reaction to obtain substituted 2-(5-methyl-2- thiazolyl)ethanols
Liakina,Formanovsky,Popova,Mikhura
, p. 877 - 882 (2005)
The interaction of anions, obtained by treating 2,4,5-trimethylthiazole and 2,5-dimethyl-4-phenylthiazole with butyllithium, with aliphatic and aromatic aldehydes leads to substituted 2-thiazolyl-1-ethanols. It was established that the metallation reaction occurs at the 2-methyl group of the thiazoles. 2005 Springer Science+Business Media, Inc.
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Kurkjy,Brown
, p. 5778 (1952)
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Method for treating glaucoma IIB
-
, (2008/06/13)
Provided is a method of decreasing intraocular pressure or improving ocular accommodation in an animal, including a human, comprising administering an intraocular pressure decreasing amount or ocular accommodation improving amount of a compound of the formula I or IA, wherein J is oxygen, sulfur, or N—Rd.
