53498-30-9

Basic information

• Product Name: 4,5-DIMETHYL-2-ISOPROPYL THIAZOLE
• Synonyms: 2-Isopropyl-4,5-dimethyl-1,3-thiazole;Thiazole, 4,5-dimethyl-2-isopropyl;4,5-DIMETHYL-2-ISOPROPYL THIAZOLE;4,5-DIMETHYL-2-(METHYLETHYL)-1,3-THIAZOLE;Thiazole, 4,5-dimethyl-2-(1-methylethyl)-;4,5-diMethyl-2-(propan-2-yl)-1,3-thiazole;4,5-dimethyl-2-(1-methylethyl)
• CAS NO: 53498-30-9
• Molecular Formula: C8H13NS
• Molecular Weight: 155.26
• Product Categories: API intermediates;thiazole Flavor
• Mol File: 53498-30-9.mol
• Article Data: 2

Chemical Properties

• Boiling Point: 209.9 °C at 760 mmHg
• Flash Point: 75.9 °C
• Appearance: /
• Density: 1.003 g/cm³
• Vapor Pressure: 0.286mmHg at 25°C
• Refractive Index: 1.513
• Storage Temp.: 2-8°C
• CAS DataBase Reference: 4,5-DIMETHYL-2-ISOPROPYL THIAZOLE(CAS DataBase Reference)
• NIST Chemistry Reference: 4,5-DIMETHYL-2-ISOPROPYL THIAZOLE(53498-30-9)
• EPA Substance Registry System: 4,5-DIMETHYL-2-ISOPROPYL THIAZOLE(53498-30-9)

Safety Data

• Hazardous Substances Data: 53498-30-9(Hazardous Substances Data)

Usage

General Description

The chemical 4,5-DIMETHYL-2-ISOPROPYL THIAZOLE, also known as DMT, is a thiazole compound primarily used in the flavor and fragrance industry. It has a powerful odor resembling that of fried bread, and is commonly found in foods such as butter, cheese, and meat. DMT is also used as a synthetic intermediate in the production of a variety of organic compounds, including pharmaceuticals and agrochemicals. It is considered to be generally safe for use in food, as it is not known to have any harmful effects on humans at typical exposure levels.

InChI:InChI=1/C8H13NS/c1-5(2)8-9-6(3)7(4)10-8/h5H,1-4H3

Upstream product

• 3581-91-7 4,5-Dimethylthiazole 
• 78-84-2 isobutyraldehyde 
• 513-86-0 3-hydroxy-2-butanon 

Relevant articles and documents

Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls to Form Some Lipid-Maillard Interaction Products Found in Cooked Beef

Aqueous reaction mixtures containing α-dicarbonyls (2,3-butanedione or 2,3-pentanedione) or α-hydroxyketones (1-hydroxypropanone, 1-hydroxy-2-butanone, or 3-hydroxy-2-butanone), alkanals (C4-C10) and ammonium sulfide were heated at 140 °C for 30 min. Among the products formed were 3-thiazolines and thiazoles with C3-C9 alkyl substituents in the 2-position and methyl or ethyl in positions 4 and/or 5. Similar compounds have recently been reported in cooked beef, and their presence in the reaction mixtures confirmed the proposed route of formation, in cooked beef, from the reaction of lipid-derived aldehydes with dicarbonyls, ammonia, and hydrogen sulfide produced via the Maillard reaction. Trialkylpyridines, which had been observed in cooked beef, were also formed by the reaction of three molecules of aldehyde with one of ammonia. The mass spectra of all of these compounds are reported.