4-Methylthiazole has a nutty, green odor.
4-Methylthiazole has a nutty, green odo
CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID
Reported found in cooked asparagus, roasted barley, cooked beef, cocoa, cooked pork, roasted coffee, roasted
peanuts, boiled egg, malt, wort and cooked shrimp.
4-Methylthiazole was used in the synthesis of catalytic dendrophanes, as functional mimics of the thiamine-diphosphate-dependent enzyme pyruvate oxidase. It was used in small scale preparation of 3-butyl-4-methylthiazolium bromide.
ChEBI: A 1,3-thiazole substituted by a methyl group at position 4.
Taste characteristics at 10 ppm: green, vegetative and meaty with an alliaceous nuance
4-Methylthiazole forms complexes with cobalt(II), zinc(II), nickel(II) and copper(II) halides.