Trimethyl thiazole

Chemical properties

clear colourless to yellow liquid

Chemical properties

2,4,5-Trimethyl thiazole has a cocoa, dark chocolate, nutty, coffee taste.

Occurrence

Reported found in 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), cooked shrimp and other natural sources.

The Uses of Trimethyl thiazole

2,4,5-Trimethylthiazole was employed as internal standard in the gas chromatographic determination of aldehydes in alcoholic beverages.

Definition

ChEBI: A 1,3-thiazole that is thiazole in which all three hydrogens are replaced by methyl groups. A Maillard reaction product, it is a flavour component in many cooked foods, including cooked meats and potatoes.

Preparation

By decarboxylation of 2,4-dimethylthiazole-5-acetic acid; by reacting acetamide and phosphorous pentasulfide with methyl-α-bromoethyl ketone.

Aroma threshold values

Detection: 50 ppb

Taste threshold values

Taste characteristics at 10 ppm: nutty, cocoa and green vegetative-like with roasted earthy nuances.

General Description

2,4,5-Trimethylthiazole is a volatile oxidant and was isolated during microwave-induced L-cysteine/D-glucose Maillard model system.