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5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material

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5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material

Name: 52Hydroxyethyl4methylthiazole CAS 137008 for Vitamin B1 basic material
Brand: hoyoshee
Price: 1 USD

Buy cheap 5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material product

FEMA : 3204

solubility : alcohol: soluble(lit.)

Boiling point : 135 °C7 mm Hg(lit.)

density : 1.196 g/mL at 25 °C(lit.)

Brand Name : hoyoshee

Model Number : HYX-007

Certification : ISO9001

Place of Origin : China

MOQ : Negotiable

Price : Negotiable

Payment Terms : L/C,D/A,D/P,T/T,,MoneyGram

Supply Ability : 500 Ton/Month

Delivery Time : 5-8 working days

Packaging Details : 25kg/ Drum

form : liquid (clear, viscous)

Melting point : <25 °C

Odor : meaty, roasted odor

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5-(2-Hydroxyethyl)-4-methylthiazole

5-(2-Hydroxyethyl)-4-methylthiazole CAS:137-00-8 is a nitrogen- and sulfur-containing heterocyclic compound. It is a key flavor and fragrance molecule known for its characteristic nutty, roasted, and cocoa-like aroma. It is a fundamental contributor to the smell and taste of many thermally processed foods.

Product Name:	5-(2-Hydroxyethyl)-4-methylthiazole
Synonyms:	METHYLHYDROXYETHYLTHIAZOLE; 4-methylthiazole-5-thiazoleethanol; sulfurol,4-methyl-5-hydroxyethyl-thiazole; 4-Methyl-5-thiazole; 4-Methyl-5-beta-hydroxyxyethylthiazole; 4-methyl-5-thiazoleethano; 4-Methylthiazol-5ylethanol; 4-Methyl-5-hydroethylthiazole
CAS:	137-00-8
MF:	C6H9NOS
Application:	Used as temporarily allowable food spices For nuts, dairy products, meat products, etc., as pharmaceutical intermediates Used for the deployment of chocolate, milk and nuts
EINECS:	205-272-6
Odor:	meaty, roasted odor
FEMA:	3204
Form:	liquid (clear, viscous)
Color:	deep yellow

5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material

Applications

Its primary and most important use is in the flavor and fragrance industry.

Flavorings

It is a workhorse ingredient for creating a wide range of savory and sweet brown flavors.

Chocolate & Cocoa Flavors: To enhance and round out the profile.
Nut Flavors: Crucial for creating realistic hazelnut, peanut, and almond flavors.
Caramel & Toffee Flavors: Adds depth and roasted complexity.
Savory Flavors: Used in meat, gravy, and soup flavorings to provide a roasted, savory note.

Fragrances

Used in perfumery to add warm, gourmand (edible-scented) notes to compositions.

Product Tags:

Flavor Intermediate chemical

flavor additive

5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material Images

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