2-ethoxythiazole
 
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IUPAC name :2-ethoxy-1,3-thiazole
InChI :InChI=1/C5H7NOS/c1-2-7-5-6-3-4-8-5/h3-4H,2H2,1H3
InChIKey :NDUWJHRKDYXRAD-UHFFFAOYAG
SMILES :CCOC1=NC=CS1
(EINECS) number :239-760-5
cas number :15679-19-3
fema number :3340
coe number :11611
jecfa number :1056
fl. number :15.021
molar refractivity :34.03 ± 0.3 cm3
parachor :281.0 ± 4.0 cm3
index of refraction :1.516 ± 0.02
surface tension :38.7 ± 3.0 dyne/cm
density :1.146 ± 0.06 g/cm3
polarizability :13.49 ± 0.5 10-24cm3
xlogp : 0.90
molecular weight : 129.1801800
formula :C5 H7 N O S
 
 
fda reg :unspecified h. number :2934.10.0000
organoleptics : 
odor type :musty
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  
musty vegetable roasted nut meat burnt phenolic
taste description³ :at 2.00 ppm.  
Musty, vegetative, brothy, nutty and coffee with a slight rubbery nuance
properties : 
appearence :colorless to yellow clear liquid
assay : 99.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :1.13300 @ 25.00 °C.
refractive index :1.50270 - 1.50400 @ 20.00 °C.
boiling point : 157.00 - 160.00 °C. @ 760.00 mm Hg
boiling point : 32.00 °C. @ 2.00 mm Hg
logp : 1.74
safety : 
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 129.00  °F.  TCC  ( 53.89 °C. )
  
recommendation for 2-ethoxythiazole usage levels up to :
  0.0500 % in the fragrance concentrate.
  
recommendation for 2-ethoxythiazole usage levels up to :
  2.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :239-760-5
chemidplus :015679193
epa-srs :15679-19-3
  
other : 
 
references : 
pubchem :198197
NIST Chemistry WebBook :2100789730
  
reference : Mosciano, Gerard P&F 23, No. 3, 55, (1998)³
synonyms :
2-ethoxythiazole
 ethyl 2-thiazolyl ether
2-thiazolyl ethyl ether
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) used in :
 bay
 butterscotch
 cabbage
 caramel
 chocolate cocoa
 coffee
 cream
 maple
 meat
 milk
 nut roasted
 nut walnut
 onion
 tomato
 vanilla
 vegetable
natural occurrence in :
not found in nature



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