EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

sulfurol
4-methyl-5-thiazoleethanol

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:2-(4-methyl-1,3-thiazol-5-yl)ethanol
CAS Number: 137-00-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-272-6
FDA UNII:3XYV4I47I8
Nikkaji Web:J5.626J
Beilstein Number:0114249
MDL:MFCD00005339
CoE Number:11621
XlogP3:0.80 (est)
Molecular Weight:143.20893000
Formula:C6 H9 N O S
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1031 4-methyl-5-thiazoleethanol
FLAVIS Number:15.014 (Old)
DG SANTE Food Flavourings:15.014 5-(2-hydroxyethyl)-4-methylthiazole
FEMA Number:3204 4-methyl-5-thiazoleethanol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-METHYL-5-THIAZOLEETHANOL
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:1.19200 to 1.21000 @ 25.00 °C.
Pounds per Gallon - (est).: 9.919 to 10.068
Refractive Index:1.54800 to 1.55200 @ 20.00 °C.
Boiling Point: 135.00 °C. @ 7.00 mm Hg
Boiling Point: 279.00 to 281.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.003000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.9 ( Air = 1 )
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 0.275 (est)
Soluble in:
 alcohol
 water
 water, 9081 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:medium
fatty cooked beef juice
Odor Description:at 100.00 %. fatty cooked beef juice
Luebke, William tgsc, (1997)
Odor sample from: Sigma-Aldrich
meaty brothy nutty yeasty bready oily sulfurous
Odor Description:Meaty, brothy, nutty, yeasty and bready with an oily sulfureous nuance
Mosciano, Gerard P&F 18, No. 4, 51, (1993)
Flavor Type: meaty
meaty brothy roasted metallic nutty
Taste Description: at 20.00 ppm. Meaty, brothy, roasted, metallic and nutty
Mosciano, Gerard P&F 18, No. 4, 51, (1993)
Odor and/or flavor descriptions from others (if found).
Apiscent Labs
SULFUROL (4 METHYL 5 Thiazolethanol) (bean odor)
Odor Description:Processed soybean, sweetened bean paste
Apiscent Labs
SULFUROL (4 METHYL 5 Thiazolethanol) (meat odor)
Odor Description:Meat
Apiscent Labs
SULFUROL (4 METHYL 5 Thiazolethanol) (fruity odor)
Odor Description:Sweet
Frutarom
4-METHYL5THIAZOLEETHANOL (E)
Odor Description:Butter, Cheese
Suggested Uses: Dairy Products
Moellhausen
SULFUROL
Odor Description:aromatic, slightly sulfurous, on dilution liver-note
Taste Description:nutty; meaty, brothy, roasted, metallic
Moellhausen
SULFUROL MILKY
Odor Description:aromatic, slightly sulfurous, on dilution bean note, milky
Taste Description:nutty
Pell Wall Perfumes
Sulfurol 10%
Odor Description:Meaty, sweet, cooked, nutty-hazelnut, animalic, roasted, creamy, sulphurous
According to Arctander this material is "Practically insoluble in water, soluble in hot alcohol and oils, poorly soluble in cold alcohol. Sweet, animal-herbaceous and very tenacious odor." He goes on to tell us that "This rare material has occasionally found use in perfume formulations as a modifier / fixative in Oriental and heavy-floral fragrance types. It blends well with Opopanax and Patchouli, and it forms interesting undertones in Rose. However, it needs support from more powerful odorants since it does not have much character of its own."
Pell Wall Perfumes
Sulfurol – pure
Odor Description:Meaty, sweet, cooked, nutty-hazelnut, animalic, roasted, creamy, sulphurous
One of the powerful ingredients, best thought of in the same way as the pyrazines although not quite as powerful as many of those it is nevertheless used only in traces in fragrances to achieve unusual effects: usage level is generally well below 1% and most often less than 0.1% of the fragrance concentrate.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
A.C.S. International
Sulfurol extra pure
Operational Capabilities
A.C.S. International
Sulfurol meaty
A.C.S. International
Sulfurol milky
Advanced Biotech
QUESOTE 10% ETOH (SULFUROL) NATURAL
Advanced Biotech
QUESOTE 10% IN PG (SULFUROL) NATURAL
Advanced Biotech
QUESOTE 10% OS (SULFUROL) NATURAL
Advanced Biotech
QUESOTE 10% TEC NATURAL (SULFUROL)
Odor: Beef, nutty
Advanced Biotech
QUESOTE 25% TEC NATURAL (SULFUROL)
Advanced Biotech
SULFUROL
Anhui Haibei
Sulfurol
Odor: Grilled corn, Chocolate, nut, Firing
Anhui Suzhou Jinli Aromatic Chemicals
4-Methyl-5-(β-hydroxyethyl))thiazole
Odor: nuts, meats, dairy product, bean products
Apiscent Labs
SULFUROL (4 METHYL 5 Thiazolethanol) (bean odor)
Odor: Processed soybean, sweetened bean paste
Apiscent Labs
SULFUROL (4 METHYL 5 Thiazolethanol) (fruity odor)
Odor: Sweet
Apiscent Labs
SULFUROL (4 METHYL 5 Thiazolethanol) (meat odor)
Odor: Meat
Apple Flavor & Fragrance
Sulfurol AP
Apple Flavor & Fragrance
Sulfurol RD
Apple Flavor & Fragrance
Sulfurol SD
Augustus Oils
Sulfurol
Services
Beijing Lys Chemicals
4-Methyl-5-thiazoleethanol
Berjé
Sulfurol
Happening at Berje
BOC Sciences
For experimental / research use only.
4-Methyl-5-thiazoleethanol 98%
CG Herbals
Sulfurol (Milk Flavor)
Charkit Chemical
METHYL-5-THIAZOLEETHANOL, 4- (EXTRA) M2601 FEMA 3204
Charkit Chemical
METHYL-5-THIAZOLEETHANOL, 4- FEMA 3204
Citrus and Allied Essences
4-Methyl-5-Hydroxy Ethyl Thiazole
Market Report
De Monchy Aromatics
Sulfurol
DeLong Chemicals America
4-Methyl-5-thiazolylethanol, Kosher
Ernesto Ventós
SULFUROL (4-METHYL-5-THIAZOLEETHANOL)
Odor: MILK, BEAN, THIAZOLE LIKE
Excellentia International
Sulfurol
FCI SAS
SULFUROL (Bean grade)
Flavor: Bean and slightly fruity
FCI SAS
SULFUROL (Meat grade)
Flavor: Meaty, and slightly fruity
FCI SAS
SULFUROL (Sweety, Fruity, Milky grade)
Flavor: Sweety, Fruity, Milky
Fleurchem
sulfurol
Frutarom
4-METHYL5THIAZOLEETHANOL (E)
Odor: Butter, Cheese
Use: Suggested Uses: Dairy Products
Frutarom
4-METHYL5THIAZOLEETHANOL SUPRA
Fuzhou Farwell
Sulfurol
Glentham Life Sciences
4-Methyl-5-thiazoleethanol
Indenta Group
Sulfurol
Indukern F&F
SULFUROL (BEAN TYPE)
Odor: TOASTED, MILK, MEAT
Indukern F&F
SULFUROL (MEAT TYPE)
Jiangyin Healthway
4-Methyl-5-hydroxyethyl thiazole
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
5-Hydroxyethyl-4-methylthiazol, Kosherk
Kunshan Sainty
Sulfurol, Kosher
Lluch Essence
SULFUROL BEANY/ROASTED
Lluch Essence
SULFUROL MEATY
Lluch Essence
SULFUROL MILKY
M&U International
4-METHYL-5-THIAZOLEETHANOL, Kosher
Moellhausen
SULFUROL MEATY
Odor: aromatic, slightly sulfurous, on dilution liver-note
Flavor: nutty; meaty, brothy, roasted, metallic
Moellhausen
SULFUROL MILKY
Odor: aromatic, slightly sulfurous, on dilution bean note, milky
Flavor: nutty
Moellhausen
SULFUROL
Odor: aromatic, slightly sulfurous, on dilution liver-note
Flavor: nutty; meaty, brothy, roasted, metallic
O'Laughlin Industries
4-METHYL-5-THIAZOLEETHANOL (Meaty Note)
O'Laughlin Industries
4-METHYL-5-THIAZOLEETHANOL (Milky Note)
O'Laughlin Industries
SULFULIN
OQEMA
Sulfurol
Pell Wall Perfumes
Sulfurol – pure
Odor: Meaty, sweet, cooked, nutty-hazelnut, animalic, roasted, creamy, sulphurous
Use: One of the powerful ingredients, best thought of in the same way as the pyrazines although not quite as powerful as many of those it is nevertheless used only in traces in fragrances to achieve unusual effects: usage level is generally well below 1% and most often less than 0.1% of the fragrance concentrate.
Pell Wall Perfumes
Sulfurol 10%
Odor: Meaty, sweet, cooked, nutty-hazelnut, animalic, roasted, creamy, sulphurous
Use: According to Arctander this material is "Practically insoluble in water, soluble in hot alcohol and oils, poorly soluble in cold alcohol. Sweet, animal-herbaceous and very tenacious odor." He goes on to tell us that "This rare material has occasionally found use in perfume formulations as a modifier / fixative in Oriental and heavy-floral fragrance types. It blends well with Opopanax and Patchouli, and it forms interesting undertones in Rose. However, it needs support from more powerful odorants since it does not have much character of its own."
Penta International
SULFUROL, Kosher
Penta International
SULFUROL, NATURAL, Kosher
Prodasynth
SULFUROL > 99
Odor: MILK, BEAN, THIAZOLE LIKE
Reincke & Fichtner
4-Methyl-5-thiazolylethanol
Riverside Aromatics
SULFUROL [4-METHYL-5-THIAZOLEETHANOL]
Santa Cruz Biotechnology
For experimental / research use only.
4-Methyl-5-thiazoleethanol
Shanghai Vigen Fine Chemical
4-Methyl-5-thiazole Ethanol
Sigma-Aldrich
4-Methyl-5-thiazoleethanol, ≥98%, FG
Odor: meaty; nutty
Certified Food Grade Products
Soda Aromatic
Sulfurol
Sunaux International
4-Methyl-5-thiazoleethanol
Synerzine
4-Methyl-5-Thiazole Ethanol
also named 4-Methyl-5-Beta-Hydroxyethyl Thiazole or Sulfurol
Synerzine
natural Sulfurol Bean odor
Synerzine
natural Sulfurol Fruit odor
Synerzine
natural Sulfurol Meat odor
Synerzine
natural Sulfurol Milk odor
Taytonn
4-Methyl-5-thiazoleethanol (extra)
Odor: Savoury, Dairy Products, Meaty, Mild
TCI AMERICA
For experimental / research use only.
5-(2-Hydroxyethyl)-4-methylthiazole >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
4-Methyl-5-hydroxy ethyl thiazole
Tengzhou Xiang Yuan Aroma Chemicals
4-Methyl-5-(β-Hydroxyethyl)thiazole
Treatt
Sulfurol Meaty
Kosher
Vigon International
Sulfurol (bean)
Vigon International
Sulfurol (milky)
Wujiang CIYUN Flavor & Fragrance
Sulfurol (meat) ≥99.0%
Wujiang CIYUN Flavor & Fragrance
Sulfurol (Soybean ) ≥99.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50 [sex: M,F] 4800 mg/kg
(Calvary & Nelson, 1944)

oral-rat LD50 2450 mg/kg
(Calvary & Nelson, 1944)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for sulfurol usage levels up to:
  0.0200 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 150.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 380.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
 average usual ppmaverage maximum ppm
baked goods: -55.00000
beverages(nonalcoholic): -55.00000
beverages(alcoholic): --
breakfast cereal: -55.00000
cheese: --
chewing gum: -55.00000
condiments / relishes: -55.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -55.00000
fruit ices: -55.00000
gelatins / puddings: -55.00000
granulated sugar: --
gravies: -55.00000
hard candy: -55.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -55.00000
milk products: -55.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -55.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf

Scientific Opinion on the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf

Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):137-00-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :1136
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-(4-methyl-1,3-thiazol-5-yl)ethanol
Chemidplus:0000137008
 
References:
 2-(4-methyl-1,3-thiazol-5-yl)ethanol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:137-00-8
Pubchem (cid):1136
Pubchem (sid):134973395
Flavornet:137-00-8
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C04294
HMDB (The Human Metabolome Database):HMDB32985
FooDB:FDB010974
YMDB (Yeast Metabolome Database):YMDB00706
Export Tariff Code:2934.10.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
liver extract
CS
alliaceous
alliaceous
dimethyl trisulfide
FL/FR
caramellic
strawberry furanone
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
coffee
furfuryl mercaptan
FL/FR
fermented
amyl alcohol
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
3-
mercaptohexyl acetate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
(E)-2-
undecenal
FL/FR
green
(E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
pyroligneous acids
FL/FR
sulfurous
benzothiazole
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
woody
guaiacwood extract acetate
FR
For Flavor
No flavor group found for these
benzyl methyl sulfide
FL
1,2-
butane dithiol
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
3,5-
dimethyl-1,2,4-trithiolane
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
2-
methyl-1-methyl thio-2-butene
FL
3-
methyl-1,2,4-trithiane
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
garlic oil extenders
FL
3-
mercapto-2-pentanone
FL
bacon
bacon reaction crispy
FL
burnt
1,6-
hexane dithiol
FL
2,4,5-
trimethyl oxazole
FL/FR
caramellic
strawberry furanone
FL/FR
chemical
2,5-
dimethyl furan
FL
coffee
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl mercaptopropionate
FL
methyl furfuryl thiol
FL
earthy
(±)-2-
mercapto-5-methylheptan-4-one
FL
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
eggy
iso
propyl mercaptan
FL
fatty
pork
fat extract
FL
(E)-7-
methyl-3-octen-2-one
FL/FR
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
fusel
amyl alcohol
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
herbal
celery seed oleoresin
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
bacon flavor
FL
beef broth flavor
FL
beef flavor
FL
roast
beef flavor
FL
BBQ
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
chicken bone extract
FL
chicken extract
FL
grilled
chicken flavor
FL
chicken flavor
FL
chicken key
FL
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
2',3-
dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
ethyl 2-hydroxyethyl sulfide
FL
furfuryl 2-methyl-3-furyl disulfide
FL
4-
furfuryl thio-2-pentanone
FL
ham enhancers
FL
ham flavor
FL
hot dog flavor
FL
lamb flavor
FL
liver flavor
FL
meat broth concentrates
FL
meat flavors
FL
meaty dithiane
FL/FR
meaty enhancers
FL
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
3-
mercapto-3-methyl butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
methyl thiofuryl butanal
FL
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
roasted
pork flavor
FL
grilled
pork flavor
FL
pork flavor
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
rabbit flavor
FL
grilled
steak flavor
FL
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
roast
turkey flavor
FL
smoked
turkey flavor
FL
turkey flavor
FL
veal flavor
FL
venison flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
nutty
2-
acetyl-4-methyl thiazole
FL
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
nutty thiazole
FL
prunus amygdalus amara seed extract
FL/FR
phenolic
2-
ethyl benzene thiol
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
savory
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
smoky
pyroligneous acids
FL/FR
spicy
hot spicy
beef flavor
FL
sulfurous
butyl mercaptan
FL
fish thiol
FL/FR
furfuryl thiopropionate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl mercaptan
FL/FR
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
3-
pentane thiol
FL
roasted butanol
FL
tropical
3-
mercaptohexyl acetate
FL/FR
waxy
(E)-2-
undecenal
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLbacon
FLbread
FLcheese
 chocolate cocoa
FLcognac
FLegg
FLmeat
FLmilk
FLnut
FLpeanut
FLspearmint
FLyeast
 
Occurrence (nature, food, other):note
 beef grilled beef
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 beef roasted beef
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 beer
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 brandy
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 cocoa
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 cognac
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 peanut roasted peanut
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 rape
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 wine
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Synonyms:
 hemineurine
5-hydroxyethyl-4-methyl thiazole
5,2-hydroxyethyl-4-methyl thiazole
5-hydroxyethyl-4-methylthiazole
5-(2-hydroxyethyl)-4-methyl thiazole
5-(beta-hydroxyethyl)-4-methyl thiazole
5-(2-hydroxyethyl)-4-methylthiazole
2-(4-methyl thiazol-5-yl) ethanol
 methyl thiazolyl ethanol
2-(4-methyl-1,3-thiazol-5-yl)ethanol
4-methyl-5-(2-hydroxyethyl) thiazole
4-methyl-5-(2-hydroxyethyl)-thiazole
4-methyl-5-(2'-hydroxyethyl)-thiazole
4-methyl-5-beta-hydroxyethyl thiazole
4-methyl-5-hydroxethyl thiazole
4-methyl-5-hydroxy ethyl thiazole
4-methyl-5-thiazole ethanol
4-methyl-5-thiazoleethanol
4-methyl-5-thiazoleethanol (extra)
4-methyl-5-thiazolyl ethanol
4-methyl-5-thiazolylethanol
2-(4-methylthiazol-5-yl)ethanol
4-methylthiazol-5ylethanol
2-(4-methylthiazole-5-yl)ethanol
 quesote
 quesote 10% ETOH natural
 quesote 10% in TEC natural
 sulfulin
 sulfurol
 sulfurol (4 methyl 5 thiazolethanol) (bean odor)
 sulfurol (4 methyl 5 thiazolethanol) (fruity odor)
 sulfurol (4 methyl 5 thiazolethanol) (meat odor)
 sulfurol AP
 sulfurol meaty
 sulfurol milky
 sulfurol RD
 sulfurol SD
 thiazole, 4-methyl-5-(2-hydroxyethyl)-
 thiazole, 4-methyl-5-hydroxyethyl-
 thiazole, 5-(2-hydroxyethyl)-4-methyl-
5-thiazoleethanol, 4-methyl-
 
 
Notes:
the thiazole portion of thiamine. Flavour ingredient. Present in cooked beef, beer, spirits, cocoa, roast peanut, porcini (Boletus edulis) and malt
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