ethyl (4-methyl-thiazolyl-2) carbinol

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1-(4-ethyl-1,3-thiazol-2-yl)ethanol

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All Ingredients Aromatic Ingredients

Identification

Nameethyl (4-methyl-thiazolyl-2) carbinol

Regulatory

Physical Properties

Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Boiling Point 110.00 to 115.00 °C. @ 0.90 mm Hg

Organoleptic Properties

Taste Description fruity, woody

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryinformation only not used for fragrances or flavors
Recommendation for ethyl (4-methyl-thiazolyl-2) carbinol usage levels up tonot for fragrance use.
Recommendation for ethyl (4-methyl-thiazolyl-2) carbinol flavor usage levels up tonot for flavor use.

No supplier data available

Potential Uses

None Found

Natural Occurrence

not found in nature

Synonyms

ethyl (4-methyl-2-thiazolyl) carbinol ethyl (4-methyl-2-thiazolyl)carbinol ethyl (4-methylthiazolyl-2) carbinol 1-(4- ethyl-1,3-thiazol-2-yl)ethanol US Patents: 3,952,024 - Furfurylthioacetone US Patents: Certain 2,5-dimethyl-3-thiopyrazines