W439400
2,4,5-Trimethyloxazole
99%, FG
Synonym(s):
Trimethyloxazole
Sign Into View Organizational & Contract Pricing
All Photos(1)
About This Item
Empirical Formula (Hill Notation):
C6H9NO
CAS Number:
Molecular Weight:
111.14
FEMA Number:
4394
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.169
NACRES:
NA.21
Recommended Products
biological source
synthetic
Quality Level
grade
FG
reg. compliance
EU Regulation 1334/2008 & 872/2012
assay
99%
refractive index
n20/D 1.442 (lit.)
bp
133-134 °C/760 mmHg (lit.)
density
0.957 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; nutty; sweet
SMILES string
Cc1nc(C)c(C)o1
InChI
1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3
InChI key
ZRLDBDZSLLGDOX-UHFFFAOYSA-N
Looking for similar products? Visit Product Comparison Guide
General description
2,4,5-Trimethyloxazole is an important heterocyclic flavor compound that generally occurs in coffee and cocoa. It is reported to be present in meat and roasted peanuts due to its formation by the reaction between 2,3-butanedione and alanine or cysteine due to Strecker′s degradation.
Application
Possible applications: Chocolate, Dutch cocoa, coffee, various savory meaty flavors, malt and toasted bread.
Biochem/physiol Actions
Odor at 1.0%: Slight pyridine-like, roasted vegetative, toasted Dutched cocoa background with a slight nutty nuance.
Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances.
Taste at 1ppm: Sweet roasted cocoa, coffee, chocolate, slightly seared savory beef, proteinous with green vegetative nuances.
Other Notes
Natural occurrence: Heated beef, cocoa, cooked pork, French fries, autolyzed yeast, cooked egg and fried chicken.
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Oxazoles and oxazolines in foods.
Maga JA.
Journal of Agricultural and Food Chemistry, 26(5), 1049-1050 (1978)
Formation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2, 3-butanedione.
Ho CT & Hartman GJ.
Journal of Agricultural and Food Chemistry, 30(4), 793-794 (1982)
Gerard Mosciano
Perfumer & Flavorist, 34 (1), 58-59 (2009)
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service