2,4,5-Trimethyloxazole

ALDRICH/W439400 - 99%, FG

Synonym: Trimethyloxazole

CAS Number: 20662-84-4
Empirical Formula (Hill Notation): C₆H₉NO
Molecular Weight: 111.14
EC Number: 243-952-4
MDL Number: MFCD00005308
Linear Formula: C₆H₉NO
Product Type: Chemical

Catalog Number	PKG Qty.	Price	Quantity


45-W439400-50G	50 g	$0.00 1/EA CALL FOR PRICEAdd To Favorites		Add To Favorites
45-W439400-250G	250 g	$0.00 1/EA CALL FOR PRICEAdd To Favorites		Add To Favorites
45-W439400-1KG	1 kg	$0.00 1/EA CALL FOR PRICEAdd To Favorites		Add To Favorites
45-W439400-SAMPLE		$67.50 1/EAAdd To Favorites		Add To Favorites

application(s)	flavors and fragrances
assay	99%
biological source	synthetic
bp	133-134 °C/760 mmHg (lit.)
density	0.957 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
grade	FG
InChI	1S/C6H9NO/c1-4-5(2)8-6(3)7-4/h1-3H3
InChI key	ZRLDBDZSLLGDOX-UHFFFAOYSA-N
organoleptic	green; nutty; sweet
Quality Level	400
refractive index	n20/D 1.442 (lit.)
reg. compliance	EU Regulation 1334/2008 & 872/2012
SMILES string	Cc1nc(C)c(C)o1

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.
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.
Other Notes:	Natural occurrence: Heated beef, cocoa, cooked pork, French fries, autolyzed yeast, cooked egg and fried chicken.
Packaging:	1 kg in poly bottle
Packaging:	50, 250 g in poly bottle