| Product Name | 4-Methyl-5-thiazolylethyl acetate |
|---|---|
| Synonyms |
|
| CAS | 656-53-1 |
| MF | C8H11NO2S |
| Chemical Properties | Colorless to light yellow liquid |

Taste threshold values: At 10 ppm exhibits meaty, brothy, bready and brown notes with beefy, bloody and chicken characteristics.
Odor Type: Meaty
In the flavor industry, 2-(4-methyl-1,3-thiazol-5-yl)ethyl acetate is valued for its ability to impart authentic roasted, nutty, and cocoa notes. Common applications include:
| Application | Function |
|---|---|
| Chocolate and cocoa flavors | Enhances roasted cocoa character; adds depth and richness |
| Nut flavors | Peanut, hazelnut, almond, and pistachio |
| Coffee flavors | Contributes to roasted coffee profiles |
| Savory flavors | Roasted meat, beef, chicken, and grill notes |
| Bakery | Bread, cracker, pie crust, and toasted notes |
| Confectionery | Caramel, toffee, and chocolate confections |
| Dairy | Nutty notes in cheese and flavored dairy products |
It is often used in combination with:
Pyrazines (2,3-dimethylpyrazine, 2,5-dimethylpyrazine, tetramethylpyrazine)
Other thiazoles (4-methyl-5-vinylthiazole, 4-methyl-5-thiazoleethanol)
Furanones (furaneol, homofuraneol)
Sulfur compounds (thiophenes, mercaptans) for savory profiles