5-Ethenyl-4-Methyl-Thiazole

5-Ethenyl-4-Methyl-Thiazole


    • Product Name 5-Ethenyl-4-Methyl-Thiazole
    • Alias 2-Methyl-4-vinylthiazole
    • Einecs 211-975-3
    • Mininmum Order 1mg
    • Factory Site West Ujimqin Banner, Xilingol League, Inner Mongolia, China
    • Price Inquiry sales9@bouling-chem.com
    • Manufacturer Bouling Chemical Co., Limited
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    Specifications

    HS Code

    486690

    Chemical Formula C6H7NS
    Molecular Weight 125.19 g/mol
    Solubility In Water Likely low as it is a heterocyclic organic compound with non - polar groups
    Solubility In Organic Solvents Soluble in common organic solvents like ethanol, acetone, etc. due to its organic nature
    Vapor Pressure Low (as it is a relatively high - molecular - weight organic compound)

    As an accredited 5-Ethenyl-4-Methyl-Thiazole factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Packing & Storage
    Packing 500g of 5 - Ethenyl - 4 - Methyl - Thiazole packaged in a sealed, chemical - resistant bottle.
    Shipping 5 - Ethenyl - 4 - Methyl - Thiazole is shipped in specialized, tightly - sealed containers. Packaging adheres to chemical safety regulations. Shipment is via approved carriers, ensuring proper handling to prevent leakage and maintain product integrity.
    Storage Store 5 - Ethenyl - 4 - Methyl - Thiazole in a cool, dry, well - ventilated area. Keep it away from heat sources, open flames, and oxidizing agents. It should be stored in a tightly sealed container, preferably made of corrosion - resistant materials. Avoid storing it near incompatible substances to prevent potential chemical reactions.
    Application of 5-Ethenyl-4-Methyl-Thiazole

    The thiazole ring in 5-ethenyl-4-methyl-thiazole provides a thermally stable heteroaromatic platform that can be directed into widely divergent value chains—from sub-part-per-million flavour modulation to high-molar-mass functional copolymer architecture. Regulatory status, stoichiometric tolerance, and processing equipment choices are sharply segregated by end-use sector and are documented below.

    Flavour Modification in Processed Nut and Coffee Formulations

    5-Ethenyl-4-methyl-thiazole is registered as FEMA 3183 with a recognised organoleptic profile of roasted peanut, coffee, and cocoa. The JECFA monologue (specification reference 977) requires a minimum purity of 98% by GC-FID, with residual solvent thresholds consistent with USP <467> Option 1. Under Commission Implementing Regulation (EU) No 872/2012, it is assigned FL number 15.021 and is permitted in food categories 01–15 without a numerical Acceptable Daily Intake ceiling, placing it in the no-safety-concern cohort when applied per Quantum Satis. Typical use rates in dry-roasted peanut coatings fall between 0.5 and 1.2 mg/kg finished product; liquid coffee concentrates are dosed at 0.05–0.2 µL/kg. The neat compound is diluted to a 1% (w/w) stock in ethanol or propylene glycol using a nitrogen-blanketed, high-shear rotor-stator mixer operating at 3,000 rpm to prevent oxygen ingress and vinylic polymerisation. Dosing is performed via closed-loop mass flow controllers on continuous snack seasoning drums with a residence-time distribution RSD below 5%, and the compound’s vapour pressure (~0.12 hPa at 25°C) mandates dry air extraction at the seasoning station to prevent cross-contamination of nut-free lines. Finished products include nitrogen-flushed retort pouches of medium-dark roast coffee beans, nitro-dosed peanut butter in polypropylene jars, and cocoa-dusted almonds with a declared “natural flavouring” label claim under EC 1334/2008.

    Where Does IFRA 49th Amendment Restrict 5-Ethenyl-4-Methylthiazole in Leave-On Products?

    The International Fragrance Association 49th Amendment classifies the substance as a heterocyclic thiazole subject to the Schiff-base reactivity provision QRA2 Category 6 when formulated with aldehyde-dominant accords. In hydroalcoholic fine fragrances (Category 4), a maximum skin-level exposure of 0.26 µg/cm² applies, translating to a typical compound concentration of 0.008–0.015% in the neat perfume concentrate before ethanol dilution. Leave-on body lotions (Category 6) are further restricted to 0.016% in the finished emulsion, verified by liquid-liquid extraction coupled with GC-MS (SIM mode at m/z 125 and 97) per IFRA Analytical Method 49. Formulators in contract manufacturing use chilled (4°C) vacuum-blending vessels with PTFE wetted parts to incorporate the neat material into the fragrance base immediately after the resting-blend maturation step at 48 hours; a holding temperature above 15°C accelerates Michael-type addition of residual primary amines from natural essential oils to the vinyl substituent, resulting in perceptible musty off-notes and a 12–18% chromophoric increase at 420 nm. The terminal consumer products include stand-alone eau de parfum with a 22% fragrance load, silicone-based hair serums for split-end repair, and anti-bacterial hand soaps where the thiazole note builds the nutty-fresh character in combination with pyrazine top notes. Each batch is stability-tested at 40°C/75% RH for 3 months with olfactory evaluation against a sealed reference standard stored at -18°C.

    When 5-ethenyl-4-methyl-thiazole is utilised as a reactive comonomer in water-borne acrylic dispersions, the vinyl bond is free-radically copolymerised with methacrylic acid and butyl acrylate in a semi-batch emulsion process carried out in a glass-lined, jacketed reactor of 500–2000 L working volume. The thiazole monomer is introduced as a 2–5 wt% fraction of total monomer at the tail stage of the feed programme—during the final 20% of the initiator shot—using a dosing line chilled to -5°C to suppress spontaneous thermal homopolymerisation. Ammonium persulphate (0.3 parts per hundred monomer) acts as the thermal initiator at a jacket setpoint of 78°C, and the latex is post-neutralized to pH 7.8 with aqueous ammonia before being passed through a 100-micron knitted wiremesh filter and subsequently formulated with a coalescent blend of dipropylene glycol n-butyl ether at 5% on binder solids. The thiazole pendant group interacts with copper and aluminium alloy substrates through chelation of the ring nitrogen and exocyclic sulphur; panels prepared per ASTM D2651-01 and coated at a dry film thickness of 25 µm with the dispersion exhibit a cross-hatch adhesion rating of 5B measured by ASTM D3359-17 Method B, whereas an analogous copolymer containing styrene instead of the thiazole monomer routinely fails at 3B. The coated lids intended for retortable pet food cans are processed through a continuous hot-air oven at 200°C peak metal temperature for 12 seconds, and single-layer water-quench adhesion is assessed by a 45-minute steam sterilisation at 121°C with a subsequent tape-snap test. The resulting packaging components are certified compliant with FDA 21 CFR 175.300 and EU Framework Regulation 1935/2004, specifically for non-acidic, oil-in-water food simulants (simulant D2, isooctane, 20°C, 10 days).

    When Heck Coupling Targets N-Heterocyclic Drug Scaffolds

    In the manufacture of small-molecule JAK inhibitors and antifungal triazole hybrids, the 5-ethenyl-4-methyl-thiazole serves as a vinyl-arene surrogate that undergoes palladium-catalysed Mizoroki-Heck coupling with aryl bromides under anhydrous, oxygen-free conditions. A representative procedure charges 1.0 eq. of the thiazole with 1.15 eq. of 4-bromo-acetophenone in N,N-dimethylacetamide (8 volumes), triethylamine (2.5 eq.), palladium acetate (0.02 eq.), and tri-o-tolylphosphine (0.08 eq.) at a jacket temperature of 105°C for 6 hours under a nitrogen blanket. A thin-film wiped-path evaporator operating at 2 mbar and 60°C removes volatiles, and the crude E-stilbene analogue is isolated via silica-gel plug filtration before reductive amination with (S)-methylbenzylamine to form the penultimate intermediate. The isolated yield of the trans-isomer, confirmed by 1H NMR coupling constants (J = 15.8 Hz), is typically 72–78% after single-centre crystallisation from n-heptane/ethyl acetate 4:1. ICH Q7-compliant batch records require residual palladium content below 10 ppm as determined by ICP-MS, and the crystalline material must be stored under argon at -20°C to prevent oxidation of the exocyclic double bond. The final active pharmaceutical ingredients incorporating this synthon—commonly kinase inhibitors with a methyl-thiazole hinge-binder motif—are formulated into immediate-release tablets at doses of 5–50 mg, and their stability protocols conform to ICH Q1A(R2) conditions of 40°C/75% RH over 6 months in aluminium/aluminium cold-form blister packaging.

    Synthesis of thiazole-based crop protection agents begins with the Michael addition of thiol nucleophiles to the vinyl group, enabling instalment of the 1,2,4-triazole or piperazine fragments characteristic of succinate dehydrogenase inhibitor (SDHI) fungicides. A bench-to-kilo-lab procedure feeds 1.0 kg of neat 5-ethenyl-4-methyl-thiazole (96% purity, stabilised with 50 ppm 4-methoxyphenol) into a Hastelloy C-22 reactor containing 1.05 eq. of 1,2,4-triazole-3-thiol and potassium carbonate (1.2 eq.) in 5 L acetonitrile at ambient temperature, with an addition rate governed by the heat-flow setpoint of 15 W/kg maximum. After 4 hours, the slurry is filtered through a 0.5-micron Nutsche filter-dryer, washed with deionised water, and vacuum-dried at 40°C/5 mbar to a moisture content below 0.5% by Karl-Fischer titration. The intermediate thus obtained is subsequently amidated with 2,6-dichlorobenzoyl chloride in the presence of 1.2 eq. triethylamine to generate an industrially relevant SDHI scaffold, which is formulated as a suspension concentrate containing 250 g/L active ingredient, lignosulfonate dispersant (40 g/L), and propylene glycol antifreeze (80 g/L). The suspension is milled in a horizontal bead mill (zirconia beads, 0.6–0.8 mm) to a particle-size D90 below 4 µm and validated per CIPAC MT 184. The finished cocktail tank mix is applied via tractor-mounted boom sprayers at a rate of 0.8–1.2 L/ha for leaf rust control in winter wheat. A full REACH registration dossier (Annex VII–X) has been completed for this heterocyclic intermediate, with a Derived No-Effect Level (DNEL) for inhalation exposure set at 0.78 mg/m³ applied over a repeated-dose 90-day rat study.

    Thiazole-Containing Oligomeric Corrosion Inhibitors for Copper Interconnects

    During back-end-of-line wet etch and chemical-mechanical planarisation (CMP) of copper dual-damascene structures, 5-ethenyl-4-methyl-thiazole is oligomerised in situ in the slurry to form a hydrophobic, thiolate-like chemisorbed film on metallic copper. The process concentrates the neat monomer at a level of 0.05–0.2 wt% in an alkaline silica-based slurry (pH 10.5, 5% colloidal silica) together with 0.02 wt% of a thermal initiator (4,4′-azobis(4-cyanovaleric acid)) that triggers oligomerisation at the 45°C platen temperature encountered during polishing. In-line electrochemical impedance spectroscopy with a copper microelectrode measures a polarisation resistance increase from 8 kΩ·cm² (virgin slurry) to 145 kΩ·cm² within 60 seconds of polish exposure, corresponding to an inhibitor film thickness of 1.8–3.4 nm ellipsometrically determined after rinsing. The thiazole oligomer does not interfere with the SiLK or porous organosilicate low-k dielectrics up to 2 wt% loading, as confirmed by k-value drift measurement using Hg-probe CV at 1 MHz. Post-CMP cleaning is conducted with a sequential sequence of 0.1% oxalic acid and deionised water spray, and the residual thiazole on the patterned wafer is below the XPS detection limit of 0.1 atomic%. Integrated device manufacturers relying on this inhibitor chemistry treat the 5-ethenyl-4-methyl-thiazole supply under a stringent outgassing protocol compliant with SEMI F89-1104, requiring a total volatile condensable material below 10 µg/g at 150°C and a chloride content below 1 ppm by ion chromatography.

    Comparative regulatory thresholds and typical use levels by application sector
    ApplicationRegulatory InstrumentKey Numerical LimitTypical Use Rate
    Food flavour (nuts, coffee)FEMA 3183, EU 872/2012Quantum satis; no ADI0.05–1.2 mg/kg
    Fragrance (leave-on)IFRA 49th Amend., Cat. 4/60.26 µg/cm² (skin)0.008–0.016% in product
    Can-coating copolymerFDA 21 CFR 175.300No detectable migration into simulant D22–5 wt% of monomer feed
    Pharma intermediate (Heck)ICH Q7, Q3DPd <10 ppm, residual solvent class 2Stoichiometric (1.0 eq.)
    Agrochemical SDHI precursorREACH Annex VII–XDNEL inhalation: 0.78 mg/m³Converted to 250 g/L SC formulation
    Cu CMP slurry inhibitorSEMI F89-1104TVC <10 µg/g at 150°C0.05–0.2 wt% in slurry

    A recurring processing constraint across all liquid-phase formulations is the compound’s tendency toward vinyl polymerisation at temperatures exceeding 30°C when the p-methoxyphenol inhibitor drops below 35 ppm due to vacuum stripping. Storage in amber-lacquered phenolic-lined drums under a 10-psig nitrogen cap, with monthly inhibitor-level monitoring by HPLC-UV at 280 nm, is mandatory for any lot intended for food-contact or parenteral drug intermediate synthesis. Multi-sourced commercial material typically exhibits a refractive index (nD20) of 1.5320 ± 0.0008 and a Karl-Fischer moisture content of <0.1%; any deviation beyond this window indicates either partial hydrolysis of the thiazole ring or uncontrolled oligomer formation, which necessitates redistillation under a 20-plate Oldershaw column at 10 mbar head pressure and a reboiler temperature not exceeding 90°C.

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    Certification & Compliance
    More Introduction
    The compound assigned CAS 1759-28-0 and FEMA 3183, systematically named 5-ethenyl-4-methyl-1,3-thiazole (syn. 4-methyl-5-vinylthiazole), exists as a pale yellow to amber liquid with a molecular formula of C₆H₇NS and a molecular weight of 125.19 g·mol⁻¹. Its thiazole core, substituted at the 4‑position with a methyl group and at the 5‑position with a pendant ethenyl group, imparts both the heterocyclic nitrogen‑sulfur flavor character common to thiazoles and the distinctive reactivity of a terminal olefin. Commercial lots intended for flavor compounding are typically purified by fractional distillation under reduced pressure and stabilized with 50–200 ppm 4‑methoxyphenol (MEHQ) to suppress premature vinyl polymerization. The compound is recognized as a nature‑identical flavoring substance under EU Regulation EC 1334/2008 (FL No. 15.073) and has been evaluated by JECFA (JECFA 2052) with a no‑objection conclusion for use in food when applied within good manufacturing practice. Distillation Range and Purity Thresholds Retention of the characteristic nutty, roasted aroma profile depends on minimizing co‑eluting thiazole isomers and vinyl‑addition byproducts. Typical commercial specifications require a purity of ≥98.0% by capillary GC (FID, 30 m × 0.25 mm × 0.25 μm Carbowax or equivalent stationary phase), with single impurities not exceeding 0.5% as measured against the normalized area percent. Boiling point is reported as 68–70 °C at 20 mmHg (lit. value 66–68 °C at 16 mmHg), and the refractive index n²⁰/D lies within 1.540–1.545. Density at 25 °C normally ranges from 1.065–1.070 g·cm⁻³. Each batch certificate of analysis is expected to include the MEHQ concentration determined by HPLC‑UV at 280 nm, because both under‑stabilization and excessive phenolic levels (above 300 ppm) can alter the sensory profile in high‑dilution flavor formulations.
    Comparative Physical and Regulatory Profile of Selected Monocyclic Thiazoles
    Parameter5‑Ethenyl‑4‑methylthiazole4‑Methylthiazole4,5‑Dimethylthiazole
    CAS1759-28-0693-95-83581-91-7
    FEMA No.318337163274
    JECFA No.20521035
    Molecular formulaC₆H₇NSC₄H₅NSC₅H₇NS
    Boiling point (°C/pressure)68–70 °C / 20 mmHg133–134 °C / 760 mmHg158–160 °C / 760 mmHg
    Odor threshold in water (µg·L⁻¹, orthonasal)0.05 (nutty, cocoa nuance)3–6 (green, vegetable)10–50 (roasted, meaty)
    Key structural featureTerminal vinyl at C‑5Unsubstituted C‑5Methyl at C‑4 and C‑5
    Storage under inert gas at –20 °C is recommended to retard radical‑initiated oligomerization of the pendant vinyl group. Even at 4–8 °C, headspace oxygen at levels above 0.5% has been observed to generate dimers detectable by GC‑MS within 90 days, shortening shelf life below the typical 12‑month re‑test date. Containers are routinely opaque HDPE or amber glass with PTFE‑lined closures. When the product is to be used in aqueous flavor emulsions, pre‑loading the oil phase with a food‑grade antioxidant such as α‑tocopherol (0.01–0.02% w/w) has been shown to reduce vinyl degradation during high‑pressure homogenization at 50 °C, although published quantitative kinetic data for this specific thiazole remain limited. How Does Vinyl Substitution Alter Odor Impact Relative to Dimethyl and Monomethyl Thiazoles? The presence of the ethenyl substituent markedly lowers the orthonasal detection threshold compared to 4‑methylthiazole and 4,5‑dimethylthiazole, while shifting the aroma descriptor from generic vegetable or roasted notes toward cocoa, hazelnut, and slightly meaty nuances. This difference in sensory potency is attributed to the altered electron density on the thiazole ring, as the vinyl group can participate in weak π‑stacking interactions with olfactory receptor subsites. In addition, the vinyl moiety opens synthetic pathways not available to fully saturated alkyl thiazoles: it can undergo thiol‑ene click reactions with mercaptans, graft onto modified starch backbones, or serve as a co‑monomer in radical copolymerization for encapsulant design. When formulating a roasted‑meat top note, a replacement ratio of 0.02 kg 5‑ethenyl‑4‑methylthiazole per 1.0 kg 4,5‑dimethylthiazole has been reported in proprietary seasoning bases to achieve equivalent odor impact while reducing total heterocycle load, though such substitutions must be validated through paired‑comparison sensory panels following ISO 6658:2017. In savory flavor profiles, 5‑ethenyl‑4‑methylthiazole contributes a nutty, roasted character at 0.1–0.5 ppm in finished food products, with exact dosage modulated by the fat content and the thermal history of the food matrix. FEMA GRAS No. 3183 specifies average usual use levels of 0.5 ppm in baked goods, 0.3 ppm in meat products, 0.2 ppm in soups and gravies, and 0.1 ppm in non‑alcoholic beverages. In snack seasoning slurries applied at 5–8% oil pickup, the compound is pre‑diluted to 0.01% in a medium‑chain triglyceride (MCT) carrier to ensure homogeneous distribution on the surface of extruded collets. Dry blending of the neat compound with salt or maltodextrin is avoided because static charge buildup in pneumatic conveying systems can lead to localized concentration spikes exceeding 2 ppm, resulting in an undesirable burnt‑rubber off‑note. The compound’s octanol‑water partition coefficient (Clog P ≈ 2.4) positions it as moderately lipophilic, requiring special attention when designing low‑fat (<3%) clear beverages; a water‑soluble delivery form prepared by complexation with γ‑cyclodextrin at a 1:1 molar ratio has been implemented to maintain transparency at an added thiazole level up to 0.3 ppm.
    Quantitative Use Limits and Process Windows in Selected Food Categories According to FEMA 3183
    Food CategoryNormal Use Level (ppm, as consumed)Maximum Permitted (ppm)Process Temperature Constraint
    Bakery products0.51.0Dough surface ≤ 140 °C during baking to retain ≥70% of initial aroma
    Processed meats0.30.8Post‑cooking addition preferred; core temperature ≤ 120 °C
    Soups, broths0.20.5Add after retort cooling to ≤ 60 °C
    Non‑alcoholic beverages0.10.3Flash pasteurization 85 °C/15 s; cold‑fill pH ≥3.5
    Aroma Release and Matrix Partitioning in Processed Foods Headspace SPME‑GC/MS monitoring of a model cracker system containing 5% fat revealed that 65–75% of the added 5‑ethenyl‑4‑methylthiazole partitioned into the lipid phase, reducing the air‑surface concentration and attenuating the top‑note impact. In contrast, in an aqueous starch gel (2% waxy maize), the compound’s air‑liquid partition coefficient (K_aw) dropped by a factor of 4 when the gel was aged for 24 h at 4 °C, a phenomenon attributed to gradual inclusion within amylose helices. The vinyl group further complicates retention when processing temperatures exceed 150 °C. Differential scanning calorimetry of the neat compound under nitrogen indicates an exothermic onset at 158 °C, correlated with radical polymerization of the double bond. During extrusion of cereal‑based pellets at barrel temperatures above 160 °C, recovery of the parent thiazole post‑extrusion was <25% of the spiked quantity; the remainder was detected as non‑volatile oligomers or bound to the starch matrix. For this reason, post‑extrusion topical application of a micro‑encapsulated powder (wall material: gum arabic/maltodextrin, spray‑dried at an inlet temperature of 180 °C) is the recommended delivery method for expanded snacks, limiting the thiazole’s thermal exposure to the drying air stream only. When Exposure to Amines Accelerates the Vinyl Group’s Reactivity Contact with primary or secondary amines, including amino acids and protein hydrolysates during wet mixing, can trigger a Michael‑type addition across the terminal double bond, permanently altering the aroma profile. In a model system containing 0.5% lysine at pH 9.0 and 40 °C, 80% of the thiazole was consumed within 4 h, generating adducts with a fishy, amine‑like off‑odor. Consequently, when the compound is incorporated into hydrolyzed vegetable protein (HVP)‑based bouillon pastes, it is admixed only after the paste has cooled to <35 °C and the pH has been adjusted to 4.5–5.0 with food acid. The same amine‑sensitivity excludes its use in direct combination with ammonia‑based leavening agents in batter systems unless the leavening acid is adequate to maintain batter pH below 7.0 throughout the bench‑time window of 30–45 min. Furthermore, the compound should not be stored in proximity to volatile amines such as pyrazines or pyridines, as slow vapor‑phase reaction can cause mutual degradation even at ambient temperature; separate ventilated storage cabinets are mandatory under good flavor laboratory practice. The thiazole ring itself is susceptible to photo‑oxidation when exposed to UV‑A radiation (315–400 nm). Under simulated retail display conditions (cool white fluorescent, 2000 lux), a 0.1% solution in triacetin stored in clear glass vials exhibited 12% loss of parent compound after 48 h, accompanied by a detectable sulfury‑paint note. Amber glass or opaque multilayer packaging with a light barrier coating, validated per ASTM D7354‑16, is therefore specified for both the neat raw material and finished flavor compounds containing the thiazole. In addition, rinse water used for equipment cleaning must be neutral (pH 6.5–7.5) because hypochlorite‑based sanitizers (> 50 ppm free chlorine) rapidly oxidize the vinyl group to epoxide intermediates, forming sticky, odorous residues that are difficult to remove from stainless steel surfaces without a 0.5% peracetic acid circulant. Difference in Electro‐Olfactory Response from Saturated Structural Analogues Unlike 4,5‑dimethylthiazole, which elicits a relatively steady electro‑olfactogram response at concentrations between 10⁻⁴ and 10⁻² mol·L⁻¹, the vinyl‑substituted congener produces a biphasic signal in rat olfactory epithelium preparations, suggesting activation of dual receptor populations. This divergent sensory physiology is exploited in complex flavor mixtures where a single molecule must simultaneously contribute both high‑impact top notes and a sustained roasted background; the ethenyl group effectively decouples volatility from receptor‑binding kinetics. However, the double bond’s electron‑withdrawing character also reduces the pKa of the ring nitrogen by approximately 0.8 units compared to 4‑methylthiazole, potentially affecting acid‑catalyzed Maillard‑type generation in process flavors. When recovering the compound from a simulation of a dry‑roasted coffee bean process (green coffee sugar + cysteine, heated to 220 °C for 10 min), 4‑methyl‑5‑vinylthiazole was quantified at 0.04 mg·kg⁻¹ roasted coffee, whereas 4,5‑dimethylthiazole reached 0.27 mg·kg⁻¹, indicating that the vinyl group retards formation under severe dry‑heating conditions while its enhanced sensory potency compensates at lower concentration. Where a thiazole note must survive high‑temperature spray drying (inlet 200 °C) without microencapsulation, the methyl‑only analogs still show superior retention, and no published data support using the vinyl species in unprotected form above 180 °C.