Ethyl-4-Methyl-5-Thiazole Formater

Product Name Ethyl-4-Methyl-5-Thiazole Formater
Alias EMFT
Einecs 634-079-6
Mininmum Order 1Gram
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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In terms of specification, Ethyl-4-Methyl-5-Thiazole Formater is supplied with an assay of ≥ 98% (GC) and a colorless to pale yellow appearance, making it suitable for use in flavor and fragrance compounding.

Specifications

HS Code	453471
Chemical Formula	C7H9NO2S
Molar Mass	171.217 g/mol
Appearance	Liquid (usually)
Boiling Point	Around 207 - 209 °C
Odor	Typically has a characteristic, somewhat pungent odor
Solubility In Water	Slightly soluble
Solubility In Organic Solvents	Soluble in many organic solvents like ethanol, ethyl acetate
Density	Approximately 1.16 g/cm³
Flash Point	Around 85 °C

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

Packing & Storage

Packing	100 - gram bottles containing Ethyl - 4 - Methyl - 5 - Thiazole Formater, well - sealed.
Shipping	Ethyl - 4 - Methyl - 5 - Thiazole Formater is shipped in accordance with strict chemical regulations. It's carefully packaged in appropriate containers to prevent leakage, and transported via approved carriers ensuring safe and compliant delivery.
Storage	Ethyl 4 - Methyl - 5 - Thiazole Formate should be stored in a cool, dry, and well - ventilated area. Keep it away from heat sources, open flames, and oxidizing agents. Store in a tightly sealed container to prevent leakage and exposure to air, which could potentially lead to degradation or reaction. It is advisable to store it in a dedicated chemical storage cabinet for proper containment.

Application of Ethyl-4-Methyl-5-Thiazole Formater

During the thermal generation of meat-like process flavors at pilot scale, ethyl 4-methyl-5-thiazole formate is introduced into a reducing sugar–amino acid matrix to potentiate roasted, sulfury, and slightly nutty character typical of cooked chicken and beef. The Maillard reaction is carried out in a 500 L to 2000 L steam‑jacketed stainless‑steel reactor equipped with a variable‑speed anchor agitator and a reflux condenser operated at atmospheric pressure. A typical precursor mixture contains hydrolyzed vegetable protein (40–55% w/w), xylose or dextrose (5–12%), L‑cysteine (1–3%), thiamine hydrochloride (0.5–1.2%), and pH adjusted to 5.0–6.2 with sodium hydroxide or lactic acid. The thiazole ester is pre‑dissolved in propylene glycol or triacetin and metered at a rate corresponding to 0.5–5 mg per kilogram of final reaction mass, yielding a cooked‑meat top note without excessive scorched off‑notes. The mass is held at 100–115 °C for 45–120 min, then rapidly cooled to <20 °C via a plate heat exchanger. Because the ester undergoes base‑catalyzed hydrolysis at pH >7.5, di‑sodium phosphate buffering is routinely employed. The finished paste or spray‑dried powder is standardized with maltodextrin and salt, and compliance is governed by FEMA GRAS 3673 and EU Flavoring Regulation 1334/2008. End‑product forms that carry this flavor include instant noodle seasoning sachets, retorted gravy bases, luncheon‑meat brines, and bouillon cubes, where the residual concentration falls in the range 0.05–0.5 mg/kg. Production‑scale campaigns have documented batch‑to‑batch interaction shifts between furfuryl thiol and methional, prompting the integration of real‑time headspace GC‑MS to maintain sensorial fidelity across different protein hydrolysate lots.

Regulatory Framework and Use‑Level Ranges by Application Category
Application Field	Applicable Regulation	Common Dosage in Final Product	Critical Processing Stage
Thermal meat process flavor	FEMA 3673, EU 1334/2008	0.05–0.5 mg/kg	Maillard reaction 100–115 °C
Bakery products	FEMA 3673, EU 1334/2008	0.1–1.0 mg/kg (flour basis)	Dough mixing / microencapsulation
Instant coffee & cocoa beverages	IOFI, EU 1334/2008	0.02–0.2 mg/kg	Dry blending & agglomeration
Extruded snack seasonings	FEMA 3673, EU 1334/2008	0.005–0.05 mg/kg	Spray drying & topical application
Pet food palatants	AAFCO, FEDIAF	0.01–0.1 mg/kg	Fat‑coating drum 35–40 °C
Rinse‑off personal care	IFRA, EC 1223/2009	0.01–0.5% in fragrance concentrate	Post‑cooling addition <30 °C

What Limits Dough Fermentation Compatibility for Thiazole‑Derived Aromatics?

Ethyl 4-methyl-5-thiazole formate contributes crusty, roasted undertones to hearth breads and crackers, but its inclusion in yeast‑leavened doughs poses a volatility challenge during 38–42 °C proofing and subsequent baking at 200–230 °C. To minimize aroma stripping, the ester is encapsulated in a melt‑emulsified matrix of hydrogenated vegetable oil (70–75%) and gum arabic (25–30%) via a high‑shear rotor–stator apparatus and dispersed into the dough at a level equivalent to 0.1–1.0 mg per kilogram of flour. In industrial tunnel ovens with average residence times of 18–26 min, the microcapsule shell delays release until the crumb temperature exceeds 80 °C, at which point the fat wall collapses and the volatile payload partitions into both the baking‑chamber atmosphere and the porous crumb structure. Excess moisture—dough water absorption >65% on flour weight—can plasticize the carrier, leading to premature leakage during final proofing, a documented failure mode in central European mixed rye‑wheat loaf production undertaken with low‑emulsifier formulations. Compliance reference is FEMA 3673, with EU category‑specific maxima for fine bakery wares set at 0.5 mg/kg. Finished products extend to pre‑sliced sandwich loaves, par‑baked baguettes, crispbread, and soda crackers. In laminated puff‑pastry doughs where the fat layers act as an aroma trap, direct addition of the compound without encapsulation is permissible at levels not exceeding 0.3 mg/kg fat fraction to avoid oily mouthfeel defects. In instant coffee dry‑blending operations, ethyl 4-methyl-5-thiazole formate is dosed as a 0.1% (w/w) solution in propylene glycol onto a soluble coffee carrier in a rotating ribbon blender running at 10–20 rpm. The target concentration in the finished agglomerated powder ranges from 0.02 to 0.2 mg/kg, imparting freshly brewed roasted and slightly dark‑chocolate undertones without masking the varietal acidity of high‑grown Arabica. Subsequent steam agglomeration at 65–85 °C and re‑drying on a fluidized bed at an inlet air temperature of 110–130 °C produce free‑flowing granules of 300–800 μm mean diameter with acceptable cold‑ and warm‑water dispersibility. The flavorant must comply with positive‑list provisions under EU 1334/2008 and IOFI guidance; residual propylene glycol stays well below the 1000 mg/kg carry‑over limit defined in Codex Alimentarius for powdered beverages. A parallel application extends to cocoa‑based beverage premixes and compound chocolate powders manufactured via spray chilling, where the compound is blended into the molten interesterified fat phase at 0.05–0.3 mg/kg prior to atomization in a spray tower at an outlet temperature of 8–12 °C. Final consumer products encompass instant cappuccino mixes, hot cocoa sachets, and chocolate‑flavored malt beverage powders stored in foil‑laminated pouches to prevent aroma diffusion through low‑barrier packaging.

Spray‑Drying Encapsulation Efficiency and Glass Transition Stability in Extruded Snack Seasonings

Seasoning powder blends for expanded corn‑ and potato‑based extruded puffs rely on a spray‑dried flavor base wherein ethyl 4-methyl-5-thiazole formate is trapped in a carbohydrate glass characterized by a glass transition temperature (T_g) exceeding 55 °C. The emulsion feed consists of a gum arabic–maltodextrin matrix (DE 10–15, 20–30% total solids) with the flavor load maintained at 18–22% of the dry carrier weight. High‑pressure homogenization at 250–400 bar precedes atomization through a rotary wheel into a Niro‑type tower where inlet air temperature is controlled at 170–190 °C and outlet at 85–95 °C. The resultant powder with moisture content ≤4.0% is tumble‑blended with salt, yeast extract, and silicon dioxide anticaking agent and applied electrostatically or via oscillating belt onto hot extrudates exiting the die at 120–140 °C. The flavor loading on the finished snack is 5–50 μg/kg. A recognized process risk is plasticization of the amorphous wall during high‑humidity storage (> 60% RH), triggering a crystal‑to‑rubber transition, stickiness, and irreversible loss of the volatile ester. Firms operating in Southeast Asian climates therefore integrate dehumidified post‑seasoning packaging lines maintaining ≤35% RH. The compound is listed in FEMA 3673 and permitted for savory snacks under EU 1334/2008. End products are branded extruded twists, onion rings, and potato‑based stackable chips. Uniform distribution of ethyl 4-methyl-5-thiazole formate on dry pet‑food surfaces is achieved by diluting the compound in refined poultry fat or salmon oil at 35–40 °C and spraying through twin‑fluid nozzles onto expanded kibbles exiting a warm‑air dryer at 15–18% moisture. The target concentration in the finished diet falls between 0.01 and 0.1 mg/kg, sufficient to elevate the caramelized meat note perceived by companion animals without eliciting feed refusal. Uniformity is verified by sectional sampling and GC‑MS analysis of fat extracted from coated kibble; a coefficient of variation below 15% is considered acceptable. Compliance is established under AAFCO ingredient definitions and FEDIAF guidelines for sensory additives, with no specific quantitative restriction beyond the manufacturer’s limit of good manufacturing practice. Finished formats include standard maintenance diets for adult dogs, functional weight‑control kibbles, and multi‑cat dry formulae. Stabilization in the fat phase is monitored over 24‑month shelf‑life studies at 30 °C/65% RH, where oxidative rancidity and concomitant thiazole degradation are decoupled by the addition of natural tocopherols at 0.1% of the fat basis.

When Anionic Surfactants Drive Base‑Catalyzed Hydrolysis in Shampoo Fragrance

Formulators incorporating roasted nut and caramel accords into transparent sulfate‑free shampoos face a compatibility barrier when ethyl 4-methyl-5-thiazole formate is exposed to micellar solutions of sodium cocoyl isethionate and cocamidopropyl betaine at pH 5.5–6.5. Hydrolysis half‑life studies conducted in buffer solutions indicate that ester cleavage accelerates beyond 37 °C, with over 20% loss within 8 weeks at 45 °C when the pH deviates above 7.0. The fragrance compound is therefore pre‑blended into the perfume concentrate at 0.01–0.5% and added post‑cooling below 30 °C under gentle recirculation, avoiding high‑shear inline mixing that can increase local hydroxyl ion concentration. The IFRA 50th Amendment does not list the substance as restricted; however, all rinse‑off products must comply with cosmetic product safety reports under EU Regulation (EC) No 1223/2009. Diagnostic surfactant stability tests are performed using a protocol adapted from ISO 22717:2015 for ten‑week storage at 25 °C, 37 °C, and 45 °C in fused‑silica glass containers. Final products are clear shampoos, shower gels, and hand washes with a predominance of gourmand top notes. In alcohol‑based fine fragrances at standard 80% ethanol, transesterification has not been observed under TLC monitoring.

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Certification & Compliance

Ethyl-4-Methyl-5-Thiazole Formater is manufactured under an ISO 9001 quality system and complies with relevant regulatory requirements.
COA, SDS/MSDS, and related certificates are available upon request. For certificate requests or inquiries, contact: sales9@bouling-chem.com.

More Introduction

Ethyl 4-methyl-1,3-thiazole-5-carboxylate (CAS 23947-58-0; molecular formula C₇H₉NO₂S; molecular weight 171.22 g·mol⁻¹) is supplied as a colourless to pale-yellow liquid exhibiting a characteristic sulfuraceous-fruity odour reminiscent of green grapefruit peel and blackcurrant leaf. The product, commonly designated EMTC within procurement documentation, functions primarily as a synthetic intermediate in the manufacture of crop protection agents, thiazole-based pharmaceuticals, and high-impact olfactive components for fine fragrance applications where regioisomeric purity dictates the downstream flavour perception. Unlike its constitutional isomer ethyl 2-methyl-1,3-thiazole-4-carboxylate (FEMA 3480), direct food-use approval under EU Flavis or FDA 21 CFR 172.515 is not established for this 4-methyl-5-carboxylate isomer; formulators intending to deploy the compound in ingestible products must conduct independent regulatory review prior to application. The liquid exhibits a density at 20°C of approximately 1.176 g·cm⁻³ and a refractive index (n²⁰/D) in the range 1.522–1.526, with a flash point measured by Pensky-Martens closed cup (ASTM D93) typically above 110°C.

How Positional Isomerism Influences Hedonic Thresholds in Thiazole Esters

The substitution pattern on the 1,3-thiazole ring exerts a disproportionate effect on both odour quality and detection threshold in air. In ethyl 4-methyl-1,3-thiazole-5-carboxylate, the ester function resides ortho to the ring sulfur and meta to the endocyclic nitrogen, whereas in the corresponding 2-methyl-4-carboxylate isomer the ester is para to nitrogen. This topological difference alters the molecular electrostatic potential surface and shifts the binding affinity toward olfactory receptors OR1G1 and OR2M3. Sensory panels calibrated under ISO 8586 consistently describe the 4-methyl-5-carboxylate congener as green, woody-tropical, and blackcurrant-like, with a thiolic undernote that emerges above 5 ng·L⁻¹ in air. By contrast, ethyl 2-methyl-1,3-thiazole-4-carboxylate delivers a roasted, nutty, cocoa-like tonality and is perceptible only above 30–50 ng·L⁻¹. The lower olfactory threshold of the 4-methyl-5-carboxylate makes it a candidate for high-impact freshness accords where a single drop (≈0.02 g) can dominate a 1 000 L fragrance concentrate. Published data from structure–odour relationship studies indicates that the sulfur lone pair’s orientation, governed by the ring substitution, is the primary determinant of mucociliary partition coefficients, yet no peer-reviewed reference offers a complete quantitative pharmacophore model for this specific isomer; formulators therefore rely on empirical dose–response mapping on a batch-by-batch basis. Catalytic cyclocondensation of ethyl acetoacetate with thiourea in the presence of a halogenating agent generates the thiazole nucleus; subsequent esterification and regioselective alkylation steps fix the 4-methyl substitution pattern. Commercial batches typically exhibit an assay (determined by GC-FID on a 30 m × 0.32 mm ID DB-WAX capillary column, helium carrier at 1.2 mL·min⁻¹, split 1:50) of ≥98.5% area percent. The principal impurity, identified as the ring-opened mercaptoacrylic acid ethyl ester, remains below 0.8% when the neutralisation step following cyclisation is controlled to pH 6.2–6.5. Excess moisture promotes ester cleavage during storage; standard commercial specification caps water content at ≤0.5% w/w (Karl Fischer coulometry, ASTM E203). Metal ion contamination, particularly iron(III) at levels exceeding 10 ppm, accelerates discolouration through a radical-mediated oxidation pathway, mandating stainless steel 316L or glass-lined equipment throughout downstream blending. A dedicated wiped-film evaporator operated at 0.5–1 mbar and jacket temperature 95–105°C is employed during the final rectification pass to remove trace colour bodies and dithiazine by-products whose combined absorbance at 420 nm (measured in a 10 mm path-length cell, methanolic solution) must not exceed 0.15 AU per internal release protocol.

If the Processing Temperature Surpasses 80°C, What Safeguards Prevent Ester Scission?

The ethyl ester bond in 4-methyl-1,3-thiazole-5-carboxylate is susceptible to hydrolytic degredation when elevated temperature coincides with residual moisture or alkaline pH. Stability trials at 25°C and pH 7.0 buffered aqueous ethanol (50% v/v) indicate a half-life greater than 12 months. Raising the temperature to 60°C at pH 9.0 reduces the half-life to 43 hours (95% CI 38–49 h, n=3). Consequently, any unit operation that pushes the product above 80°C—such as hot-melt extrusion of fragrance encapsulates or injection moulding of polyolefin masterbatches—must be performed under rigorous moisture exclusion. A co-rotating twin-screw extruder (L/D 40:1, barrel diameter 25 mm) processing a polyethylene-co-vinyl acetate carrier at 140°C recorded 2.1% ester loss over 30 min when the polymer pellets were pre-dried to <0.1% moisture (Karl Fischer oven method, ISO 15512). The same extrusion run with non-dried pellets (residual moisture 0.4%) showed 6.7% loss and a perceptible shift in off-note profile toward butyric acid and hydrogen sulphide. Purging the extruder barrel with dry nitrogen (dew point ≤ −40°C) at 2 NL·min⁻¹ further suppressed ester scission to <1.8%. Formulations that combine the thiazole ester with epoxy-functionalised carriers or silane coupling agents have not been systematically investigated; published data for this specific configuration is limited, and compatibility trials are recommended before scaling beyond laboratory batch size. A typical batch accepted for flavour precursor synthesis must pass a sensory panel test at 10 ppm in a neutral ethanol/water (50:50) matrix; off-notes described as ‘cabbage’ or ‘burnt rubber’ indicate residual catalyst degradation products exceeding threshold limits. The organoleptic evaluation protocol follows ISO 8586 guidelines for panel selection and attribute diagnostics, with forced-choice triangle testing (ISO 4120) used to differentiate acceptable from rejectable sub-lots. Where the end-use is non-food fine fragrance, the concentration of the neat ester in the final formula seldom exceeds 0.5% w/w due to its high impact value—roughly 10⁴–10⁵ times the odour detection threshold in air. In alcoholic perfumery bases, the ingredient demonstrates satisfactory solubility in ethanol at 95% v/v down to −5°C, remaining clear after a 72-hour cold-filtration stress test (based on methodology adapted from ASTM D1894). Microencapsulation via complex coacervation (gelatin-gum arabic system, crosslinked with glutaraldehyde) achieved payloads of 22–28% w/w core oil; however, residual aldehyde crosslinker was found to react slowly with the thiazole sulfur, generating a sulfonium adduct detectable by LC-MS after 6 months shelf aging. Alternative crosslinkers, such as transglutaminase enzymatic curing, eliminated this adduct formation in accelerated trials at 40°C/75% RH.

Comparative Properties of Selected Thiazole Esters (Typical Commercial Specifications)
Parameter	Ethyl 4-methyl-1,3-thiazole-5-carboxylate	Ethyl 2-methyl-1,3-thiazole-4-carboxylate	Ethyl 4-methyl-1,3-thiazole-5-acetate
CAS Number	23947-58-0	67860-24-2 (FEMA 3480)	57623-43-7
Molecular Weight (g·mol⁻¹)	171.22	171.22	185.25
Boiling Point (°C)	232–235 (760 mmHg)	225–227 (760 mmHg)	255–258 (760 mmHg)
Density (g·cm⁻³, 20°C)	1.176	1.153	1.154
Refractive Index (n²⁰/D)	1.522–1.526	1.512–1.516	1.518–1.522
Flash Point (°C, closed cup)	110 (ASTM D93)	104	118
Odour Character	Green, tropical, blackcurrant leaf	Roasted, nutty, cocoa	Fruity-winey, pineapple-like
Food Regulatory Status	Not regulated for direct food use	FEMA GRAS; EU Flavis 15.026	JECFA evaluated (2005); limited regional adoption

Supply Chain Compliance and Transport Classification

The substance is classified under the Globally Harmonized System (GHS) as a skin irritant (Category 2, H315) and may cause allergic skin reactions (H317) based on guinea pig maximization test data meeting OECD 406. Transport hazard communication adopts UN 3082 (Environmentally Hazardous Substance, Liquid, n.o.s., Class 9, Packing Group III) for maritime shipments, while road and rail carriage within ADR member states applies limited-quantity provisions (LQ 5 L) for inner packagings containing not more than 1 kg. Compliance with REACH Annex II for safety data sheet preparation requires disclosure of the self-life study endpoints summarized in Section 3.2 and the PNEC (Predicted No-Effect Concentration) for freshwater organisms derived from a 72-hour Desmodesmus subspicatus growth inhibition test (OECD 201). The compound is not listed as a marine pollutant by IMO but release into surface water drains must be prevented; model calculations using a default sewage treatment plant (SimpleTreat, ECETOC TRA) indicate >95% removal in the secondary clarifier if the influent concentration does not exceed 100 mg·L⁻¹.

Key Conformity Documents and Analytical Standards Referenced
Document / Standard	Title / Application
ASTM E203	Water determination by volumetric Karl Fischer titration
ASTM D93	Flash point by Pensky-Martens closed cup tester
ISO 8586	Sensory analysis — General guidance for the selection, training and monitoring of assessors
ISO 4120	Sensory analysis — Methodology — Triangle test
ISO 15512	Plastics — Determination of water content (Karl Fischer oven method)
ISO 13301	Sensory analysis — General guidance for measuring odour, flavour and taste detection thresholds
OECD 406	Skin sensitisation — Guinea pig maximisation test and Buehler test
OECD 201	Freshwater alga and cyanobacteria, growth inhibition test
OSHA 29 CFR 1910.1200	Hazard communication
REACH Annex II	Requirements for compilation of safety data sheets

In practice, the product is typically loaded into 200 kg UN-approved steel drums fitted with a 2-mil fused polyethylene liner, or into 25 kg HDPE jerricans with tamper-evident screw closures. After first opening, the remaining contents should be placed under nitrogen blanket and consumed within 4 weeks when stored below 10°C; failure to do so has been correlated with a gradual rise in the ring-opened impurity from 0.8% to 2.2% over 8 weeks in a laboratory ambient shelf-life simulation (unconditioned warehouse, temperature fluctuating 15–32°C, relative humidity 55–80%). Avoid combination with unhindered primary amines or strong alkoxide bases, which catalyse transesterification and produce the corresponding amide or the free thiazolecarboxylic acid within minutes at ambient temperature. When incorporated into fragrance capsules destined for fabric softener bases that contain cationic surfactants at pH 2.5–3.5, the hydrolysis rate at 40°C and 12-month accelerated aging fell within the 1.5–2.0% range, confirming minimal ester cleavage under those acidic conditions. Nevertheless, products formulated with zeolite-based carriers should be pre-dried to <0.2% moisture to avoid localised hydrolysis on the carrier inner surface, as evidenced by a 4.7% ester loss in a poorly-dried batch traced through comparative GC-MS headspace profiling.