53498-30-9

Usage

Uses

Used in Flavor and Fragrance Industry:
4,5-DIMETHYL-2-ISOPROPYL THIAZOLE is used as a flavoring agent for its characteristic fried bread-like aroma, enhancing the taste and smell of foods such as butter, cheese, and meat.
Used in Pharmaceutical Industry:
4,5-DIMETHYL-2-ISOPROPYL THIAZOLE is used as a synthetic intermediate in the production of various organic compounds, including pharmaceuticals, contributing to the development of new drugs and therapeutic agents.
Used in Agrochemical Industry:
4,5-DIMETHYL-2-ISOPROPYL THIAZOLE is used as a synthetic intermediate in the production of agrochemicals, playing a role in the development of pesticides and other agricultural chemicals to improve crop protection and yield.
Overall, 4,5-DIMETHYL-2-ISOPROPYL THIAZOLE is a valuable chemical with diverse applications across different industries, offering unique benefits and contributing to the creation of various products. Its general safety for use in food and other applications makes it a preferred choice in many scenarios.

InChI:InChI=1/C8H13NS/c1-5(2)8-9-6(3)7(4)10-8/h5H,1-4H3

Upstream product

• 3581-91-7 4,5-Dimethylthiazole 
• 78-84-2 isobutyraldehyde 
• 513-86-0 3-hydroxy-2-butanon 

Relevant academic research and scientific papers

Investigation of the Reaction between Ammonium Sulfide, Aldehydes, and α-Hydroxyketones or α-Dicarbonyls to Form Some Lipid-Maillard Interaction Products Found in Cooked Beef

Aqueous reaction mixtures containing α-dicarbonyls (2,3-butanedione or 2,3-pentanedione) or α-hydroxyketones (1-hydroxypropanone, 1-hydroxy-2-butanone, or 3-hydroxy-2-butanone), alkanals (C4-C10) and ammonium sulfide were heated at 140 °C for 30 min. Among the products formed were 3-thiazolines and thiazoles with C3-C9 alkyl substituents in the 2-position and methyl or ethyl in positions 4 and/or 5. Similar compounds have recently been reported in cooked beef, and their presence in the reaction mixtures confirmed the proposed route of formation, in cooked beef, from the reaction of lipid-derived aldehydes with dicarbonyls, ammonia, and hydrogen sulfide produced via the Maillard reaction. Trialkylpyridines, which had been observed in cooked beef, were also formed by the reaction of three molecules of aldehyde with one of ammonia. The mass spectra of all of these compounds are reported.

Dioxygen-Mediated Decarbonylative C-H Alkylation of Heteroaromatic Bases with Aldehydes

An operationally simple and economical method for the direct alkylation of heteroaromatic bases employing readily available aldehydes as alkyl radical precursors and molecular oxygen as a reagent is presented. This simple transformation demonstrates a broad substrate scope with respect to aldehydes and nitrogen heterocycles, enabling the introduction of several medicinally important yet challenging alkyl moieties, such as ethyl, isopropyl, tert-butyl, and cyclohexyl to the different classes of heterocyclic bases in good to excellent yields. A simple method for the direct alkylation of heteroaromatic bases with aldehydes as inexpensive alkyl radical precursors and molecular oxygen as a reagent is presented. This transformation demonstrates a broad substrate scope with respect to aldehydes and nitrogen heterocycles, enabling the introduction of various alkyl moieties to heterocyclic bases (>40 examples) in good to excellent yields.