1.02010-04-08 22:14:34 UTC2019-11-26 03:17:50 UTCFDB0197622,5-Diethyl-4-methylthiazoleVolatile flavour component of cooked pork, roast beef and baked potatoes. 2,5-Diethyl-4-methylthiazole is found in animal foods and potato.C8H13NS155.261155.0768701112,5-diethyl-4-methyl-1,3-thiazole2,5-diethyl-4-methyl-1,3-thiazole41981-71-9CCC1=NC(C)=C(CC)S1InChI=1S/C8H13NS/c1-4-7-6(3)9-8(5-2)10-7/h4-5H2,1-3H3AEVBKBWVXISVBJ-UHFFFAOYSA-N belongs to the class of organic compounds known as 2,4,5-trisubstituted thiazoles. 2,4,5-trisubstituted thiazoles are compounds containing a thiazole ring substituted at positions 2, 4 and 5 only.2,4,5-trisubstituted thiazolesOrganic compoundsOrganoheterocyclic compoundsAzolesThiazolesAromatic heteromonocyclic compoundsAzacyclic compoundsHeteroaromatic compoundsHydrocarbon derivativesOrganonitrogen compoundsOrganopnictogen compounds2,4,5-trisubstituted 1,3-thiazoleAromatic heteromonocyclic compoundAzacycleHeteroaromatic compoundHydrocarbon derivativeOrganic nitrogen compoundOrganonitrogen compoundOrganopnictogen compoundlogp3.52logs-2.74solubility2.85e-01 g/lmelting_pointMp 87° (as picrate)logp2.68pka_strongest_basic3.8iupac2,5-diethyl-4-methyl-1,3-thiazoleaverage_mass155.261mono_mass155.076870111smilesCCC1=NC(C)=C(CC)S1formulaC8H13NSinchiInChI=1S/C8H13NS/c1-4-7-6(3)9-8(5-2)10-7/h4-5H2,1-3H3inchikeyAEVBKBWVXISVBJ-UHFFFAOYSA-Npolar_surface_area12.89refractivity44.51polarizability18.19rotatable_bond_count2acceptor_count1donor_count0physiological_charge0formal_charge0Specdb::CMs19522Specdb::CMs166348Specdb::MsIr8604Specdb::MsIr8605Specdb::MsMs309421Specdb::MsMs309422Specdb::MsMs309423Specdb::MsMs353839Specdb::MsMs353840Specdb::MsMs353841Specdb::MsMs2388272Specdb::MsMs2388273Specdb::MsMs2388274Specdb::MsMs2574058Specdb::MsMs2574059Specdb::MsMs2574060HMDB40075#<Reference:0x0000555676308ed8>PotatoType 1specificSolanum tuberosum4113greennutty