Classification Term: 484

Thiazoles (ontology term: CHEMONTID:0000095)

Heterocyclic compounds containing a five-member aromatic ring made up of one sulfur atom, one nitrogen, and three carbon atoms." []

found 15 associated metabolites at sub_class metabolite taxonomy ontology rank level.

Ancestor: Azoles

Child Taxonomies: Nitrothiazoles , Phenylthiazoles , Thiazolecarboxylic acids and derivatives , Aminothiazoles , 2,4-disubstituted thiazoles , 2,5-disubstituted thiazoles , 4,5-disubstituted thiazoles , 2,4,5-trisubstituted thiazoles

View the spectrum consensus network of the metabolites belongs to current chemical taxonomy.

Thiazole

Photinus luciferin

C3H3NS (84.9986)

Thiazole is a flavouring ingredient The thiazole moiety is a crucial part of vitamin B1 (thiamine) and epothilone. Other important thiazoles are benzothiazoles, for example, the firefly chemical luciferin. Thiazole, or 1,3-thiazole, is a clear to pale yellow flammable liquid with a pyridine-like odor and the molecular formula C3H3NS. It is a 5-membered ring, in which two of the vertices of the ring are nitrogen and sulfur, and the other three are carbons. Thiazoles are a class of organic compounds related to azoles with a common thiazole functional group. Thiazoles are aromatic Flavouring ingredient

4-Methylthiazole

4-Methyl-5H-1,3-thiazole

C4H5NS (99.0143)

4-Methylthiazole, also known as fema 3716, belongs to the class of organic compounds known as thiazoles. These are heterocyclic compounds containing a five-member aromatic ring made up of one sulfur atom, one nitrogen, and three carbon atoms. 4-Methylthiazole is a green, nutty, and roasted meat tasting compound. 4-methylthiazole has been detected, but not quantified, in several different foods, such as cereals and cereal products, coffee and coffee products, crustaceans, green vegetables, and nuts. This could make 4-methylthiazole a potential biomarker for the consumption of these foods. 4-Methylthiazole has been linked to the inborn metabolic disorders including celiac disease. A 1,3-thiazole substituted by a methyl group at position 4. 4-Methylthiazole is a flavouring ingredient. It is found in asparagus, cooked beef, cooked pork, pork liver, coffee, roast barley, roast peanut and cooked shrimp.

2-(2-Methylpropyl)thiazole

2-(2-Methylpropyl)-1,3-thiazole

C7H11NS (141.0612)

Tomato volatile and flavouring ingredient. Liq. with tomato leaf odour. 2-(2-Methylpropyl)thiazole is found in garden tomato. 2-(2-Methylpropyl)thiazole is found in garden tomato. Tomato volatile and flavouring ingredient. Liq. with tomato leaf odou

5-Methylthiazole

5-Methyl-1,3-thiazole

C4H5NS (99.0143)

5-Methylthiazole is found in tea. 5-Methylthiazole is a food flavouring ingredient. Food flavouring ingredient. 5-Methylthiazole is found in tea.

2-(1-Methylpropyl)thiazole

2-(butan-2-yl)-1,3-thiazole

C7H11NS (141.0612)

xi-2-(1-Methylpropyl)thiazole is a flavour enhancer for tomato products. It is used as a food additive

2-Pentylthiazole

2-pentyl-1,3-thiazole

C8H13NS (155.0769)

2-Pentylthiazole is found in cocoa and cocoa products. 2-Pentylthiazole is a flavour enhancer for tomato products; flavour component of roast cocoa beans. Flavour enhancer for tomato products; flavour component of roast cocoa beans. 2-Pentylthiazole is found in cocoa and cocoa products.

2-Ethylthiazole

2-ethyl-1,3-thiazole

C5H7NS (113.0299)

2-Ethylthiazole is found in mushrooms. 2-Ethylthiazole is a flavouring ingredient for coffee. It is a Maillard product, a volatile component of yeast extract, and a product of thermal decomposition of Alliin BDM42-Z. Flavouring ingredient for coffee; Maillard product; volatile component of yeast extract; product of thermal dec. of Alliin BDM42-Z. 2-Ethylthiazole is found in mushrooms.