{"ymdb_id":"YMDB01506","created_at":"2011-07-25T20:46:57.000Z","updated_at":"2016-09-08T18:36:45.000Z","name":"4-Ethyl-2,5-dimethylthiazole","cas":"32272-57-4","state":null,"melting_point":null,"description":"4-Ethyl-2,5-dimethylthiazole is a thiazole, a type of nitrogenous heterocycle compound. Thiazoles are found in different processed foods and are the products of the Maillard reaction, which involves an amino acid and a reducing sugar. Thiazoles are volatile compounds responsible for popcorn, roasted, and peanuts aromas. [PMID: 12358442]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"36098","cs_id":"33203","foodb_id":"FDB019756","wikipedia_link":null,"biocyc_id":null,"iupac":"4-ethyl-2,5-dimethyl-1,3-thiazole","traditional_iupac":"4-ethyl-2,5-dimethyl-1,3-thiazole","logp":"2.2328701523333336","pka":null,"alogps_solubility":"6.27e-01 g/l","alogps_logp":"2.80","alogps_logs":"-2.35","acceptor_count":"1","donor_count":"0","rotatable_bond_count":"1","polar_surface_area":"12.89","refractivity":"39.9818","polarizability":"16.21879696514092","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"3.9049599113390143","pka_strongest_acidic":null,"bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["2,5-Dimethyl-4-ethylthiazole","4-Ethyl-2,5-dimethyl-1,3-thiazole","4-Ethyl-2,5-dimethylthiazole"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":null,"citation":"Yannai S. Dictionary of food compounds with CD-ROM: additives, flavors, and ingredients. Chapman \u0026 Hall/CRC; 2004."}],"proteins":[]}