PubChem CID · CC0
/ COMPOUND
5-(2-hydroxyethyl)-4-methylthiazole
PubChem CID 1136Formula C6H9NOSMW 143.2121 food sources
Odor — measured
Measured odor descriptors · sourced from olfactory literature
foodmeasuredoilymeasuredbeefymeasuredfattymeasuredjuicymeasuredmeatymeasurednuttymeasuredsweetmeasuredbakerymeasuredbreadymeasuredbrothymeasuredcheesemeasuredcookedmeasuredfruitymeasuredmarshymeasurednaturemeasuredrancidmeasuredsulfurmeasured
Bioactivity signal
Structure-activity model estimate · not measured
72%
predicted bioactivity probability
high confidencelow structural similarity to training set
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
thiamine + H2O = 5-(2-hydroxyethyl)-4-methylthiazole + 4-amino-5-hydroxymethyl-2-methylpyrimidine + H(+)
pyridine + thiamine = heteropyrithiamine + 5-(2-hydroxyethyl)-4-methylthiazole
5-(2-hydroxyethyl)-4-methylthiazole + ATP = 4-methyl-5-(2-phosphooxyethyl)-thiazole + ADP + H(+)
Foods containing this compound
cow milk
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Peanut
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Peanut, roasted, dehulled
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Rutabaga
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Cocoa, dry powder, unsweetened
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Cocoa, dry powder, unsweetened, processed with alkali
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Cocoa, dry powder, hi-fat or breakfast, processed with alkali
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Rutabaga, peeled, raw
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Source
Compound data linked to PubChem CID 1136, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 1136
