4-Methylimidazole

4-Methylimidazole
Names
Preferred IUPAC name
4-Methyl-1H-imidazole
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.011.361
UNII
  • InChI=1S/C4H6N2/c1-4-2-5-3-6-4/h2-3H,1H3,(H,5,6) Y
    Key: XLSZMDLNRCVEIJ-UHFFFAOYSA-N Y
  • InChI=1/C4H6N2/c1-4-2-5-3-6-4/h2-3H,1H3,(H,5,6)
    Key: XLSZMDLNRCVEIJ-UHFFFAOYAA
  • [nH]1cc(nc1)C
Properties
C4H6N2
Molar mass 82.106 g·mol−1
Appearance Slightly yellowish solid
Density 1.02 g/cm3
Melting point 46 to 48 °C (115 to 118 °F; 319 to 321 K)
Boiling point 263 °C (505 °F; 536 K)
Hazards
Flash point 157 °C (315 °F; 430 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
Infobox references

4-Methylimidazole (4-MeI or 4-MEI) is a heterocyclic organic chemical compound with molecular formula H
3C–C
3H
3N
2 or C
4H
6N
2. It is formally derived from imidazole through replacement of the hydrogen in position 4 by a methyl group. It is a slightly yellowish solid.

4-MeI may be formed in the browning of certain foods through the Maillard reaction between carbohydrates and amino-containing compounds. In particular, it is found in roasted foods, grilled meats, coffee and in types of caramel coloring produced with ammonia-based processes. It may arise also by fermentation.

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