2,4-dimethyl-5-vinyl thiazole
2,4-dimethyl-5-vinylthiazole
 
Notes:
Present in cooked beef volatiles. Flavouring ingredient
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      Product(s):
      65505-18-2 5-Ethenyl-2,4-dimethylthiazole 98%
       
  • CSA
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CAS Number: 65505-18-2Picture of molecule3D/inchi
FDA UNII: 16G6IW897V
Nikkaji Web: J1.539.984H
CoE Number: 2237
XlogP3-AA: 2.60 (est)
Molecular Weight: 139.22073000
Formula: C7 H9 N S
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1039  2,4-dimethyl-5-vinylthiazole
DG SANTE Food Flavourings: 15.005  2,4-dimethyl-5-vinylthiazole
FEMA Number: 3145 2,4-dimethyl-5-vinylthiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):65505-18-2 ; 2,4-DIMETHYL-5-VINYLTHIAZOLE
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.05000 to 1.05600 @  25.00 °C.
Pounds per Gallon - (est).: 8.737 to  8.787
Refractive Index: 1.56000 to 1.56500 @  20.00 °C.
Boiling Point: 183.00 to  184.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.414000 mmHg @ 25.00 °C. (est)
Flash Point: 167.00 °F. TCC ( 75.00 °C. )
logP (o/w): 2.043 (est)
Soluble in:
 alcohol
 water, 236.1 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: nutty
 
 nutty  cocoa  
Odor Description:
at 0.10 % in dipropylene glycol. 
nutty cocoa
 
 
Flavor Type: nutty
 
 nutty  
Taste Description:
nut
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
5-Ethenyl-2,4-dimethylthiazole 98%
Parchem
2,4-dimethyl-5-vinyl thiazole
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50  [sex: M,F] 400 - 800 mg/kg
(Moran et al., 1980)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2,4-dimethyl-5-vinyl thiazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.007 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -0.50000
beverages(nonalcoholic): -0.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: -0.50000
gelatins / puddings: -0.50000
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf
Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5362563
National Institute of Allergy and Infectious Diseases: Data
 5-ethenyl-2,4-dimethyl-1,3-thiazole
Chemidplus: 0065505182
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References:
 5-ethenyl-2,4-dimethyl-1,3-thiazole
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 65505-18-2
Pubchem (cid): 5362563
Pubchem (sid): 135267699
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB37285
FooDB: FDB016304
Export Tariff Code: 2934.10.0000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
No odor group found for these
 sulfuryl octanoateFL/FR
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 sulfuryl propionateFL/FR
 valeraldehyde dibutyl acetalFL/FR
 valeraldehyde propylene glycol acetalFL/FR
alcoholic
 propyl alcoholFL/FR
aldehydic
2-methyl undecanal (aldehyde C-12 mna)FL/FR
 nonanal (aldehyde C-9)FL/FR
isovaleraldehydeFL/FR
amber
 ambroxanFL/FR
balsamic
2-acetyl furanFL/FR
isoamyl cinnamateFL/FR
 amyl cinnamateFL/FR
 amyl phenyl acetateFL/FR
(E)-benzyl tiglateFL/FR
 butyl cinnamateFL/FR
 propyl benzoateFL/FR
bready
 coffee furanoneFL/FR
 furfuralFL/FR
buttery
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
camphoreous
 bornyl isobutyrateFL/FR
caramellic
 cycloteneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl cyclopentenoloneFL/FR
 fenugreek absoluteFL/FR
 fenugreek oleoresinFL/FR
chocolate
isoamyl phenyl acetateFL/FR
 chocolate pyrazine AFL/FR
 cocoa hexenalFL/FR
 cocoa oleoresinFL/FR
 cocoa pentenalFL/FR
2,5-dimethyl pyrazineFL/FR
2,6-dimethyl pyrazineFL/FR
2-methoxy-3-methyl pyrazineFL/FR
2-methoxypyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
cocoa
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
2-methyl butyraldehydeFL/FR
coconut
alpha-angelica lactoneFL/FR
delta-decalactoneFL/FR
gamma-heptalactoneFL/FR
coffee
 coffea arabica seed extractFL/FR
 furfuryl mercaptanFL/FR
 popcorn pyrimidineFL/FR
coumarinic
 coumaneFL/FR
 tonka bean resinoidFR
 dibenzyl etherFL/FR
2-ethyl-3-methoxypyrazineFL/FR
 nutty pyrazineFL/FR
ethereal
 acetalFL/FR
isopropyl formateFL/FR
fatty
 coconut absoluteFL/FR
fermented
3-methyl-1-pentanolFL/FR
 valeraldehydeFL/FR
floral
 boronia butenalFR
para-cresyl laurateFL/FR
 ethyl phenyl acetateFL/FR
ortho-methyl acetophenoneFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
isoamyl nonanoateFL/FR
 benzaldehydeFL/FR
2-benzofuran carboxaldehydeFL/FR
 bread thiopheneFL/FR
 butyl 2-methyl butyrateFL/FR
 cherry oxyacetateFL/FR
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
 prunus amygdalus amara seed extractFL/FR
 tetrahydrofurfuryl acetateFL/FR
 tropical thiazoleFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
 butyl lactateFL/FR
1-heptanolFL/FR
2-heptyl furanFL/FR
 lilac acetaldehydeFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
 phenyl acetaldehydeFL/FR
 styralyl acetateFL/FR
 tiglaldehydeFL/FR
herbal
2-pentyl acetateFL/FR
 saffron pyranoneFR
gamma-valerolactoneFL/FR
 sulfurolFL/FR
mushroom
3-octen-2-olFL/FR
musty
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
 cocoa butenalFL/FR
 hazelnut pyrazineFL/FR
 menthofuranFL/FR
naphthyl
para-methyl anisoleFL/FR
ortho-methyl anisoleFL/FR
nutty
3-acetyl pyridineFL/FR
2-acetyl-3-ethyl pyrazineFL/FR
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2-acetyl-5-methyl furanFL/FR
3,6-cocoa pyrazineFL/FR
3,5-cocoa pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-ethyl pyrazineFL/FR
2-ethyl-4-methyl thiazoleFL/FR
 filbert heptenoneFL/FR
 filbert heptenone BFL/FR
 filbert pyrazineFL/FR
(+)-(E,S)-filbertoneFL/FR
(-)-(E,R)-filbertoneFL/FR
european hazelnut absoluteFL/FR
roasted hazelnut infusionsFL/FR
european hazelnut oil CO2 extractFL/FR
2,6-lutidineFL/FR
 maraniolCS
 methoxymethyl pyrazineFL/FR
2-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-3-propyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 nutty quinoxalineFL/FR
 sesame absoluteFL/FR
 sesame absolute CO2 extractFL/FR
 shoyu pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl oxazoleFL/FR
2,3,5-trimethyl pyrazineFL/FR
 vinyl sulfurolFL/FR
phenolic
para-alpha-dimethyl styreneFL/FR
plastic
1-phenyl-1,2-propane dioneFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl pyridineFL/FR
2-acetyl thiazoleFL/FR
roasted
2-acetyl-2-pyrroline 
 fenugreek resinoidFL/FR
 trigonella foenum-graecum seed oil CO2 extractFL/FR
3-(2-furyl) acroleinFL/FR
sulfurous
 benzothiazoleFL/FR
 furfuryl thioacetateFL/FR
tobacco
 veltonal (Bedoukian)FR
tonka
6-amyl-alpha-pyroneFL/FR
 coumarinFR
 tonka bean absoluteFR
 whiskey lactoneFL/FR
tropical
delta-dodecalactoneFL/FR
 mesityl oxideFL/FR
 tetrahydrofurfuryl alcoholFL/FR
waxy
 phenethyl octanoateFL/FR
woody
4-hydroxybenzaldehydeFL/FR
 
For Flavor
 
No flavor group found for these
 acetyl acetaldehyde dimethyl acetalFL
2-acetyl-2-pyrroline 
(E)-aconitic acidFL
 amyl phenyl acetateFL/FR
 bornyl isobutyrateFL/FR
 butter nut rum flavorFL
 butyl cinnamateFL/FR
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazineFL
 butyramideFL
 chocolate pyrazine AFL/FR
 chocolate pyrazine BFL
 coumaneFL/FR
 cyclohexyl methyl pyrazineFL
2,5-diethyl thiazoleFL
2,5-diethyl-4-methyl thiazoleFL
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazineFL
 dimethyl dihydrocyclopentapyrazineFL
2,5-dimethyl thiazoleFL
4,5-dimethyl-2-ethyl thiazoleFL
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
2-ethyl-3-methoxypyrazineFL/FR
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
3-(2-furyl) acroleinFL/FR
(E,E)-2,4-heptadien-1-olFL
2-hexyl-5 or 6-keto-1,4-dioxaneFL
2-methoxypyrazineFL/FR
 methyl 2-(methyl thio) acetateFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 nut base flavorFL
 peanut dithiazineFL
2-propyl pyridineFL
para-salicylic acidFL
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 valeraldehyde propylene glycol acetalFL/FR
5-acetyl-2,3-dihydro-1,4-thiazineFL
 sulfuryl formateFL
 sulfuryl octanoateFL/FR
 sulfuryl propionateFL/FR
 valeraldehyde dibutyl acetalFL/FR
alcoholic
 propyl alcoholFL/FR
aldehydic
 nonanal (aldehyde C-9)FL/FR
alliaceous
2-methyl thioacetaldehydeFL
 tropical thiazoleFL/FR
anisic
ortho-methyl acetophenoneFL/FR
apple
(E,Z)-2,6-nonadien-1-olFL/FR
astringent
2-methyl pyridineFL
balsamic
 amyl cinnamateFL/FR
(E)-benzyl tiglateFL/FR
bitter
 cocoa pyrazines base (mixture of pyrazines)FL
 methyl ethoxypyrazineFL
 paullinia cupana seed extractFL
bready
2-propionyl thiazoleFL
brown
 fenugreek oleoresinFL/FR
 furfuralFL/FR
 tetrahydrofurfuryl acetateFL/FR
burnt
2-methyl quinoxalineFL
2,4,5-trimethyl oxazoleFL/FR
buttery
 butter nut vanilla flavorFL
 butter pecan flavorFL
 butter vanilla nut flavorFL
 butyroinFL
3,4-hexane dioneFL/FR
camphoreous
ortho-methyl anisoleFL/FR
caramellic
 caramel nut cream flavorFL
 caramel nut fudge flavorFL
 cycloteneFL/FR
 fenugreek absoluteFL/FR
 fenugreek resinoidFL/FR
barley malt extractFL
 maple nut flavorFL
toasted maple nut flavorFL
1-phenyl-1,2-propane dioneFL/FR
chocolate
 chocolate banana nut flavorFL
 chocolate caramel nut flavorFL
 chocolate macadamia nut flavorFL
 cocoa oleoresinFL/FR
 cocoa propanalFL
cocoa
 butyraldehydeFL
 chocolate enhancersFL
 cocoa distillatesFL
 cocoa hexenalFL/FR
 gac fruit distillatesFL
coconut
delta-decalactoneFL/FR
coffee
 coffea arabica seed extractFL/FR
 coffee distillatesFL
 difurfuryl etherFL
2-ethyl-4-methyl thiazoleFL/FR
 furfuryl mercaptanFL/FR
 methyl furfuryl mercaptopropionateFL
2-isopropyl pyrazineFL
corn
2-acetyl pyridineFL/FR
2-acetyl thiazoleFL/FR
2-acetyl-2-thiazolineFL
 popcorn pyrimidineFL/FR
creamy
6-amyl-alpha-pyroneFL/FR
alpha-angelica lactoneFL/FR
delta-dodecalactoneFL/FR
4-hydroxybenzaldehydeFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
dairy
2-pentyl acetateFL/FR
earthy
(±)-2-mercapto-5-methylheptan-4-oneFL
2-methyl-3-propyl pyrazineFL/FR
 tamarind distillatesFL
ethereal
 allyl 2-ethyl butyrateFL/FR
fatty
 coconut absoluteFL/FR
(E,E)-2,4-decadienalFL
2-heptyl furanFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
(E,E)-2,4-nonadienalFL
fishy
4,5-dimethyl thiazoleFL
floral
isoamyl cinnamateFL/FR
isoamyl phenyl acetateFL/FR
 cocoa pentenalFL/FR
fruity
 amaretto flavorFL
 banana nut bread flavorFL
 banana nut cream flavorFL
 benzaldehydeFL/FR
 bread thiopheneFL/FR
 butyl 2-methyl butyrateFL/FR
 cherry oxyacetateFL/FR
 dibenzyl etherFL/FR
2,4-hexadien-1-olFL
 lilac acetaldehydeFL/FR
(E,E)-methyl sorbateFL
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
 phenethyl octanoateFL/FR
 propyl benzoateFL/FR
isopropyl formateFL/FR
 strawberry cream nut flavorFL
 styralyl acetateFL/FR
 tiglaldehydeFL/FR
isovaleraldehydeFL/FR
fusel
2-methyl butyraldehydeFL/FR
green
 butyl lactateFL/FR
 celery distillatesFL
 cocoa butenalFL/FR
 dihydroxyacetophenone (mixed isomers)FL
2,5-dimethyl thiopheneFL
2-ethyl butyraldehydeFL
2-hexyl pyridineFL
3-methyl pyridineFL
4-methyl thiazoleFL
1-(5-methyl-2-furyl) propan-1-oneFL
2-methyl-5-isopropyl pyrazineFL
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
2-vinyl pyrazineFL
honey
 ethyl phenyl acetateFL/FR
 phenyl acetaldehydeFL/FR
jammy
 ethyl cyclopentenoloneFL/FR
lactonic
gamma-heptalactoneFL/FR
meaty
 benzothiazoleFL/FR
2,6-dimethyl thiophenolFL
2-methyl 3-(methyl thio) furanFL
 sulfurolFL/FR
mushroom
3-octen-2-olFL/FR
musty
2,5-dimethyl pyrazineFL/FR
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
 menthofuranFL/FR
 propionaldehydeFL
 shoyu pyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
naphthyl
para-methyl anisoleFL/FR
nutty
 acetalFL/FR
2-acetyl furanFL/FR
3-acetyl pyridineFL/FR
2-acetyl pyrroleFL/FR
2-acetyl-1-methyl pyrroleFL
3-acetyl-2,5-dimethyl furanFL/FR
3-acetyl-2,5-dimethyl thiopheneFL
2-acetyl-3-ethyl pyrazineFL/FR
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2-acetyl-4-methyl thiazoleFL
2-acetyl-5-methyl furanFL/FR
 aconitic acidFL
 almond distillatesFL
roasted almond distillatesFL
toasted almond flavorFL
roasted almond flavorFL
 almond flavorFL
 almond hazelnut flavorFL
 almond isolatesFL
 arachis hypogaea fruit extractFL
2-benzofuran carboxaldehydeFL/FR
2-butyl-2-butenalFL
 cashew flavorFL
toasted chestnut flavorFL
roasted chestnut flavorFL
 chestnut flavorFL
3,5-cocoa pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
 coffee furanoneFL/FR
2,5-diethyl pyrazineFL
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
2,3-dimethyl pyrazineFL/FR
2,6-dimethyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-ethyl pyrazineFL/FR
1-ethyl-2-acetyl pyrroleFL
2-ethyl-6-methyl pyrazineFL
 filbert flavorFL
 filbert heptenoneFL/FR
 filbert heptenone BFL/FR
 filbert pyrazineFL/FR
(+)-(E,S)-filbertoneFL/FR
(-)-(E,R)-filbertoneFL/FR
 furfural acetoneFL
european hazelnut absoluteFL/FR
european hazelnut distillatesFL
 hazelnut flavorFL
roasted hazelnut infusionsFL/FR
european hazelnut oil CO2 extractFL/FR
european hazelnut oleoresinFL
 hazelnut pasteFL
2,6-lutidineFL/FR
 macadamia distillatesFL
 macadamia nut cream flavorFL
 macadamia nut flavorFL
2-methoxy-3-methyl pyrazineFL/FR
 methoxymethyl pyrazineFL/FR
2-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
 nut background flavorFL
 nut flavorFL
 nutty cyclohexenoneFL/FR
 nutty pyrazineFL/FR
 nutty quinoxalineFL/FR
 nutty thiazoleFL
 peanut brittle flavorFL
 peanut butter flavorFL
chocolate peanut butter flavorFL
 peanut flavorFL
 peanut oxazoleFL
 pecan distillatesFL
 pecan flavorFL
 pecan krisp flavorFL
 pistachio butterFL
 pistachio flavorFL
 pistachio pasteFL
 popcorn flavorFL
 prunus amygdalus amara seed extractFL/FR
 sesame absoluteFL/FR
 sesame absolute CO2 extractFL/FR
 sesame distillatesFL
roasted sesame seed oilFL
 tetrahydrofurfuryl alcoholFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
 vinyl sulfurolFL/FR
 walnut distillatesFL
 walnut flavorFL
black walnut flavorFL
popcorn
2-propionyl-2-thiazolineFL
potato
 mesityl oxideFL/FR
roasted
2-acetyl pyrazineFL/FR
 ethyl 3-(furfuryl thio) propionateFL
 furfuryl thioacetateFL/FR
 trigonella foenum-graecum seed oil CO2 extractFL/FR
smoky
 prosopis juliflora wood extractFL
solvent
1-heptanolFL/FR
spicy
 cinnamon nut butter rum flavorFL
 cinnamon nut cream flavorFL
para-alpha-dimethyl styreneFL/FR
 horchata flavorFL
sulfurous
2-naphthyl mercaptanFL
sweet
 vanilla butter nut flavorFL
toasted
 acetyl propionylFL/FR
tonka
gamma-valerolactoneFL/FR
vanilla
white chocolate macadamia nut cookie flavorFL
 vanilla hazelnut flavorFL
 vanilla macadamia nut flavorFL
 vanilla nut creme flavorFL
waxy
para-cresyl laurateFL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
whiskey
3-methyl-1-pentanolFL/FR
winey
isoamyl nonanoateFL/FR
5-ethyl-2-methyl pyridineFL
 valeraldehydeFL/FR
woody
 ambroxanFL/FR
 whiskey lactoneFL/FR
 
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Potential Uses:
 chocolate cocoaFL
 nutFL
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Occurrence (nature, food, other): note
 beef cooked beef
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Synonyms:
2,4-dimethyl-5-vinyl-1,3-thiazole
2,4-dimethyl-5-vinylthiazole
5-ethenyl-2,4-dimethyl thiazole
5-ethenyl-2,4-dimethyl-1,3-thiazole
5-ethenyl-2,4-dimethylthiazole
 thiazole, 5-ethenyl-2,4-dimethyl-
Synonyms   Articles   Notes   Search   Top
Synonyms   Articles   Notes   Search   Top
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