2,5-diethyl-4-methyl thiazole
2,5-diethyl-4-methylthiazole
 
Notes:
Volatile flavour component of cooked pork, roast beef and baked potatoes
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CAS Number: 41981-71-9Picture of molecule3D/inchi
FDA UNII: NC05V13YJK
Nikkaji Web: J108.855F
XlogP3-AA: 3.00 (est)
Molecular Weight: 155.26361000
Formula: C8 H13 N S
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
 
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DG SANTE Food Flavourings: 15.050  2,5-diethyl-4-methylthiazole
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Physical Properties:
Appearance: colorless to pale yellow solid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 115.00 °C. @ 760.00 mm Hg
Boiling Point: 217.00 to  218.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 0.191000 mmHg @ 25.00 °C. (est)
Flash Point: 179.00 °F. TCC ( 81.50 °C. ) (est)
logP (o/w): 3.085 (est)
Soluble in:
 alcohol
 water, 58.58 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: nutty
 
Odor Strength: high ,
recommend smelling in a 0.01 % solution or less
 
 green  nutty  
Odor Description:
at 0.01 % in propylene glycol. 
green nutty
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2,5-diethyl-4-methyl thiazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 160 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.300001.50000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.400002.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 0.400002.00000
Meat and meat products, including poultry and game (08.0): 0.100000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.40000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.200001.00000
Foodstuffs intended for particular nutritional uses (13.0): 0.400002.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.400002.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
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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
Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30.
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf
EPI System: View
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EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 518856
National Institute of Allergy and Infectious Diseases: Data
 2,5-diethyl-4-methyl-1,3-thiazole
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References:
 2,5-diethyl-4-methyl-1,3-thiazole
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 518856
Pubchem (sid): 10507624
Pherobase: View
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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
HMDB (The Human Metabolome Database): HMDB40075
FooDB: FDB019762
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
chocolate
chocolate
 cocoa hexenalFL/FR
earthy
2-ethyl-3-methoxypyrazineFL/FR
 nutty pyrazineFL/FR
nutty
2-acetyl-3-ethyl pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
2-ethyl-4-methyl thiazoleFL/FR
2-methyl pyrazineFL/FR
 shoyu pyrazineFL/FR
vegetable
 methionalFL/FR
 
For Flavor
 
No flavor group found for these
2-ethyl-3-methoxypyrazineFL/FR
 green pea pyrazineFL
2-methoxy-3-propyl pyrazineFL
 methyl 2-(methyl thio) acetateFL
4-(methyl thio) butanolFL
alliaceous
3-mercapto-2-pentanoneFL
2-methyl thioacetaldehydeFL
cocoa
 cocoa hexenalFL/FR
coffee
2-ethyl-4-methyl thiazoleFL/FR
2-isopropyl pyrazineFL
green
4-methyl thiazoleFL
 propylene glycol acetone ketalFL
milky
dextro,laevo-3-(methyl thio) butanoneFL
musty
 shoyu pyrazineFL/FR
nutty
2-acetyl-3-ethyl pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
2-ethyl-6-methyl pyrazineFL
2-methyl pyrazineFL/FR
 nutty pyrazineFL/FR
sulfurous
 potato butanoneFL
tomato
 methionalFL/FR
vegetable
 potato butyraldehydeFL
winey
5-ethyl-2-methyl pyridineFL
 
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Potential Uses:
 nutFL
 potatoFL
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Occurrence (nature, food, other): note
 bonito dried bonito
Search  PMC Picture
 potato baked potato
Search Trop  Picture
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Synonyms:
2,5-diethyl-4-methyl-1,3-thiazole
2,5-diethyl-4-methylthiazole
4-methyl-2,5-diethyl thiazole
4-methyl-2,5-diethylthiazole
 thiazole, 2,5-diethyl-4-methyl-
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