2-(2-butyl)-4,5-dimethyl-3-thiazoline
3-thiazoline, 2-sec-butyl-4,5-dimethyl-
 
Notes:
Flavouring ingredient. Reported in hydrolysed vegetable protein
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      65894-82-8 2-(2-Butyl)-4,5-dimethyl-3-thiazoline
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      02-59750 2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE
       
  • R C Treatt & Co Ltd
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CAS Number: 65894-82-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 265-968-0
FDA UNII: 0Y33EGH91P
Nikkaji Web: J349.292C
MDL: MFCD01680858
XlogP3-AA: 2.60 (est)
Molecular Weight: 171.30649000
Formula: C9 H17 N S
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: JECFA evaluated 2-(2-Butyl)-4,5-dimethyl-3-thiazoline (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register. According to JECFA: Min. assay value is ”98 %” and ”60:40 mix of cis and trans isomers”. Mixture of diastereoisomers, each of them racemic (EFFA, 2013b).
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
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1059  2-(2-butyl)-4,5-dimethyl-3-thiazoline
DG SANTE Food Flavourings: 15.029  2-(sec-butyl)-4,5-dimethyl-3-thiazoline
FEMA Number: 3619 2-(2-butyl)-4,5-dimethyl-3-thiazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):65894-82-8 ; 2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE
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Physical Properties:
Appearance: pale yellow clear liquid (est)
Assay: 98.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.95000 to 0.95500 @  25.00 °C.
Pounds per Gallon - (est).: 7.905 to  7.947
Refractive Index: 1.48300 to 1.48800 @  20.00 °C.
Boiling Point: 71.00 °C. @ 4.00 mm Hg
Boiling Point: 228.00 to  230.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.086000 mmHg @ 25.00 °C. (est)
Flash Point: 202.00 °F. TCC ( 94.44 °C. )
logP (o/w): 3.949 (est)
Soluble in:
 alcohol
 water, 7.73 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: meaty
 
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
 meaty  spicy  vegetable  
Odor Description:
at 0.10 % in dipropylene glycol. 
meaty spicy vegetable
 
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.
2-(2-Butyl)-4,5-dimethyl-3-thiazoline
Carbosynth
For experimental / research use only.
2-(2-Butyl)-4,5-dimethyl-3-thiazoline
Parchem
2-(2-butyl)-4,5-dimethyl-3-thiazoline
Penta International
2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE
R C Treatt & Co Ltd
2-(sec-Butyl)-4,5-dimethyl-3-thiazoline
NI, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2-sec-Butyl-4,5-dimethyl-3-thiazoline
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Safety Information:
Preferred SDS: View
 
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:
gavage-mouse LD50  [sex: M,F] 2827 mg/kg
(Moran et al., 1980)

oral-mouse LD50  2827 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2-(2-butyl)-4,5-dimethyl-3-thiazoline 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): 5.00 (μg/capita/day)
Structure Class: III
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: 12
Click here to view publication 12
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -2.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: --
gelatins / puddings: -2.00000
granulated sugar: --
gravies: -0.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.50000
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
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5362564
National Institute of Allergy and Infectious Diseases: Data
 2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
Chemidplus: 0065894828
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References:
 2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 65894-82-8
Pubchem (cid): 5362564
Pubchem (sid): 135267707
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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): HMDB37514
FooDB: FDB016593
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
alliaceous
 dimethyl trisulfideFL/FR
 ferula assa-foetida gum oilFL/FR
 methyl furfuryl disulfideFL/FR
 rum etherFL/FR
2,4,5-trimethyl thiazoleFL/FR
coffee
 coffee difuranFL/FR
1-octen-3-olFL/FR
ethereal
 ethyl pyruvateFL/FR
5-methyl-5-hexen-2-oneFL/FR
fruity
 hexanal propylene glycol acetalFL/FR
2-pentyl furanFL/FR
 tropical thiazoleFL/FR
green
 cortex pyridineFL/FR
 ethyl (E)-2-hexenoateFL/FR
 geranium thiazoleFL/FR
(Z)-4-heptenalFL/FR
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
4-hexenolFL/FR
 hexyl hexanoateFL/FR
 melon nonenoateFL/FR
2,6-nonadien-1-olFL/FR
2-octen-1-olFL/FR
1-penten-3-olFL/FR
 meaty dithianeFL/FR
4-methyl nonanoic acidFL/FR
 sulfuryl acetateFL/FR
melon
(Z)-6-nonen-1-olFL/FR
minty
isopropyl tiglateFL/FR
 hazelnut pyrazineFL/FR
nutty
2-acetyl-3-methyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl pyrazineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
 vinyl sulfurolFL/FR
 benzothiazoleFL/FR
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
 ethyl 3-mercaptopropionateFL/FR
 fish thiolFL/FR
 grapefruit menthaneFL/FR
 lychee mercaptan acetateFL/FR
2-mercaptopropionic acidFL/FR
 methyl 3-(methyl thio) propionateFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
3-(methyl thio) hexanolFL/FR
1-phenethyl mercaptanFL/FR
vegetable
1-furfuryl pyrroleFL/FR
 mesityl oxideFL/FR
 methionalFL/FR
 tetrahydrofurfuryl alcoholFL/FR
waxy
 methyl octanoateFL/FR
 
For Flavor
 
No flavor group found for these
4-acetyl-2-methyl pyrimidineFL
gamma-aminobutyric acidFL
 amyl mercaptanFL
isobutyl mercaptanFL
 cyclopropyl (E,Z)-2,6-nonadienamideFL
2,5-diethyl thiazoleFL
 diisopropyl sulfideFL
 dimethyl tetrasulfideFL
2,6-dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanoneFL
bis(2,5-dimethyl-3-furyl) disulfideFL
2,5-dimethyl-3-thiofuroyl furanFL
 ethyl (E,Z)-2,6-nonadienamideFL
S-ethyl 2-acetyl aminoethane thioateFL
 ethyl 3-mercaptopropionateFL/FR
 ethyl 4-(acetyl thio) butyrateFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
2-ethyl-4,5-dimethyl oxazoleFL
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
2-hexenalFL
(E)-4-hexenalFL
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 methyl dihydrofuran thiolFL
2-methyl thiazoleFL
2-methyl thiazolidineFL
4-(methyl thio) butanolFL
2-(methyl thio) ethanolFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-furyl tetrasulfideFL
3-((2-methyl-3-furyl)thio)-4-heptanoneFL
4-((2-methyl-3-furyl)thio)-5-nonanoneFL
2-methyl-5-methoxythiazoleFL
1,9-nonane dithiolFL
 peanut dithiazineFL
1-phenethyl mercaptanFL/FR
1,3-propane dithiolFL
 propyl 2-methyl-3-furyl disulfideFL
isopropyl disulfideFL
2-isopropyl-3-(methyl thio) pyrazineFL
3-thienyl mercaptanFL
N-(2-(3,4-dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amideFL
3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamideFL
4-mercapto-2-pentanone 1% in acetoinFL
2-methyl-1-methyl thio-2-buteneFL
 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazineFL
1-(2-thienyl) butanoneFL
alliaceous
1,3-butane dithiolFL
 cyclopentyl mercaptanFL
 dimethyl trisulfideFL/FR
 ferula assa-foetida gum oilFL/FR
2-methyl thioacetaldehydeFL
3-tetrahydrothiophenoneFL
 tropical thiazoleFL/FR
burnt
 bacon dithiazineFL
1,6-hexane dithiolFL
 rum etherFL/FR
chemical
2,5-dimethyl furanFL
cocoa
 butyraldehydeFL
coffee
 coffee difuranFL/FR
 methyl furfuryl disulfideFL/FR
earthy
 difurfuryl sulfideFL
1,8-octane dithiolFL
eggy
isopropyl mercaptanFL
ethereal
5-methyl-5-hexen-2-oneFL/FR
fatty
(E,E)-2,4-heptadienalFL
4-methyl nonanoic acidFL/FR
2-octen-1-olFL/FR
(E)-2-octenoic acidFL
fruity
 ethyl (E)-2-hexenoateFL/FR
 hexanal propylene glycol acetalFL/FR
 hexyl hexanoateFL/FR
green
 cortex pyridineFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 geranium thiazoleFL/FR
(Z)-4-heptenalFL/FR
(E)-2-heptenalFL
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
 melon nonenoateFL/FR
 methyl octanoateFL/FR
3-(5-methyl-2-furyl) butanalFL
2,6-nonadien-1-olFL/FR
2,4-octadienalFL
4-penten-1-yl acetateFL
1-penten-3-olFL/FR
2-pentyl furanFL/FR
2-propyl pyrazineFL
isopropyl tiglateFL/FR
 propylene glycol acetone ketalFL
juicy
 lychee mercaptan acetateFL/FR
malty
 yeast thiazolineFL
meaty
4-allyl-2,6-dimethoxyphenolFL
 benzothiazoleFL/FR
2,6-dimethyl thiophenolFL
2,5-dimethyl-3-furan thiolFL
1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%FL
4-furfuryl thio-2-pentanoneFL
 meaty dithianeFL/FR
3-mercapto-3-methyl butanolFL
2-mercaptomethyl pyrazineFL
2-mercaptopropionic acidFL/FR
2-methyl 3-(methyl thio) furanFL
12-methyl tridecanalFL
bis(2-methyl-3-furyl) disulfideFL
S-(2-methyl-3-furyl) ethane thioateFL
2-methyl-3-tetrahydrofuran thiolFL
 propyl 2-mercaptopropionateFL
 pyrazinyl ethane thiolFL
2-pyridinyl methane thiolFL
 sulfuryl acetateFL/FR
 thialdineFL
ortho-thiocresolFL
ortho-thioguaiacolFL
metallic
2,5-dihydroxy-1,4-dithianeFL
4-hexenolFL/FR
3-(methyl thio) hexanolFL/FR
mushroom
1-octen-3-olFL/FR
musty
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
nutty
2-acetyl-3-methyl pyrazineFL/FR
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl pyrazineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
 nutty thiazoleFL
 tetrahydrofurfuryl alcoholFL/FR
2,4,5-trimethyl thiazoleFL/FR
 vinyl sulfurolFL/FR
onion
 furfuryl isopropyl sulfideFL
2-methyl-1,3-dithiolaneFL
 propyl thioacetateFL
popcorn
2-propionyl-2-thiazolineFL
potato
 mesityl oxideFL/FR
roasted
 ethyl 3-(furfuryl thio) propionateFL
 hexyl mercaptanFL
rummy
 ethyl pyruvateFL/FR
savory
N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamideFL
spicy
 jalapeno oleoresinFL
sulfurous
2,3-butane dithiolFL
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
S-ethyl thioacetateFL
 fish thiolFL/FR
 furfuryl methyl sulfideFL
 grapefruit menthaneFL/FR
 methyl 2-methyl-3-furyl disulfideFL
 methyl benzyl disulfideFL
 methyl thiomethyl butyrateFL
3-methyl-2-butane thiolFL
2-naphthyl mercaptanFL
 potato butanoneFL
 roasted butanolFL
tomato
 methionalFL/FR
tropical
3-mercaptohexyl butyrateFL
vegetable
1-furfuryl pyrroleFL/FR
 methyl 3-(methyl thio) propionateFL/FR
 radish isothiocyanateFL
 tyramineFL
waxy
(Z)-6-nonen-1-olFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 meatFL
 spiceFL
 vegetableFL
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Occurrence (nature, food, other): note
 vegetable protein hydrolyzed
Search  Picture
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Synonyms:
2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
2-sec-butyl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
2-sec-butyl-4,5-dimethyl-2,5-dihydrothiazole
2-sec-butyl-4,5-dimethyl-3-thiazoline
2-(sec-butyl)-4,5-dimethyl-2,5-dihydrothiazole
2-(sec-butyl)-4,5-dimethyl-3-thiazoline
2,5-dihydro-4,5-dimethyl-2-(1-methyl propyl) thiazole
2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl) thiazole
2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)thiazole
2,5-dihydro-4,5-dimethyl-2-1-methyl propyl thiazole
2,5-dihydro-4,5-dimethyl-2-1-methylpropylthiazole
4,5-dimethyl-2-(1-methylpropyl)-3-thiazoline
 thiazole, 2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)-
3-thiazoline, 2-sec-butyl-4,5-dimethyl-
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