(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
 
Notes:
Used as a food additive [EAFUS]
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CAS Number: 83418-53-5Picture of molecule3D/inchi
FDA UNII: OL1PHN554H
XlogP3-AA: 3.20 (est)
Molecular Weight: 185.33343000
Formula: C10 H19 N S
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: (Flavour Industry, 2005g) Industry: cis- and trans- 5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline. (Flavour Industry, 2005). Industry: cis- and trans-5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline. Mixture of diastereoisomers, each of them racemic (EFFA, 2013a).
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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JECFA Food Flavoring: 1761  cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
DG SANTE Food Flavourings: 15.130  cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
FEMA Number: 4319 cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):83418-53-5 ; CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE
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Physical Properties:
Appearance: yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.93900 to 0.94500 @  25.00 °C.
Pounds per Gallon - (est).: 7.813 to  7.863
Refractive Index: 1.48300 to 1.48900 @  20.00 °C.
Boiling Point: 252.00 to  253.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.063000 mmHg @ 25.00 °C. (est)
Flash Point: 209.00 °F. TCC ( 98.33 °C. )
logP (o/w): 2.420
Soluble in:
 alcohol
 water
 water, 2.517 mg/L @ 25 °C (est)
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Organoleptic Properties:
 
Odor Type: meaty
 
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
 meaty  nutty  cooked  roasted  
Odor Description:
at 0.10 % in propylene glycol. 
meaty nutty cooked roasted
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Parchem
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
 
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 (Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) 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): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 160 (μg/person/day)
Threshold of Concern:90 (μg/person/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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: 0.400002.00000
beverages(nonalcoholic): 0.200001.00000
beverages(alcoholic): --
breakfast cereal: 0.400001.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 0.400002.00000
egg products: --
fats / oils: 0.200001.00000
fish products: 0.100000.40000
frozen dairy: --
fruit ices: 0.400002.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.100000.40000
milk products: 0.400002.00000
nut products: 0.400002.00000
other grains: --
poultry: --
processed fruits: 0.300001.50000
processed vegetables: 0.300001.50000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: 0.200001.00000
sugar substitutes: --
sweet sauces: --
 
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): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.10000
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
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 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
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 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives 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 : 56843050
National Institute of Allergy and Infectious Diseases: Data
 5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
Chemidplus: 0083418535
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References:
 5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 83418-53-5
Pubchem (cid): 56843050
Pubchem (sid): 135266575
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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): HMDB32202
FooDB: FDB009183
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
coffee
coffee
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
musty
 hazelnut pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
 
For Flavor
 
No flavor group found for these
3,6-diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceriFL
3-(ethyl thio) butanolFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
1-(3-hydroxy-5-methyl-2-thienyl) ethanoneFL
2-methyl-2-thiazolineFL
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
1-phenyl-3(5)-propyl pyrazoleFL
3-isopropenyl pentane dioic acidFL
 thiazoleFL
 thioacetic acidFL
5-acetyl-2,3-dihydro-1,4-thiazineFL
S-allyl-laevo-cysteineFL
(±)-3-(methyl thio) heptanalFL
3-(methyl thio) methyl thiopheneFL
2-methyl-1-methyl thio-2-buteneFL
 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazineFL
meaty
 propyl 2-mercaptopropionateFL
musty
 hazelnut pyrazineFL/FR
nutty
3-acetyl-2,5-dimethyl thiopheneFL
2-butyl-2-butenalFL
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
popcorn
2-propionyl-2-thiazolineFL
radish
3-(methyl thio) propyl mercaptoacetateFL
roasted
 lactoyl ethanolamineFL
 lactoyl ethanolamine phosphateFL
sulfurous
2,4,6-trithiaheptane 10% in triacetinFL
 
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Potential Uses:
 meatFL
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
2-isobutyl-4-methyl-5-ethylthiazoline
(Z+E)-5-ethyl-2,5-dihydro-4-methyl-2-(2-methyl propyl) thiazole
5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
(Z+E)-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
(Z+E)-5-ethyl-4-methyl-2-(2-methylpropyl)thiazoline
5-ethyl-4,5-dihydro-4-methyl-2-(2-methylpropyl)-thiazole
 thiazole, 5-ethyl-4,5-dihydro-4-methyl-2-(2-methylpropyl)-
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