EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

yeast thiazoline
4,5-dimethyl-2-isobutyl-3-thiazoline

Sponsors

Name:4,5-dimethyl-2-(2-methylpropyl)-2,5-dihydro-1,3-thiazole
CAS Number: 65894-83-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:265-969-6
FDA UNII:IJC76KB65W
Nikkaji Web:J349.293A
Beilstein Number:0774665
MDL:MFCD01680822
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 4,5-dimethyl-2-isobutyl-3-thiazoline (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register. According to JECFA: Min. assay value is ”97 %” 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
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
JECFA Food Flavoring:1045 4,5-dimethyl-2-isobutyl-3-thiazoline
FLAVIS Number:15.032 (Old)
DG SANTE Food Flavourings:15.032 4,5-dimethyl-2-isobutyl-3-thiazoline
FEMA Number:3621 4,5-dimethyl-2-isobutyl-3-thiazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.93300 to 0.93700 @ 25.00 °C.
Pounds per Gallon - (est).: 7.763 to 7.797
Refractive Index:1.48300 to 1.48900 @ 20.00 °C.
Boiling Point: 206.00 to 208.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.085000 mm/Hg @ 25.00 °C. (est)
Flash Point: 189.00 °F. TCC ( 87.22 °C. )
logP (o/w): 3.949 (est)
Soluble in:
 alcohol
 water, 7.73 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
green nut skin sulfurous burnt cocoa corn
Odor Description:at 1.00 % in propylene glycol. green nut skin sulfurous burnt cocoa corn
Luebke, William tgsc, (2007)
Odor sample from: Sigma-Aldrich
Flavor Type: malty
malty cocoa chocolate hops nut skin cornmeal yeasty meaty
Taste Description: malty cocoa chocolate hops nut skin cornmeal yeasty meaty
Odor and/or flavor descriptions from others (if found).
Treatt
2-Isobutyl-4,5-dimethyl-3-thiazoline Halal, Kosher
Odor Description:meaty, vegetable, spicy
Taste Description:meaty
Used in bakery, desserts, and confectionery at 2ppm, and meat products soups and sauces at 0.5ppm.
Firmenich
Thiazoline Nat 1 TRIAC
Odor Description:green nut skin sulfurous burnt cocoa corn
Taste Description:Malt, cocoa, hop and tropical fruit notes
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Suzhou Jinli Aromatic Chemicals
4,5-DimethyI-2-isobutyl-3-thiazoline
Odor: nut, meat, spicy
Beijing Lys Chemicals
4,5-Dimethyl-2-isobutyl-3-thaizoline
BOC Sciences
For experimental / research use only.
4,5-Dimethyl-2-isobutyl-3-thiazoline
DeLong Chemicals America
4,5-Dimethyl-2-isobutyl-3-thiazoline, Kosher
Endeavour Specialty Chemicals
4,5-Dimethyl-2-isobutyl-3-thiazoline 97% F&F
Speciality Chemical Product Groups
Firmenich
Thiazoline Nat 1 TRIAC
Flavor: Malt, cocoa, hop and tropical fruit notes
Jiangyin Healthway
4,5-Dimethyl-2-isobutyl-3-thiazoline
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
4,5-Dimethyl-2-isobutyl-3-thiazoline, Kosherk
M&U International
4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE, Kosher
Penta International
4,5-DIMETHYL-2-ISOBUTYL-3-THIAZOLINE, Kosher
Robinson Brothers
4,5-Dimethyl-2-isobutyl-3-thiazoline F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
4,5-Dimethyl-2-isobutyl-3-thiazoline
Sigma-Aldrich: Aldrich
For experimental / research use only.
4,5-Dimethyl-2-isobutyl-3-thiazoline 97% (mixture of isomers)
Sunaux International
4,5-Dimethyl-2-isobutyl-3-thiazoline
Synerzine
4,5-Dimethyl-2-Isobutyl-3-Thiazoline
TCI AMERICA
For experimental / research use only.
2-Isobutyl-4,5-dimethyl-3-thiazoline (mixture of isomers) >95.0%(GC)
Tengzhou Jitian Aroma Chemiclal
4.5-Dimethyl-2-isobutyl-3-thiazoline
Tengzhou Xiang Yuan Aroma Chemicals
4.5-Dimethyl-2-Isobutyl-3-Thiazoline
Treatt
2-Isobutyl-4,5-dimethyl-3-thiazoline
Halal, Kosher
Odor: meaty, vegetable, spicy
Flavor: meaty
Used in bakery, desserts, and confectionery at 2ppm, and meat products soups and sauces at 0.5ppm.
 
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] 3067 mg/kg
(Moran et al., 1980)

oral-mouse LD50 3067 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for yeast 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): 4.00 (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
 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: --
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: --
 
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 Substance Registry Services (TSCA):65894-83-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :4120025
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:2
4,5-dimethyl-2-(2-methylpropyl)-2,5-dihydro-1,3-thiazole
Chemidplus:0065894839
RTECS:XJ6642800 for cas# 65894-83-9
 
References:
 4,5-dimethyl-2-(2-methylpropyl)-2,5-dihydro-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65894-83-9
Pubchem (cid):4120025
Pubchem (sid):135267708
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB37159
FooDB:FDB016154
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
caramellic
geranyl crotonate
FR
chocolate
cocoa hexenal
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
corn chip
popcorn pyrimidine
FL/FR
earthy
1-
octen-3-ol
FL/FR
ethereal
ethyl pyruvate
FL/FR
fatty
5-
methyl-5-hexen-2-one
FL/FR
fermented
valeraldehyde
FL/FR
floral
benzyl phenyl acetate
FL/FR
fruity
hexanal propylene glycol acetal
FL/FR
2-
pentyl furan
FL/FR
tropical thiazole
FL/FR
green
cortex pyridine
FL/FR
ethyl (E)-2-hexenoate
FL/FR
geranium thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
4-
hexenol
FL/FR
hexyl hexanoate
FL/FR
melon nonenoate
FL/FR
2,6-
nonadien-1-ol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
phenyl acetaldehyde
FL/FR
herbal
acorn acetate
FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
filbert pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
nutty quinoxaline
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
benzothiazole
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
3-(
methyl thio) hexanol
FL/FR
3-
thiohexanol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
mesityl oxide
FL/FR
methional
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
waxy
methyl octanoate
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
iso
butyl mercaptan
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
diisopropyl sulfide
FL
ethyl dimethyl pyrazine
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
2-
hexenal
FL
(E)-4-
hexenal
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-5-methoxythiazole
FL
2-
propionyl pyrrole
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
alliaceous
alliaceous
cyclopentyl mercaptan
FL
ferula assa-foetida gum oil
FL/FR
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
ammoniacal
2-
methyl piperidine
FL
bready
2-
propionyl thiazole
FL
chocolate
creme de cocoa flavor
FL
cocoa
cocoa hexenal
FL/FR
coffee
methyl furfuryl disulfide
FL/FR
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
ethereal
5-
methyl-5-hexen-2-one
FL/FR
fatty
cocoa butter distillates
FL
(E,E)-2,4-
heptadienal
FL
2-
octen-1-ol
FL/FR
(E)-2-
octenoic acid
FL
fruity
ethyl (E)-2-hexenoate
FL/FR
hexanal propylene glycol acetal
FL/FR
hexyl hexanoate
FL/FR
3-
mercaptohexyl hexanoate
FL
green
cortex pyridine
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
geranium thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
melon nonenoate
FL/FR
methyl octanoate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
2,6-
nonadien-1-ol
FL/FR
2,4-
octadienal
FL
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
honey
benzyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
juicy
lychee mercaptan acetate
FL/FR
meaty
benzothiazole
FL/FR
3-
mercapto-3-methyl butanol
FL
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
filbert pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
rummy
ethyl pyruvate
FL/FR
spicy
jalapeno oleoresin
FL
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
furfuryl methyl sulfide
FL
grapefruit menthane
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl benzyl disulfide
FL
methyl thiomethyl butyrate
FL
potato butanone
FL
3-
thiohexanol
FL/FR
tomato
methional
FL/FR
tropical
3-
mercaptohexyl butyrate
FL
vegetable
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
radish isothiocyanate
FL
waxy
(Z)-6-
nonen-1-ol
FL/FR
winey
valeraldehyde
FL/FR
 
Potential Uses:
FLbread
FLmeat
FLnut
FLtaco
FLvegetable
FLyeast
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 
Synonyms:
2-isobutyl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
2-isobutyl-4,5-dimethyl-2,5-dihydrothiazole
2-isobutyl-4,5-dimethyl-3-thiazoline
isobutyl-4,5-dimethyl-3-thiazoline
2,5-dihydro-2-isobutyl-4,5-dimethylthiazole
2,5-dihydro-4,5-dimethyl-2-(2-methyl propyl) thiazole
2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl) thiazole
2,5-dihydro-4,5-dimethyl-2-(2-methylpropyl)thiazole
2,5-dihydro-4,5-dimethyl-2-2-methyl propyl thiazole
2,5-dihydro-4,5-dimethyl-2-2-methylpropylthiazole
 dimethyl 2 6 isobutyl thiazoline
4,5-dimethyl-2-(2-methylpropyl)-1,3-thiazoline
4,5-dimethyl-2-(2-methylpropyl)-2,5-dihydro-1,3-thiazole
4,5-dimethyl-2-isobutyl-3-thaizoline
4,5-dimethyl-2-isobutyl-3-thiazoline
3-thiazoline, 2-isobutyl-4,5-dimethyl-
 

Articles:

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Notes:
Component of cooked beef aroma. Flavouring ingredient
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