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

2,4,5-trimethyl thiazole
2,4,5-trimethylthiazole

Sponsors

Name:2,4,5-trimethyl-1,3-thiazole
CAS Number: 13623-11-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:237-107-9
FDA UNII:6393273PE0
Nikkaji Web:J40.173K
MDL:MFCD00005332
CoE Number:11650
XlogP3-AA:2.20 (est)
Molecular Weight:127.20973000
Formula:C6 H9 N S
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance 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:1036 2,4,5-trimethylthiazole
FLAVIS Number:15.019 (Old)
DG SANTE Food Flavourings:15.019 2,4,5-trimethylthiazole
FEMA Number:3325 2,4,5-trimethylthiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,4,5-TRIMETHYLTHIAZOLE
 
Physical Properties:
Appearance:colorless to amber clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.01100 to 1.01500 @ 25.00 °C.
Pounds per Gallon - (est).: 8.413 to 8.446
Refractive Index:1.50300 to 1.51100 @ 20.00 °C.
Boiling Point: 166.00 to 167.00 °C. @ 717.50 mm Hg
Boiling Point: 65.00 to 67.00 °C. @ 20.00 mm Hg
Vapor Pressure:2.112000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.3 ( Air = 1 )
Flash Point: 124.00 °F. TCC ( 51.11 °C. )
logP (o/w): 0.852 (est)
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 dipropylene glycol
 water, slightly
 water, 530 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: chocolate
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:16 hour(s) at 100.00 %
musty nutty vegetable cocoa hazelnut chocolate coffee
Odor Description:at 1.00 % in dipropylene glycol. musty nutty vegetable cocoa hazelnut chocolate coffee
Luebke, William tgsc, (1995)
Odor sample from: Sigma-Aldrich
musty nutty vegetable toasted brown cocoa coffee
Odor Description:Musty, nutty and vegetative with toasted brown cocoa and coffee nuances
Mosciano, Gerard P&F 19, No. 4, 45, (1994)
Flavor Type: nutty
nutty cocoa green vegetable roasted earthy
Taste Description: at 10.00 ppm. Nutty, cocoa and green vegetative-like with roasted earthy nuances
Mosciano, Gerard P&F 19, No. 4, 45, (1994)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2,4,5-TRIMETHYL THIAZOLE ≥98.0%, Kosher
Odor Description:A chocolate, nutty, coffee aroma
Could be used very sparingly in appropriate applications.
Taste Description:Sweet, roasted notes, with raw potato skin at higher levels
Excellent sweet, roasted notes for chocolate, coffee, roasted nuts, and cured meat, especially ham. Notes of raw potato skin at higher levels (>0.05ppm).
Frutarom
2,4,5-TRIMETHYLTHIAZOLE
Odor Description:Cocoa, Musty, Nutty, Vegetable
Suggested Uses: Chocolate, Cocoa, Coffee, Nut, Vanilla
Treatt
2,4,5-Trimethylthiazole Halal, Kosher
Odor Description:dark chocolate/cocoa, coffee, nutty/hazelnut
Taste Description:cocoa
Used in flavours for condiments, relish, soups at 6ppm, and in frozen and soft confectionery at 2ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2,4,5 TRIMETHYL THIAZOLE
Anhui Haibei
2,4,5-Trimethyl Thiazole
Odor: Musty vegetable cocoa hazelnut chocolate coffee
Anhui Suzhou Jinli Aromatic Chemicals
2,4,5-Trimethyl Thiazole
Odor: cocoa, coffee, nut
Apiscent Labs
2, 4, 5 TRIMETHYL THIAZOLE
Odor: Cocoa, nut and coffee
Bedoukian Research
2,4,5-TRIMETHYL THIAZOLE
≥98.0%, Kosher
Odor: A chocolate, nutty, coffee aroma
Use: Could be used very sparingly in appropriate applications.
Flavor: Sweet, roasted notes, with raw potato skin at higher levels
Excellent sweet, roasted notes for chocolate, coffee, roasted nuts, and cured meat, especially ham. Notes of raw potato skin at higher levels (>0.05ppm).
Beijing Lys Chemicals
2,4,5-Trimethylthiazole
BOC Sciences
For experimental / research use only.
2,4,5-TRIMETHYL THIAZOLE 98.0%
Charkit Chemical
TRIMETHYLTHIAZOLE, 2,4,5- FEMA 3325
DeLong Chemicals America
2,4,5-Trimethylthiazole, Kosher
Endeavour Specialty Chemicals
2,4,5-Trimethylthiazole 98% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2,4,5-TRIMETHYLTHIAZOLE
Odor: COCOA,COFFEE,NUT,MUSTY,VEGETABLE
FCI SAS
2,4,5-TRIMETHYL THIAZOLE
Flavor: Cocoa, nut and coffee
Fleurchem
2,4,5-trimethyl thiazole
Frutarom
2,4,5-TRIMETHYLTHIAZOLE
Odor: Cocoa, Musty, Nutty, Vegetable
Use: Suggested Uses: Chocolate, Cocoa, Coffee, Nut, Vanilla
Jiangyin Healthway
2,4,5-Trimethyl Thiazole
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,4,5-Trimethyl thiazole, Kosherk
M&U International
2,4,5-TRIMETHYL THIAZOLE, Kosher
Penta International
2,4,5-TRIMETHYL THIAZOLE, Kosher
Reincke & Fichtner
2,4,5-Trimethylthiazole
Robinson Brothers
2,4,5-Trimethylthiazole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,4,5-Trimethylthiazole
Sigma-Aldrich
2,4,5-Trimethylthiazole, ≥98%, FG
Odor: chocolate; hazelnut; coffee
Certified Food Grade Products
Sunaux International
2,4,5-Trimethyl Thiazole
Synerzine
2,4,5-Trimethylthiazole
Synerzine
natural 2,4,5-Trimethyl Thiazole
Taytonn
2,4,5-Trimethylthiazole
Odor: Cocoa, Musty, Nutty, Vegetable
TCI AMERICA
For experimental / research use only.
2,4,5-trimethylthiazole >97.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
2,4,5-Trimethyl Thiazole
Tengzhou Xiang Yuan Aroma Chemicals
2,4,5-Trimethyl Thiazole
Treatt
2,4,5-Trimethylthiazole
Halal, Kosher
Odor: dark chocolate/cocoa, coffee, nutty/hazelnut
Flavor: cocoa
Used in flavours for condiments, relish, soups at 6ppm, and in frozen and soft confectionery at 2ppm.
Wujiang CIYUN Flavor & Fragrance
2,4,5-Trimethylthiazole ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 3), H226
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
Serious eye damage (Category 1), H318
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
GHS Label elements, including precautionary statements
 
Pictogramflame.jpgcorrosion.jpgexclamation-mark.jpg
 
Signal word Danger
Hazard statement(s)
H226 - Flammable liquid and vapour
H302 - Harmful if swallowed
H315 - Causes skin irritation
H318 - Causes serious eye damage
H335 - May cause respiratory irritation
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P271 - Use only outdoors or in a well-ventilated area.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P310 - Immediately call a POISON CENTER or doctor/physician.
P330 - Rinse mouth.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2,4,5-trimethyl thiazole usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (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: 5
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -6.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: --
granulated sugar: --
gravies: -6.00000
hard candy: -2.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -6.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -6.00000
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

Scientific Opinion on the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species
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

Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species
View page or View pdf

EPI System: View
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):13623-11-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61653
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2,4,5-trimethyl-1,3-thiazole
Chemidplus:0013623115
 
References:
 2,4,5-trimethyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13623-11-5
Pubchem (cid):61653
Pubchem (sid):135017465
Flavornet:13623-11-5
 
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
CHEBI:View
HMDB (The Human Metabolome Database):HMDB33155
FooDB:FDB011160
Export Tariff Code:2934.10.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
ceratonia siliqua fruit extract
FL/FR
acidic
acidic
cyclohexyl acetic acid
FL/FR
aldehydic
iso
valeraldehyde
FL/FR
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
anisic
para-
anisaldehyde
FL/FR
methyl para-anisate
FL/FR
balsamic
2-
acetyl furan
FL/FR
amyl cinnamate
FL/FR
iso
amyl cinnamate
FL/FR
amyl phenyl acetate
FL/FR
butyl cinnamate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
prenyl benzoate
FL/FR
bready
coffee furanone
FL/FR
buttery
3,4-
hexane dione
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
cyclotene
FL/FR
fenugreek oleoresin
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
iso
propenyl pyrazine
FL/FR
strawberry furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
iso
butyl phenyl acetate
FL/FR
dark
chocolate fragrance
FR
chocolate fragrance
FR
chocolate pyrazine A
FL/FR
chocolate specialty
FR
chocolate tincture
FL/FR
cocoa hexenal
FL/FR
cocoa oleoresin
FL/FR
cocoa pentenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
tetrahydrofurfuryl phenyl acetate
FL/FR
vanillyl ethyl ether
FL/FR
citrus
methyl heptenone
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
cocoa absolute
FL/FR
cocoa fragrance
FR
cocoa resinoid
FL/FR
theobroma cacao extract
FL/FR
coconut
coconut naphthalenone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coffee
coffee absolute
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
phthalide
FL/FR
earthy
bean pyrazine
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
iso
propyl formate
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
valeraldehyde
FL/FR
floral
alpha-
amyl cinnamyl acetate
FL/FR
amyl salicylate
FL/FR
bois de rose oil brazil
FL/FR
coffee flower absolute
FR
ethyl phenyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
(Z)-
rose oxide
FL/FR
fruity
cherry oxyacetate
FL/FR
tropical thiazole
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
butyl 2-methyl butyrate
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
1-
penten-3-ol
FL/FR
phenyl acetaldehyde
FL/FR
hay
beeswax absolute
FL/FR
herbal
3-
butylidene phthalide
FL/FR
tricyclodecenyl isobutyrate
FR
gamma-
valerolactone
FL/FR
honey
butyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
(-)-(E,R)-
filbertone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
plastic
1-
phenyl-1,2-propane dione
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
powdery
para-
anisyl alcohol
FL/FR
roasted
fenugreek resinoid
FL/FR
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
sulfurous
cocoa essence
FL/FR
3-(
methyl thio) hexanol
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
tonka bean absolute
FR
whiskey lactone
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
mesityl oxide
FL/FR
waxy
phenethyl octanoate
FL/FR
woody
cinnamyl tiglate
FL/FR
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
amyl phenyl acetate
FL/FR
bean pyrazine
FL/FR
butyl 2-methyl butyrate
FL/FR
butyl cinnamate
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
cinnamyl tiglate
FL/FR
coconut naphthalenone
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
4,5-
dimethyl-2-ethyl thiazole
FL
chocolate
fudge caramel flavor
FL
3(2)-
hydroxy-5-methyl-2(3)-hexanone
FL
2-
hydroxy-5-methyl-3-hexanone
FL
2-
methoxypyrazine
FL/FR
methyl para-anisate
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
prenyl benzoate
FL/FR
2-iso
propyl-4-methyl-3-thiazoline
FL
pyrazines mixture
FL
tetrahydrofurfuryl phenyl acetate
FL/FR
alliaceous
alliaceous
allyl thiopropionate
FL
dicyclohexyl disulfide
FL
dipropyl disulfide
FL/FR
tropical thiazole
FL/FR
aromatic
amyl salicylate
FL/FR
balsamic
amyl cinnamate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
bitter
2-
acetyl-5-methyl pyrrole
FL
cocoa pyrazines base (mixture of pyrazines)
FL
methyl ethoxypyrazine
FL
paullinia cupana seed extract
FL
brown
beeswax absolute
FL/FR
fenugreek oleoresin
FL/FR
burnt
2-
methyl quinoxaline
FL
iso
propenyl pyrazine
FL/FR
buttery
diacetyl
FL
3,4-
hexane dione
FL/FR
cabbage
methyl 2-thiofuroate
FL
caramellic
caramel fudge flavor
FL
caramel furanone
FL
cyclotene
FL/FR
fenugreek resinoid
FL/FR
maltol
FL/FR
1-
phenyl-1,2-propane dione
FL/FR
strawberry furanone
FL/FR
celery
3-
butylidene phthalide
FL/FR
chocolate
cherry chocolate fudge flavor
FL
chocolate
FL
chocolate almond fudge flavor
FL
chocolate banana nut flavor
FL
chocolate butter cream flavor
FL
chocolate caramel nut flavor
FL
chocolate chips
FL
chocolate coating
FL
chocolate cookies & cream flavor
FL
chocolate distillates
FL
chocolate essence
FL
chocolate europa flavor
FL
chocolate extract
FL
bittersweet
chocolate flavor
FL
chocolate flavor
FL
mexican
chocolate flavor
FL
bitter
chocolate flavor
FL
dark
chocolate flavor
FL
dutch
chocolate flavor
FL
german
chocolate flavor
FL
hot
chocolate flavor
FL
swiss
chocolate flavor
FL
bavarian
chocolate flavor
FL
abuelita
chocolate flavor
FL
milk
chocolate flavor
FL
semi sweet
chocolate flavor
FL
chocolate macadamia nut flavor
FL
chocolate marble flavor
FL
chocolate mousse flavor
FL
chocolate nibs
FL
chocolate raspberry creme flavor
FL
chocolate tincture
FL/FR
chocolate toffee almond flavor
FL
cocoa essence
FL/FR
cocoa oleoresin
FL/FR
cocoa powder distillates
FL
cocoa propanal
FL
chocolate chip
cookie flavor
FL
creme de cocoa flavor
FL
mocha almond fudge flavor
FL
mocha cream flavor
FL
cocoa
iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
ceratonia siliqua fruit extract
FL/FR
chocolate enhancers
FL
cocoa
FL
cocoa absolute
FL/FR
cocoa bean powder
FL
cocoa distillates
FL
cocoa enhancer
FL
cocoa flavor
FL
cocoa hexenal
FL/FR
cocoa liquor
FL
cocoa liquor distillates
FL
cocoa nib distillates
FL
cocoa resinoid
FL/FR
gac fruit distillates
FL
2-
methyl furan
FL
theobroma cacao extract
FL/FR
theobroma cacao nib extract
FL
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
coffee absolute
FL/FR
coffee distillates
FL
2-
ethyl-4-methyl thiazole
FL/FR
cookie
chocolate
cookie flavor
FL
corn chip
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
coumarinic
phthalide
FL/FR
creamy
para-
anisaldehyde
FL/FR
earthy
alpha-
amyl cinnamyl acetate
FL/FR
camu camu distillates
FL
tamarind distillates
FL
fatty
cocoa butter distillates
FL
floral
iso
amyl cinnamate
FL/FR
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
cocoa pentenal
FL/FR
phenyl acetic acid
FL/FR
fruity
para-
anisyl alcohol
FL/FR
cherry oxyacetate
FL/FR
2,4-
hexadien-1-ol
FL
phenethyl octanoate
FL/FR
iso
propyl formate
FL/FR
iso
valeraldehyde
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
3-
methyl-2-butanol
FL
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2-
ethyl butyraldehyde
FL
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
immortelle absolute
FL/FR
(Z)-
leaf acetal
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
4-
methyl thiazole
FL
nerol oxide
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
(Z)-
rose oxide
FL/FR
honey
butyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
lactonic
gamma-
octalactone
FL/FR
malty
yeast thiazoline
FL
meaty
3-
mercapto-2-butanone
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
3-(
methyl thio) hexanol
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
aconitic acid
FL
3,6-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
(-)-(E,R)-
filbertone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
nutty quinoxaline
FL/FR
chocolate
peanut butter flavor
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
phenolic
propyl 2-furoate
FL
potato
mesityl oxide
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
rooty
guarana flavor
FL
rummy
vanillyl ethyl ether
FL/FR
spicy
cassia bark oil china
FL/FR
chocolate cinnamon hazelnut flavor
FL
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
sulfurous
O-
ethyl S-1-methoxyhexan-3-yl carbonothioate
FL
sweet
cyclohexyl acetic acid
FL/FR
vanilla oleoresin bali
FL/FR
tonka
gamma-
valerolactone
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
waxy
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
valeraldehyde
FL/FR
woody
whiskey lactone
FL/FR
 
Potential Uses:
FLbread
FLcappuccino
FLcaramel
FLcashew
FLchicory root
 chocolate cacao
 chocolate cocoa
FRcoffee
FLcream ice cream
FL/FRfenugreek
FRfilbert
FRgingerbread
FRgraham cracker
FRhazelnut
FLnut
FLpecan
FLpotato
FLpraline
FRvanilla
FLvegetable
FLwalnut
FRwormwood oil replacer
 
Occurrence (nature, food, other):note
 beef roasted beef
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 bonito
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 chicken roasted chicken
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 coffee
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 kohlrabi stem
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 lamb roasted lamb
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 pork roasted pork
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 potato cooked potato
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 shell fish
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 tea leaf
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Synonyms:
 thiazole, 2,4,5-trimethyl-
 trimethyl thiazole
2, 4, 5 trimethyl thiazole
2,4,5-trimethyl-1,3-thiazole
2,4,5-trimethylthiazole
 
 
Notes:
Present in coffee, cooked meats and cooked potatoes. Flavouring ingredient
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