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

peanut oxazole
2,4,5-trimethyl-3-oxazoline

Sponsors

Name:2,4,5-trimethyl-2,5-dihydro-1,3-oxazole
CAS Number: 22694-96-8Picture of molecule3D/inchi
FDA UNII:KHQ1Z14L8P
Nikkaji Web:J77.253D
Beilstein Number:1098973
MDL:MFCD00053161
CoE Number:2319
XlogP3-AA:0.50 (est)
Molecular Weight:113.15987000
Formula:C6 H11 N O
NMR Predictor:Predict (works with chrome or firefox)
Name:(2R,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
CAS Number: 22694-96-8 (RR)Picture of molecule3D/inchi
XlogP3-AA:0.50 (est)
Molecular Weight:113.15987000
Formula:C6 H11 N O
NMR Predictor:Predict (works with chrome or firefox)
Name:(2R,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
CAS Number: 22694-96-8 (RS)Picture of molecule3D/inchi
XlogP3-AA:0.50 (est)
Molecular Weight:113.15987000
Formula:C6 H11 N O
NMR Predictor:Predict (works with chrome or firefox)
Name:(2S,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
CAS Number: 22694-96-8 (SR)Picture of molecule3D/inchi
XlogP3-AA:0.50 (est)
Molecular Weight:113.15987000
Formula:C6 H11 N O
NMR Predictor:Predict (works with chrome or firefox)
Name:(2S,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
CAS Number: 22694-96-8 (SS)Picture of molecule3D/inchi
XlogP3-AA:0.50 (est)
Molecular Weight:113.15987000
Formula:C6 H11 N O
NMR Predictor:Predict (works with chrome or firefox)
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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1559 2,4,5-trimethyl-delta-3-oxazoline
FLAVIS Number:13.039 (Old)
DG SANTE Food Flavourings:13.039 2,4,5-trimethyl-delta-3-oxazoline
FEMA Number:3525 2,4,5-trimethyl-3-oxazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,4,5-TRIMETHYL-DELTA-3-OXAZOLINE
 
Physical Properties:
Appearance:yellow orange clear liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 125.00 to 127.00 °C. @ 760.00 mm Hg
Vapor Pressure:8.099000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.8 ( Air = 1 )
Flash Point: 87.00 °F. TCC ( 30.56 °C. )
logP (o/w): 1.683 (est)
Soluble in:
 alcohol
 fixed oils
 water, slightly
 water, 1134 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: musty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
musty green woody nutty caramellic
Odor Description:at 0.10 % in dipropylene glycol. musty green wood nutty caramel
musty nutty vegetable cocoa brown bready caramellic
Odor Description:Musty, nutty, vegetative, cocoa, brown, bready and caramellic
Mosciano, Gerard P&F 21, No. 6, 49, (1996)
Flavor Type: nutty
musty nutty cocoa brown vegetable bready bitter
Taste Description: at 10.00 ppm. Musty, nutty, cocoa, brown, vegetative and bready with a slight bitter nuance
Mosciano, Gerard P&F 21, No. 6, 49, (1996)
Odor and/or flavor descriptions from others (if found).
Frutarom
2,4,5-TRIMETHYL-3-OXAZOLINE
Odor Description:Green, Musty, Nutty, Woody
Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Savoury
Treatt
2,4,5-Trimethyl-3-oxazoline Halal, Kosher
Odor Description:‘Green bean’ Green, woody, and musty
Odour threshold of 1ppm
Taste Description:green
Used in meat products, bakery, and soups at 10ppm.
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2,4,5-Trimethyl-3-oxazoline 95%
Carbosynth
For experimental / research use only.
2,4,5-Trimethyl-3-oxazoline
Charkit Chemical
TRIMETHYL-GAMMA-3-OXAZOLINE, 2,4,5- FEMA 3525
DeLong Chemicals America
2,4,5-Trimethyl-3-oxazoline, Kosher
Endeavour Specialty Chemicals
2,4,5-Trimethyl-3-oxazoline 99% F&F
Speciality Chemical Product Groups
Frutarom
2,4,5-TRIMETHYL-3-OXAZOLINE
Odor: Green, Musty, Nutty, Woody
Use: Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Savoury
Penta International
2,4,5-TRIMETHYL-3-OXAZOLINE, Kosher
Robinson Brothers
2,4,5-Trimethyl-3-oxazoline F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,4,5-Trimethyl-3-oxazoline, cis + trans ≥98%
Sigma-Aldrich: Aldrich
For experimental / research use only.
2,4,5-Trimethyl-2,5-dihydro-1,3-oxazole
Synerzine
2,4,5-Trimethyl-gamma-3-oxazoline
Taytonn
2,4,5-Trimethyl-3-Oxazoline
Odor: Green, Musty, Nutty, Woody
Treatt
2,4,5-Trimethyl-3-oxazoline
Halal, Kosher
Odor: ‘Green bean’ Green, woody, and musty
Use: Odour threshold of 1ppm
Flavor: green
Used in meat products, bakery, and soups at 10ppm.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50 4840 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 peanut oxazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.034 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Threshold of Concern:540 (μg/person/day)
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: 10
 average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -10.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -10.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -10.00000
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 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31492
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:2
2,4,5-trimethyl-2,5-dihydro-1,3-oxazole
Chemidplus:0022694968
(2R,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
(2R,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
(2S,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
(2S,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
 
References:
 2,4,5-trimethyl-2,5-dihydro-1,3-oxazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:22694-96-8
Pubchem (cid):31492
Pubchem (sid):134994464
 (2R,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:22694-96-8
Pubchem (cid):6999039
Pubchem (sid):43600702
 (2R,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:22694-96-8
Pubchem (cid):6999037
Pubchem (sid):43600700
 (2S,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:22694-96-8
Pubchem (cid):6999043
Pubchem (sid):43600706
 (2S,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:22694-96-8
Pubchem (cid):6999041
Pubchem (sid):43600704
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31199
FooDB:FDB003220
Export Tariff Code:2934.99.9090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
octanal propylene glycol acetal
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
balsamic
balsamic
2-
acetyl furan
FL/FR
iso
amyl cinnamate
FL/FR
amyl cinnamate
FL/FR
butyl cinnamate
FL/FR
propyl benzoate
FL/FR
valerian rhizome absolute
FL/FR
bready
furfural
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
fenugreek oleoresin
FL/FR
maltyl propionate
FL/FR
shoyu furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
chocolate pyrazine A
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
2,4,5-
trimethyl thiazole
FL/FR
citrus
alpha-
methylene citronellal
FR
neroli ketone
FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
coumarinic
coumane
FL/FR
tonka bean resinoid
FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
ethereal
iso
propyl formate
FL/FR
fatty
coconut absolute
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
valeraldehyde
FL/FR
floral
boronia butenal
FR
para-
cresyl laurate
FL/FR
ethyl phenyl acetate
FL/FR
orange leaf absolute
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
apple ketal
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
tropical thiazole
FL/FR
green
bergoxane
FR
butyl 2-methyl butyrate
FL/FR
alpha-
elemol
FL/FR
fresh nitrile
FR
galbanum oil
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
2-
heptyl furan
FL/FR
(E)-2-
hexen-1-yl salicylate
FR
para-
methyl hydratropaldehyde
FL/FR
phenyl acetaldehyde
FL/FR
terpinyl propionate
FL/FR
tiglaldehyde
FL/FR
valerian rhizome oil CO2 extract china
FL/FR
herbal
bornyl salicylate
FR
(+)-alpha-
campholenic aldehyde
FL/FR
canarium luzonicum oil
FL/FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
saffron pyranone
FR
valerian rhizome oil
FL/FR
gamma-
valerolactone
FL/FR
melon
(Z)-6-
nonenal
FL/FR
milky
laevo-
glutamine
CS
mossy
oakmoss absolute
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
ortho-
methyl anisole
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-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
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
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
2-
methyl 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
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
orris
iso
eugenyl formate
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
roasted
fenugreek resinoid
FL/FR
spicy
iso
cyclogeraniol (IFF)
FR
2-
octanol
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
tonka bean absolute
FR
whiskey lactone
FL/FR
waxy
phenethyl octanoate
FL/FR
woody
4-
hydroxybenzaldehyde
FL/FR
sandalwood oil
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
bornyl isobutyrate
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
butyramide
FL
chocolate pyrazine A
FL/FR
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
4,5-
dimethyl-2-ethyl thiazole
FL
alpha-
elemol
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
iso
eugenyl formate
FL/FR
3-(2-
furyl) acrolein
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxypyrazine
FL/FR
2-
methoxythiazole
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
octanal propylene glycol acetal
FL/FR
peanut dithiazine
FL
2-
propyl pyridine
FL
para-
salicylic acid
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
balsamic
amyl cinnamate
FL/FR
bitter
methyl ethoxypyrazine
FL
paullinia cupana seed extract
FL
bready
2-
propionyl thiazole
FL
brown
2-oxo
butyric acid
FL/FR
fenugreek oleoresin
FL/FR
furfural
FL/FR
burnt
furfuryl alcohol
FL
2-
methyl quinoxaline
FL
buttery
3,4-
hexane dione
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
ortho-
methyl anisole
FL/FR
caramellic
fenugreek resinoid
FL/FR
barley
malt extract
FL
maltyl propionate
FL/FR
shoyu furanone
FL/FR
chocolate
cocoa oleoresin
FL/FR
cocoa propanal
FL
cocoa
butyraldehyde
FL
cocoa hexenal
FL/FR
coffee
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
creamy
alpha-
angelica lactone
FL/FR
4-
hydroxybenzaldehyde
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
floral
iso
amyl cinnamate
FL/FR
iso
amyl phenyl acetate
FL/FR
cocoa pentenal
FL/FR
orange leaf absolute
FL/FR
fruity
apple ketal
FL/FR
2,4-
hexadien-1-ol
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
phenethyl octanoate
FL/FR
propyl benzoate
FL/FR
iso
propyl formate
FL/FR
tiglaldehyde
FL/FR
valerian rhizome absolute
FL/FR
valerian rhizome oil
FL/FR
valerian rhizome oil CO2 extract china
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
(+)-alpha-
campholenic aldehyde
FL/FR
canarium luzonicum oil
FL/FR
cocoa butenal
FL/FR
2,5-
dimethyl thiophene
FL
2-
ethyl butyraldehyde
FL
galbanum oil
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
2-
hexyl pyridine
FL
para-
methyl hydratropaldehyde
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
(Z)-6-
nonenal
FL/FR
oakmoss absolute
FL/FR
2-
propyl pyrazine
FL
terpinyl propionate
FL/FR
2-
vinyl pyrazine
FL
honey
ethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
lactonic
gamma-
heptalactone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
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-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
aconitic acid
FL
3,6-
cocoa pyrazine
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
2,6-
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
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
spicy
2-
octanol
FL/FR
toasted
acetyl propionyl
FL/FR
tonka
gamma-
valerolactone
FL/FR
waxy
para-
cresyl laurate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
sandalwood oil
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
FLalmond toasted almond
FRarnica flower
FLbarley
FLbread
FRbread baked bread
 bread crisp bread
FLbread crust
FLbread rye bread
 bread wheat bread
 bread white bread
FLbutterscotch
FLcaramel
FL/FRcaraway seed
FLcashew
 chestnut blossom
FLchicory root
 chocolate cacao
 chocolate cocoa
FLcoconut
 coconut tropical coconut
FLcoffee
FL/FRfenugreek
FLfilbert
 gingerbread
FLgraham cracker
FLhazelnut
FL/FRimmortelle
FLmacadamia
FLmace
FLmalt
FLmaple
FLmolasses
FLnut
FLnut roasted nut
FRnutmeg
FLpeanut
FLpeanut butter
FLpecan
FLpina colada
FLpistachio
FLpraline
FLsesame
FLtoffee
FLwalnut
 
Occurrence (nature, food, other):note
 beef heated beef
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 chicken fried chicken
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 peanut roasted peanut
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Synonyms:
2,5-dihydro-2,4,5-trimethyl oxazole
2,5-dihydro-2,4,5-trimethyloxazole
 oxazole, 2,5-dihydro-2,4,5-trimethl-
 oxazole, 2,5-dihydro-2,4,5-trimethyl-
3-oxazoline, 2,4,5-trimethyl-
2,4,5-trimethyl-2,5-dihydro-1,3-oxazole
2,4,5-trimethyl-2,5-dihydrooxazole
2,4,5-trimethyl-3-oxazoline
2,4,5-trimethyl-delta-3-oxazoline
2,4,5-trimethyl-gamma-3-oxazoline
 
 
Notes:
Volatile flavour constit. of boiled beef and roasted peanuts. Used as flavour enhancer in fish products
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