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

2,4-dimethyl-5-vinyl thiazole
2,4-dimethyl-5-vinylthiazole

Supplier Sponsors

Name:5-ethenyl-2,4-dimethyl-1,3-thiazole
CAS Number: 65505-18-2Picture of molecule3D/inchi
FDA UNII:16G6IW897V
Nikkaji Web:J1.539.984H
CoE Number:2237
XlogP3-AA:2.60 (est)
Molecular Weight:139.22073000
Formula:C7 H9 N S
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
JECFA Food Flavoring:1039 2,4-dimethyl-5-vinylthiazole
FLAVIS Number:15.005 (Old)
DG SANTE Food Flavourings:15.005 2,4-dimethyl-5-vinylthiazole
FEMA Number:3145 2,4-dimethyl-5-vinylthiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,4-DIMETHYL-5-VINYLTHIAZOLE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.05000 to 1.05600 @ 25.00 °C.
Pounds per Gallon - (est).: 8.737 to 8.787
Refractive Index:1.56000 to 1.56500 @ 20.00 °C.
Boiling Point: 183.00 to 184.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.414000 mm/Hg @ 25.00 °C. (est)
Flash Point: 167.00 °F. TCC ( 75.00 °C. )
logP (o/w): 2.043 (est)
Soluble in:
 alcohol
 water, 236.1 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
nutty cocoa
Odor Description:at 0.10 % in dipropylene glycol. nutty cocoa
Flavor Type: nutty
nutty
Taste Description: nut
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
5-Ethenyl-2,4-dimethylthiazole 98%
Parchem
2,4-dimethyl-5-vinyl thiazole
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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 [sex: M,F] 400 - 800 mg/kg
(Moran et al., 1980)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2,4-dimethyl-5-vinyl thiazole 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): 0.007 (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: 4
 average usual ppmaverage maximum ppm
baked goods: -0.50000
beverages(nonalcoholic): -0.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: -0.50000
gelatins / puddings: -0.50000
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5362563
National Institute of Allergy and Infectious Diseases:Data
5-ethenyl-2,4-dimethyl-1,3-thiazole
Chemidplus:0065505182
 
References:
 5-ethenyl-2,4-dimethyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65505-18-2
Pubchem (cid):5362563
Pubchem (sid):135267699
 
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):HMDB37285
FooDB:FDB016304
Export Tariff Code:2934.10.0000
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
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
alcoholic
alcoholic
propyl alcohol
FL/FR
aldehydic
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
nonanal (aldehyde C-9)
FL/FR
iso
valeraldehyde
FL/FR
amber
ambroxan
FL/FR
balsamic
2-
acetyl furan
FL/FR
amyl cinnamate
FL/FR
iso
amyl cinnamate
FL/FR
amyl phenyl acetate
FL/FR
(E)-
benzyl tiglate
FL/FR
butyl cinnamate
FL/FR
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
cyclotene
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl cyclopentenolone
FL/FR
fenugreek absolute
FL/FR
fenugreek oleoresin
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-
methoxy-3-methyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
coconut
alpha-
angelica lactone
FL/FR
delta-
decalactone
FL/FR
gamma-
heptalactone
FL/FR
coffee
coffea arabica seed extract
FL/FR
furfuryl mercaptan
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
tonka bean resinoid
FR
creamy
butyl lactate
FL/FR
earthy
dibenzyl ether
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
ethereal
acetal
FL/FR
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
ortho-
methyl acetophenone
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
benzaldehyde
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
bread thiophene
FL/FR
cherry oxyacetate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tropical thiazole
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
butyl 2-methyl butyrate
FL/FR
1-
heptanol
FL/FR
2-
heptyl furan
FL/FR
lilac acetaldehyde
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
phenyl acetaldehyde
FL/FR
styralyl acetate
FL/FR
tiglaldehyde
FL/FR
herbal
2-
pentyl acetate
FL/FR
saffron pyranone
FR
gamma-
valerolactone
FL/FR
meaty
sulfurol
FL/FR
mushroom
3-
octen-2-ol
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
ortho-
methyl anisole
FL/FR
para-
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-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
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 heptenone B
FL/FR
filbert pyrazine
FL/FR
(+)-(E,S)-
filbertone
FL/FR
(-)-(E,R)-
filbertone
FL/FR
european
hazelnut absolute
FL/FR
roasted
hazelnut infusions
FL/FR
european
hazelnut oil CO2 extract
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
methoxymethyl pyrazine
FL/FR
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
sesame absolute
FL/FR
sesame absolute CO2 extract
FL/FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
phenolic
para-alpha-
dimethyl styrene
FL/FR
plastic
1-
phenyl-1,2-propane dione
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
roasted
fenugreek resinoid
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
6-
amyl-alpha-pyrone
FL/FR
coumarin
FR
tonka bean absolute
FR
whiskey lactone
FL/FR
tropical
delta-
dodecalactone
FL/FR
vegetable
mesityl oxide
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
waxy
phenethyl octanoate
FL/FR
woody
4-
hydroxybenzaldehyde
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
(E)-
aconitic acid
FL
amyl phenyl acetate
FL/FR
bornyl isobutyrate
FL/FR
butter nut rum flavor
FL
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
chocolate pyrazine B
FL
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
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
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
methyl 2-(methyl thio) acetate
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nut base flavor
FL
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
alcoholic
alcoholic
propyl alcohol
FL/FR
aldehydic
nonanal (aldehyde C-9)
FL/FR
alliaceous
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
anisic
ortho-
methyl acetophenone
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
astringent
2-
methyl pyridine
FL
balsamic
amyl cinnamate
FL/FR
(E)-
benzyl tiglate
FL/FR
bitter
cocoa pyrazines base (mixture of pyrazines)
FL
methyl ethoxypyrazine
FL
paullinia cupana seed extract
FL
bready
2-
propionyl thiazole
FL
brown
fenugreek oleoresin
FL/FR
furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
burnt
2-
methyl quinoxaline
FL
2,4,5-
trimethyl oxazole
FL/FR
buttery
butter nut vanilla flavor
FL
butter pecan flavor
FL
butter vanilla nut flavor
FL
butyroin
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
caramel nut cream flavor
FL
caramel nut fudge flavor
FL
cyclotene
FL/FR
fenugreek absolute
FL/FR
fenugreek resinoid
FL/FR
barley
malt extract
FL
maple nut flavor
FL
toasted
maple nut flavor
FL
1-
phenyl-1,2-propane dione
FL/FR
chocolate
chocolate banana nut flavor
FL
chocolate caramel nut flavor
FL
chocolate macadamia nut flavor
FL
cocoa oleoresin
FL/FR
cocoa propanal
FL
cocoa
butyraldehyde
FL
chocolate enhancers
FL
cocoa distillates
FL
cocoa hexenal
FL/FR
gac fruit distillates
FL
coconut
delta-
decalactone
FL/FR
coffee
coffea arabica seed extract
FL/FR
coffee distillates
FL
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl mercaptopropionate
FL
2-iso
propyl pyrazine
FL
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
6-
amyl-alpha-pyrone
FL/FR
alpha-
angelica lactone
FL/FR
delta-
dodecalactone
FL/FR
4-
hydroxybenzaldehyde
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
dairy
butyl lactate
FL/FR
2-
pentyl acetate
FL/FR
earthy
(±)-2-
mercapto-5-methylheptan-4-one
FL
2-
methyl-3-propyl pyrazine
FL/FR
tamarind distillates
FL
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
(E,E)-2,4-
decadienal
FL
2-
heptyl furan
FL/FR
(E)-7-
methyl-3-octen-2-one
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
fruity
amaretto flavor
FL
banana nut bread flavor
FL
banana nut cream flavor
FL
benzaldehyde
FL/FR
bread thiophene
FL/FR
cherry oxyacetate
FL/FR
dibenzyl ether
FL/FR
2,4-
hexadien-1-ol
FL
lilac acetaldehyde
FL/FR
(E,E)-
methyl sorbate
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
phenethyl octanoate
FL/FR
propyl benzoate
FL/FR
iso
propyl formate
FL/FR
strawberry cream nut flavor
FL
styralyl acetate
FL/FR
tiglaldehyde
FL/FR
iso
valeraldehyde
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
celery distillates
FL
cocoa butenal
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
2-
ethyl butyraldehyde
FL
2-
hexyl pyridine
FL
3-
methyl pyridine
FL
4-
methyl thiazole
FL
1-(5-
methyl-2-furyl) propan-1-one
FL
2-
methyl-5-isopropyl pyrazine
FL
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
2-
vinyl pyrazine
FL
honey
ethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
lactonic
gamma-
heptalactone
FL/FR
meaty
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2-
methyl 3-(methyl thio) furan
FL
sulfurol
FL/FR
mushroom
3-
octen-2-ol
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
propionaldehyde
FL
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
acetal
FL/FR
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
2-
acetyl-1-methyl pyrrole
FL
3-
acetyl-2,5-dimethyl furan
FL/FR
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-4-methyl thiazole
FL
2-
acetyl-5-methyl furan
FL/FR
aconitic acid
FL
almond distillates
FL
roasted
almond distillates
FL
toasted
almond flavor
FL
almond flavor
FL
roasted
almond flavor
FL
almond hazelnut flavor
FL
almond isolates
FL
arachis hypogaea fruit extract
FL
2-
benzofuran carboxaldehyde
FL/FR
2-
butyl-2-butenal
FL
cashew flavor
FL
roasted
chestnut flavor
FL
toasted
chestnut flavor
FL
chestnut flavor
FL
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
2,5-
diethyl pyrazine
FL
3,5-
diethyl-2-methyl pyrazine
FL
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-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
2-
ethyl-6-methyl pyrazine
FL
filbert flavor
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
filbert pyrazine
FL/FR
(+)-(E,S)-
filbertone
FL/FR
(-)-(E,R)-
filbertone
FL/FR
furfural acetone
FL
european
hazelnut absolute
FL/FR
european
hazelnut distillates
FL
hazelnut flavor
FL
roasted
hazelnut infusions
FL/FR
european
hazelnut oil CO2 extract
FL/FR
european
hazelnut oleoresin
FL
hazelnut paste
FL
2,6-
lutidine
FL/FR
macadamia distillates
FL
macadamia nut cream flavor
FL
macadamia nut flavor
FL
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nut background flavor
FL
nut flavor
FL
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut brittle flavor
FL
chocolate
peanut butter flavor
FL
peanut butter flavor
FL
peanut flavor
FL
peanut oxazole
FL
pecan distillates
FL
pecan flavor
FL
pecan krisp flavor
FL
pistachio butter
FL
pistachio flavor
FL
pistachio paste
FL
popcorn flavor
FL
prunus amygdalus amara seed extract
FL/FR
sesame absolute
FL/FR
sesame absolute CO2 extract
FL/FR
sesame distillates
FL
roasted
sesame seed oil
FL
tetrahydrofurfuryl alcohol
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
walnut distillates
FL
black
walnut flavor
FL
walnut flavor
FL
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
prosopis juliflora wood extract
FL
solvent
1-
heptanol
FL/FR
spicy
cinnamon nut butter rum flavor
FL
cinnamon nut cream flavor
FL
para-alpha-
dimethyl styrene
FL/FR
horchata flavor
FL
sulfurous
2-
naphthyl mercaptan
FL
sweet
vanilla butter nut flavor
FL
toasted
acetyl propionyl
FL/FR
tonka
gamma-
valerolactone
FL/FR
vanilla
white
chocolate macadamia nut cookie flavor
FL
vanilla hazelnut flavor
FL
vanilla macadamia nut flavor
FL
vanilla nut creme flavor
FL
waxy
para-
cresyl laurate
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
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
ambroxan
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
 chocolate cocoa
FLnut
 
Occurrence (nature, food, other):note
 beef cooked beef
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Synonyms:
2,4-dimethyl-5-vinyl-1,3-thiazole
2,4-dimethyl-5-vinylthiazole
5-ethenyl-2,4-dimethyl thiazole
5-ethenyl-2,4-dimethyl-1,3-thiazole
5-ethenyl-2,4-dimethylthiazole
 thiazole, 5-ethenyl-2,4-dimethyl-
 

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Notes:
Present in cooked beef volatiles. Flavouring ingredient
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