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vinyl sulfurol
4-methyl-5-vinylthiazole

Supplier Sponsors

Name:5-ethenyl-4-methyl-1,3-thiazole
CAS Number: 1759-28-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:217-160-4
FDA UNII:1G77935P78
Nikkaji Web:J24.662J
Beilstein Number:0107867
MDL:MFCD00005337
CoE Number:11633
XlogP3-AA:2.20 (est)
Molecular Weight:125.19379000
Formula:C6 H7 N S
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
JECFA Food Flavoring:1038 4-methyl-5-vinylthiazole
FLAVIS Number:15.018 (Old)
DG SANTE Food Flavourings:15.018 4-methyl-5-vinylthiazole
FEMA Number:3313 4-methyl-5-vinylthiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1759-28-0 ; 4-METHYL-5-VINYLTHIAZOLE
 
Physical Properties:
Appearance:yellow to deep reddish amber clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.08800 to 1.10200 @ 25.00 °C.
Pounds per Gallon - (est).: 9.053 to 9.170
Refractive Index:1.55500 to 1.57500 @ 20.00 °C.
Melting Point: -15.00 °C. @ 760.00 mm Hg
Boiling Point: 78.00 to 80.00 °C. @ 25.00 mm Hg
Boiling Point: 173.00 to 174.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.962000 mmHg @ 25.00 °C. (est)
Vapor Density:4.3 ( Air = 1 )
Flash Point: 159.00 °F. TCC ( 70.56 °C. )
logP (o/w): 1.552 (est)
Soluble in:
 alcohol
 water
 water, 787.9 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
musty nutty rooty vegetable cocoa
Odor Description:at 0.10 % in dipropylene glycol. musty nutty root vegetable cocoa
musty nutty root beer vegetable
Odor Description:Diffusive, musty, nutty, root vegetable-like
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Flavor Type: nutty
nutty musty earthy cocoa powdery
Taste Description: at 20.00 ppm. Nutty, musty, earthy, cocoa powder like
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor and/or flavor descriptions from others (if found).
Frutarom
4-METHYL-5-VINYLTHIAZOLE
Odor Description:Cocoa, Musty, Nutty, Vegetable
Suggested Uses: Bakery, Chocolate, Cocoa, Dairy Products, Savoury
Taste Description:nut musty earthy cocoa powder
R C Treatt & Co Ltd
4-Methyl-5-vinylthiazole Halal, Kosher
Odor Description:nut/hazelnut, cocoa extract
Taste Description:nutty
Used in bakery and desserts at 10ppm, and in meat products and soups at 5ppm, also in frozen and sweet confectionery.
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
4-METHYL-5-VINYL THIAZOLE
Anhui Haibei
4-Methyl-5-vinyl Thiazole
Odor: Musty nutty root vegetable cocoa
Anhui Suzhou Jinli Aromatic Chemicals
4-Methyl-5-vinyl thiazole
Odor: burnt, nut
Beijing Lys Chemicals
4-Methyl-5-vinylthiazole
BOC Sciences
For experimental / research use only.
4-Methyl-5-vinylthiazole
Charkit Chemical
METHYL-5-VINYLTHIAZOLE, 4- FEMA 3313
Citrus and Allied Essences
4-Methyl-5-Vinyl Thiazole
Odor: burnt meat base with a fruity topnote
Market Report
DeLong Chemicals America
4-Methyl-5-vinylthiazole, Kosher
Diffusions Aromatiques
4-METHYL-5-VINYLTHIAZOL
Endeavour Specialty Chemicals
4-Methyl-5-vinylthiazole 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
4-METHYL-5-VINYLTHIAZOLE
Odor: COCOA, CHOCOLATE, ALMOND, BEAN
FCI SAS
4-METHYL-5-VINYLTHIAZOLE
Odor: Pungent cocoa, chocolate, nut, bean
Frutarom
4-METHYL-5-VINYLTHIAZOLE
Odor: Cocoa, Musty, Nutty, Vegetable
Use: Suggested Uses: Bakery, Chocolate, Cocoa, Dairy Products, Savoury
Indukern F&F
4-METHYL-5-VINYL THIAZOLE
Odor: NUTTY, CACAO
Jiangyin Healthway
4-Methyl-5-vinyl thiazole
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
4-Methyl -5-vinyl thiazole, Kosherk
Kingchem Laboratories
4 METHYL-5-VINYL THIAZOLE
Odor: Cocoa, chocolate, almond, bean
M&U International
4-METHYL-5-VINYL THIAZOLE, Kosher
Matrix Scientific
For experimental / research use only.
4-Methyl-5-vinylthiazole, 95%
Pearlchem Corporation
4-Methyl-5-vinyl Thiazole
Penta International
4-METHYL-5-VINYLTHIAZOLE
R C Treatt & Co Ltd
4-Methyl-5-vinylthiazole
Halal, Kosher
Odor: nut/hazelnut, cocoa extract
Flavor: nutty
Used in bakery and desserts at 10ppm, and in meat products and soups at 5ppm, also in frozen and sweet confectionery.
Robinson Brothers
4-Methyl-5-vinylthiazole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
4-Methyl-5-vinylthiazole, ≥97%, FG
Odor: chocolate; nutty
Certified Food Grade Products
Sunaux International
4-Methyl-5-vinyl Thiazole
Synerzine
4-Methyl-5-Vinyl Thiazole (50% in benzyl alcohol)
Synerzine
4-Methyl-5-Vinyl Thiazole (neat)
Taytonn
4-Methyl-5-Vinylthiazole
Odor: Cocoa, Musty, Nutty, Vegetable
TCI AMERICA
For experimental / research use only.
4-Methyl-5-vinylthiazole >96.0%(GC)
Tengzhou Jitian Aroma Chemiclal
4-Methyl-5-vinyl thiazole
Tengzhou Xiang Yuan Aroma Chemicals
4-Methyl-5-Vinyl Thiazole
Tianjin Danjun International
4-Methyl-5-vinylthiazole
United International
4-Methyl-5-Vinyl Thiazole
WholeChem
4-Methyl-5-vinylthiazole
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 01/02 - Keep locked up and out of the reach of children.
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.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
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 400 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for vinyl sulfurol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (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
Click here to view publication 5
 average usual ppmaverage maximum ppm
baked goods: -8.00000
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -8.00000
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

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 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

EPI System: View
EPA Substance Registry Services (TSCA):1759-28-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :15654
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-ethenyl-4-methyl-1,3-thiazole
Chemidplus:0001759280
RTECS:XJ5104000 for cas# 1759-28-0
 
References:
 5-ethenyl-4-methyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1759-28-0
Pubchem (cid):15654
Pubchem (sid):134980879
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB31858
FooDB:FDB008542
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
amyl phenyl acetate
FL/FR
dextro-
fenchone
FL/FR
prenyl benzoate
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
iso
butyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
cocoa oleoresin
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
earthy
6(or 8)-iso
butyl quinoline
FR
nutty pyrazine
FL/FR
fatty
(Z)-3-
octen-1-ol
FL/FR
floral
alpha-
amyl cinnamyl acetate
FL/FR
amyl salicylate
FL/FR
fruity
rhubarb pyran
FR
tropical thiazole
FL/FR
herbal
1-
allyl-2,2,7,7-tetramethyl cycloheptanol
FR
tricyclodecenyl isobutyrate
FR
honey
butyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
medicinal
quinoline
CS
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
sulfurous
methyl 3-(methyl thio) propionate
FL/FR
vanilla
ethyl vanillin isobutyrate
FL/FR
vanillin
FL/FR
vanillyl isobutyrate
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
chocolate pyrazine A
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
prenyl benzoate
FL/FR
alliaceous
alliaceous
tropical thiazole
FL/FR
aromatic
amyl salicylate
FL/FR
bitter
methyl ethoxypyrazine
FL
chocolate
cocoa oleoresin
FL/FR
cocoa
iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
2-
methyl furan
FL
cooling
dextro-
fenchone
FL/FR
creamy
4-
hydroxybenzaldehyde
FL/FR
earthy
alpha-
amyl cinnamyl acetate
FL/FR
camu camu distillates
FL
fatty
(Z)-3-
octen-1-ol
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
honey
butyl phenyl acetate
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
vanilla
ethyl vanillin isobutyrate
FL/FR
vanillin
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
methyl 3-(methyl thio) propionate
FL/FR
 
Potential Uses:
FLbakery
FLchocolate cocoa
FLcoffee
 confection
FLfilbert
FLhazelnut
FLmeat
FLnut
FRpassion fruit
FLpotato
FLsoup
 
Occurrence (nature, food, other):note
 brandy grape brandy
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 cognac
Search PMC Picture
 filbert
Search Trop Picture
 garlic bulb
Search Trop Picture
 hazelnut roasted hazelnut
Search Trop Picture
 passion fruit yellow
Search Trop Picture
 
Synonyms:
5-ethenyl-4-methyl thiazole
5-ethenyl-4-methyl-1,3-thiazole
5-ethenyl-4-methylthiazole
4-methyl-5-vinyl thiazole
4 methyl-5-vinyl thiazole
4-methyl-5-vinyl thiazole (50% in benzyl alcohol)
4-methyl-5-vinyl thiazole (neat)
4-methyl-5-vinyl-1,3-thiazole
4-methyl-5-vinylthiazole
4-methyl-5-vinylthiazole natural 5% in ETOH
 thiazole, 4-methyl-5-vinyl-
 thiazole, 5-ethenyl-4-methyl-
 vinylsulfurol
 

Articles:

 None found yet.
 
Notes:
Meat flavouring ingredient. Found in grape wine distillate, garlic, cooked pork, cocoa, roasted filbert and yellow passion fruit
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