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

2-methyl-5-methoxythiazole
thiazole, 5-methoxy-2-methyl-

Supplier Sponsors

Name:5-methoxy-2-methyl-1,3-thiazole
CAS Number: 38205-64-0Picture of molecule3D/inchi
FDA UNII:154Z60090O
Nikkaji Web:J59.611F
Beilstein Number:1209888
CoE Number:736
XlogP3-AA:1.70 (est)
Molecular Weight:129.18199000
Formula:C5 H7 N O 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:1057 2-methyl-5-methoxythiazole
FLAVIS Number:15.002 (Old)
DG SANTE Food Flavourings:15.002 2-methyl-5-methoxythiazole
FEMA Number:3192 2-methyl-5-methoxythiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHYL-5-METHOXYTHIAZOLE
 
Physical Properties:
Appearance:yellow amber clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.14600 to 1.15400 @ 25.00 °C.
Pounds per Gallon - (est).: 9.536 to 9.602
Refractive Index:1.51500 to 1.52000 @ 20.00 °C.
Boiling Point: 117.00 °C. @ 34.00 mm Hg
Vapor Pressure:1.085000 mm/Hg @ 25.00 °C. (est)
Flash Point: 147.00 °F. TCC ( 63.89 °C. )
logP (o/w): 0.336 (est)
Soluble in:
 alcohol
 water, 3822 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
green cabbage vegetable sulfurous
Odor Description:at 0.10 % in dipropylene glycol. green cabbage vegetable sulfurous
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Methyl-5-methoxythiazole
Parchem
2-methyl-5-methoxythiazole
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-rat LD50 1250 mg/kg
(Posternak et al., 1975)

oral-rat LD50 1250 mg/kg
Food and Cosmetics Toxicology. Vol. 13, Pg. 487, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-methyl-5-methoxythiazole 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): 0.01 (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: 4
 average usual ppmaverage maximum ppm
baked goods: -4.00000
beverages(nonalcoholic): -2.00000
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: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
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 Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
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):38205-64-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61976
National Institute of Allergy and Infectious Diseases:Data
5-methoxy-2-methyl-1,3-thiazole
Chemidplus:0038205640
 
References:
 5-methoxy-2-methyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:38205-64-0
Pubchem (cid):61976
Pubchem (sid):135019377
 
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):HMDB37178
FooDB:FDB016176
Export Tariff Code:2934.10.0000
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
propyl mercaptan
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
coffee
coffee difuran
FL/FR
fruity
tropical thiazole
FL/FR
green
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
4-
hexenol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
sulfurous
cassis pentanone
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
mango thiol
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-
phenethyl isothiocyanate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
For Flavor
No flavor group found for these
butyl isothiocyanate
FL
ethyl 2-(methyl thio) acetate
FL
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
mercaptoacetaldehyde
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl thiobutyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
iso
propyl disulfide
FL
propyl mercaptan
FL/FR
2-iso
propyl-3-(methyl thio) pyrazine
FL
tetrahydrothiophene
FL
S-
tropical 2-thiobutyrate
FL/FR
alliaceous
alliaceous
dipropyl trisulfide
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
truffle sulfide
FL
coffee
coffee difuran
FL/FR
fatty
2-
octen-1-ol
FL/FR
fruity
methionyl butyrate
FL
green
cassis pentanone
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
cis-
galbanum oxathiane
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
2,4-
octadienal
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
juicy
lychee mercaptan acetate
FL/FR
meaty
pyrazinyl ethane thiol
FL
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
musty
S-(
methyl thio) butyrate
FL/FR
onion
propyl thioacetate
FL
sulfurous
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
grapefruit menthane
FL/FR
mango thiol
FL/FR
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
methyl thioacetate
FL
vegetable
potato butyraldehyde
FL
waxy
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FLcabbage
FLgreen
FLvegetable
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
5-methoxy-2-methyl thiazole
5-methoxy-2-methyl-1,3-thiazole
5-methoxy-2-methylthiazole
 thiazole, 5-methoxy-2-methyl-
 

Articles:

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Notes:
Flavouring ingredient
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