| |
| Right Click Picture For More Options. (Safari 1.2 (v125) Compatible). |
| |
|
|
| IUPAC name : | 2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine |
| InChI : | InChI=1/C7H8N2S/c1-5-8-2-6-3-10-4-7(6)9-5/h2H,3-4H2,1H3 |
| InChIKey : | XSUYIZJJKIKWFN-UHFFFAOYAT |
| SMILES : | CC1=NC=C2CSCC2=N1 |
| (EINECS) number : | 252-940-8 |
| cas number : | 36267-71-7 |
| fema number : | 3338 |
| coe number : | 720 |
| jecfa number : | 1566 |
| fl. number : | 14.014 |
| molar refractivity : | 42.98 ± 0.3 cm3 |
| parachor : | 334.9 ± 4.0 cm3 |
| index of refraction : | 1.630 ± 0.02 |
| surface tension : | 59.2 ± 3.0 dyne/cm |
| density : | 1.260 ± 0.06 g/cm3 |
| polarizability : | 17.04 ± 0.5 10-24cm3 |
| xlogp : | 0.30 |
| molecular weight : | 152.2168200 |
| formula : | C7 H8 N2 S |
|
|
| |
| |
| fda reg : | unspecified |
h. number : | 2933.59.9550 |
| organoleptics : | |
| odor type : | corn chip |
| odor strength : | high ,
recommend smelling in a 0.10 % solution or less |
odor description :
at 0.10 % in dipropylene glycol. | corn taco nut popcorn roasted toasted |
| taste description³ : | at 5.00 ppm.
Corn, taco, nutty, popcorn and corn chip with roasted nuances |
| properties : | |
| appearence : | white to pale yellow solid |
| assay : | 98.00 - 100.00 %
|
| Food Chemicals Codex Listed : | No |
| melting point : | 62.00 - 63.00 °C. @ 760.00 mm Hg
|
| boiling point : | 280.00 - 281.00 °C. @ 760.00 mm Hg
|
| logp : | 0.79 |
| safety : | |
| Oral Toxicity(LD50) : |
Not determined
|
| Dermal Toxicity(LD50) : |
Not determined
|
| | |
| flash point ( Deg. F. ) : | 212.00 °F. TCC ( 100.00 °C. )
|
| | |
| recommendation for popcorn pyrimidine usage levels up to : | | | 0.0500 % in the fragrance concentrate.
|
| | |
| recommendation for popcorn pyrimidine usage levels up to : | | | 5.0000 ppm in the flavor.
|
| | |
| safety links : | |
| (EINECS) number : | 252-940-8 |
| chemidplus : | 036267717 |
| epa-srs : | 36267-71-7 |
| | |
| other : | |
| |
|
| references : | |
| jecfa number : | 1566 |
| fl. number : | 14.014 |
| pubchem : | 198359 |
| NIST Chemistry WebBook : | 2264426178 |
| | |
| reference : | Mosciano, Gerard P&F 21, No. 3, 51, (1996)³ |
|
| synonyms : |
| 5,7- | dihydro-2-methyl thieno(3,4-d)pyrimidine | | 2- | methyl-5,7-dihydrothieno(3,4-d)pyrimidine | | | popcorn chemical | | | popcorn pyrimidine |
| soluble in : |
| | alcohol | | | water, very slightly |
| insoluble in : |
| | water |
| (odor and/or flavor) blends with : |
| | acetyl propionyl |
| 2- | acetyl pyrazine |
| 2- | acetyl pyridine |
| 3- | acetyl pyridine |
| 2- | acetyl pyrrole |
| | acetyl pyrroline |
| 2- | acetyl thiazole |
| 2- | acetyl-2-thiazoline |
| 5- | acetyl-2,3-dihydro-1,4-thiazine |
| 3- | acetyl-2,5-dimethyl furan |
| 2- | acetyl-3-ethyl pyrazine |
| 2- | acetyl-3-methyl pyrazine |
| 2- | acetyl-3,5-dimethyl pyrazine |
| 2- | acetyl-3,5(or 6)-dimethyl pyrazine |
| 2- | acetyl-5-methyl furan |
| 2- | acetyl-5-methyl pyrazine |
| 2- | acetyl-6-methyl pyrazine |
| | acorn acetate |
| | allyl 2-ethyl butyrate |
| iso | amyl nonanoate |
| alpha- | angelica lactone |
| | bornyl isobutyrate |
| | boronia butenal |
| | chocolate pyrazine A |
| 3,6- | cocoa pyrazine |
| | coconut naphthalenone |
| | coumane |
| | cyclohexyl methyl pyrazine |
| 2,5- | diethyl thiazole |
| 3,5- | diethyl-2-methyl pyrazine |
| 2,5- | diethyl-3-methyl pyrazine |
| 2,5- | diethyl-4-methyl thiazole |
| | difurfuryl ether |
| 6,7- | dihydro-2,3-dimethyl-5H-cyclopentapyrazine |
| 2,5- | dihydroxy-1,4-dithiane |
| | dimethyl dihydrocyclopentapyrazine |
| 2,3- | dimethyl pyrazine |
| 2,6- | dimethyl pyridine |
| | dimethyl sulfide |
| 2,5- | dimethyl thiazole |
| 4,5- | dimethyl thiazole |
| 2,5- | dimethyl thiophene |
| 2,4- | dimethyl-5-vinyl thiazole |
| | ethyl 2-hydroxy-2-methyl butyrate |
| | ethyl dimethyl pyrazine |
| 2- | ethyl pyrazine |
| 1- | ethyl-2-acetyl pyrrole |
| 5- | ethyl-2-methyl pyridine |
| 2- | ethyl-3-methoxypyrazine |
| 2- | ethyl-4-methyl thiazole |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | filbert heptenone |
| | filbert pyrazine |
| | furfuryl thioacetate |
| 3-(2- | furyl) acrolein |
| | geranyl crotonate |
| | hazelnut pyrazine |
| (E,E)-2,4- | heptadien-1-ol |
| gamma- | heptalactone |
| 2- | heptyl furan |
| 2,4- | hexadien-1-ol |
| 3,4- | hexane dione |
| 2- | hexyl-5 or 6-keto-1,4-dioxane |
| 4- | hydroxybenzoic acid |
| | maraniol |
| | menthofuran |
| 2- | methoxypyrazine |
| 2- | methyl anisole |
| para- | methyl anisole |
| 2- | methyl butyraldehyde |
| 2- | methyl piperidine |
| 2- | methyl pyrazine |
| 2- | methyl quinoxaline |
| 5- | methyl quinoxaline |
| 4- | methyl thiazole |
| 2- | methyl thio-3,5 or 6-methyl pyrazine |
| 2-( | methyl thio) acetaldehyde |
| | methyl valerate |
| 3- | methyl-2-buten-1-al |
| 2- | methyl-3-(methyl thio) pyrazine |
| 2- | methyl-3-propyl pyrazine |
| 2- | methyl-3,(5 or 6)-ethoxypyrazine |
| 2- | methyl-5-isopropyl pyrazine |
| (E,E)-2,4- | nonadien-1-al |
| | nutty cyclohexenone |
| | nutty quinoxaline |
| | nutty thiazole |
| | peanut dithiazine |
| | peanut oxazole |
| 2- | propionyl pyrrole |
| 2- | propionyl thiazole |
| 2- | propionyl-2-thiazoline |
| | propyl benzoate |
| iso | propyl pyrazine |
| 2- | propyl pyridine |
| | saffron pyranone |
| | shoyu pyrazine |
| | sulfuryl butyrate |
| | sulfuryl decanoate |
| | sulfuryl formate |
| | sulfuryl hexanoate |
| | sulfuryl isobutyrate |
| | sulfuryl octanoate |
| | sulfuryl propionate |
| 2,3,5,6- | tetramethyl pyrazine |
| | tobacco butenal |
| | tonka bean absolute |
| | tonka bean resinoid |
| 2,3,5- | trimethyl pyrazine |
| | valeraldehyde |
| | valeraldehyde dibutyl acetal |
| | valeraldehyde propylene glycol acetal |
| 2- | vinyl pyrazine |
| | vinyl sulfurol |
| | whiskey lactone |
| | yeast thiazoline |
| (odor and/or flavor) used in : |
| | butter | | | caramel | | | corn | | | nut | | | popcorn | | | taco |
| natural occurrence in : |
| not found in nature |
|