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

popcorn pyrimidine
5,7-dihydro-2-methylthieno(3,4-d)pyrimidine

Supplier Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
CAS Number: 36267-71-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:252-940-8
FDA UNII:56X379115Y
Nikkaji Web:J319.618F
MDL:MFCD00038619
CoE Number:720
XlogP3-AA:0.70 (est)
Molecular Weight:152.21976000
Formula:C7 H8 N2 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:1566 5,7-dihydro-2-methylthieno(3,4-d)pyrimidine
FLAVIS Number:14.014 (Old)
DG SANTE Food Flavourings:14.014 5,7-dihydro-2-methylthieno(3,4-d)pyrimidine
FEMA Number:3338 5,7-dihydro-2-methylthieno(3,4-d)pyrimidine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 5,7-DIHYDRO-2-METHYLTHIENO(3,4-D)PYRIMIDINE
 
Physical Properties:
Appearance:white to pale yellow solid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 62.00 to 63.00 °C. @ 760.00 mm Hg
Boiling Point: 280.00 to 281.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.006000 mm/Hg @ 25.00 °C. (est)
Flash Point: 212.00 °F. TCC ( 100.00 °C. )
logP (o/w): 2.812 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:refrigerate in tightly sealed containers.
Soluble in:
 alcohol
 water, very slightly
 water, 9134 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: corn chip
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
corn chip taco popcorn toasted roasted
Odor Description:at 0.10 % in dipropylene glycol. corn chip taco popcorn toasted roasted
corn taco nutty popcorn roasted toasted
Odor Description:corn, taco, nutty, popcorn, roasted and toasted nuances
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
Flavor Type: corn chip
corn taco nutty popcorn corn chip roasted
Taste Description: at 5.00 ppm. Corn, taco, nutty, popcorn and corn chip with roasted nuances
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
5,7 DIHYDRO 2-METHYLTHIENO 3,4 PYRIMIDINE 0.1% IN ETOH SYNTHETIC
Apple Flavor & Fragrance
Popcorn aroma
BOC Sciences
For experimental / research use only.
Popcorn aroma
DeLong Chemicals America
5,7-Dihydro-2-methylthieno[3,4-d]pyrimidine, Kosher
Jalor-Chem
For experimental / research use only.
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
Jiangyin Healthway
7-Dihydro-2-methylthieno (3,4-d) pyrimidine
New functional food ingredients
Penta International
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE, Kosher
Shijiazhuang Donglian Nankai Aroma Chemicals
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
Odor: Popcorn, sweet toasted almond
Synerzine
5,7-Dihydro-2-methylthieno (3,4-d) Pyrimidine
WholeChem
5,7-Dihydro-2-methylthieno(3,4-d)pyr
 
Safety Information:
Preferred SDS: View
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for popcorn pyrimidine usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (μg/capita/day)
Threshold of Concern:90 (μg/person/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: 6
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: -1.00000
cheese: --
chewing gum: -1.00000
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: -1.00000
granulated sugar: --
gravies: -1.00000
hard candy: -1.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: -1.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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

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

EPI System: View
EPA Substance Registry Services (TSCA):36267-71-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61951
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine
Chemidplus:0036267717
 
References:
 2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:36267-71-7
Pubchem (cid):61951
Pubchem (sid):135260290
 
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):HMDB41565
FooDB:FDB021555
Export Tariff Code:2933.59.9550
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
balsamic
balsamic
propyl benzoate
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
geranyl crotonate
FR
chocolate
chocolate pyrazine A
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
coconut
alpha-
angelica lactone
FL/FR
coconut naphthalenone
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
fermented
valeraldehyde
FL/FR
floral
boronia butenal
FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
green
2-
heptyl furan
FL/FR
herbal
acorn acetate
FR
saffron pyranone
FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
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
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
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
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
dimethyl sulfide
FL/FR
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
tonka bean absolute
FR
whiskey lactone
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-2-pyrroline
FL
2-
acetyl-5-methyl pyrazine
FL
2-
acetyl-6-methyl pyrazine
FL
bornyl isobutyrate
FL/FR
chocolate pyrazine A
FL/FR
coconut naphthalenone
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
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl dimethyl pyrazine
FL
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
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
2-
propionyl pyrrole
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
ammoniacal
2-
methyl piperidine
FL
bready
2-
propionyl thiazole
FL
burnt
2-
methyl quinoxaline
FL
buttery
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
coffee
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
creamy
alpha-
angelica lactone
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
2,4-
hexadien-1-ol
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
propyl benzoate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
2-
vinyl pyrazine
FL
lactonic
gamma-
heptalactone
FL/FR
malty
yeast thiazoline
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
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
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-3,5(or 6)-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
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
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
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
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
sulfurous
dimethyl sulfide
FL/FR
toasted
acetyl propionyl
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
whiskey lactone
FL/FR
 
Potential Uses:
FRbutter
FLcaramel
FLcorn
FLnut
FRpopcorn
FLsavory
FLtaco
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
5,7-dihydro-2-methyl thieno(3,4-d)pyrimidine
5,7-dihydro-2-methyl thieno(3,4-d)pyrimidine synthetic
5,7-dihydro-2-methylthieno (3,4-d) pyrimidine
5,7-dihydro-2-methylthieno(3,4-d) pyrimidine
5,7-dihydro-2-methylthieno(3,4-d)pyrimidine
5,7-dihydro-2-methylthieno[3,4-d]pyrimidine
2-methyl-5,7-dihydrothieno(3,4-d)pyrimidine
2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine
2-methyl-5,7-dihydrothiopheno[3,4-d]pyrimidine
 pop-corn pyrimidine
 pop-corn pyrimidine synthetic
 popcorn aroma
 popcorn chemical (IFF)
 thieno(3,4-d)pyrimidine, 5,7-dihydro-2-methyl-
 thieno[3,4-d]pyrimidine, 5,7-dihydro-2-methyl-
 
 
Notes:
Cystine-derived Maillard prod. Flavouring ingredient. Sweetness enhancer at low conc. (10 ppm), at higher conc. enhances root vegetable flavour in chicken broth base
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy