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

2-(2-butyl)-4,5-dimethyl-3-thiazoline
3-thiazoline, 2-sec-butyl-4,5-dimethyl-

Supplier Sponsors

Name:2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
CAS Number: 65894-82-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:265-968-0
FDA UNII:0Y33EGH91P
Nikkaji Web:J349.292C
MDL:MFCD01680858
XlogP3-AA:2.60 (est)
Molecular Weight:171.30649000
Formula:C9 H17 N S
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
JECFA evaluated 2-(2-Butyl)-4,5-dimethyl-3-thiazoline (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register. According to JECFA: Min. assay value is ”98 %” and ”60:40 mix of cis and trans isomers”. Mixture of diastereoisomers, each of them racemic (EFFA, 2013b).
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:1059 2-(2-butyl)-4,5-dimethyl-3-thiazoline
FLAVIS Number:15.029 (Old)
DG SANTE Food Flavourings:15.029 2-(sec-butyl)-4,5-dimethyl-3-thiazoline
FEMA Number:3619 2-(2-butyl)-4,5-dimethyl-3-thiazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):65894-82-8 ; 2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE
 
Physical Properties:
Appearance:pale yellow clear liquid (est)
Assay: 98.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.95000 to 0.95500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.905 to 7.947
Refractive Index:1.48300 to 1.48800 @ 20.00 °C.
Boiling Point: 71.00 °C. @ 4.00 mm Hg
Boiling Point: 228.00 to 230.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.086000 mmHg @ 25.00 °C. (est)
Flash Point: 202.00 °F. TCC ( 94.44 °C. )
logP (o/w): 3.949 (est)
Soluble in:
 alcohol
 water, 7.73 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
meaty spicy vegetable
Odor Description:at 0.10 % in dipropylene glycol. meaty spicy vegetable
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-(2-Butyl)-4,5-dimethyl-3-thiazoline
Carbosynth
For experimental / research use only.
2-(2-Butyl)-4,5-dimethyl-3-thiazoline
Endeavour Specialty Chemicals
2-(2-Butyl)-4,5-dimethyl-3-thiazoline 98% F&F
Speciality Chemical Product Groups
Parchem
2-(2-butyl)-4,5-dimethyl-3-thiazoline
Penta International
2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE
R C Treatt & Co Ltd
2-(sec-Butyl)-4,5-dimethyl-3-thiazoline
NI, Kosher
Robinson Brothers
2-(2-Butyl)-4,5-dimethyl-3-thiazoline F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-sec-Butyl-4,5-dimethyl-3-thiazoline
 
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:
gavage-mouse LD50 [sex: M,F] 2827 mg/kg
(Moran et al., 1980)

oral-mouse LD50 2827 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-(2-butyl)-4,5-dimethyl-3-thiazoline 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): 5.00 (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: 12
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -2.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: --
gelatins / puddings: -2.00000
granulated sugar: --
gravies: -0.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.50000
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 :5362564
National Institute of Allergy and Infectious Diseases:Data
2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
Chemidplus:0065894828
 
References:
 2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65894-82-8
Pubchem (cid):5362564
Pubchem (sid):135267707
 
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):HMDB37514
FooDB:FDB016593
Export Tariff Code:2934.10.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
burnt
rum ether
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
coffee
coffee difuran
FL/FR
earthy
1-
octen-3-ol
FL/FR
ethereal
ethyl pyruvate
FL/FR
fatty
5-
methyl-5-hexen-2-one
FL/FR
fruity
hexanal propylene glycol acetal
FL/FR
2-
pentyl furan
FL/FR
tropical thiazole
FL/FR
green
cortex pyridine
FL/FR
ethyl (E)-2-hexenoate
FL/FR
geranium thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
4-
hexenol
FL/FR
hexyl hexanoate
FL/FR
melon nonenoate
FL/FR
2,6-
nonadien-1-ol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfuryl acetate
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
vinyl sulfurol
FL/FR
sulfurous
benzothiazole
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 3-mercaptopropionate
FL/FR
fish thiol
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
2-
mercaptopropionic acid
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
3-(
methyl thio) hexanol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
mesityl oxide
FL/FR
methional
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
waxy
methyl octanoate
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
gamma-
aminobutyric acid
FL
amyl mercaptan
FL
iso
butyl mercaptan
FL
cyclopropyl (E,Z)-2,6-nonadienamide
FL
2,5-
diethyl thiazole
FL
diisopropyl sulfide
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2,5-
dimethyl-3-furyl) disulfide
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl (E,Z)-2,6-nonadienamide
FL
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
ethyl 4-(acetyl thio) butyrate
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
2-
hexenal
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
2-
methyl thiazole
FL
2-
methyl thiazolidine
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) ethanol
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
2-
methyl-5-methoxythiazole
FL
1,9-
nonane dithiol
FL
peanut dithiazine
FL
1-
phenethyl mercaptan
FL
1,3-
propane dithiol
FL
propyl 2-methyl-3-furyl disulfide
FL
iso
propyl disulfide
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
3-
thienyl mercaptan
FL
N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dimethyl trisulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
butyraldehyde
FL
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
ethereal
5-
methyl-5-hexen-2-one
FL/FR
fatty
(E,E)-2,4-
heptadienal
FL
4-
methyl nonanoic acid
FL/FR
2-
octen-1-ol
FL/FR
(E)-2-
octenoic acid
FL
fruity
ethyl (E)-2-hexenoate
FL/FR
hexanal propylene glycol acetal
FL/FR
hexyl hexanoate
FL/FR
green
cortex pyridine
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
geranium thiazole
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
melon nonenoate
FL/FR
methyl octanoate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
2,6-
nonadien-1-ol
FL/FR
2,4-
octadienal
FL
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
juicy
lychee mercaptan acetate
FL/FR
malty
yeast thiazoline
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
4-
furfuryl thio-2-pentanone
FL
meaty dithiane
FL/FR
3-
mercapto-3-methyl butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty thiazole
FL
tetrahydrofurfuryl alcohol
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
onion
furfuryl isopropyl sulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
ethyl 3-(furfuryl thio) propionate
FL
hexyl mercaptan
FL
rummy
ethyl pyruvate
FL/FR
savory
N-(2,4-
dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N-(
heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL
spicy
jalapeno oleoresin
FL
sulfurous
2,3-
butane dithiol
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
S-
ethyl thioacetate
FL
fish thiol
FL/FR
furfuryl methyl sulfide
FL
grapefruit menthane
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl benzyl disulfide
FL
methyl thiomethyl butyrate
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
potato butanone
FL
roasted butanol
FL
tomato
methional
FL/FR
tropical
3-
mercaptohexyl butyrate
FL
vegetable
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
radish isothiocyanate
FL
tyramine
FL
waxy
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FLmeat
FLspice
FLvegetable
 
Occurrence (nature, food, other):note
 vegetable protein hydrolyzed
Search Picture
 
Synonyms:
2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
2-sec-butyl-4,5-dimethyl-2,5-dihydro-1,3-thiazole
2-sec-butyl-4,5-dimethyl-2,5-dihydrothiazole
2-sec-butyl-4,5-dimethyl-3-thiazoline
2-(sec-butyl)-4,5-dimethyl-2,5-dihydrothiazole
2-(sec-butyl)-4,5-dimethyl-3-thiazoline
2,5-dihydro-4,5-dimethyl-2-(1-methyl propyl) thiazole
2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl) thiazole
2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)thiazole
2,5-dihydro-4,5-dimethyl-2-1-methyl propyl thiazole
2,5-dihydro-4,5-dimethyl-2-1-methylpropylthiazole
4,5-dimethyl-2-(1-methylpropyl)-3-thiazoline
 thiazole, 2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)-
3-thiazoline, 2-sec-butyl-4,5-dimethyl-
 

Articles:

 None found yet.
 
Notes:
Flavouring ingredient. Reported in hydrolysed vegetable protein
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