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

2-ethyl thiazole
thiazole, 2-ethyl-

Supplier Sponsors

CAS Number: 15679-09-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:239-755-8
FDA UNII:KFC56019MI
Nikkaji Web:J45.576H
XlogP3-AA:1.80 (est)
Molecular Weight:113.18279000
Formula:C5 H7 N 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
FLAVIS Number:15.071 (Old)
DG SANTE Food Flavourings:15.071 2-ethylthiazole
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.05800 to 1.06400 @ 25.00 °C.
Pounds per Gallon - (est).: 8.804 to 8.854
Refractive Index:1.51100 to 1.51700 @ 20.00 °C.
Boiling Point: 148.00 °C. @ 760.00 mm Hg
Vapor Pressure:6.035000 mm/Hg @ 25.00 °C. (est)
Flash Point: 105.00 °F. TCC ( 40.56 °C. )
logP (o/w): 0.852 (est)
Soluble in:
 alcohol
 water, 1954 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.01 % solution or less
green nutty
Odor Description:at 0.01 % in propylene glycol. green nutty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Ethylthiazole
Santa Cruz Biotechnology
For experimental / research use only.
2-Ethylthiazole
TCI AMERICA
For experimental / research use only.
2-Ethylthiazole >98.0%(GC)(T)
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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: flavoring agents
Recommendation for 2-ethyl thiazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.028 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 160 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.400002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.400002.00000
Processed fruit (04.1): 0.300001.50000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.400002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 0.400002.00000
Meat and meat products, including poultry and game (08.0): 0.100000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.40000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.200001.00000
Foodstuffs intended for particular nutritional uses (13.0): 0.400002.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.400002.00000
Ready-to-eat savouries (15.0): 1.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.200001.00000
 
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

Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): 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 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :85053
National Institute of Allergy and Infectious Diseases:Data
2-ethyl-1,3-thiazole
Chemidplus:0015679091
 
References:
 2-ethyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):85053
Pubchem (sid):135041634
Pherobase:View
 
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
HMDB (The Human Metabolome Database):HMDB40036
FooDB:FDB019722
YMDB (Yeast Metabolome Database):YMDB01505
Export Tariff Code:2934.10.9000
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
alcoholic
alcoholic
propyl alcohol
FL/FR
aldehydic
nonanal (aldehyde C-9)
FL/FR
amber
ambroxan
FL/FR
balsamic
2-
acetyl furan
FL/FR
(E)-
benzyl tiglate
FL/FR
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
cyclotene
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl cyclopentenolone
FL/FR
fenugreek absolute
FL/FR
iso
propenyl pyrazine
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
cocoa pentenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
coconut
alpha-
angelica lactone
FL/FR
delta-
decalactone
FL/FR
gamma-
heptalactone
FL/FR
coffee
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
creamy
butyl lactate
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
3-
octanol
FL/FR
ethereal
acetal
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
para-
cresyl laurate
FL/FR
hawthorn carbinol
FL/FR
ortho-
methyl acetophenone
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
benzaldehyde
FL/FR
benzyl butyrate
FL/FR
bread thiophene
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tropical thiazole
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
valeriana officinalis root extract
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
1-
heptanol
FL/FR
2-
heptyl furan
FL/FR
lilac acetaldehyde
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
styralyl acetate
FL/FR
tiglaldehyde
FL/FR
herbal
2-
pentyl acetate
FL/FR
meaty
sulfurol
FL/FR
medicinal
quinoline
CS
mushroom
3-
octen-2-ol
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
para-
methyl anisole
FL/FR
ortho-
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-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
filbert pyrazine
FL/FR
(E)-
filbertone
FL/FR
2,6-
lutidine
FL/FR
methoxymethyl pyrazine
FL/FR
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
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
phenolic
para-alpha-
dimethyl styrene
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
tobacco
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
whiskey lactone
FL/FR
tropical
delta-
dodecalactone
FL/FR
vegetable
mesityl oxide
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
woody
4-
hydroxybenzaldehyde
FL/FR
sandalwood oil
FL/FR
santalyl acetate
FL/FR
santalyl butyrate
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
(E)-
aconitic acid
FL
bornyl isobutyrate
FL/FR
butyramide
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
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
6,7-
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
2-
ethoxy-3-isopropyl pyrazine
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
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
(E)-
filbertone
FL/FR
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
methyl 2-(methyl thio) acetate
FL
4-
methyl-1-pentanol
FL
2-
methyl-2-thiazoline
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
3-
pentanol
FL
2-
propyl pyridine
FL
pyrazines mixture
FL
pyrazinyl methyl sulfide
FL
pyrrole
FL
para-
salicylic acid
FL
santalyl butyrate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
thiazole
FL
valeraldehyde propylene glycol acetal
FL/FR
ortho-
vinyl anisole
FL
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
alcoholic
alcoholic
propyl alcohol
FL/FR
aldehydic
nonanal (aldehyde C-9)
FL/FR
alliaceous
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
anisic
ortho-
methyl acetophenone
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
bitter
paullinia cupana seed extract
FL
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
burnt
2-
methyl quinoxaline
FL
iso
propenyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
buttery
butyroin
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
cyclotene
FL/FR
fenugreek absolute
FL/FR
cocoa
cocoa hexenal
FL/FR
coconut
delta-
decalactone
FL/FR
coffee
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
2-iso
propyl pyrazine
FL
corn
2-
acetyl pyridine
FL/FR
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
6-
amyl-alpha-pyrone
FL/FR
alpha-
angelica lactone
FL/FR
delta-
dodecalactone
FL/FR
4-
hydroxybenzaldehyde
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
dairy
butyl lactate
FL/FR
2-
pentyl acetate
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
(E,E)-2,4-
decadienal
FL
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
floral
cocoa pentenal
FL/FR
fruity
benzaldehyde
FL/FR
benzyl butyrate
FL/FR
bread thiophene
FL/FR
2,4-
hexadien-1-ol
FL
lilac acetaldehyde
FL/FR
(E,E)-
methyl sorbate
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
propyl benzoate
FL/FR
styralyl acetate
FL/FR
tiglaldehyde
FL/FR
valeriana officinalis root extract
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
cocoa butenal
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
2-
propyl pyrazine
FL
2-
vinyl pyrazine
FL
jammy
ethyl cyclopentenolone
FL/FR
lactonic
gamma-
heptalactone
FL/FR
meaty
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
sulfurol
FL/FR
mushroom
3-
octen-2-ol
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
3-
octanol
FL/FR
propionaldehyde
FL
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
acetal
FL/FR
2-
acetyl furan
FL/FR
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-5-methyl furan
FL/FR
aconitic acid
FL
2-
butyl-2-butenal
FL
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
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 heptenone B
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
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 quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
sesame distillates
FL
tetrahydrofurfuryl alcohol
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
phenolic
2-
hydroxyisophorone
FL
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
smoky
prosopis juliflora wood extract
FL
solvent
1-
heptanol
FL/FR
spicy
para-alpha-
dimethyl styrene
FL/FR
hawthorn carbinol
FL/FR
sulfurous
S-
furfuryl thioformate
FL/FR
sweet
2-
acetyl-3-methyl thiophene
FL
toasted
acetyl propionyl
FL/FR
waxy
para-
cresyl laurate
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
ambroxan
FL/FR
sandalwood oil
FL/FR
santalyl acetate
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
FLgreen
FLnut
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 tamarind
Search Trop Picture
 toona sinensis
Search Trop Picture
 
Synonyms:
2-ethyl-1,3-thiazole
2-ethylthiazole
 thiazole, 2-ethyl-
 

Articles:

 None found yet.
 
Notes:
Flavouring ingredient for coffee; Maillard product; volatile component of yeast extract; product of thermal dec. of Alliin BDM42-Z
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