2-methyl thiazolidine 24050-16-6

2-methyl thiazolidine

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IUPAC name :

2-methyl-1,3-thiazolidine

InChI :

InChI=1/C4H9NS/c1-4-5-2-3-6-4/h4-5H,2-3H2,1H3

InChIKey :

DQMLFUMEBNHPPB-UHFFFAOYAC

SMILES :

CC1NCCS1

cas number :	24050-16-6
beilstein number :	0102519
fl. number :	15.090
molar refractivity :	30.05 ± 0.3 cm3
parachor :	247.8 ± 4.0 cm3
index of refraction :	1.488 ± 0.02
surface tension :	31.9 ± 3.0 dyne/cm
density :	0.990 ± 0.06 g/cm3
polarizability :	11.91 ± 0.5 10-24cm3
XlogP :	0.70
molecular weight :	103.1859600 (IUPAC)
formula :	C4 H9 N S
NMR Predictor :	Predict

export tariff code :

2934.10.0000

fda reg :

unspecified

Suppliers :

Endeavour :

2-Methylthiazolidine
98%

Treatt :

2-Methylthiazolidine
Odor: Cooked meat-like; bouillon, soup-like in dilution

organoleptics :

odor strength :

high ,
recommend smelling in a 0.01 % solution or less

odor description:
at 0.01 % in propylene glycol.

cooked meaty bouillon soup

properties :

appearence :

colorless clear liquid

assay :

95.00 to 100.00 %

Food Chemicals Codex Listed :

specific gravity :

1.51900 to 1.52500 @ 25.00 °C.

pounds per gallon - calc. :

12.640 to 12.690

refractive index :

1.52200 to 1.52800 @ 20.00 °C.

boiling point :

160.00 to 163.00 °C. @ 760.00 mm Hg

flash point :

132.00 °F. TCC ( 55.56 °C. )

logP (o/w) :

0.37

safety :

Oral Toxicity(LD50) :

Intraperitoneal-Mouse 250.00 mg/kg

Dermal Toxicity(LD50) :

Not determined

Inhalation Toxicity(LC50) :

Not determined

safety in use :

Category :

flavoring agents

Maximised Survey-derived Daily Intakes (MSDI-EU) :

0.024 (μg/capita/day)

modified Theoretical Added Maximum Daily Intake (mTAMDI) :

160 (μg/person/day)

Threshold of concern :

540 (μg/person/day)

Structure Class :

recommendation for 2-methyl thiazolidine fragrance usage levels up to :

not for fragrance use.

Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFFA, 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 (EFFA, 2002i).

Note : mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.

average usage mg/kg

maximum usage mg/kg

Dairy products, excluding products of category 02.0 (01.0) :

0.40000

2.00000

Fats and oils, and fat emulsions (type water-in-oil) (02.0) :

0.20000

1.00000

Edible ices, including sherbet and sorbet (03.0) :

0.40000

2.00000

Processed fruit (04.1) :

0.30000

1.50000

Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) :

Confectionery (05.0) :

0.40000

2.00000

Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) :

0.20000

1.00000

Bakery wares (07.0) :

0.40000

2.00000

Meat and meat products, including poultry and game (08.0) :

0.10000

0.40000

Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) :

0.10000

0.40000

Eggs and egg products (10.0) :

Sweeteners, including honey (11.0) :

Salts, spices, soups, sauces, salads, protein products, etc. (12.0) :

0.20000

1.00000

Foodstuffs intended for particular nutritional uses (13.0) :

0.40000

2.00000

Non-alcoholic ("soft") beverages, excl. dairy products (14.1) :

0.20000

1.00000

Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) :

0.40000

2.00000

Ready-to-eat savouries (15.0) :

1.00000

5.00000

Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) :

0.20000

1.00000

safety references :

European Food Safety Athority(efsa) :

Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

EPI System :

view

Env. Mutagen Info. Center :

2-methyl-1,3-thiazolidine

chemidplus :

024050166

EPA Substance Registry Services :

24050-16-6

references :

2-methyl-1,3-thiazolidine

fl. number :

15.090

NIST Chemistry WebBook :

1833247627

pubchem :

174184

other :

VCF-Online:

VCF Volatile Compounds in Food

synonyms :
2-	methyl-1,3-thiazolidine
2-	methylthiazolidine
soluble in :
	alcohol
	water, slightly
insoluble in :
	water
potential blenders : note
4-	acetyl-2-methyl pyrimidine	FL
3-	acetyl-2,5-dimethyl thiophene	FL
4-	allyl-2,6-dimethoxyphenol	FL
4-	aminobutyric acid	FL
	amyl mercaptan	FL
	bacon dithiazine	FL
	basil absolute sweet	FL/FR
	benzothiazole	FL
1,2-	butane dithiol	FL
1,3-	butane dithiol	FL
2,3-	butane dithiol	FL
2-(2-	butyl)-4,5-dimethyl-3-thiazoline	FL
	butyraldehyde	FL
	coffee difuran	FL
	cyclopropyl (E,Z)-2,6-nonadienamide	FL
(E,E)-2,4-	decadien-1-al	FL
2,5-	diethyl thiazole	FL
3,5-	diethyl-2-methyl pyrazine	FL
2,5-	diethyl-3-methyl pyrazine	FL
	difurfuryl sulfide	FL
2,5-	dihydroxy-1,4-dithiane	FL
N-(2,4-	dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide	FL
N-(2-(3,4-	dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide	FL
2,5-	dimethyl furan	FL
	dimethyl tetrasulfide	FL
2,6-	dimethyl thiophenol	FL
	dimethyl trisulfide	FL/FR
3,5-	dimethyl-1,2,4-trithiolane	FL
4,5-	dimethyl-2-ethyl-3-thiazoline	FL
3,7-	dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide	FL
2,6-	dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone	FL
2,5-	dimethyl-3-furan thiol	FL
bis(2,5-	dimethyl-3-furyl) disulfide	FL
(Z+E)-2,5-	dimethyl-3-tetrahydrofuran thiol	FL
(Z+E)-2,5-	dimethyl-3-thioacetoxytetrahydrofuran	FL
2,5-	dimethyl-3-thiofuroyl furan	FL
2',3-	dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane	FL
2,4-	dimethyl-5-ethyl thiazole	FL
1,1-	ethane dithiol 1% in ethanol	FL
2-	ethoxythiazole	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
S-	ethyl thioacetate	FL
(Z+E)-5-	ethyl-4-methyl-2-(2-butyl) thiazoline	FL
(Z+E)-5-	ethyl-4-methyl-2-(2-methyl propyl) thiazoline	FL
	fish thiol	FL
	furfuryl isopropyl sulfide	FL
4-	furfuryl thio-2-pentanone	FL
	garlic oil extenders	FL
	ham flavor	FL
	hazelnut pyrazine	FL/FR
N-(	heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide	FL
1,6-	hexane dithiol	FL
	hexyl mercaptan	FL
1-(3-	hydroxy-5-methyl-2-thienyl) ethanone	FL
	massoia bark oil	FL
	meaty dithiane	FL
4-	mercapto-2-pentanone 1% in acetoin	FL
(R,S)-2-	mercapto-3-butanol	FL
2-	mercapto-3-pentanone	FL
2-	mercaptomethyl pyrazine	FL
2-	mercaptopropionic acid	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
	methyl 2-methyl-3-furyl disulfide	FL
2-	methyl 3-(methyl thio) furan 10% in triacetin	FL
4-	methyl 4-mercaptopentan-2-one 1% in pg	FL/FR
	methyl benzoxole	FL/FR
	methyl dihydrofuran thiol	FL
4-	methyl nonanoic acid	FL
2-	methyl pyrazine	FL/FR
2-(	methyl thio) ethanol	FL
3-(	methyl thio) propanol	FL
12-	methyl tridecanal	FL
2-	methyl-1-methyl thio-2-butene	FL
3-	methyl-2-butane thiol	FL
2-	methyl-3-,5 or 6-(furfuryl thio) pyrazine	FL/FR
2-	methyl-3-(methyl thio) pyrazine	FL/FR
2-	methyl-3-furyl tetrasulfide	FL
bis(2-	methyl-3-furyl) disulfide	FL
S-(2-	methyl-3-furyl) ethane thioate	FL
3-((2-	methyl-3-furyl)thio)-4-heptanone	FL
4-((2-	methyl-3-furyl)thio)-5-nonanone	FL
2-	methyl-3-tetrahydrofuran thiol	FL
2-	naphthyl mercaptan	FL
1,9-	nonane dithiol	FL
	nutty thiazole	FL
1,8-	octane dithiol	FL
	peanut dithiazine	FL
4-	penten-1-yl acetate	FL
2-	pentyl thiophene	FL
1-	phenethyl mercaptan	FL
1,3-	propane dithiol	FL
2-	propionyl-2-thiazoline	FL
	propyl 2-mercaptopropionate	FL
	propyl 2-methyl-3-furyl disulfide	FL
iso	propyl disulfide	FL
iso	propyl mercaptan	FL
	pyrazinyl ethane thiol	FL
2-	pyridinyl methane thiol	FL
	pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine	FL
	roasted butanol	FL
	rum ether	FL/FR
	sulfuryl acetate	FL
3-	tetrahydrothiophenone	FL
	thialdine	FL
	thiazole	FL
3-	thienyl mercaptan	FL
1-(2-	thienyl) butanone	FL
	thioacetic acid	FL
ortho-	thiocresol	FL
	thioguaiacol	FL
2,4,6-	trithiaheptane 10% in triacetin	FL
	tyramine	FL
potential uses :
	bacon
	beef
	beef roasted beef
	broth
	chicken
	condiments
	ham
	lamb
	liver
	meat
	meat grilled meat
	meat roasted meat
	meat smoked meat
	pork
	salami
	soup
	turkey
natural occurrence in : note
	butter heated butter

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