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

2-methyl-2-thiazoline
2-thiazoline, 2-methyl-

Supplier Sponsors

Name:2-methyl-4,5-dihydro-1,3-thiazole
CAS Number: 2346-00-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:219-071-6
FDA UNII:8Z6UA8V7WN
Nikkaji Web:J37.314A
Beilstein Number:0104274
MDL:MFCD00005314
XlogP3-AA:0.30 (est)
Molecular Weight:101.17179000
Formula:C4 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
PubMed:Search
NCBI:Search
FLAVIS Number:15.086 (Old)
DG SANTE Food Flavourings:15.086 2-methyl-2-thiazoline
 
Physical Properties:
Appearance:pale yellow liquid to solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 62.00 °C. @ 760.00 mm Hg
Boiling Point: 144.00 °C. @ 760.00 mm Hg
Vapor Pressure:6.250000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.48 ( Air = 1 )
Flash Point: 99.00 °F. TCC ( 37.22 °C. )
logP (o/w): 0.968 (est)
Soluble in:
 alcohol
 water, slightly
 water, 658.7 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous musty meaty nutty beefy vegetable
Odor Description:at 0.10 % in propylene glycol. sulfurous musty meaty nutty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Methyl-2-thiazoline 95%
Endeavour Specialty Chemicals
2-Methyl-2-thiazoline 97% F&F
Speciality Chemical Product Groups
Jiangyin Healthway
2-Methyl-2-thiazoline
New functional food ingredients
PCAS
2-Methyl 2-thiazoline
Penta International
2-METHYL-2-THIAZOLINE
R C Treatt & Co Ltd
2-Methyl-2-thiazoline
Kosher
Odor: Nutty, beefy, musty vegetable
Robinson Brothers
2-Methyl-2-thiazoline F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Methyl-2-thiazoline
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Methyl-2-thiazoline 98%
Synerzine
2-Methyl-2-Thiazoline
TCI AMERICA
For experimental / research use only.
2-Methylthiazoline >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methyl-2-thiazoline
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
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:
intraperitoneal-mouse LD50 600 mg/kg
European Journal of Medicinal Chemistry--Chimie Therapeutique. Vol. 20, Pg. 16, 1985.

oral-mouse LD50 3300 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 24(1), Pg. 55, 1980.

oral-rat LDLo 480 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 24(1), Pg. 55, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-methyl-2-thiazoline usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (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

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 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
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):2346-00-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :16867
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:2
2-methyl-4,5-dihydro-1,3-thiazole
Chemidplus:0002346001
RTECS:XJ4261470 for cas# 2346-00-1
 
References:
 2-methyl-4,5-dihydro-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):16867
Pubchem (sid):134983199
 
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):HMDB29555
FooDB:FDB000706
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
chocolate
2,6-
dimethyl pyrazine
FL/FR
meaty
sulfurol
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
For Flavor
No flavor group found for these
2,5-
diethyl thiazole
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-
methyl-3-(methyl thio) pyrazine
FL/FR
thiazole
FL
meaty
meaty
sulfurol
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
sulfurous
methyl 2-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 clam
Search PMC Picture
 tomato juice
Search Trop Picture
 
Synonyms:
4,5-dihydro-2-methyl thiazole
4,5-dihydro-2-methylthiazole
2-methyl-1,3-thiazoline
 methyl-2-thiazoline
2-methyl-4,5-dihydro-1,3-thiazole
 thiazole, 4,5-dihydro-2-methyl-
2-thiazoline, 2-methyl-
 

Articles:

PubMed:Formation of P-C bonds under unexpectedly mild conditions. Phosphoryl migration and metal coordination of diphenylphosphinomethyl-oxazolines and -thiazolines.
PubMed:Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed:Future chelation monotherapy and combination therapy strategies in thalassemia and other conditions. comparison of deferiprone, deferoxamine, ICL670, GT56-252, L1NAll and starch deferoxamine polymers.
PubMed:A pyrazolyl-thiazole derivative causes antinociception in mice.
PubMed:Advances in iron overload therapies. prospects for effective use of deferiprone (L1), deferoxamine, the new experimental chelators ICL670, GT56-252, L1NA11 and their combinations.
PubMed:Hexa-mu-chloro-mu4-oxo-tetrakis[(4,5-dihydro-2-methyl-1,2-thiazole-kappaN)copper(II)].
PubMed:Effects of C-4 stereochemistry and C-4' hydroxylation on the iron clearing efficiency and toxicity of desferrithiocin analogues.
PubMed:Site-specific dephosphorylation of tau of apolipoprotein E-deficient and control mice by M1 muscarinic agonist treatment.
PubMed:M1 muscarinic agonist treatment reverses cognitive and cholinergic impairments of apolipoprotein E-deficient mice.
PubMed:N-nitroso compounds and man: sources of exposure, endogenous formation and occurrence in body fluids.
PubMed:[Nasal chemoreception in utero: preliminary experiences in fetal sheep].
PubMed:[Information from the Soviet Toxicology Center].
 
Notes:
Constit. of various cooked foods
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