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

2,4,5-trimethyl oxazole
2,4,5-trimethyloxazole

Supplier Sponsors

Name:2,4,5-trimethyl-1,3-oxazole
CAS Number: 20662-84-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:243-952-4
FDA UNII:B04PF51WXI
Nikkaji Web:J40.167F
MDL:MFCD00005308
CoE Number:11424
XlogP3-AA:1.50 (est)
Molecular Weight:111.14393000
Formula:C6 H9 N O
BioActivity Summary:listing
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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1553 trimethyloxazole
FLAVIS Number:13.169 (Old)
DG SANTE Food Flavourings:13.169 trimethyloxazole
FEMA Number:4394 trimethyloxazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):20662-84-4 ; TRIMETHYLOXAZOLE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95600 to 0.96400 @ 25.00 °C.
Pounds per Gallon - (est).: 7.955 to 8.021
Refractive Index:1.43800 to 1.44600 @ 20.00 °C.
Boiling Point: 133.00 to 134.00 °C. @ 760.00 mm Hg
Vapor Pressure:10.394000 mmHg @ 25.00 °C. (est)
Vapor Density:3.8 ( Air = 1 )
Flash Point: 92.00 °F. TCC ( 33.33 °C. )
logP (o/w): 1.206 (est)
Soluble in:
 alcohol
 water, 2801 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: < 1 hour(s) at 100.00 %
nutty nut skin roasted wasabi shellfish mustard vegetable
Odor Description:at 100.00 %. nutty nut skin roasted wasabi shellfish mustard vegetable
Luebke, William tgsc, (2008)
Odor sample from: R C Treatt and Co Ltd
Flavor Type: burnt
burnt nutty hazelnut oily nut skin potato earthy mushroom
Taste Description: burnt nutty hazelnut oily nut skin potato earthy mushroom
Odor and/or flavor descriptions from others (if found).
Frutarom
2,4,5-TRIMETHYLOXAZOLE
Odor Description:Fatty, Green, Meaty, Nutty, Sweet
Suggested Uses: Coffee, Meat, Nut, Savoury
R C Treatt & Co Ltd
2,4,5-Trimethyloxazole Halal, Kosher
Odor Description:Nutty, sweet, green
Very low odour threshold of 5ppb
Taste Description:earthy potato-like and mushroom
Used in meat flavours to give a boiled note.
 
Cosmetic Information:
None found
 
Suppliers:
Augustus Oils
2,4,5 Trimethyloxazole
Services
BOC Sciences
For experimental / research use only.
2,4,5-Trimethyloxazole
Charkit Chemical
TRIMETHYLOXAZOLE, 2,4,5- FEMA 4394
DeLong Chemicals America
2,4,5-Trimethyloxazole, Kosher
Endeavour Specialty Chemicals
2,4,5-Trimethyloxazole 99% F&F
Speciality Chemical Product Groups
Frutarom
2,4,5-TRIMETHYLOXAZOLE
Odor: Fatty, Green, Meaty, Nutty, Sweet
Use: Suggested Uses: Coffee, Meat, Nut, Savoury
Penta International
2,4,5-TRIMETHYLOXAZOLE
R C Treatt & Co Ltd
2,4,5-Trimethyloxazole
Halal, Kosher
Odor: Nutty, sweet, green
Use: Very low odour threshold of 5ppb
Flavor: earthy potato-like and mushroom
Used in meat flavours to give a boiled note.
Robinson Brothers
2,4,5-Trimethyloxazole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2,4,5-Trimethyloxazole, 99%, FG
Certified Food Grade Products
Synerzine
2,4,5-Trimethyloxazole
Taytonn
2,4,5-Trimethyloxazole
Odor: Fatty, Green, Meaty, Nutty, Sweet
TCI AMERICA
For experimental / research use only.
2,4,5-Trimethyloxazole >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2,4,5-trimethyl oxazole usage levels up to:
  0.3000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.70 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 96 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: 0.400002.00000
beverages(nonalcoholic): 0.200001.00000
beverages(alcoholic): --
breakfast cereal: 0.200001.00000
cheese: 0.400002.00000
chewing gum: --
condiments / relishes: 0.200001.00000
confectionery froastings: 0.400002.00000
egg products: --
fats / oils: 0.200001.00000
fish products: 0.100000.40000
frozen dairy: 0.400002.00000
fruit ices: 0.400002.00000
gelatins / puddings: 1.000005.00000
granulated sugar: --
gravies: 1.000005.00000
hard candy: --
imitation dairy: 0.400002.00000
instant coffee / tea: --
jams / jellies: 1.000005.00000
meat products: 0.100000.40000
milk products: 0.400002.00000
nut products: --
other grains: 0.200001.00000
poultry: 0.100000.40000
processed fruits: 0.300001.50000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.200001.00000
snack foods: 0.200001.00000
soft candy: --
soups: 0.200001.00000
sugar substitutes: --
sweet sauces: 0.200001.00000
 
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): --
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 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

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :30215
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:2
2,4,5-trimethyl-1,3-oxazole
Chemidplus:0020662844
 
References:
 2,4,5-trimethyl-1,3-oxazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:20662-84-4
Pubchem (cid):30215
Pubchem (sid):134994007
 
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):HMDB40148
FooDB:FDB019845
Export Tariff Code:2934.99.4400
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
chocolate
chocolate
2,5-
dimethyl pyrazine
FL/FR
coconut
alpha-
angelica lactone
FL/FR
earthy
2-
ethyl fenchol
FL/FR
ethereal
propylene glycol dibenzoate
CS
floral
ortho-
methyl acetophenone
FL/FR
fruity
iso
amyl nonanoate
FL/FR
hexyl (E)-tiglate
FL/FR
green
2-
heptyl furan
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
filbert heptenone
FL/FR
methoxymethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
For Flavor
No flavor group found for these
iso
butyl mercaptan
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
ethyl isothiocyanate
FL
methyl 2-(methyl thio) acetate
FL
methyl isothiocyanate
FL
4-
pentenyl isothiocyanate
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
iso
propyl isothiocyanate
FL
anisic
ortho-
methyl acetophenone
FL/FR
astringent
2-
methyl pyridine
FL
coffee
coffee distillates
FL
creamy
alpha-
angelica lactone
FL/FR
earthy
2-
ethyl fenchol
FL/FR
fatty
2-
heptyl furan
FL/FR
fishy
4,5-
dimethyl thiazole
FL
green
hexyl (E)-tiglate
FL/FR
3-
methyl pyridine
FL
1-(5-
methyl-2-furyl) propan-1-one
FL
2-
vinyl pyrazine
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-4-methyl thiazole
FL
almond hazelnut flavor
FL
3,5(6)-
cocoa pyrazine
FL
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,5-
diethyl-3-methyl pyrazine
FL
2-
ethyl-6-methyl pyrazine
FL
filbert heptenone
FL/FR
methoxymethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
onion
methyl propyl disulfide
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
furfuryl thioacetate
FL/FR
spicy
ethyl vinyl ketone
FL/FR
vanilla
vanilla hazelnut flavor
FL
winey
iso
amyl nonanoate
FL/FR
 
Potential Uses:
FLbeef
FLchocolate cocoa
FLcoffee
FLpork
 
Occurrence (nature, food, other):note
 beef heated beef
Search PMC Picture
 brandy
Search PMC Picture
 chicken fried chicken
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 egg cooked egg
Search PMC Picture
 kohlrabi stem
Search Trop Picture
 pork cooked pork
Search PMC Picture
 potato baked potato
Search Trop Picture
 potato french fried potato
Search PMC Picture
 yeast autolyzed yeast
Search PMC Picture
 
Synonyms:
 oxazole, 2,4,5-trimethyl-
2,4,5-trimethyl-1,3-oxazole
2,4,5-trimethyloxazole
 
 
Notes:
Constit. of roast peanuts, French fries and roast beef volatiles
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