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(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline

Supplier Sponsors

Name:5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
CAS Number: 83418-53-5Picture of molecule3D/inchi
FDA UNII:OL1PHN554H
XlogP3-AA:3.20 (est)
Molecular Weight:185.33343000
Formula:C10 H19 N S
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
(Flavour Industry, 2005g) Industry: cis- and trans- 5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline. (Flavour Industry, 2005). Industry: cis- and trans-5-Ethyl-4-methyl-2-(2-methylpropyl)-thiazoline. Mixture of diastereoisomers, each of them racemic (EFFA, 2013a).
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
JECFA Food Flavoring:1761 cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
FLAVIS Number:15.130 (Old)
DG SANTE Food Flavourings:15.130 cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
FEMA Number:4319 cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: CIS AND TRANS-5-ETHYL-4-METHYL-2-(2-METHYLPROPYL)-THIAZOLINE
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.93900 to 0.94500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.813 to 7.863
Refractive Index:1.48300 to 1.48900 @ 20.00 °C.
Boiling Point: 252.00 to 253.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.063000 mm/Hg @ 25.00 °C. (est)
Flash Point: 209.00 °F. TCC ( 98.33 °C. )
logP (o/w): 2.420
Soluble in:
 alcohol
 water
 water, 2.517 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
meaty nutty cooked roasted
Odor Description:at 0.10 % in propylene glycol. meaty nutty cooked roasted
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Parchem
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
 
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 (Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) 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): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 160 (μg/person/day)
Threshold of Concern:90 (μg/person/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: 23
 average usual ppmaverage maximum ppm
baked goods: 0.400002.00000
beverages(nonalcoholic): 0.200001.00000
beverages(alcoholic): --
breakfast cereal: 0.400001.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 0.400002.00000
egg products: --
fats / oils: 0.200001.00000
fish products: 0.100000.40000
frozen dairy: --
fruit ices: 0.400002.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.100000.40000
milk products: 0.400002.00000
nut products: 0.400002.00000
other grains: --
poultry: --
processed fruits: 0.300001.50000
processed vegetables: 0.300001.50000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: 0.200001.00000
sugar substitutes: --
sweet sauces: --
 
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): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.10000
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 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

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 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives 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 :56843050
National Institute of Allergy and Infectious Diseases:Data
5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
Chemidplus:0083418535
 
References:
 5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:83418-53-5
Pubchem (cid):56843050
Pubchem (sid):135266575
 
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 Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB32202
FooDB:FDB009183
ChemSpider:View
 
Potential Blenders and core components note
For Odor
coffee
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
methyl-3-(methyl thio) pyrazine
FL/FR
For Flavor
No flavor group found for these
3,6-
diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL
3-(
ethyl thio) butanol
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
1-(3-
hydroxy-5-methyl-2-thienyl) ethanone
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
1-
phenyl-3(5)-propyl pyrazole
FL
3-iso
propenyl pentane dioic acid
FL
thiazole
FL
thioacetic acid
FL
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
S-
allyl-laevo-cysteine
FL
(±)-3-(
methyl thio) heptanal
FL
3-(
methyl thio) methyl thiophene
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
meaty
meaty
propyl 2-mercaptopropionate
FL
musty
hazelnut pyrazine
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
butyl-2-butenal
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
lactoyl ethanolamine
FL
lactoyl ethanolamine phosphate
FL
sulfurous
2,4,6-
trithiaheptane 10% in triacetin
FL
 
Potential Uses:
FLmeat
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
2-isobutyl-4-methyl-5-ethylthiazoline
(Z+E)-5-ethyl-2,5-dihydro-4-methyl-2-(2-methyl propyl) thiazole
5-ethyl-4-methyl-2-(2-methylpropyl)-4,5-dihydro-1,3-thiazole
(Z+E)-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
cis and trans-5-ethyl-4-methyl-2-(2-methylpropyl)-thiazoline
(Z+E)-5-ethyl-4-methyl-2-(2-methylpropyl)thiazoline
5-ethyl-4,5-dihydro-4-methyl-2-(2-methylpropyl)-thiazole
 thiazole, 5-ethyl-4,5-dihydro-4-methyl-2-(2-methylpropyl)-
 
 
Notes:
Used as a food additive [EAFUS]
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