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

2-methyl thiazole
thiazole, 2-methyl-

Supplier Sponsors

CAS Number: 3581-87-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:222-702-8
FDA UNII:7G081N1ERP
Nikkaji Web:J150.255G
MDL:MFCD00053144
CoE Number:11626
XlogP3-AA:1.40 (est)
Molecular Weight:99.15585000
Formula:C4 H5 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:15.089 (Old)

15.089 (Old)
DG SANTE Food Flavourings:15.089 2-methylthiazole

15.089 thiazole, 2-methyl-
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.10900 to 1.11600 @ 25.00 °C.
Pounds per Gallon - (est).: 9.228 to 9.286
Refractive Index:1.51100 to 1.51700 @ 20.00 °C.
Boiling Point: 128.00 °C. @ 760.00 mm Hg
Vapor Pressure:12.922000 mm/Hg @ 25.00 °C. (est)
Flash Point: 84.00 °F. TCC ( 28.89 °C. )
logP (o/w): 0.343 (est)
Soluble in:
 alcohol
 water, slightly
 water, 5689 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
green vegetable
Odor Description:at 0.10 % in propylene glycol. green vegetable
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
2-METHYL THIAZOLE
Beijing Lys Chemicals
2-Methylthiazole
BOC Sciences
For experimental / research use only.
2-Methylthiazole
Indukern F&F
2-METHYL THIAZOLE
Odor: POWERFUL, GREEN, VEGETABLE
Jiangyin Healthway
2-Methyl thiazole
New functional food ingredients
M&U International
2-METHYL THIAZOLE, Kosher
Matrix Scientific
For experimental / research use only.
2-Methylthiazole, 95+%
Penta International
2-METHYLTHIAZOLE
Santa Cruz Biotechnology
For experimental / research use only.
2-methyl-1,3-thiazole
Sunaux International
2-Methyl Thiazole
TCI AMERICA
For experimental / research use only.
2-Methylthiazole >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methyl Thiazole
Tengzhou Xiang Yuan Aroma Chemicals
2-Methyl Thiazole
WholeChem
2-Methylthiazole
 
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-methyl thiazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.018 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 150 (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): --
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): 0.200001.00000
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 :77129
National Institute of Allergy and Infectious Diseases:Data
2-methyl-1,3-thiazole
Chemidplus:0003581871
 
References:
 2-methyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):77129
Pubchem (sid):135036343
 
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):Search
Export Tariff Code:2934.10.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
muguet undecadienal
FR
alliaceous
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
balsamic
cinnamyl formate
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
citral dimethyl acetal
FL/FR
(E)-4-
decenal
FL/FR
grapefruit pentanol
FR
earthy
1-
octen-3-ol
FL/FR
ethereal
acetal
FL/FR
ethyl pyruvate
FL/FR
fatty
2-
decenal
FL/FR
5-
methyl-5-hexen-2-one
FL/FR
octanoic acid
FL/FR
floral
amyl benzoate
FL/FR
anisyl propanal / methyl anthranilate schiff's base
FR
alpha-
butyl cinnamaldehyde
FL/FR
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
cumin carbinol
FR
cuminyl acetaldehyde
FL/FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
6,8-
dimethyl-2-nonanol
FR
ethyl 2-benzyl butyrate
FL/FR
farnesyl acetate
FL/FR
floral butanal
FR
geranium oil bourbon
FL/FR
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal diethyl acetal
FL/FR
jasmin cyclopentanol
FR
jonquil absolute
FR
mimosa absolute france
FL/FR
neroli oil bigarde
FL/FR
nerolidol
FL/FR
ocean propanal / methyl anthranilate schiff's base
FR
orange leaf absolute
FL/FR
papaya isobutyrate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
rose butanoate
FL/FR
styralyl formate
FL/FR
terpinyl isobutyrate
FL/FR
verdyl acetate
FR
fruity
benzyl methyl ether
FL/FR
dimethyl succinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
hexanal propylene glycol acetal
FL/FR
peach pivalate
FR
2-
pentyl furan
FL/FR
tropical thiazole
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
iso
butyl benzyl carbinol
FL/FR
chrysanthemum oxide
FL/FR
cortex pyridine
FL/FR
decanal propylene glycol acetal
FL/FR
earthy acetal
FL/FR
ethyl (E)-2-hexenoate
FL/FR
flower hexene
FR
geranium thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
4-
hexenol
FL/FR
hexyl hexanoate
FL/FR
ivy carbaldehyde / methyl anthranilate schiff's base
FR
ivy dioxolane
FR
melon nonenoate
FL/FR
methyl cyclocitrone (IFF)
FR
para-
methyl hydratropaldehyde
FL/FR
methyl octine carbonate
FL/FR
4-
methyl-4-phenyl pentanone
FR
2,6-
nonadien-1-ol
FL/FR
octanal dimethyl acetal
FL/FR
2-
octen-1-ol
FL/FR
octyl oxyacetaldehyde
FR
1-
penten-3-ol
FL/FR
phenyl acetaldehyde
FL/FR
herbal
clary sage absolute
FL/FR
marine
marine hexane
FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
vinyl sulfurol
FL/FR
sulfurous
benzothiazole
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
3-(
methyl thio) hexanol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
mesityl oxide
FL/FR
methional
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
waxy
3-
decanone
FL/FR
methyl octanoate
FL/FR
For Flavor
No flavor group found for these
(E)-
aconitic acid
FL
amyl benzoate
FL/FR
iso
butyl mercaptan
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
decanal propylene glycol acetal
FL/FR
3-
decanone
FL/FR
diisopropyl sulfide
FL
earthy acetal
FL/FR
ethyl 2-benzyl butyrate
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
2-
hexenal
FL
(E)-4-
hexenal
FL
4-(
methyl thio) butanol
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-5-methoxythiazole
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
styralyl formate
FL/FR
terpinyl isobutyrate
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
alliaceous
alliaceous
cyclopentyl mercaptan
FL
ferula assa-foetida gum oil
FL/FR
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
burnt
2,4,5-
trimethyl oxazole
FL/FR
citrus
citral dimethyl acetal
FL/FR
coffee
methyl furfuryl disulfide
FL/FR
cucumber
2-
ethyl octine carbonate
FL
ethereal
5-
methyl-5-hexen-2-one
FL/FR
fatty
2-
decenal
FL/FR
(E,E)-2,4-
heptadienal
FL
2-
octen-1-ol
FL/FR
(E)-2-
octenoic acid
FL
floral
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
farnesyl acetate
FL/FR
geranium oil bourbon
FL/FR
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
neroli oil bigarde
FL/FR
orange leaf absolute
FL/FR
fruity
benzyl methyl ether
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
hexanal propylene glycol acetal
FL/FR
hexyl hexanoate
FL/FR
rose butanoate
FL/FR
green
chrysanthemum oxide
FL/FR
clary sage absolute
FL/FR
cortex pyridine
FL/FR
cuminyl acetaldehyde
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
geranium thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
melon nonenoate
FL/FR
methyl 2-undecynoate
FL
para-
methyl hydratropaldehyde
FL/FR
methyl octanoate
FL/FR
methyl octine carbonate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
nerolidol
FL/FR
2,6-
nonadien-1-ol
FL/FR
2,4-
octadienal
FL
octanal dimethyl acetal
FL/FR
papaya isobutyrate
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
honey
phenyl acetaldehyde
FL/FR
juicy
lychee mercaptan acetate
FL/FR
malty
yeast thiazoline
FL
meaty
benzothiazole
FL/FR
3-
mercapto-3-methyl butanol
FL
medicinal
dimethyl benzyl carbinol
FL/FR
melon
hydroxycitronellal diethyl acetal
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
nutty
acetal
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
potato
mesityl oxide
FL/FR
ripe
(E)-4-
decenal
FL/FR
roasted
ethyl 3-(furfuryl thio) propionate
FL
rummy
ethyl pyruvate
FL/FR
soapy
octanoic acid
FL/FR
spicy
cinnamyl formate
FL/FR
jalapeno oleoresin
FL
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
furfuryl methyl sulfide
FL
grapefruit menthane
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl benzyl disulfide
FL
methyl thiomethyl butyrate
FL
potato butanone
FL
tomato
methional
FL/FR
tropical
3-
mercaptohexyl butyrate
FL
vegetable
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
radish isothiocyanate
FL
waxy
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 chicken roasted chicken - trace amount
Search PMC Picture
 
Synonyms:
2-methyl-1,3-thiazole
2-methylthiazole
 thiazole, 2-methyl-
 
 
Notes:
None found
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