bacon dithiazine
2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine

Sponsors

Name: 2,4,6-tris(2-methylpropyl)-1,3,5-dithiazinane
CAS Number: 74595-94-1Picture of molecule3D/inchi
FDA UNII: Z24510S94G
Nikkaji Web: J2.571.049E
XlogP3-AA: 6.40 (est)
Molecular Weight: 289.54907000
Formula: C15 H31 N S2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments:
JECFA evaluated 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register. According to JECFA: Min. assay value is 95 % (mixture of 3 stereoisomers). Mixture of diastereoisomers, each of them racemic (EFFA, 2013b).
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1048 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine
Flavis Number: 15.113 (Old)
DG SANTE Food Flavourings: 15.113 5,6-dihydro-2,4,6-tris(2-methyl propyl)4H-1,3,5-dithiazine
FEMA Number: 4017 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine
FDA Mainterm: DIHYDRO-2,4,6-TRIS(2-METHYLPROPYL)-4H-1,3,5-DITHIAZINE
 
Physical Properties:
Appearance: pale yellow to yellow crystals (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Melting Point: 33.00 to 35.00 °C. @ 760.00 mm Hg
Boiling Point: 385.23 °C. @ 760.00 mm Hg (est)
Flash Point: 210.00 °F. TCC ( 98.89 °C. )
logP (o/w): 6.081 (est)
Soluble in:
 alcohol
 oils
 propylene glycol
 triacetin
 water, 2.184 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 meaty smoky bacon
Odor Description:
at 0.10 % in propylene glycol.
meaty smoked bacon
Flavor Type: burnt
 burnt roasted bacon
Taste Description:
burnt roasted crispy bacon
Odor and/or flavor descriptions from others (if found).
Symrise
Triisobutyl dihydrodithiazine
Odor Description: meaty smoked bacon
Taste Description: burnt, roasted, crispy bacon
Useful in: savory allium, savory meat.
Frutarom
2,4,6-TRIISOBUTYL-5,6-DIHYDRO-1,3,5-DITHIAZINE NI, Kosher
Odor Description: Bacon, Chocolate, Meaty
Suggested Uses: Chocolate, Meat
Alfrebro
BACON THIAZOLE NATURAL 1% IN ETHANOL
Odor Description: Pork, Fatty, Meaty
Symrise
Triisobutyl dihydrodithiazine natural 15% VTG
Odor Description: meaty smoked bacon
Taste Description: burnt, roasted, crispy bacon
Useful in: savory allium, savory meat
Blue Marble Biomaterials
Bacon Dithiazine - Natural US/EU Natural, Food Grade, Non-GMO, Vegan
Odor Description: smoky, meaty, crispy, bacon
Taste Description: meaty, burnt, crispy, bacon
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
BACON THIAZOLE NATURAL 1% IN ETHANOL
Odor: Pork, Fatty, Meaty
Anhui Suzhou Jinli Aromatic Chemicals
2,4,6-Triisobutyl-5,6-dibydro-4H-1-1,3,5-dithiazine
Odor: burnt wood, burnt sulfuric acid. salty beef, chicken, beef and smoked meat
Blue Marble Biomaterials
Bacon Dithiazine - Natural
US/EU Natural, Food Grade, Non-GMO, Vegan
Odor: smoky, meaty, crispy, bacon
Flavor: meaty, burnt, crispy, bacon
BOC Sciences
For experimental / research use only.
2,4,6-Truisobutyl-5,6-dihydro-1,3,5-dithiazine
Charkit Chemical
TRIISOBUTYLDITHIAZINE 1NCT1876 FEMA 4017
DeLong Chemicals America
2,4,6-Triisobutyl-1,3,5-dithiazine, Kosher
Frutarom
2,4,6-TRIISOBUTYL-5,6-DIHYDRO-1,3,5-DITHIAZINE
NI, Kosher
Odor: Bacon, Chocolate, Meaty
Use: Suggested Uses: Chocolate, Meat
Natural Advantage
Bacon Dithiazine Nat, 10% in OH
Natural Advantage
Bacon Dithiazine Nat, 10% in Triac
Penta International
2,4,6-TRIISOBUTYL-5,6-DIHYDRO-4H-1,3,5-DITHIAZINE, Kosher
Riverside Aromatics
BACON DITHIAZINE, NATURAL, 10% IN TRIACETIN
Shijiazhuang Donglian Nankai Aroma Chemicals
2,4,6-Truisobutyl-5,6-dihydro-1,3,5-dithiazine
Odor: Saute squid and saute sesame
Symrise
Triisobutyl dihydrodithiazine natural 15% VTG
Flavor: burnt, roasted, crispy bacon
Useful in: savory allium, savory meat
Symrise
Triisobutyl dihydrodithiazine
Flavor: burnt, roasted, crispy bacon
Useful in: savory allium, savory meat.
Taytonn
2,4,6-Triisobutyl-5,6-Dihydro-1,3,5-Dithiazine
Odor: Chocolate, Meaty
Tengzhou Xiang Yuan Aroma Chemicals
Dihydrotrismethylpropyldithiazine
Wujiang CIYUN Flavor & Fragrance
2,4,6-Trisobutyl-1,3,5-dithiazine ≥70.0%
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, 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: flavoring agents
Recommendation for bacon dithiazine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.40 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.60 (μg/capita/day)
Structure Class: II
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: 20
 average usual ppmaverage maximum ppm
baked goods: 0.200002.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.100001.00000
cheese: --
chewing gum: --
condiments / relishes: 0.100001.00000
confectionery froastings: --
egg products: --
fats / oils: 0.200002.00000
fish products: 0.040000.40000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.200002.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.100001.00000
milk products: --
nut products: --
other grains: 0.040000.40000
poultry: --
processed fruits: --
processed vegetables: 0.040000.40000
reconstituted vegetables: 0.040000.40000
seasonings / flavors: --
snack foods: 0.040000.40000
soft candy: --
soups: 0.100001.00000
sugar substitutes: --
sweet sauces: --
 
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
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 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf
Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 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 : 46941523
National Institute of Allergy and Infectious Diseases: Data
 2,4,6-tris(2-methylpropyl)-1,3,5-dithiazinane
Chemidplus: 0074595941
 
References:
 2,4,6-tris(2-methylpropyl)-1,3,5-dithiazinane
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 46941523
Pubchem (sid): 131325381
 
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): HMDB32221
FooDB: FDB009292
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
 
Potential Blenders and core components note
For Odor
For Flavor
No flavor group found for these
amyl mercaptan
FL
3,5-
diisopropyl-1,2,4-trithiolane
FL
burnt
burnt
1,6-
hexane dithiol
FL
2-
methyl quinoxaline
FL
chemical
2,5-
dimethyl furan
FL
garlic
garlic oleoresin
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
ortho-
thioguaiacol
FL
phenolic
2-
ethyl benzene thiol
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
hexyl mercaptan
FL
smoky
prosopis juliflora wood extract
FL
 
Potential Uses:
 baconFL
 chocolateFL
 cocoaFL
 meat 
 meat smoked meat 
 
Occurrence (nature, food, other): note
 found in nature
 
Synonyms:
 bacon thiazole (Alfrebro)
 dihydro-2,4,6-triisobutyl-4H-1,3,5-dithiazine
5,6-dihydro-2,4,6-tris(2-methyl propyl)4H-1,3,5-dithiazine
2,4,6-tris(2-methylpropyl)-1,3,5-dithiazinane
 triisobutyl dihydrodithiazine
 triisobutyl dihydrodithiazine natural 15% VTG
2,4,6-triisobutyl-1,3,5-dithiazine
2,4,6-triisobutyl-5,6-dihydro-1,3,5-dithiazine
2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine
 triisobutyldihydrodithiazine
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
 
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