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

thialdine
2,4,6-trimethyldihydro-4H-1,3,5-dithiazine

Sponsors

Name:(4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane
CAS Number: 638-17-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:211-323-3
FDA UNII:ZKG651IE9G
Nikkaji Web:J6.921C
XlogP3-AA:2.50 (est)
Molecular Weight:163.30661000
Formula:C6 H13 N S2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:2,4,6-trimethyl dihydro-1,3,5-dithiazine
EFSA/JECFA Comments:
JECFA evaluated 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register. Mixture of diastereoisomers, each of them racemic (EFFA, 2013b).
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:1049 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine
FLAVIS Number:15.109 (Old)
DG SANTE Food Flavourings:15.109 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine
FEMA Number:4018 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:pale brownish yellow crystals (est)
Assay: 99.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Melting Point: 46.00 to 48.00 °C. @ 760.00 mm Hg
Boiling Point: 260.00 to 261.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.012000 mm/Hg @ 25.00 °C. (est)
Flash Point: 232.00 °F. TCC ( 111.11 °C. )
logP (o/w): 0.523 (est)
Soluble in:
 alcohol
 water, 7000 mg/L @ 20 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous nutty hazelnut corn meaty earthy clam
Odor Description:at 0.10 % in propylene glycol. sulfurous nutty hazelnut corn meaty earthy clam
Odor sample from: Apiscent Labs, LLC
Flavor Type: meaty
sulfurous onion green onion radish garlic onion cooked onion earthy brothy
Taste Description: sulfurous green onion radish garlic cooked onion earthy brothy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
Thialdine 0.1% in ETOH, Natural
Odor: Roasty Meaty Beefy
Anhui Suzhou Jinli Aromatic Chemicals
2,4,6-Trimethyl dihydro-4H-1,3,5-dithazinane
Odor: sulfur, baked meat, roast nut
Apiscent Labs
THIALDINE
Odor: Heated meat, roasted beef-like
Axxence Aromatic
THIALDINE Natural
Sustainability
Beijing Lys Chemicals
Dihydro-2,4,6-trimethyl-1,3,5-(2H)dithiazine
BOC Sciences
For experimental / research use only.
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE
DeLong Chemicals America
Dihydro-2,4,6-Trimethyl-1,3,5-(4H)dithiazine, Kosher
Excellentia International
Thialdine Natural
FCI SAS
THIALDINE
Odor: Very rich and powerful earthy sulfurous
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,4,6-Trimethyl dihydro-4H-1,3,5- dithazinane, Kosherk
Natural Advantage
Thialdine Nat, 50% in Triacetin
Penta International
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE NATURAL, Kosher
Penta International
DIHYDRO-2,4,6-TRIMETHYL-1,3,5(4H)DITHIAZINE, Kosher
Synerzine
Thialdine
Treatt
5,6-Dihydro-2,4,6-Trimethyl-4H-1,3,5-Dithiazine
Halal, Kosher
Odor: Roast beef-like, typical of heated meat, cooked shrimp
Flavor: rich, meat flavour
Used flavours for oils and fats at 0.35-3.5ppm; in meat and dairy flavours for snack foods and sauces at 3-6ppm; and in soups and seasonings, at 4-8ppm.
 
Safety Information:
 
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 265 mg/kg
Radiation Research. Vol. 7, Pg. 22, 1957.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for thialdine usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 3.30 (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: 8.0000016.00000
beverages(nonalcoholic): 3.000006.00000
beverages(alcoholic): --
breakfast cereal: 0.070000.35000
cheese: --
chewing gum: 10.0000020.00000
condiments / relishes: 3.000006.00000
confectionery froastings: --
egg products: 4.000008.00000
fats / oils: 0.350003.50000
fish products: 0.350003.50000
frozen dairy: 4.000008.00000
fruit ices: 3.000006.00000
gelatins / puddings: 3.000006.00000
granulated sugar: --
gravies: 4.000008.00000
hard candy: 5.0000010.00000
imitation dairy: 3.000006.00000
instant coffee / tea: --
jams / jellies: --
meat products: 3.000006.00000
milk products: 3.000006.00000
nut products: --
other grains: --
poultry: 0.200002.00000
processed fruits: --
processed vegetables: 0.200002.00000
reconstituted vegetables: 0.200002.00000
seasonings / flavors: 200.00000500.00000
snack foods: 3.000006.00000
soft candy: 4.000008.00000
soups: 4.000008.00000
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, 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

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

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12518
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane
Chemidplus:0000638175
RTECS:JO6430000 for cas# 638-17-5
 
References:
 (4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):12518
Pubchem (sid):134978715
 
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):HMDB31187
FooDB:FDB020393
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
methyl furfuryl disulfide
FL/FR
burnt
rum ether
FL/FR
camphoreous
butyrophenone
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
coffee
coffee difuran
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
earthy
nutty pyrazine
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
ethyl crotonate
FL/FR
fruity
tropical thiazole
FL/FR
tropical trithiane
FL/FR
green
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
vinyl phenol
FL/FR
smoky
pyroligneous acids
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
2-
acetyl thiophene
FL/FR
benzothiazole
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl 3-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
fish thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
2-(
methyl thio) phenol
FL/FR
tobacco
methyl benzoxole
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
amyl mercaptan
FL
1,2-
butane dithiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
butyrophenone
FL/FR
2,5-
diethyl thiazole
FL
dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2,5-
dimethyl-3-furyl) disulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
2-
ethyl-3-methyl thiopyrazine
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-
hexyl thiophene
FL
1-(3-
hydroxy-5-methyl-2-thienyl) ethanone
FL
3-
mercapto-3-methyl butyl formate
FL
4-
mercapto-3-methyl-2-butanol
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
2-
methyl thiazolidine
FL
2-
methyl-1-butane thiol
FL
4-
methyl-2-(methyl thiomethyl)-2-hexenal
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
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
2-
methyl-3-pentenoic acid
FL/FR
1,9-
nonane dithiol
FL
1-
phenethyl mercaptan
FL
iso
propyl disulfide
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
pyrazinyl methyl sulfide
FL
thiazole
FL
3-
thienyl mercaptan
FL
thioacetic acid
FL
3,5-
diisopropyl-1,2,4-trithiolane
FL
3,5-
dimethyl-1,2,4-trithiolane
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
truffle sulfide
FL
bitter
methyl ethoxypyrazine
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
2,5-
dimethyl furan
FL
coffee
coffee difuran
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
methyl furfuryl disulfide
FL/FR
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
fatty
2-
heptyl furan
FL/FR
4-
methyl nonanoic acid
FL/FR
2-
pentyl thiophene
FL
fruity
tropical trithiane
FL/FR
green
dibutyl sulfide
FL/FR
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
furfuryl 2-methyl-3-furyl disulfide
FL
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
methyl thiofuryl butanal
FL
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
hazelnut pyrazine
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-4-methyl thiazole
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methyl benzoxole
FL/FR
nutty pyrazine
FL/FR
nutty thiazole
FL
onion
2-
acetyl thiophene
FL/FR
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
phenolic
2-
ethyl benzene thiol
FL
4-
vinyl phenol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
hexyl mercaptan
FL
rummy
ethyl crotonate
FL/FR
seafood
1,4-
dithiane
FL
smoky
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
2,3-
butane dithiol
FL
butyl mercaptan
FL
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
fish thiol
FL/FR
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
3-
mercapto-2-methyl-1-butanol
FL
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
caramelized
onion oleoresin
FL
roasted butanol
FL
vegetable
tyramine
FL
wasabi
2-(
methyl thio) ethyl acetate
FL
woody
ortho-
guaiacol
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLmeat
 
Occurrence (nature, food, other):note
 beef
Search PMC Picture
 chicken fried chicken
Search PMC Picture
 clam
Search PMC Picture
 peanut butter
Search PMC Picture
 shrimp cooked shrimp
Search PMC Picture
 squid
Search Picture
 
Synonyms:
(R,S)-dihydro-2,4,6-trimethyl-1,3,5-(4H)dithiazine
(R,S)-dihydro-2,4,6-trimethyl-1,3,5(4H)dithiazine
(2-alpha,4-alpha,6-alpha)-dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine
4H-1,3,5-dithiazine, (R,S)-dihydro-2,4,6-trimethyl-
(R,S)-1,3,5-dithiazine, perhydro-2,4,6-trimethyl
(R,S)-2,4,6-trimethyl dihydro-1,3,5(4H)-dithiazine
(4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane
(R,S)-2,4,6-trimethyl-5H-1,3,5-dithiazine
2,4,6-trimethyldihydro-4H-1,3,5-dithiazine
 
 
Notes:
Occurs in a variety of foods and flavours and in food pyrolysis products [DFC] Flavourant with chicken aroma. Volatile component of roasted shrimp [DFC]
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