2-propionyl-2-thiazoline
1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
 
Notes:
Used as a food additive [EAFUS]
  • Symrise
    • Symrise AG
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      Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
      We are globally recognized as a leading provider of fragrances, flavors and active ingredients as well as aroma chemicals for the perfume, cosmetic, pharmaceutical, food and beverage industries. We combine our knowledge about consumers’ ever- changing needs with creativity and ground-breaking technologies. In doing so, we concentrate on the development of solutions that provide our customers with added value. We ensure sustained value creation by allowing our employees and shareholders to share our Company’s success.
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      Product(s):
      158188 Propionyl Thiazoline-2,2 10% VTG

      Useful in: brown caramel, brown nuts, brown cereals, brown cocoa, brown coffee, brown others, savory vegetable, savory meat.
       
       
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1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one (Click)
CAS Number: 29926-42-9Picture of molecule
FDA UNII: 19M98WOF3F
Nikkaji Web: J827.775C
XlogP3-AA: 0.70 (est)
Molecular Weight: 143.20893000
Formula: C6 H9 O 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
IBM Patents: Obtain
Pubchem Patents: Search
JECFA Food Flavoring: 1760  2-propionyl-2-thiazoline
Flavis Number: 15.128 (Old)
DG SANTE Food Flavourings: 15.128  2-propionyl-2-thiazoline
FEMA Number: 4064  2-propionyl-2-thiazoline
FDA Mainterm: 2-PROPIONYL-2-THIAZOLINE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.13000 to 1.33000 @  25.00 °C.
Pounds per Gallon - (est).: 9.403 to 11.067
Refractive Index: 1.51000 to 1.52500 @  20.00 °C.
Boiling Point: 237.00 to  241.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.040000 mm/Hg @ 25.00 °C. (est)
Flash Point: 209.00 °F. TCC ( 98.33 °C. )
logP (o/w): -0.363 (est)
Soluble in:
 alcohol
 water, 3760 mg/L @ 25 °C (est)
Insoluble in:
 water
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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
 popcorn  roasted  bready  bread baked  bread crust  
Taste Description:
popcorn roasted bread baked bread crust
  
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
1-Propanone, 1-(4,5-dihydro-2-thiazolyl)-
BOC Sciences
For experimental / research use only.
2-Propionyl-2-thiazoline
Parchem
2-propionyl-2-thiazoline
Symrise
Propionyl Thiazoline-2,2 10% VTG
Flavor: popcorn roasted baked bread crust
Useful in: brown caramel, brown nuts, brown cereals, brown cocoa, brown coffee, brown others, savory vegetable, savory meat.
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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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2-propionyl-2-thiazoline usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.19 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 62 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 21
Click here to view publication 21
 average usual ppmaverage maximum ppm
baked goods: 0.400001.00000
beverages(nonalcoholic): 0.010000.08000
beverages(alcoholic): 0.040000.20000
breakfast cereal: 0.010000.05000
cheese: --
chewing gum: 0.040001.00000
condiments / relishes: --
confectionery froastings: 0.040000.20000
egg products: --
fats / oils: 0.040000.20000
fish products: --
frozen dairy: 0.160000.80000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.020000.10000
hard candy: 0.080000.80000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.040000.40000
milk products: 0.020000.08000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.080000.80000
snack foods: 0.080000.80000
soft candy: 0.080000.80000
soups: --
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): 0.160000.80000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040000.20000
Edible ices, including sherbet and sorbet (03.0): 0.160000.80000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.040000.20000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.010000.05000
Bakery wares (07.0): 0.400001.00000
Meat and meat products, including poultry and game (08.0): 0.040000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.080000.80000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.010000.08000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.040000.20000
Ready-to-eat savouries (15.0): 0.080000.80000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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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 : 6428990
National Institute of Allergy and Infectious Diseases: Data
 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
Chemidplus: 0029926429
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References:
 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 6428990
Pubchem (sid): 135304944
Pherobase: View
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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): HMDB32493
FooDB: FDB010141
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
musty
musty
 hazelnut pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/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 triglyceriFL
3-(ethyl thio) butanolFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
2-methyl-3-(methyl thio) pyrazineFL/FR
3-isopropenyl pentane dioic acidFL
 thiazoleFL
S-allyl-laevo-cysteineFL
3-(methyl thio) methyl thiopheneFL
meaty
2-methyl-1-methyl thio-2-buteneFL
 propyl 2-mercaptopropionateFL
 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazineFL
musty
 hazelnut pyrazineFL/FR
nutty
5-acetyl-2,3-dihydro-1,4-thiazineFL
2-butyl-2-butenalFL
3,5-diethyl-2-methyl pyrazineFL
roasted
 lactoyl ethanolamineFL
 lactoyl ethanolamine phosphateFL
(±)-3-(methyl thio) heptanalFL
sulfurous
2,4,6-trithiaheptane 10% in triacetinFL
 
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Potential Uses:
 meat 
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
1-(4,5-dihydro-1,3-thiazol-2-yl)-1-propanone
1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
1-(4,5-dihydro-2-thiazolyl)-1-propanone
1-(4,5-dihydrothiazol-2-yl)propan-1-one
1-propanone, 1-(4,5-dihydro-2-thiazolyl)-
 propionyl thiazoline-2,2 10% VTG
1-(2-thiazolin-2-yl)-1-propanone
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