2,5-dimethyl-4-ethyl oxazole
4-ethyl-2,5-dimethyl-1,3-oxazole

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  CODE158327 CODE158327
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  30408-61-8 2,5-Dimethyl-4-ethyloxazole

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Name: 4-ethyl-2,5-dimethyl-1,3-oxazole CAS Number: 30408-61-8 3D/inchi ECHA EINECS - REACH Pre-Reg: 250-181-7 FDA UNII: U945161N18 Nikkaji Web: J45.586E XlogP3-AA: 2.00 (est) Molecular Weight: 125.17087000 Formula: C7 H11 N O NMR Predictor: Predict (works with chrome, Edge 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 PubMed: Search NCBI: Search JECFA Food Flavoring: 1554 4-ethyl-2,5-dimethyloxazole DG SANTE Food Flavourings: 13.118 2,5-dimethyl-4-ethyloxazole FEMA Number: 4395 2,5-dimethyl-4-ethyloxazole FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 30408-61-8 ; 2,5-DIMETHYL-4-ETHYLOXAZOLE   Physical Properties: Appearance: pale yellow to yellow clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.95700 to 0.96300 @ 25.00 °C. Pounds per Gallon - (est).: 7.963 to 8.013 Refractive Index: 1.44100 to 1.44700 @ 20.00 °C. Boiling Point: 150.00 °C. @ 760.00 mm Hg Vapor Pressure: 3.106000 mmHg @ 25.00 °C. (est) Flash Point: 131.00 °F. TCC ( 55.00 °C. ) logP (o/w): 1.715 (est) Soluble in:   alcohol   water, 949.3 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: burnt burnt roasted Odor Description:at 0.10 % in propylene glycol. burnt roasted Flavor Type: green green ethereal hazelnut Taste Description: at 5.00 ppm. green ethereal hazelnut Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Axsyn For experimental / research use only. Oxazole,4-ethyl-2,5-dimethyl- BOC Sciences For experimental / research use only. 2,5-Dimethyl-4-ethyloxazole Parchem 2,5-dimethyl-4-ethyl oxazole Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   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   Safety in Use Information: Category: flavoring agents Recommendation for 2,5-dimethyl-4-ethyl oxazole usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 96 (μg/person/day) Threshold of Concern: 540 (μg/person/day) 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 Click here to view publication 23   average usual ppm average maximum ppm baked goods: 0.40000 2.00000 beverages(nonalcoholic): 0.20000 1.00000 beverages(alcoholic): - - breakfast cereal: 0.20000 1.00000 cheese: 0.40000 2.00000 chewing gum: - - condiments / relishes: 0.20000 1.00000 confectionery froastings: 0.40000 2.00000 egg products: - - fats / oils: 0.20000 1.00000 fish products: 0.10000 0.40000 frozen dairy: 0.40000 2.00000 fruit ices: 0.40000 2.00000 gelatins / puddings: 1.00000 5.00000 granulated sugar: - - gravies: 1.00000 5.00000 hard candy: - - imitation dairy: 0.40000 2.00000 instant coffee / tea: - - jams / jellies: 1.00000 5.00000 meat products: 0.10000 0.40000 milk products: 0.40000 2.00000 nut products: - - other grains: 0.20000 1.00000 poultry: 0.10000 0.40000 processed fruits: 0.30000 1.50000 processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 0.20000 1.00000 snack foods: 0.20000 1.00000 soft candy: - - soups: 0.20000 1.00000 sugar substitutes: - - sweet sauces: 0.20000 1.00000   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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.40000 2.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.20000 1.00000 Edible ices, including sherbet and sorbet (03.0): 0.40000 2.00000 Processed fruit (04.1): 0.30000 1.50000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.40000 2.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.20000 1.00000 Bakery wares (07.0): 0.40000 2.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.40000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.40000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.20000 1.00000 Foodstuffs intended for particular nutritional uses (13.0): 0.40000 2.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): - - Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.40000 2.00000 Ready-to-eat savouries (15.0): 1.00000 5.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.20000 1.00000   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 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :121694 National Institute of Allergy and Infectious Diseases:Data 4-ethyl-2,5-dimethyl-1,3-oxazole Chemidplus:0030408618   References:   4-ethyl-2,5-dimethyl-1,3-oxazole NIST Chemistry WebBook: Search Inchi Pubchem (cid): 121694 Pubchem (sid): 135079377   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View HMDB (The Human Metabolome Database): HMDB37866 FooDB: FDB017019 YMDB (Yeast Metabolome Database): YMDB01499 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor alliaceous methyl furfuryl disulfide FL/FR caramellic coffee dione FL/FR cyclotene FL/FR chocolate 2,6- dimethyl pyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR cocoa 2- methyl butyraldehyde FL/FR coffee roasted arabica coffee bean oil CO2 extract FL/FR coffee difuran FL/FR furfuryl mercaptan FL/FR 1- hydroxy-2-butanone FL/FR 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR ethereal methyl acetate FL/FR propyl formate FL/FR fruity benzyl methyl ether FL/FR ethyl 2-ethyl acetoacetate FL/FR furfuryl acetate FL/FR hexyl formate FL/FR marine 5-sec- butyl-2,3-dimethyl pyrazine FL/FR medicinal 2,6- xylenol FL/FR musty menthofuran FL/FR nutty 2- acetyl-3,5-dimethyl pyrazine FL/FR 3,5- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR filbert heptenone FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR popcorn 2- acetyl pyrazine FL/FR sulfurous benzothiazole FL/FR furfuryl thioacetate FL/FR S- furfuryl thioformate FL/FR 2- methyl 5-(methyl thio) furan FL/FR vegetable 1- furfuryl pyrrole FL/FR For Flavor No flavor group found for these benzyl methyl sulfide FL 5-sec- butyl-2,3-dimethyl pyrazine FL/FR 2-iso butyl-4,5-dimethyl oxazole FL 2,5- dimethyl-3-thiofuroyl furan FL 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR alliaceous alliaceous benzyl mercaptan FL dicyclohexyl disulfide FL brown 1- hydroxy-2-butanone FL/FR burnt furfuryl alcohol FL 2- methyl quinoxaline FL tea pyrrole FL 2,6- xylenol FL/FR caramellic caramel furanone FL cyclotene FL/FR cocoa 2- methyl furan FL coffee roasted arabica coffee bean oil CO2 extract FL/FR coffee difuran FL/FR coffee dione FL/FR coffee pyrazine FL difurfuryl ether FL diisoamyl thiomalate FL 2,4- dimethyl thiazole FL furfuryl mercaptan FL/FR methyl furfuryl disulfide FL/FR 2- thiophene thiol FL earthy difurfuryl sulfide FL estery furfuryl acetate FL/FR ethereal methyl acetate FL/FR fruity benzyl methyl ether FL/FR ethyl 2-ethyl acetoacetate FL/FR furfuryl propionate FL propyl formate FL/FR fusel 2- methyl butyraldehyde FL/FR green hexyl formate FL/FR 2- methyl-5-isopropyl pyrazine FL meaty 4- allyl-2,6-dimethoxyphenol FL benzothiazole FL/FR 2,6- dimethyl pyrazine FL/FR 2- methyl 3-(methyl thio) furan FL pyrazinyl ethane thiol FL mustard furfuryl methyl ether FL musty menthofuran FL/FR 2- methyl 5-(methyl thio) furan FL/FR nutty 3- acetyl-2,5-dimethyl thiophene FL 2- acetyl-3,5-dimethyl pyrazine FL/FR 3,5- cocoa pyrazine FL/FR 3,5(6)- cocoa pyrazine FL 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR filbert heptenone FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR onion furfuryl isopropyl sulfide FL roasted 2- acetyl pyrazine FL/FR ethyl 3-(furfuryl thio) propionate FL furfuryl thioacetate FL/FR sulfurous butyl mercaptan FL ethyl methyl sulfide FL S- ethyl thioacetate FL S- furfuryl thioformate FL/FR furfuryl thiopropionate FL 2- thienyl mercaptan FL vegetable 1- furfuryl pyrrole FL/FR   Potential Uses: FL coffee FL nut   Occurrence (nature, food, other):note   coffee Search PMC Picture   potato fried potato Search Trop Picture   Synonyms: 2,5- dimethyl-4-ethyloxazole 4- ethyl-2,5-dimethyl oxazole 4- ethyl-2,5-dimethyl-1,3-oxazole 4- ethyl-2,5-dimethyloxazole   oxazole, 2,5-dimethyl-4-ethyl-   oxazole, 4-ethyl-2,5-dimethyl-   Articles: Info:miscellaneous nitrogen derivatives

Notes: Constit. of Arabica coffee aroma, French fries and yeast extract