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

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

Supplier Sponsors

Name:4-ethyl-2,5-dimethyl-1,3-oxazole
CAS Number: 30408-61-8Picture of molecule3D/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 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
JECFA Food Flavoring:1554 4-ethyl-2,5-dimethyloxazole
FLAVIS Number:13.118 (Old)
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: 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 mm/Hg @ 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
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
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
 average usual ppmaverage maximum ppm
baked goods: 0.400002.00000
beverages(nonalcoholic): 0.200001.00000
beverages(alcoholic): --
breakfast cereal: 0.200001.00000
cheese: 0.400002.00000
chewing gum: --
condiments / relishes: 0.200001.00000
confectionery froastings: 0.400002.00000
egg products: --
fats / oils: 0.200001.00000
fish products: 0.100000.40000
frozen dairy: 0.400002.00000
fruit ices: 0.400002.00000
gelatins / puddings: 1.000005.00000
granulated sugar: --
gravies: 1.000005.00000
hard candy: --
imitation dairy: 0.400002.00000
instant coffee / tea: --
jams / jellies: 1.000005.00000
meat products: 0.100000.40000
milk products: 0.400002.00000
nut products: --
other grains: 0.200001.00000
poultry: 0.100000.40000
processed fruits: 0.300001.50000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.200001.00000
snack foods: 0.200001.00000
soft candy: --
soups: 0.200001.00000
sugar substitutes: --
sweet sauces: 0.200001.00000
 
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/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): 0.200001.00000
Foodstuffs intended for particular nutritional uses (13.0): 0.400002.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.400002.00000
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 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
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 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):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-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
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-
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
2,6-
dimethyl 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
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:
FLcoffee
FLnut
 
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-
 
 
Notes:
Constit. of Arabica coffee aroma, French fries and yeast extract
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