| CAS Number: | 54717-17-8 |  3D/inchi
|
| FDA UNII: | 9PHT7XFK4F |
| XlogP3-AA: | 4.00 (est) |
| Molecular Weight: | 205.38743000 |
| Formula: | C9 H19 N S2 |
| NMR Predictor: | Predict (works with chrome, Edge or firefox) |
| EFSA/JECFA Comments: |
| Mixture of diastereoisomers (EFFA, 2010a).
Mixture of isomers ((R/R), (R/S), (S/R) & (S/S) at equal ratio, i.e. 25 % of each) (EFFA, 2011f).
Mixture of diastereoisomers (EFFA, 2010). Mixture of isomers ((R/R), (R/S), (S/R) & (S/S) at equal ratio, i.e. 25 % of each) (EFFA, 2011b). |
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.03650 to 1.03750 @ 20.00 °C.
|
| Pounds per Gallon - (est).: | 8.635 to 8.643
|
| Refractive Index: | 1.53060 to 1.53090 @ 20.00 °C.
|
| Melting Point: | 188.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 287.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 5.20 max. KOH/g
|
| Vapor Pressure: | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 285.00 °F. TCC ( 140.56 °C. )
|
| logP (o/w): | 3.445 (est) |
| Soluble in: |
| | alcohol | | | water, 1352 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: sulfurous |
| alliaceous roasted fried onion leek fatty scallion |
| Odor Description:at 0.01 % in propylene glycol. alliaceous roasted fried onion leek fatty scallion |
| Flavor Type: savory |
| savory meaty |
| Taste Description: savory meaty |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| Dihydro-2,4,6-triethyl-1,3,5-[4H]-dithiazine 95%
|
| Endeavour Specialty Chemicals |
| 2,4,6-Triethyldihydro-4h-1,3,5-dithiazine
|
| Speciality Chemical Product Groups |
| Penta International |
| 2,4,6-TRIETHYL-1,3,5-DITHIAZINE
|
| R C Treatt & Co Ltd |
| 2,4,6-Triethyltetrahydro-1,3,5-dithiazine
Kosher Odor: Sulphurous, savoury; cooked leek Flavor: Savoury 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. |
| Robinson Brothers |
| 2,4,6-Triethyldihydro-4h-1,3,5-dithiazine
|
| https://www.robinsonbrothers.uk/chemistry-competences |
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 2,4,6-triethyl tetrahydro-1,3,5-dithiazine usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.85 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 160 (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: 26 |
| Click here to view publication 26 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.50000 | 1.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 0.50000 | 1.00000 |
| cheese: | 0.50000 | 1.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 0.50000 | 1.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | 1.00000 | 2.00000 |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 0.50000 | 1.00000 |
| hard candy: | - | - |
| imitation dairy: | 0.50000 | 1.00000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 1.00000 | 2.00000 |
| milk products: | 0.50000 | 1.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 0.50000 | 1.00000 |
| processed fruits: | - | - |
| processed vegetables: | 0.50000 | 1.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 1.00000 | 10.00000 |
| snack foods: | 1.00000 | 2.00000 |
| soft candy: | - | - |
| soups: | 0.50000 | 1.00000 |
| 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/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): | 0.20000 | 1.00000 |
| 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 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
|
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
|
Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): 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 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 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 the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species
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 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
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 :547350 |
| National Institute of Allergy and Infectious Diseases:Data |
| 2,4,6-triethyl-1,3,5-dithiazinane |
| Chemidplus:0054717178 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| alliaceous |
allium sativum oil egypt
FL/FR |
dibutyl sulfide
FL/FR |
dimethyl trisulfide
FL/FR |
dipropyl disulfide
FL/FR |
ferula assa-foetida gum oil
FL/FR |
garlic oil
FL/FR |
garlic oil china
FL/FR |
garlic oil mexico
FL/FR |
methyl furfuryl disulfide
FL/FR |
propyl mercaptan
FL/FR |
| caramellic |
strawberry furanone
FL/FR |
| chocolate |
2,6- dimethyl pyrazine
FL/FR |
| coffee |
furfuryl mercaptan
FL/FR |
| earthy |
1- octen-3-ol
FL/FR |
| fatty |
3- decen-2-one
FL/FR |
| fermented |
ethyl (E)-2-crotonate
FL/FR |
| fresh |
10- undecen-1-yl acetate
FL/FR |
| fruity |
3- mercaptohexyl acetate
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
prunus amygdalus amara seed extract
FL/FR |
(E)-2- undecenal
FL/FR |
| green |
cortex pyridine
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
iso propyl 3-methyl thiocrotonate
FL/FR |
| herbal |
carum carvi fruit oil
FL/FR |
trigonella foenum-graecum seed extract
FL/FR |
| meaty |
meaty dithiane
FL/FR |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| medicinal |
summer savory oil
FL/FR |
| moldy |
strawberry furanone methyl ether
FL/FR |
| nutty |
2- ethyl-4-methyl thiazole
FL/FR |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
| phenolic |
ortho- guaiacol
FL/FR |
| roasted |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| smoky |
2,6- dimethoxyphenol
FL/FR |
pyroligneous acids
FL/FR |
| spicy |
eugenol
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
fish thiol
FL/FR |
furfuryl thioacetate
FL/FR |
2- mercaptopropionic acid
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
methyl mercaptan
FL/FR |
2-( methyl thio) phenol
FL/FR |
onion oil
FL/FR |
3- thiohexanol
FL/FR |
| tobacco |
methyl benzoxole
FL/FR |
| For Flavor |
| No flavor group found for these |
acetaldehyde diethyl mercaptal
FL |
allyl alcohol
FL |
allyl methyl disulfide
FL |
allyl methyl trisulfide
FL |
allyl propyl trisulfide
FL |
dipropyl sulfide
FL |
ethyl methyl trisulfide
FL |
ethyl propyl disulfide
FL |
ethyl propyl trisulfide
FL |
furfuryl propyl disulfide
FL |
bis(1- mercaptopropyl) sulfide
FL |
methyl propyl sulfide
FL |
2-( methyl thio) methyl-2-butenal
FL |
S- methyl thiopropionate
FL |
peanut dithiazine
FL |
prenyl mercaptan
FL |
iso propyl 3-methyl thiocrotonate
FL/FR |
iso propyl disulfide
FL |
thiophene
FL |
|
3- methyl-1,2,4-trithiane
FL |
| alliaceous |
| alliaceous |
allium porrum extract
FL |
allium sativum oil egypt
FL/FR |
allyl disulfide
FL |
allyl mercaptan
FL |
allyl thiopropionate
FL |
1,3- butane dithiol
FL |
cyclopentyl mercaptan
FL |
dicyclohexyl disulfide
FL |
dimethyl trisulfide
FL/FR |
dipropyl disulfide
FL/FR |
dipropyl trisulfide
FL |
ferula assa-foetida gum oil
FL/FR |
garlic oil
FL/FR |
garlic oil china
FL/FR |
garlic oil extenders
FL |
garlic oil mexico
FL/FR |
leek oil
FL |
3- mercapto-2-methyl pentanol
FL |
3- mercapto-2-pentanone
FL |
white mustard seed oil
FL |
propyl mercaptan
FL/FR |
shallot oil
FL |
3- tetrahydrothiophenone
FL |
truffle sulfide
FL |
| bacon |
bacon reaction crispy
FL |
| beefy |
beef jerky flavor
FL |
beef juice flavor
FL |
| bready |
mango furanone
FL |
trigonella foenum-graecum seed extract
FL/FR |
| brothy |
soup stock flavor
FL |
| burnt |
1,6- hexane dithiol
FL |
| caramellic |
strawberry furanone
FL/FR |
| chemical |
2,5- dimethyl furan
FL |
| coffee |
2- ethyl-4-methyl thiazole
FL/FR |
furfuryl mercaptan
FL/FR |
methyl furfuryl disulfide
FL/FR |
methyl furfuryl mercaptopropionate
FL |
methyl furfuryl thiol
FL |
| cooling |
(E)-3- benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide
FL |
| earthy |
difurfuryl sulfide
FL |
(±)-2- mercapto-5-methylheptan-4-one
FL |
mushroom flavor
FL |
1,8- octane dithiol
FL |
2- thienyl disulfide
FL |
| eggy |
iso propyl mercaptan
FL |
| fatty |
pork fat extract
FL |
(E)-7- methyl-3-octen-2-one
FL/FR |
2,4- octadien-1-ol
FL |
| fishy |
anchovy flavor
FL |
4,5- dimethyl thiazole
FL |
| fruity |
acerola fruit distillates
FL |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
| garlic |
allyl methyl sulfide
FL |
garlic distillates
FL |
garlic flavor
FL |
| greasy |
10- undecen-1-yl acetate
FL/FR |
| green |
cortex pyridine
FL/FR |
3- decen-2-one
FL/FR |
dibutyl sulfide
FL/FR |
4- methyl thiazole
FL |
(E,Z)-2,6- nonadienal
FL/FR |
| herbal |
caraway flavor
FL |
carum carvi fruit oil
FL/FR |
| malty |
yeast thiazoline
FL |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
bacon flavor
FL |
maple bacon flavor
FL |
beef broth flavor
FL |
beef flavor
FL |
juicy beef flavor
FL |
roast beef flavor
FL |
BBQ beef flavor
FL |
beef flavor base
FL |
benzothiazole
FL/FR |
brown flavor
FL |
chicken bone extract
FL |
chicken broth flavor
FL |
chicken extract
FL |
roast chicken flavor
FL |
chicken flavor
FL |
grilled chicken flavor
FL |
chicken key
FL |
chicken soup stock flavor
FL |
2,6- dimethyl pyrazine
FL/FR |
2,6- dimethyl thiophenol
FL |
2,5- dimethyl-3-furan thiol
FL |
2',3- dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL |
ethyl 2-hydroxyethyl sulfide
FL |
furfuryl 2-methyl-3-furyl disulfide
FL |
4- furfuryl thio-2-pentanone
FL |
ham enhancers
FL |
ham flavor
FL |
hot dog flavor
FL |
lamb flavor
FL |
liver flavor
FL |
meat broth concentrates
FL |
meat flavors
FL |
meaty dithiane
FL/FR |
meaty enhancers
FL |
3- mercapto-2-butanone
FL |
(R,S)-2- mercapto-3-butanol
FL |
3- mercapto-3-methyl 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 |
pepperoni flavor
FL |
phenyl mercaptan
FL |
pork flavor
FL |
roasted pork flavor
FL |
grilled pork flavor
FL |
pyrazinyl ethane thiol
FL |
2- pyridinyl methane thiol
FL |
rabbit flavor
FL |
salami flavor
FL |
grilled steak flavor
FL |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
thialdine
FL |
ortho- thiocresol
FL |
ortho- thioguaiacol
FL |
roast turkey flavor
FL |
turkey flavor
FL |
smoked turkey flavor
FL |
veal flavor
FL |
venison flavor
FL |
| medicinal |
2,6- dimethoxyphenol
FL/FR |
summer savory oil
FL/FR |
summer savory oleoresin
FL |
| metallic |
2,5- dihydroxy-1,4-dithiane
FL |
| moldy |
strawberry furanone methyl ether
FL/FR |
| mushroom |
1- octen-3-ol
FL/FR |
| musty |
ethyl (E)-2-crotonate
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
| nutty |
2- acetyl-4-methyl thiazole
FL |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
methyl benzoxole
FL/FR |
nutty thiazole
FL |
prunus amygdalus amara seed extract
FL/FR |
| onion |
durian flavor
FL |
furfuryl isopropyl sulfide
FL |
methionol
FL |
methyl propyl disulfide
FL |
2- methyl-1,3-dithiolane
FL |
propyl thioacetate
FL |
| oyster |
oyster flavor
FL |
| phenolic |
2- ethyl benzene thiol
FL |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
ethyl 3-(furfuryl thio) propionate
FL |
furfuryl thioacetate
FL/FR |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| salty |
1-(2- hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL |
| sausage |
sausage flavor
FL |
| savory |
5'- adenylic acid sodium salt
FL |
(E)-N-[2-(1,3- benzodioxol-5-yl)ethyl]-3-(3,4-dimethoxyphenyl)prop-2-enamide
FL |
disodium adenosine 5'-phosphate
FL |
(R)-N-(1- methoxy-4-methyl pentan-2-yl)-3,4-dimethyl benzamide
FL |
| seafood |
clam extract
FL |
clam flavor
FL |
1,4- dithiane
FL |
| smoky |
prosopis juliflora wood extract
FL |
pyroligneous acids
FL/FR |
| spicy |
hot spicy beef flavor
FL |
eugenol
FL/FR |
winter savory oil
FL |
winter savory oleoresin
FL |
| sulfurous |
brussel sprouts flavor
FL |
2,3- butane dithiol
FL |
butyl mercaptan
FL |
fish thiol
FL/FR |
furfuryl thiopropionate
FL |
3- mercapto-2-methyl pentanal
FL |
methyl 2-(methyl thio) butyrate
FL |
methyl 2-methyl-3-furyl disulfide
FL |
methyl ethyl disulfide
FL |
methyl mercaptan
FL/FR |
methyl thiomethyl butyrate
FL |
2- methyl thiophene
FL |
3- methyl-2-butane thiol
FL |
2- naphthyl mercaptan
FL |
onion oil
FL/FR |
3- pentane thiol
FL |
roasted butanol
FL |
rutabaga flavor
FL |
3- thiohexanol
FL/FR |
| tropical |
acerola flavor
FL |
3- mercaptohexyl acetate
FL/FR |
3- mercaptohexyl butyrate
FL |
| waxy |
(E)-2- undecenal
FL/FR |
| woody |
ortho- guaiacol
FL/FR |
| yeasty |
faex extracts
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 5,6- | dihydro-2,4,6-triethyl-(4H)1,3,5-dithiazine | | | dihydro-2,4,6-triethyl-1,3,5(4H)-dithiazine | | 5,6- | dihydro-2,4,6-triethyl-4H-1,3,5-dithiazine | | 4H-1,3,5- | dithiazine, 2,4,6-triethyldihydro- | | 2,4,6- | triethyl-1,3,5-dithiazinane | | | triethylthialdine |
Articles:
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