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

2,4,6-triethyl tetrahydro-1,3,5-dithiazine
triethylthialdine

Supplier Sponsors

Name:2,4,6-triethyl-1,3,5-dithiazinane
CAS Number: 54717-17-8Picture of molecule3D/inchi
FDA UNII:9PHT7XFK4F
XlogP3-AA:4.00 (est)
Molecular Weight:205.38743000
Formula:C9 H19 N S2
NMR Predictor:Predict (works with chrome 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:
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:2205 triethylthialdine
FLAVIS Number:15.054 (Old)
DG SANTE Food Flavourings:15.054 5,6-dihydro-2,4,6-triethyl-(4H)1,3,5-dithiazine
FEMA Number:4748 triethylthialdine
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
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
Odor Strength:very high ,
recommend smelling in a 0.01 % solution or less
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:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Dihydro-2,4,6-triethyl-1,3,5-[4H]-dithiazine 95%
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.
 
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 ppmaverage maximum ppm
baked goods: 0.500001.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.500001.00000
cheese: 0.500001.00000
chewing gum: --
condiments / relishes: 0.500001.00000
confectionery froastings: --
egg products: --
fats / oils: 1.000002.00000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.500001.00000
hard candy: --
imitation dairy: 0.500001.00000
instant coffee / tea: --
jams / jellies: --
meat products: 1.000002.00000
milk products: 0.500001.00000
nut products: --
other grains: --
poultry: 0.500001.00000
processed fruits: --
processed vegetables: 0.500001.00000
reconstituted vegetables: --
seasonings / flavors: 1.0000010.00000
snack foods: 1.000002.00000
soft candy: --
soups: 0.500001.00000
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/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): 0.200001.00000
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 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
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:
 2,4,6-triethyl-1,3,5-dithiazinane
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):547350
Pubchem (sid):125682714
 
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
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
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
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
roast
beef flavor
FL
BBQ
beef flavor
FL
beef flavor
FL
juicy
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
brown flavor
FL
chicken bone extract
FL
chicken broth flavor
FL
chicken extract
FL
chicken flavor
FL
grilled
chicken flavor
FL
roast
chicken flavor
FL
chicken key
FL
chicken soup stock flavor
FL
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
smoked
turkey flavor
FL
roast
turkey flavor
FL
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
2,6-
dimethyl pyrazine
FL/FR
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)-3-
benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide
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:
None Found
 
Occurrence (nature, food, other):note
 squid dried squid
Search Picture
 
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
 

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