2,5-dimethyl-4-ethyl thiazole, 32272-57-4

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CAS Number:	32272-57-4	3D/inchi
FDA UNII:	N9ZS090JBQ
Nikkaji Web:	J108.858K
XlogP3-AA:	2.60 (est)
Molecular Weight:	141.23667000
Formula:	C7 H11 N S
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:flavoring agents

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DG SANTE Food Flavourings:	15.061 2,5-dimethyl-4-ethylthiazole

Physical Properties:

Appearance:	colorless to pale yellow solid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Melting Point:	104.00 °C. @ 760.00 mm Hg
Boiling Point:	185.00 °C. @ 760.00 mm Hg
Vapor Pressure:	0.484000 mmHg @ 25.00 °C. (est)
Flash Point:	161.00 °F. TCC ( 71.67 °C. )
logP (o/w):	1.361 (est)
Soluble in:
	alcohol
	water, 177.1 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

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 thiazole usage levels up to:
	not for fragrance use.

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.011 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		160 (μg/person/day)
Threshold of Concern:		540 (μg/person/day)
Structure Class:		II

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

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

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Laboratory Chemical Safety Summary :36098

National Institute of Allergy and Infectious Diseases:Data

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

Chemidplus:0032272574

References:

	4-ethyl-2,5-dimethyl-1,3-thiazole
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	36098
Pubchem (sid):	134999907

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
HMDB (The Human Metabolome Database):	HMDB40069
FooDB:	FDB019756
YMDB (Yeast Metabolome Database):	YMDB01506
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View