5-ethyl-2-methyl thiazole 19961-52-5

5-ethyl-2-methyl thiazole

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IUPAC name :

5-ethyl-2-methyl-1,3-thiazole

InChI :

InChI=1/C6H9NS/c1-3-6-4-7-5(2)8-6/h4H,3H2,1-2H3

InChIKey :

JIZHATVFRZONHT-UHFFFAOYAY

SMILES :

CCC1=CN=C(S1)C

cas number :	19961-52-5
fema number :	4388
fl. number :	15.068
molar refractivity :	37.10 ± 0.3 cm3
parachor :	298.8 ± 4.0 cm3
index of refraction :	1.524 ± 0.02
surface tension :	36.9 ± 3.0 dyne/cm
density :	1.049 ± 0.06 g/cm3
polarizability :	14.70 ± 0.5 10-24cm3
XlogP :	0.60
molecular weight :	127.2073600 (IUPAC)
formula :	C6 H9 N S
NMR Predictor :	Predict

export tariff code :

unspecified

fda reg :

unspecified

Suppliers :

Penta :

5-ETHYL-2-METHYLTHIAZOLE

organoleptics :

taste description:

burnt alliaceous metallic acrylate

properties :

assay :

95.00 to 100.00 %

Food Chemicals Codex Listed :

melting point :

80.00 °C. @ 760.00 mm Hg

boiling point :

170.00 to 173.00 °C. @ 760.00 mm Hg

flash point :

134.00 °F. TCC ( 56.67 °C. )

logP (o/w) :

2.09

safety :

Oral Toxicity(LD50) :

Not determined

Dermal Toxicity(LD50) :

Not determined

Inhalation Toxicity(LC50) :

Not determined

safety in use :

Maximised Survey-derived Daily Intakes (MSDI-EU) :

0.0061 (μg/capita/day)

modified Theoretical Added Maximum Daily Intake (mTAMDI) :

220 (μg/person/day)

Threshold of concern :

540 (μg/person/day)

Structure Class :

recommendation for 5-ethyl-2-methyl thiazole fragrance usage levels up to :

not for fragrance use.

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 on the "LIBRARY" link.

publication number : 23

average usual ppm

average maximum ppm

baked goods :

beverages(nonalcoholic) :

beverages(alcoholic) :

breakfast cereal :

cheese :

chewing gum :

condiments / relishes :

0.01000

2.00000

confectionery froastings :

0.01000

1.00000

egg products :

fats / oils :

fish products :

frozen dairy :

0.01000

2.00000

fruit ices :

gelatins / puddings :

granulated sugar :

gravies :

hard candy :

0.01000

1.00000

imitation dairy :

instant coffee / tea :

jams / jellies :

meat products :

milk products :

nut products :

other grains :

poultry :

processed fruits :

processed vegetables :

reconstituted vegetables :

seasonings / flavors :

snack foods :

soft candy :

0.01000

1.00000

soups :

0.01000

2.00000

sugar substitutes :

sweet sauces :

Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFFA, 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 (EFFA, 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

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) :

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...

EPI System :

view

5-ethyl-2-methyl-1,3-thiazole

chemidplus :

19961-52-5

EPA Substance Registry Services :

19961-52-5

references :

5-ethyl-2-methyl-1,3-thiazole

fl. number :

15.068

NIST Chemistry WebBook :

2138428929

pubchem :

10512610

other :

VCF-Online:

VCF Volatile Compounds in Food

FDA Everything Added to Food in the United States (EAFUS)

View

synonyms :
5-	ethyl-2-methyl-1,3-thiazole
5-	ethyl-2-methylthiazole
natural occurrence in :
	chicken roasted chicken - trace amount
	coffee
	pork cooked pork
	yeast extract

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