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| IUPAC Name - | 1-(3,4-dihydro-4H-1,4-thiazin-5-yl)ethanone |
| InChI - | InChI=1/C6H9NOS/c1-5(8)6-4-9-3-2-7-6/h4,7H,2-3H2,1H3 |
| InChIKey - | YJSKAAVPUSXIPL-UHFFFAOYAR |
| SMILES - | CC(=O)C1=CSCCN1 |
| CAS Number : | 164524-93-0 |
| FEMA Number : | 4296 |
| Molar Refractivity : | 38.76 ± 0.3 cm3 (est) |
| Parachor : | 310.3 ± 6.0 cm3 (est) |
| Index of Refraction : | 1.535 ± 0.02 (est) |
| Surface Tension : | 38.6 ± 3.0 dyne/cm (est) |
| Density : | 1.150 ± 0.06 g/cm3 (est) |
| Polarizability : | 15.36 ± 0.5 10-24cm3 (est) |
| XlogP : | 1.00 (est) |
| XlogP3-AA : | 0.70 (est) |
| Molecular Weight : | 143.2067600 (IUPAC) (PT) (112) |
| Formula : | C6 H9 N O S |
| NMR Predictor : | Predict |
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| CAS Number : | 101417-25-8 |
| FEMA Number : | 4296 |
| Molecular Weight : | 143.2067600 (IUPAC) (PT) (112) |
| Formula : | C6 H9 N O S |
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| Category : | flavoring agents |
EU / EUROPA / FDA / JECFA Information :
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| JECFA Food Flavoring : | 5-Acetyl-2,3-dihydro-1,4-thiazine.
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| Fl@vouring Number : | 15.133
15.114
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| FDA Mainterm : | 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE. |
Suppliers :
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| Nanjing : | ethanone,1-(3,4-dihydro-2H-1,4-thiazin-5-yl)-
orders in chinese. |
Organoleptics :
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| Odor Strength : | high ,
recommend smelling in a 0.01 % solution or less |
Odor Description:
at 0.01 % in propylene glycol. | nutty cooked roasted |
Properties :
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| Appearence : | brown crystalline |
| Assay : | 98.00 to 100.00 %
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| Food Chemicals Codex Listed : | No |
| Melting Point : | 37.00 to 39.00 °C. @ 760.00 mm Hg
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| Boiling Point : | 288.00 to 290.00 °C. @ 760.00 mm Hg
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| Flash Ppoint : | 263.00 °F. TCC ( 128.33 °C. )
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| logP (o/w) : | 0.20 |
Safety :
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| Oral Toxicity(LD50) : | |
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Not determined
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| Dermal Toxicity(LD50) : | |
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Not determined
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| Inhalation Toxicity(LC50) : | |
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Not determined
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Safety in Use :
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| Category : | flavoring agents |
| Maximised Survey-derived Daily Intakes (MSDI-EU) : | 0.61 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) : | 4000 (μg/person/day) |
| Threshold of Concern : | 90 (μg/person/day) |
| Structure Class : | III |
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| IFRA fragrance material specification : |
| | Genotoxic alert |
| Recommendation for 5-acetyl-2,3-dihydro-1,4-thiazine fragrance usage levels up to : |
| | not for fragrance use.
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| 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 : | 5.00000 | 20.00000 |
| beverages(nonalcoholic) : | 1.00000 | 10.00000 |
| beverages(alcoholic) : | 2.00000 | 10.00000 |
| breakfast cereal : | 5.00000 | 20.00000 |
| cheese : | 1.00000 | 5.00000 |
| chewing gum : | - | - |
| condiments / relishes : | 5.00000 | 25.00000 |
| confectionery froastings : | 2.00000 | 10.00000 |
| egg products : | 1.00000 | 5.00000 |
| fats / oils : | - | - |
| fish products : | - | - |
| frozen dairy : | 1.00000 | 5.00000 |
| fruit ices : | - | - |
| gelatins / puddings : | 2.00000 | 10.00000 |
| granulated sugar : | 2.00000 | 10.00000 |
| gravies : | - | - |
| hard candy : | 2.00000 | 10.00000 |
| imitation dairy : | 2.00000 | 10.00000 |
| instant coffee / tea : | 2.00000 | 10.00000 |
| jams / jellies : | - | - |
| meat products : | 1.00000 | 5.00000 |
| milk products : | 2.00000 | 5.00000 |
| nut products : | - | - |
| other grains : | 2.00000 | 5.00000 |
| poultry : | - | - |
| processed fruits : | - | - |
| processed vegetables : | 1.00000 | 5.00000 |
| reconstituted vegetables : | - | - |
| seasonings / flavors : | 50.00000 | 1000.00000 |
| snack foods : | 2.00000 | 10.00000 |
| soft candy : | 2.00000 | 10.00000 |
| soups : | - | - |
| sugar substitutes : | 10.00000 | 25.00000 |
| sweet sauces : | - | - |
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| 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) : | 0.10000 | 0.50000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) : | 0.10000 | 0.50000 |
| Edible ices, including sherbet and sorbet (03.0) : | 1.00000 | 5.00000 |
| Processed fruit (04.1) : | 0.10000 | 0.50000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) : | 0.10000 | 0.50000 |
| Confectionery (05.0) : | 10.00000 | 50.00000 |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) : | 2.00000 | 10.00000 |
| Bakery wares (07.0) : | 1.00000 | 5.00000 |
| Meat and meat products, including poultry and game (08.0) : | 0.10000 | 0.50000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) : | 0.10000 | 0.50000 |
| Eggs and egg products (10.0) : | - | - |
| Sweeteners, including honey (11.0) : | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) : | 0.10000 | 0.50000 |
| Foodstuffs intended for particular nutritional uses (13.0) : | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) : | 10.00000 | 50.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) : | 10.00000 | 50.00000 |
| Ready-to-eat savouries (15.0) : | 0.10000 | 0.50000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) : | 0.10000 | 0.50000 |
Safety References :
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| European Food Safety Athority(efsa) : | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| EPI System : | view |
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1-(3,4-dihydro-4H-1,4-thiazin-5-yl)ethanone |
| Chemidplus : | 164524-93-0 |
| EPA Substance Registry Services : | 164524-93-0 |
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| Chemidplus : | 101417-25-8 |
| EPA Substance Registry Services : | 101417-25-8 |
References :
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1-(3,4-dihydro-4H-1,4-thiazin-5-yl)ethanone |
| NIST Chemistry WebBook : | 869573610 |
| Pubchem : | 10543445 |
| Pubchem : | 101417-25-8 |
Other :
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| VCF-Online: | VCF Volatile Compounds in Food |
| FDA Everything Added to Food in the United States (EAFUS) | View |