4,5-dimethyl-2-propyl oxazole
2-propyl-4,5-dimethyloxazole

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  53833-32-2 4,5-Dimethyl-2-propyloxazole

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Name: 4,5-dimethyl-2-propyl-1,3-oxazole CAS Number: 53833-32-2 3D/inchi ECHA EINECS - REACH Pre-Reg: 258-817-5 FDA UNII: 2Y81J9YG1G Nikkaji Web: J45.606C CoE Number: 11379 XlogP3-AA: 2.30 (est) Molecular Weight: 139.19781000 Formula: C8 H13 N O NMR Predictor: Predict (works with chrome, Edge or firefox) 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 PubMed: Search NCBI: Search JECFA Food Flavoring: 1569 4,5-dimethyl-2-propyloxazole DG SANTE Food Flavourings: 13.112 4,5-dimethyl-2-propyloxazole FEMA Number: 4396 2-propyl-4,5-dimethyloxazole FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 53833-32-2 ; 2-PROPYL-4,5-DIMETHYLOXAZOLE   Physical Properties: Appearance: pale yellow solid (est) Assay: 96.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 59.00 °C. @ 760.00 mm Hg Boiling Point: 188.00 to 189.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.834000 mmHg @ 25.00 °C. (est) Flash Point: 154.00 °F. TCC ( 67.78 °C. ) logP (o/w): 2.225 (est) Soluble in:   alcohol   water, slightly   water, 317.7 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: burnt roasted burnt Odor Description:at 100.00 %. roasted burnt Flavor Type: fatty fatty metallic Taste Description: fatty metallic Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Axsyn For experimental / research use only. Oxazole,4,5-dimethyl-2-propyl- BOC Sciences For experimental / research use only. 4,5-Dimethyl-2-propyloxazole Parchem 4,5-dimethyl-2-propyl oxazole 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 4,5-dimethyl-2-propyl oxazole usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 96 (μg/person/day) Threshold of Concern: 540 (μg/person/day) 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: 23 Click here to view publication 23   average usual ppm average maximum ppm baked goods: 0.40000 2.00000 beverages(nonalcoholic): 0.20000 1.00000 beverages(alcoholic): - - breakfast cereal: 0.20000 1.00000 cheese: 0.40000 2.00000 chewing gum: - - condiments / relishes: 0.20000 1.00000 confectionery froastings: 0.40000 2.00000 egg products: - - fats / oils: 0.20000 1.00000 fish products: 0.10000 0.40000 frozen dairy: 0.40000 2.00000 fruit ices: 0.40000 2.00000 gelatins / puddings: 1.00000 5.00000 granulated sugar: - - gravies: 1.00000 5.00000 hard candy: - - imitation dairy: 0.40000 2.00000 instant coffee / tea: - - jams / jellies: 1.00000 5.00000 meat products: 0.10000 0.40000 milk products: 0.40000 2.00000 nut products: - - other grains: 0.20000 1.00000 poultry: 0.10000 0.40000 processed fruits: 0.30000 1.50000 processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 0.20000 1.00000 snack foods: 0.20000 1.00000 soft candy: - - soups: 0.20000 1.00000 sugar substitutes: - - sweet sauces: 0.20000 1.00000   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): - - 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 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):53833-32-2 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :104620 National Institute of Allergy and Infectious Diseases:Data 4,5-dimethyl-2-propyl-1,3-oxazole Chemidplus:0053833322   References:   4,5-dimethyl-2-propyl-1,3-oxazole NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 53833-32-2 Pubchem (cid): 104620 Pubchem (sid): 135060889   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 FDA Substances Added to Food (formerly EAFUS): View HMDB (The Human Metabolome Database): HMDB37869 FooDB: FDB017022 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor alliaceous methyl furfuryl disulfide FL/FR caramellic coffee dione FL/FR cyclotene FL/FR chocolate 2,6- dimethyl pyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR cocoa 2- methyl butyraldehyde FL/FR coffee coffee difuran FL/FR furfuryl mercaptan FL/FR 1- hydroxy-2-butanone FL/FR 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR medicinal 2,6- xylenol FL/FR musty menthofuran FL/FR nutty 3,5- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR filbert heptenone FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR popcorn 2- acetyl pyrazine FL/FR sulfurous benzothiazole FL/FR furfuryl thioacetate FL/FR S- furfuryl thioformate FL/FR 2- methyl 5-(methyl thio) furan FL/FR vegetable 1- furfuryl pyrrole FL/FR For Flavor No flavor group found for these benzyl methyl sulfide FL 2-iso butyl-4,5-dimethyl oxazole FL 2,5- dimethyl-3-thiofuroyl furan FL 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR alliaceous alliaceous benzyl mercaptan FL dicyclohexyl disulfide FL brown 1- hydroxy-2-butanone FL/FR burnt furfuryl alcohol FL 2- methyl quinoxaline FL 2,6- xylenol FL/FR caramellic caramel furanone FL cyclotene FL/FR coffee coffee difuran FL/FR coffee dione FL/FR coffee pyrazine FL difurfuryl ether FL diisoamyl thiomalate FL 2,4- dimethyl thiazole FL furfuryl mercaptan FL/FR methyl furfuryl disulfide FL/FR 2- thiophene thiol FL earthy difurfuryl sulfide FL fruity furfuryl propionate FL fusel 2- methyl butyraldehyde FL/FR green 2,5- dimethyl-4-ethyl oxazole FL 2- methyl-5-isopropyl pyrazine FL meaty 4- allyl-2,6-dimethoxyphenol FL benzothiazole FL/FR 2,6- dimethyl pyrazine FL/FR 2- methyl 3-(methyl thio) furan FL mustard furfuryl methyl ether FL musty menthofuran FL/FR 2- methyl 5-(methyl thio) furan FL/FR nutty 3- acetyl-2,5-dimethyl thiophene FL 3,5- cocoa pyrazine FL/FR 3,5(6)- cocoa pyrazine FL 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR filbert heptenone FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR onion furfuryl isopropyl sulfide FL roasted 2- acetyl pyrazine FL/FR ethyl 3-(furfuryl thio) propionate FL furfuryl thioacetate FL/FR hexyl mercaptan FL sulfurous butyl mercaptan FL ethyl methyl sulfide FL S- ethyl thioacetate FL S- furfuryl thioformate FL/FR furfuryl thiopropionate FL 2- thienyl mercaptan FL vegetable 1- furfuryl pyrrole FL/FR   Potential Uses: FL meat   Occurrence (nature, food, other):note   beef roasted beef Search PMC Picture   coffee Search PMC Picture   Synonyms: 4,5- dimethyl 2-propyl oxazole 4,5- dimethyl-2-propyl-1,3-oxazole 4,5- dimethyl-2-propyloxazole   oxazole, 4,5-dimethyl-2-propyl- 2- propyl-4,5-dimethyl oxazole 2- propyl-4,5-dimethyloxazole   Articles: Info:miscellaneous nitrogen derivatives

Notes: Constit. of roast beef and coffee aroma