peanut oxazole

Peanut oxazole, chemical formula C₆H₁₁NO and molecular weight 113.16 g/mol, is a nitrogen-containing heterocyclic compound classified as 2,4,5-trimethyl-3-oxazoline. It appears as a clear liquid and is recognized mainly by its characteristic musty, nutty, and bready odor. The compound's synonyms include 2,5-dihydro-2,4,5-trimethyl oxazole and 2,4,5-trimethyl-delta-3-oxazoline. It is structurally linked to the oxazole family and can be referenced via controlled vocabularies such as PubChem CID 31492. Derived from natural sources like roasted peanuts and cooked meats, peanut oxazole contributes to complex aroma profiles in food flavorings. Its sensory notes include nut skin, cocoa, and woody undertones, which support its role in flavor development.

This compound naturally occurs in roasted peanuts, heated beef, and fried chicken, where it imparts distinctive nutty and cooked meat aroma nuances. Its presence in these foods represents metabolic or Maillard reaction-derived pathways that generate flavor notes associated with browning and roasting. Peanut oxazole finds application as a flavoring agent approved under FEMA (US) standards, specifically FEMA number 3525, where it enhances nutty, bready, and caramel-like flavors in a range of food categories. The use levels in baked goods, meat products, gravies, and soups can reach up to 10 ppm depending on formulation requirements, as guided by regulatory assessments to ensure consumer safety.

Peanut oxazole is a moderately volatile liquid with a boiling point between 125 and 127 °C at standard atmospheric pressure, influencing its evaporation and aroma release in food processing. Its refractive index ranges from 1.42 to 1.43 at 20 °C, with specific gravity between 0.908 and 0.925 at the same temperature, indicating a density less than water. The vapor density of 3.8 supports moderate vapor phase presence during heating. Solubility shows good miscibility with alcohols and fixed oils, and slight solubility in water (about 1134 mg/L at 25 °C), which affects its distribution in aqueous and lipid systems. The estimated logP of 1.683 suggests moderate hydrophobicity, favoring oil phase partitioning. These properties underpin its performance in flavor formulations, enabling release and stability under typical food processing conditions.

	2,4,5-trimethyl-2,5-dihydro-1,3-oxazole
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	22694-96-8
Pubchem (cid):	31492
Pubchem (sid):	134994464
	(2R,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	22694-96-8
Pubchem (cid):	6999039
Pubchem (sid):	43600702
	(2R,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	22694-96-8
Pubchem (cid):	6999037
Pubchem (sid):	43600700
	(2S,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	22694-96-8
Pubchem (cid):	6999043
Pubchem (sid):	43600706
	(2S,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	22694-96-8
Pubchem (cid):	6999041
Pubchem (sid):	43600704

(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
CHEMBL:	View
HMDB (The Human Metabolome Database):	HMDB31199
FooDB:	FDB003220
Export Tariff Code:	2934.99.9090
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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:
oral-mouse LD50 4840 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for peanut oxazole usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.034 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		0.01 (μg/capita/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: 10
Click here to view publication 10
		average usual ppm	average maximum ppm
baked goods:		-	10.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	10.00000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	10.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	10.00000
sugar substitutes:		-	-
sweet sauces:		-	-

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

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Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :31492

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1993

WGK Germany:2

2,4,5-trimethyl-2,5-dihydro-1,3-oxazole

Chemidplus:0022694968

(2R,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium

(2R,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium

(2S,5R)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium

(2S,5S)-2,4,5-trimethyl-2,5-dihydro-1,3-oxazol-3-ium