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nutty thiazole

Chemical Structure

General Material Information

Preferred name nutty thiazole
Trivial Name 5-Acetyl-2,4-dimethylthiazole
Short Description 2,4-dimethyl-5-acetylthiazole
Formula C7 H9 N O S
CAS Number 38205-60-6
FEMA Number 3267
Flavis Number 15.011
ECHA Number 253-826-0
FDA UNII PD36FU2WGY
Nikkaji Number J37.312E
MDL MFCD00005331
COE Number 2336
xLogP3-AA 1.80 (est)
NMR Predictor External link
JECFA Food Flavoring 1055 2,4-dimethyl-5-acetylthiazole
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 38205-60-6 ; 2,4-DIMETHYL-5-ACETYLTHIAZOLE
Synonyms
  • 5-acetyl-2,4-dimethyl thiazole
  • 5-acetyl-2,4-dimethyl-1,3-thiazole
  • 5-acetyl-2,4-dimethylthiazole
  • 2,4-dimethyl 5-acetyl thiazole
  • 1-(2,4-dimethyl thiazol-5-yl) ethan-1-one
  • 1-(2,4-dimethyl-1,3-thiazol-5-yl)ethan-1-one
  • 1-(2,4-dimethyl-1,3-thiazol-5-yl)ethanone
  • 2,4-dimethyl-5-acetyl thiazole
  • 2,4-dimethyl-5-acetylthiazole
  • 1-(2,4-dimethyl-5-thiazolyl)ethanone
  • 2,4-dimethyl-5-thiazoyl methyl ketone
  • 1-(2,4-dimethylthiazol-5-yl)ethan-1-one
  • 1-(2,4-dimethylthiazol-5-yl)ethanone
  • ethanone, 1-(2,4-dimethyl-5-thiazolyl)-
  • ketone, 2,4-dimethyl-5-thiazolyl methyl
  • 1-(2,4-dimethyl-1,3-thiazol-5-yl)ethanone
  • 1-(2,4-Dimethyl-5-thiazolyl)ethanone
  • 5-Acetyl-2,4-dimethylthiazole
  • 2,4-Dimethyl-5-acetylthiazole
  • 1-(2,4-Dimethylthiazol-5-yl)ethanone
  • 1-(2,4-Dimethylthiazol-5-yl)ethan-1-one
  • 1-(Dimethyl-1,3-thiazol-5-yl)ethan-1-one

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB41484
FooDB:FDB021449
Export Tariff Code:2934.10.9000
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 155.21992492676
Specific gravity @ 25 °C
Pounds per Gallon 9.569 to 9.611
Specific gravity @ 25 °C
Pounds per Gallon 9.544 to 9.586
Refractive Index 1.542 to 1.544 @ 20 °C
Refractive Index 1.536 to 1.547 @ 20 °C
Boiling Point 228 to 230°C @ 760 mm Hg
Vapor Pressure 0.071 mmHg @ 25 °C
Vapor Density 5.3
Flash Point TCC Value 66.67 °C TCC
logP (o/w) 1.008 est
Solubility
alcohol Yes
water, slightly Yes
water, 2223 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Nutty
meaty, sulfurous, nutty, musty, earthy, coffee
General comment At 0.10 % in dipropylene glycol. meaty sulfurous nutty boiled meat
Mosciano, Gerard P&F 21, No. 6, 49, (1996) Musty, nutty and earthy with a coffee and meaty nuance
Flavor Type: Nutty
nutty, roasted, meaty, savory, woody, coffee
Mosciano, Gerard P&F 21, No. 6, 49, (1996) At 10.00 ppm. Nutty, roasted, meaty and savory with woody and coffee nuances
Used in meat products, soups and sauces at 10ppm, and in bakery and desserts at 6ppm. Meaty

Potential Uses

Applications
Flavoring purposes Bakery, Chocolate cacao, Coffee, Corn, Hazelnut, Meat, Nut, Roasted, Soup
Other purposes Sauces

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
R 43 - May cause sensitisation by skin contact.
S 02 - Keep out of the reach of children.
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 37/39 - Wear suitable 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:
gavage-mouse LD50 [sex: M,F] 975 mg/kg
(Moran et al., 1980)

gavage-mouse LD50 [sex: M,F] M:610 F:620 mg/kg
(Shellenberger, 1971d)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for nutty thiazole usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.00 (μg/capita/day)
Structure Class: III
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: 5
Click here to view publication 5
average usual ppmaverage maximum ppm
baked goods: -6.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: --
granulated sugar: --
gravies: -10.00000
hard candy: -10.00000
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 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

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :520888
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(2,4-dimethyl-1,3-thiazol-5-yl)ethanone
Chemidplus:0038205606