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2-ethyl-4-methyl thiazole

Chemical Structure

General Material Information

Preferred name 2-ethyl-4-methyl thiazole
Trivial Name 2-Ethyl-4-methylthiazole
Short Description 2-ethyl-4-methylthiazole
Formula C6 H9 N S
CAS Number 15679-12-6
FEMA Number 3680
Flavis Number 15.033
ECHA Number 239-757-9
FDA UNII LVC1ZV6X4U
Nikkaji Number J45.589J
MDL MFCD00036621
COE Number 11612
xLogP3-AA 2.20 (est)
NMR Predictor External link
JECFA Food Flavoring 1044 2-ethyl-4-methylthiazole
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 15679-12-6 ; 2-ETHYL-4-METHYLTHIAZOLE
Synonyms
  • chocolate thiazole
  • chocolate thiazole natural
  • coffee thiazole
  • 2-ethy 4 methyl thiazole
  • 2-ethyl-4-methyl thiazole 1% in triethyl citrate natural
  • 2-ethyl-4-methyl-1,3-thiazole
  • 2-ethyl-4-methylthiazole
  • 2 ethyl-4-methylthiazole
  • thiazole, 2-ethyl-4-methyl-
  • 2-ethyl-4-methyl-1,3-thiazole
  • 2-Ethyl-4-methylthiazole

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
HMDB (The Human Metabolome Database):HMDB29730
FooDB:FDB000926
Export Tariff Code:2934.10.2000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 127.20973205566
Specific gravity @ 25 °C
Pounds per Gallon 8.496 to 8.579
Refractive Index 1.501 to 1.511 @ 20 °C
Boiling Point 161 to 162°C @ 760 mm Hg
Vapor Pressure 1.705 mmHg @ 25 °C
Vapor Density 4.3
Flash Point TCC Value 60 °C TCC
logP (o/w) 0.871 est
Solubility
alcohol Yes
water, 591.9 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Nutty
nutty, green, pistachio, brown, savory, coffee, sulfurous, meaty
General comment At 0.10 % in dipropylene glycol. nutty green pistachio
Mosciano, Gerard P&F 17, No. 6, 41, (1992) At 1.00 % in ethyl alcohol. Nutty, brown, savory with coffee, sulfury and meaty nuances
Flavor Type: Coffee
coffee, cocoa, meaty, rubbery
Mosciano, Gerard P&F 17, No. 6, 41, (1992) At 1.00 ppm. Coffee, cocoa, meaty, rubbery
Used in baked goods, candy, coffee and meat flavors. Nutty
Used in flavours for dairy, confectionery, desserts, beverages at 1ppm. Nutty

Occurrences

Potential Uses

Applications
Odor purposes Coffee, Green
Flavoring purposes Candy, Chocolate cocoa, Pistachio

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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:
oral-rat LD50 [sex: M,F] 540 mg/kg
(Moreno et al., 1981b)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-ethyl-4-methyl thiazole usage levels up to:
0.0500 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Structure Class: II
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: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -1.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: -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: -1.00000
soups: --
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 the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species
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

Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):15679-12-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :27440
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-ethyl-4-methyl-1,3-thiazole
Chemidplus:0015679126