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sulfuryl acetate

Chemical Structure

General Material Information

Preferred name sulfuryl acetate
Trivial Name 5-Thiazoleethanol, 4-methyl-, 5-acetate
Short Description 4-methyl-5-thiazoleethanol acetate
Formula C8 H11 N O2 S
CAS Number 656-53-1
FEMA Number 3205
Flavis Number 15.015
ECHA Number 211-515-7
FDA UNII 885387Q99B
Nikkaji Number J24.663H
MDL MFCD00005338
COE Number 11620
NMR Predictor External link
JECFA Food Flavoring 1054 4-methyl-5-thiazoleethanol acetate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 656-53-1 ; 4-METHYL-5-THIAZOLEETHANOL ACETATE
Synonyms
  • 5-(2-acetoxyethyl)-4-methylthiazole
  • 2-(4-methyl thiazol-5-yl) ethyl acetate
  • 2-(4-methyl-1,3-thiazol-5-yl)ethyl acetate
  • 4-methyl-5-(2-acetoxyethyl)thiazole
  • 4-methyl-5-acetoxy ethyl thiazole
  • 4-methyl-5-acetoxyethyl thiazole
  • 4-methyl-5-thiazole ethanol acetate
  • 4-methyl-5-thiazoleethanol acetate
  • 4-methyl-5-thiazolyl ethyl acetate
  • 2-(4-methyl-5-thiazolyl)ethyl acetate
  • 4-methyl-5-thiazolylethanol acetate
  • 4-methyl-5-thiazolylethyl acetate
  • 4-methyl-5,2-acetoxyethyl thiazole
  • 2-(4-methylthiazol-5-yl)ethyl acetate
  • sulfurol acetate
  • 5-thiazoleethanol, 4-methyl-, acetate ester
  • 2-(4-methyl-1,3-thiazol-5-yl)ethyl acetate
  • 5-Thiazoleethanol, 4-methyl-, 5-acetate
  • 5-Thiazoleethanol, 4-methyl-, acetate (ester)
  • 5-Thiazoleethanol, 4-methyl-, acetate
  • 5-(2-Acetoxyethyl)-4-methylthiazole
  • 4-Methyl-5-(β-acetoxyethyl)thiazole
  • 2-(4-Methylthiazol-5-yl)ethylacetate

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):HMDB32986
FooDB:FDB010975
Export Tariff Code:2934.10.0090
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 185.24606323242
Specific gravity @ 25 °C
Pounds per Gallon 9.611 to 9.736
Refractive Index 1.5 to 1.512 @ 20 °C
Boiling Point 117 to 118°C @ 6 mm Hg
Boiling Point 259 to 260°C @ 760 mm Hg
Vapor Pressure 0.012 mmHg @ 25 °C
Vapor Density 6.3
Flash Point TCC Value 110 °C TCC
logP (o/w) 0.984 est
Solubility
alcohol Yes
water Yes
water, 804.1 mg/L @ 25 °C (est) Yes
Stability
stable in most media Unspecified

Organoleptic Properties

Odor Type: Meaty
meaty, beef juice, beefy, brown, brothy, bready
Odor strength medium
Substantivity 240 hour(s) at 100.00 %
Luebke, William tgsc, (1997) At 100.00 %. meaty beef juice beef gravey
Mosciano, Gerard P&F 17, No. 6, 41, (1992) Brown, brothy, meaty, with a bready hyp-like nuance
Flavor Type: Meaty
meaty, brothy, bready, brown, beefy, bloody, chicken
Mosciano, Gerard P&F 17, No. 6, 41, (1992) At 10.00 ppm. Meaty, brothy, bready, brown, with a beefy bloody and chicken note
Used in meat, bakery, frozen dairy at 50ppm, and in beverages and desserts at 1-5ppm. Meaty

Potential Uses

Applications
Odor purposes Hawthorn
Flavoring purposes Bakery, Beef, Beef roasted beef, Beverage, Bread, Dairy, Meat

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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:
Not determined
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
Maximised Survey-derived Daily Intakes (MSDI-EU): 8.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 3.00 (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: 4
Click here to view publication 4
average usual ppmaverage maximum ppm
baked goods: -55.00000
beverages(nonalcoholic): -55.00000
beverages(alcoholic): --
breakfast cereal: -55.00000
cheese: --
chewing gum: -55.00000
condiments / relishes: -55.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -55.00000
fruit ices: -55.00000
gelatins / puddings: -55.00000
granulated sugar: --
gravies: -55.00000
hard candy: -55.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -55.00000
milk products: -55.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -55.00000
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 Substance Registry Services (TSCA):656-53-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61192
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-(4-methyl-1,3-thiazol-5-yl)ethyl acetate
Chemidplus:0000656531