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4-methyl thiazole

Chemical Structure

General Material Information

Preferred name 4-methyl thiazole
Trivial Name 4-Methylthiazole
Short Description 4-methyl-1,3-thiazole
Formula C4 H5 N S
CAS Number 693-95-8
FEMA Number 3716
Flavis Number 15.035
ECHA Number 211-764-1
FDA UNII X8S174990R
Nikkaji Number J539H
Beilstein Number 0105228
MDL MFCD00005340
COE Number 11627
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1043 4-methylthiazole
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 693-95-8 ; 4-METHYLTHIAZOLE
Synonyms
  • 4-methyl-1,3-thiazole
  • 4-methylthiazole
  • 4-methylthizaole
  • thiazole, 4-methyl-
  • NSC 42976

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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33116
FooDB:FDB011116
YMDB (Yeast Metabolome Database):YMDB01620
Export Tariff Code:2934.10.0090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 99.155853271484
Specific gravity @ 25 °C
Pounds per Gallon 9.303 to 9.336
Refractive Index 1.522 to 1.526 @ 20 °C
Boiling Point 133 to 134°C @ 760 mm Hg
Vapor Pressure 10.031 mmHg @ 25 °C
Vapor Density 3.4
Flash Point TCC Value 32.22 °C TCC
logP (o/w) 0.97
Solubility
alcohol Yes
water, 1.746e+004 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Nutty
nutty, green, vegetable, tomato, alliaceous, ripe, tropical
General comment At 0.10 % in dipropylene glycol. nutty green vegetable tomato
Mosciano, Gerard P&F 17, No. 6, 41, (1992) Alliaceous, ripe, nutty, vegetable, tomato with a green tropical nuance
Flavor Type: Green
green, vegetable, meaty, alliaceous
Mosciano, Gerard P&F 17, No. 6, 41, (1992) At 10.00 ppm. Green, vegetative, meaty, with an alliaceous nuance
Used in bakery, meat products , soups and sauces, breakfast cereals, confectionery at 5ppm, and in dairy flavors at 3ppm. Green

Occurrences

Potential Uses

Applications
Flavoring purposes Bakery, Beef, Cereal, Coffee, Dairy, Filbert, Fruit tropical fruit, Green, Meat, Nut, Peanut, Soup, Tomato
Other purposes Confection

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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:
gavage-mouse LD50 [sex: F] 360 ul/kg
(O’Neal et al., 1978)

gavage-rat LD50 [sex: M,F] 930 mg/kg
(Mondino, 1981b)

oral-mouse LD50 360 uL/kg
SENSE ORGANS AND SPECIAL SENSES: PTOSIS: EYE BEHAVIORAL: ATAXIA BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 182, 1992.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 4-methyl thiazole usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.097 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.05 (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: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -5.00000
cheese: -5.00000
chewing gum: -5.00000
condiments / relishes: -1.50000
confectionery froastings: -5.00000
egg products: --
fats / oils: -3.00000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -5.00000
hard candy: -5.00000
imitation dairy: -2.50000
instant coffee / tea: -2.00000
jams / jellies: --
meat products: -5.00000
milk products: -3.00000
nut products: -5.00000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: -5.00000
seasonings / flavors: --
snack foods: -5.00000
soft candy: -5.00000
soups: -5.00000
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):693-95-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12748
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
4-methyl-1,3-thiazole
Chemidplus:0000693958
RTECS:XJ5096000 for cas# 693-95-8