2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine

2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine is a synthetic organic compound belonging to the class of heterocyclic sulfur-nitrogen compounds known as dithiazines. It appears as a colorless to pale liquid with a molecular formula of C₉H₁₉N S₂ and a molecular weight of approximately 205.39 g/mol. The compound is typically encountered as a mixture of two isomers: 2-isobutyl-4,6-dimethyldihydro-1,3,5-dithiazine and 4-isobutyl-2,6-dimethyldihydro-1,3,5-dithiazine. It is recognized under various synonyms including 4,6-dimethyl-2-(2-methylpropyl)-1,3,5-dithiazinane. The compound is notable for its nutty odor characteristics and is used primarily as a flavoring agent. A controlled-vocabulary link to PubChem provides further chemical data. It is generally sourced through synthetic organic processes rather than natural extraction.

This compound is naturally found in dried squid, contributing to its characteristic aroma profile. Commercially, it is employed as a flavoring agent in various food products, particularly to impart nutty notes reminiscent of roasted cocoa and peanuts. Its flavor applications include incorporation into chocolate and peanut formulations. The compound’s use complies with standards such as FEMA (US), where it has been evaluated by the Expert Panel and designated generally recognized as safe (GRAS) for flavoring purposes within defined use levels. It is not intended for fragrance applications. This profile reflects typical applications in flavor industries focused on enhancing nut-related sensory attributes.

The compound exhibits moderate lipophilicity with an estimated log P value near 1.9, indicating balanced solubility between hydrophobic and hydrophilic media. It has a specific gravity ranging approximately from 0.961 to 0.967 at 25 °C and a refractive index between 1.488 and 1.492 at 20 °C, signaling its liquid nature under ambient conditions. Boiling points have been recorded from 298 to 300 °C at atmospheric pressure and from 104 to 115 °C under reduced pressure (2.5 mm Hg). Its vapor pressure is low, measured at 0.001 mm Hg at 25 °C, confirming limited volatility. The compound is soluble in alcohol and exhibits a moderate estimated water solubility of about 1562 mg/L at 25 °C, although under other reported conditions it may be considered insoluble in water. The flash point is measured around 278 °F (approximately 137 °C), relevant for safe handling and formulation design considerations.

(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):	HMDB40335
FooDB:	FDB020060
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

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:
flavoring agents
Recommendation for 2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		.10 (μg/capita/day)
Threshold of Concern:		90 (μg/person/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: 16
Click here to view publication 16
		average usual ppm	average maximum ppm
baked goods:		0.50000	5.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		0.50000	5.00000
cheese:		-	-
chewing gum:		1.00000	20.00000
condiments / relishes:		-	-
confectionery froastings:		0.50000	5.00000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		0.50000	5.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		0.50000	5.00000
milk products:		0.50000	1.00000
nut products:		0.50000	5.00000
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		0.50000	5.00000
soft candy:		0.50000	5.00000
soups:		0.10000	2.00000
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, 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 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 9, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25 View page or View pdf

EPI System: View

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :529056

National Institute of Allergy and Infectious Diseases:Data

4,6-dimethyl-2-(2-methylpropyl)-1,3,5-dithiazinane

Chemidplus:0101517877

2,4-dimethyl-6-(2-methylpropyl)-1,3,5-dithiazinane

Chemidplus:0101517866