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thialdine
General Material Information
| Preferred name | thialdine |
| Trivial Name | Thialdine |
| Short Description | 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine |
| Formula | C6 H13 N S2 |
| CAS Number | 638-17-5 |
| FEMA Number | 4018 |
| Flavis Number | 15.109 |
| ECHA Number | 211-323-3 |
| FDA UNII | ZKG651IE9G |
| Nikkaji Number | J6.921C |
| xLogP3-AA | 2.50 (est) |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1049 2,4,6-trimethyldihydro-4H-1,3,5-dithiazine |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
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): | HMDB31187 |
| FooDB: | FDB020393 |
| Export Tariff Code: | 2934.10.0090 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 163.30661010742 |
| Melting Point | 46 to 48°C @ 760 mm Hg |
| Boiling Point | 260 to 261°C @ 760 mm Hg |
| Vapor Pressure | 0.012 mmHg @ 25 °C |
| Flash Point TCC Value | 111.11 °C TCC |
| logP (o/w) | 0.523 est |
| Solubility | |
| alcohol | Yes |
| water, 7000 mg/L @ 20 °C (exp) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Meaty | |
| sulfurous, nutty, hazelnut, corn, meaty, earthy, clam | |
| Luebke, William tgsc, (2017) | At 0.10 % in propylene glycol. sulfurous nutty hazelnut corn meaty earthy clam |
| Flavor Type: Meaty | |
| sulfurous, onion green onion, radish, garlic, onion cooked onion, earthy, brothy | |
| Luebke, William tgsc, (2017) | Sulfurous green onion radish garlic cooked onion earthy brothy |
| General comment | Meaty roasted |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Meat |
Safety Information
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: | |
| intraperitoneal-mouse LD50 265 mg/kg Radiation Research. Vol. 7, Pg. 22, 1957. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| Recommendation for thialdine usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.10 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 3.30 (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: 20 | |||
| Click here to view publication 20 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 8.00000 | 16.00000 | |
| beverages(nonalcoholic): | 3.00000 | 6.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | 0.07000 | 0.35000 | |
| cheese: | - | - | |
| chewing gum: | 10.00000 | 20.00000 | |
| condiments / relishes: | 3.00000 | 6.00000 | |
| confectionery froastings: | - | - | |
| egg products: | 4.00000 | 8.00000 | |
| fats / oils: | 0.35000 | 3.50000 | |
| fish products: | 0.35000 | 3.50000 | |
| frozen dairy: | 4.00000 | 8.00000 | |
| fruit ices: | 3.00000 | 6.00000 | |
| gelatins / puddings: | 3.00000 | 6.00000 | |
| granulated sugar: | - | - | |
| gravies: | 4.00000 | 8.00000 | |
| hard candy: | 5.00000 | 10.00000 | |
| imitation dairy: | 3.00000 | 6.00000 | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 3.00000 | 6.00000 | |
| milk products: | 3.00000 | 6.00000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | 0.20000 | 2.00000 | |
| processed fruits: | - | - | |
| processed vegetables: | 0.20000 | 2.00000 | |
| reconstituted vegetables: | 0.20000 | 2.00000 | |
| seasonings / flavors: | 200.00000 | 500.00000 | |
| snack foods: | 3.00000 | 6.00000 | |
| soft candy: | 4.00000 | 8.00000 | |
| soups: | 4.00000 | 8.00000 | |
| 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 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 :12518 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| (4R,6S)-2,4,6-trimethyl-1,3,5-dithiazinane |
| Chemidplus:0000638175 |
| RTECS:JO6430000 for cas# 638-17-5 |