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2-propionyl-2-thiazoline

Chemical Structure

General Material Information

Preferred name 2-propionyl-2-thiazoline
Trivial Name 2-Propionyl-2-thiazoline
Short Description 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
Formula C6 H9 O N S
CAS Number 29926-42-9
FEMA Number 4064
Flavis Number 15.128
FDA UNII 19M98WOF3F
Nikkaji Number J827.775C
xLogP3-AA 0.70 (est)
NMR Predictor External link
JECFA Food Flavoring 1760 2-propionyl-2-thiazoline
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 29926-42-9 ; 2-PROPIONYL-2-THIAZOLINE
Synonyms
  • 1-(4,5-dihydro-1,3-thiazol-2-yl)-1-propanone
  • 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
  • 1-(4,5-dihydro-2-thiazolyl)-1-propanone
  • 1-(4,5-dihydrothiazol-2-yl)propan-1-one
  • 1-propanone, 1-(4,5-dihydro-2-thiazolyl)-
  • propionyl thiazoline-2,2 10% VTG
  • 1-(2-thiazolin-2-yl)-1-propanone
  • 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
  • 1-Propanone, 1-(4,5-dihydro-2-thiazolyl)-
  • 1-Propanone, 1-(2-thiazolin-2-yl)-
  • 1-(4,5-Dihydro-2-thiazolyl)-1-propanone

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):HMDB32493
FooDB:FDB010141
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 143.20892333984
Specific gravity @ 25 °C
Pounds per Gallon 9.403 to 11.067
Refractive Index 1.51 to 1.525 @ 20 °C
Boiling Point 237 to 241°C @ 760 mm Hg
Vapor Pressure 0.04 mmHg @ 25 °C
Flash Point TCC Value 98.33 °C TCC
logP (o/w) -0.363 est
Solubility
alcohol Yes
water, 3760 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Meaty
meaty, nutty, cooked, roasted
General comment At 0.10 % in propylene glycol. meaty nutty cooked roasted
Flavor Type: Popcorn
popcorn, roasted, bready, bread baked, bread crust
General comment Popcorn roasted bread baked bread crust
Useful in: brown caramel, brown nuts, brown cereals, brown cocoa, brown coffee, brown others, savory vegetable, savory meat. Roasted, Popcorn, Nutty, Basmati Rice

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 2-propionyl-2-thiazoline usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.19 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 62 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 21
Click here to view publication 21
average usual ppmaverage maximum ppm
baked goods: 0.400001.00000
beverages(nonalcoholic): 0.010000.08000
beverages(alcoholic): 0.040000.20000
breakfast cereal: 0.010000.05000
cheese: --
chewing gum: 0.040001.00000
condiments / relishes: --
confectionery froastings: 0.040000.20000
egg products: --
fats / oils: 0.040000.20000
fish products: --
frozen dairy: 0.160000.80000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.020000.10000
hard candy: 0.080000.80000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.040000.40000
milk products: 0.020000.08000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.080000.80000
snack foods: 0.080000.80000
soft candy: 0.080000.80000
soups: --
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.160000.80000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040000.20000
Edible ices, including sherbet and sorbet (03.0): 0.160000.80000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.040000.20000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.010000.05000
Bakery wares (07.0): 0.400001.00000
Meat and meat products, including poultry and game (08.0): 0.040000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.080000.80000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.010000.08000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.040000.20000
Ready-to-eat savouries (15.0): 0.080000.80000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --

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 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives 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 :6428990
National Institute of Allergy and Infectious Diseases:Data
1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one
Chemidplus:0029926429