Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to amber clear liquid (est) |
Assay: | 97.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.01100 to 1.01500 @ 25.00 °C.
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Pounds per Gallon - (est).: | 8.413 to 8.446
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Refractive Index: | 1.50300 to 1.51100 @ 20.00 °C.
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Boiling Point: | 166.00 to 167.00 °C. @ 717.50 mm Hg
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Boiling Point: | 65.00 to 67.00 °C. @ 20.00 mm Hg
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Vapor Pressure: | 2.112000 mm/Hg @ 25.00 °C. (est) |
Vapor Density: | 4.3 ( Air = 1 ) |
Flash Point: | 124.00 °F. TCC ( 51.11 °C. )
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logP (o/w): | 0.852 (est) |
Shelf Life: | 24.00 month(s) or longer if stored properly. |
Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
Soluble in: |
| alcohol | | dipropylene glycol | | water, slightly | | water, 530 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: | chocolate |
Odor Strength: | high , recommend smelling in a 1.00 % solution or less |
| musty nutty vegetable cocoa hazelnut chocolate coffee |
Odor Description: at 1.00 % in dipropylene glycol. | musty nutty vegetable cocoa hazelnut chocolate coffee Luebke, William tgsc, (1995) |
| musty nutty vegetable toasted brown cocoa coffee |
Odor Description:
| Musty, nutty and vegetative with toasted brown cocoa and coffee nuances Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
| nutty cocoa green vegetable roasted earthy |
Taste Description: at 10.00 ppm. | Nutty, cocoa and green vegetative-like with roasted earthy nuances Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
Substantivity: | 11 hour(s) at 100.00 % |
| |
Cosmetic Information:
Suppliers:
Advanced Biotech |
2,4,5 TRIMETHYL THIAZOLE
|
Anhui Haibei |
2,4,5-Trimethyl Thiazole
Odor: Musty vegetable cocoa hazelnut chocolate coffee |
Anhui Suzhou Jinli Aromatic Chemicals |
2,4,5-Trimethyl Thiazole
Odor: cocoa, coffee, nut |
Apiscent Labs |
2, 4, 5 TRIMETHYL THIAZOLE
Odor: Cocoa, nut and coffee |
Bedoukian Research |
2,4,5-TRIMETHYL THIAZOLE
≥98.0%, Kosher Odor: A chocolate, nutty, coffee aroma Use: Could be used very sparingly in appropriate applications. Flavor: Sweet, roasted notes, with raw potato skin at higher levels Excellent sweet, roasted notes for chocolate, coffee, roasted nuts, and cured meat, especially ham. Notes of raw potato skin at higher levels (>0.05ppm). |
Beijing Lys Chemicals |
2,4,5-Trimethylthiazole
|
DeLong Chemicals America |
2,4,5-Trimethylthiazole, Kosher
|
Endeavour Specialty Chemicals |
2,4,5-Trimethylthiazole 98% F&F
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Speciality Chemical Product Groups |
Ernesto Ventós |
2,4,5-TRIMETHYLTHIAZOLE
Odor: COCOA,COFFEE,NUT,MUSTY,VEGETABLE |
Fleurchem |
2,4,5-trimethyl thiazole
|
Frutarom |
2,4,5-TRIMETHYLTHIAZOLE
≥98.00%, NI, Kosher Odor: Cocoa, Musty, Nutty, Vegetable Use: Suggested Uses: Chocolate, Cocoa, Coffee, Nut, Vanilla |
Jiangyin Healthway |
2,4,5-Trimethyl Thiazole
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2,4,5-Trimethyl thiazole, Kosherk
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M&U International |
2,4,5-TRIMETHYL THIAZOLE, Kosher
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Penta International |
2,4,5-TRIMETHYL THIAZOLE, Kosher
|
Pyrazine Specialties |
2,4,5-Trimethylthiazole
|
Reincke & Fichtner |
2,4,5-Trimethylthiazole
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Robinson Brothers |
2,4,5-Trimethylthiazole F&F
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http://www.robinsonbrothers.co.uk/pages/chemistry-competencies |
Santa Cruz Biotechnology |
For experimental / research use only. |
2,4,5-Trimethylthiazole
|
Sigma-Aldrich |
2,4,5-Trimethylthiazole, ≥98%, FG
Odor: chocolate; hazelnut; coffee |
Certified Food Grade Products |
Sunaux International |
2,4,5-Trimethyl Thiazole
|
Taytonn |
2,4,5-Trimethylthiazole
Odor: Cocoa, Musty, Nutty, Vegetable |
TCI AMERICA |
For experimental / research use only. |
2,4,5-trimethylthiazole >97.0%(GC)(T)
|
Tengzhou Jitian Aroma Chemiclal |
2,4,5-Trimethyl Thiazole
|
Tengzhou Xiang Yuan Aroma Chemicals |
2,4,5-Trimethyl Thiazole
|
Treatt |
2,4,5-Trimethylthiazole
Halal, Kosher Odor: dark chocolate/cocoa, coffee, nutty/hazelnut Flavor: cocoa Used in flavours for condiments, relish, soups at 6ppm, and in frozen and soft confectionery at 2ppm. |
Wujiang CIYUN Flavor & Fragrance |
2,4,5-Trimethylthiazole ≥98.0%
|
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
Flammable liquids (Category 3), H226 Acute toxicity, Oral (Category 4), H302 Skin irritation (Category 2), H315 Serious eye damage (Category 1), H318 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
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GHS Label elements, including precautionary statements |
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Pictogram | |
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Signal word | Danger |
Hazard statement(s) |
H226 - Flammable liquid and vapour H302 - Harmful if swallowed H315 - Causes skin irritation H318 - Causes serious eye damage H335 - May cause respiratory irritation
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Precautionary statement(s) |
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P233 - Keep container tightly closed. P240 - Ground/bond container and receiving equipment. P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment. P242 - Use only non-sparking tools. P243 - Take precautionary measures against static discharge. P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P271 - Use only outdoors or in a well-ventilated area. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P310 - Immediately call a POISON CENTER or doctor/physician. P330 - Rinse mouth. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant.
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Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor and fragrance agents |
Recommendation for 2,4,5-trimethyl thiazole usage levels up to: | | 0.5000 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.61 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.30 (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: 5 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 6.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 2.00000 |
fruit ices: | - | 2.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 6.00000 |
hard candy: | - | 2.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 6.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 6.00000 |
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 the safety and efficacy of thiazoles, thiophene, thiazoline and thienyl derivatives (chemical group 29): 3-acetyl-2,5-dimethylthiophene when used as a flavouring for all animal species 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 |
Safety and efficacy of thiazoles, thiophene and thiazoline belonging to chemical group 29 when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 13623-11-5 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61653 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2,4,5-trimethyl-1,3-thiazole |
Chemidplus: | 0013623115 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
anisic |
para- | anisaldehyde | FL/FR |
balsamic |
2- | acetyl furan | FL/FR |
iso | amyl cinnamate | FL/FR |
| amyl cinnamate | FL/FR |
| butyl cinnamate | FL/FR |
iso | butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
| methyl cinnamate | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
bready |
| coffee furanone | FL/FR |
3,4- | hexane dione | FL/FR |
| cyclotene | FL/FR |
| fenugreek oleoresin | FL/FR |
| immortelle absolute | FL/FR |
| maltol | FL/FR |
| strawberry furanone | FL/FR |
chocolate |
iso | amyl phenyl acetate | FL/FR |
| chocolate pyrazine A | FL/FR |
| cocoa hexenal | FL/FR |
| cocoa oleoresin | FL/FR |
| cocoa pentenal | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxypyrazine | FL/FR |
2- | methyl butyraldehyde | FL/FR |
cocoa |
2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
coconut |
| coconut naphthalenone | FL/FR |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
gamma- | octalactone | FL/FR |
| popcorn pyrimidine | FL/FR |
iso | propyl formate | FL/FR |
fermented |
3- | methyl-1-pentanol | FL/FR |
floral |
| bois de rose oil brazil | FL/FR |
| ethyl phenyl acetate | FL/FR |
green |
| butyl 2-methyl butyrate | FL/FR |
| phenyl acetaldehyde | FL/FR |
hay |
| beeswax absolute | FL/FR |
herbal |
gamma- | valerolactone | FL/FR |
honey |
| phenyl acetic acid | FL/FR |
musty |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
| cocoa butenal | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
nutty |
2- | acetyl-3-methyl pyrazine | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
2- | ethyl pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
| nutty quinoxaline | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
powdery |
para- | anisyl alcohol | FL/FR |
roasted |
| fenugreek resinoid | FL/FR |
spicy |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
sweet |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
tonka |
| tonka bean absolute | FR |
| whiskey lactone | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| vanillyl acetate | FL/FR |
waxy |
| phenethyl octanoate | FL/FR |
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For Flavor |
|
No flavor group found for these |
| acetyl acetaldehyde dimethyl acetal | FL |
2- | acetyl-3-methyl pyrazine | FL/FR |
| butyl 2-methyl butyrate | FL/FR |
| butyl cinnamate | FL/FR |
2-iso | butyl-3,5-(and 3,6)-dimethyl pyrazine | FL/FR |
2(4)-iso | butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine | FL |
| chocolate pyrazine A | FL/FR |
| coconut naphthalenone | FL/FR |
| cyclohexyl methyl pyrazine | FL |
2,5- | diethyl thiazole | FL |
4,5- | dimethyl-2-ethyl thiazole | FL |
2- | methoxypyrazine | FL/FR |
| peanut dithiazine | FL |
gamma- | valerolactone | FL/FR |
balsamic |
iso | butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
bitter |
| methyl ethoxypyrazine | FL |
brown |
| beeswax absolute | FL/FR |
| fenugreek oleoresin | FL/FR |
burnt |
2- | methyl quinoxaline | FL |
buttery |
| diacetyl | FL |
3,4- | hexane dione | FL/FR |
caramellic |
| caramel furanone | FL |
| cyclotene | FL/FR |
| fenugreek resinoid | FL/FR |
| maltol | FL/FR |
| strawberry furanone | FL/FR |
chocolate |
| cocoa oleoresin | FL/FR |
| cocoa propanal | FL |
cocoa |
| butyraldehyde | FL |
| cocoa hexenal | FL/FR |
corn chip |
2- | acetyl-2-thiazoline | FL |
| popcorn pyrimidine | FL/FR |
creamy |
para- | anisaldehyde | FL/FR |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
floral |
iso | amyl cinnamate | FL/FR |
iso | amyl phenyl acetate | FL/FR |
| bois de rose oil brazil | FL/FR |
| cocoa pentenal | FL/FR |
| phenyl acetic acid | FL/FR |
fruity |
| amyl cinnamate | FL/FR |
para- | anisyl alcohol | FL/FR |
| phenethyl octanoate | FL/FR |
iso | propyl formate | FL/FR |
fusel |
2- | methyl butyraldehyde | FL/FR |
green |
| cocoa butenal | FL/FR |
2- | ethyl butyraldehyde | FL |
| immortelle absolute | FL/FR |
honey |
| ethyl phenyl acetate | FL/FR |
| phenyl acetaldehyde | FL/FR |
lactonic |
gamma- | octalactone | FL/FR |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
2,5- | dimethyl pyrazine | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
2,3,5- | trimethyl pyrazine | FL/FR |
nutty |
2- | acetyl furan | FL/FR |
2- | acetyl pyrrole | FL/FR |
3- | acetyl-2,5-dimethyl furan | FL/FR |
3,6- | cocoa pyrazine | FL/FR |
| coffee furanone | FL/FR |
2,5- | diethyl-3-methyl pyrazine | FL |
2,6- | dimethyl pyrazine | FL/FR |
2,4- | dimethyl-5-vinyl thiazole | FL |
2- | ethyl pyrazine | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
| nutty quinoxaline | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
spicy |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| methyl cinnamate | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
sweet |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| vanillyl acetate | FL/FR |
whiskey |
3- | methyl-1-pentanol | FL/FR |
woody |
| whiskey lactone | FL/FR |
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Potential Uses:
Natural Occurrence in: note
Synonyms:
| thiazole, 2,4,5-trimethyl- | | trimethyl thiazole | 2, 4, 5 | trimethyl thiazole | 2,4,5- | trimethyl-1,3-thiazole | 2,4,5- | trimethylthiazole |
Articles:
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