2,4-dimethyl-5-vinyl thiazole
2,4-dimethyl-5-vinylthiazole

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  65505-18-2 5-Ethenyl-2,4-dimethylthiazole 98%

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Name: 5-ethenyl-2,4-dimethyl-1,3-thiazole CAS Number: 65505-18-2 3D/inchi FDA UNII: 16G6IW897V Nikkaji Web: J1.539.984H CoE Number: 2237 XlogP3-AA: 2.60 (est) Molecular Weight: 139.22073000 Formula: C7 H9 N S NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 1039 2,4-dimethyl-5-vinylthiazole DG SANTE Food Flavourings: 15.005 2,4-dimethyl-5-vinylthiazole FEMA Number: 3145 2,4-dimethyl-5-vinylthiazole FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 65505-18-2 ; 2,4-DIMETHYL-5-VINYLTHIAZOLE   Physical Properties: Appearance: colorless clear liquid (est) Assay: 99.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.05000 to 1.05600 @ 25.00 °C. Pounds per Gallon - (est).: 8.737 to 8.787 Refractive Index: 1.56000 to 1.56500 @ 20.00 °C. Boiling Point: 183.00 to 184.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.414000 mmHg @ 25.00 °C. (est) Flash Point: 167.00 °F. TCC ( 75.00 °C. ) logP (o/w): 2.043 (est) Soluble in:   alcohol   water, 236.1 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: nutty nutty cocoa Odor Description:at 0.10 % in dipropylene glycol. nutty cocoa Flavor Type: nutty nutty Taste Description: nut Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 5-Ethenyl-2,4-dimethylthiazole 98% Parchem 2,4-dimethyl-5-vinyl thiazole Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   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: oral-mouse LD50 [sex: M,F] 400 - 800 mg/kg (Moran et al., 1980) Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 2,4-dimethyl-5-vinyl thiazole usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.007 (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: 4 Click here to view publication 4   average usual ppm average maximum ppm baked goods: - 0.50000 beverages(nonalcoholic): - 0.10000 beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - 0.50000 fruit ices: - 0.50000 gelatins / puddings: - 0.50000 granulated sugar: - - gravies: - - hard candy: - 0.50000 imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - - milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - - soups: - - 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 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 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 :5362563 National Institute of Allergy and Infectious Diseases:Data 5-ethenyl-2,4-dimethyl-1,3-thiazole Chemidplus:0065505182   References:   5-ethenyl-2,4-dimethyl-1,3-thiazole NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 65505-18-2 Pubchem (cid): 5362563 Pubchem (sid): 135267699   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): HMDB37285 FooDB: FDB016304 Export Tariff Code: 2934.10.0000 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor No odor group found for these sulfuryl octanoate FL/FR sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR valeraldehyde propylene glycol acetal FL/FR alcoholic alcoholic propyl alcohol FL/FR aldehydic 2- methyl undecanal (aldehyde C-12 mna) FL/FR nonanal (aldehyde C-9) FL/FR iso valeraldehyde FL/FR amber ambroxan FL/FR balsamic 2- acetyl furan FL/FR amyl cinnamate FL/FR iso amyl cinnamate FL/FR amyl phenyl acetate FL/FR (E)- benzyl tiglate FL/FR butyl cinnamate FL/FR propyl benzoate FL/FR bready coffee furanone FL/FR furfural FL/FR buttery acetyl propionyl FL/FR 3,4- hexane dione FL/FR camphoreous bornyl isobutyrate FL/FR caramellic cyclotene FL/FR ethyl 2-hydroxy-2-methyl butyrate FL/FR ethyl cyclopentenolone FL/FR fenugreek absolute FL/FR fenugreek oleoresin 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 2,6- dimethyl pyrazine FL/FR 2,5- dimethyl pyrazine FL/FR 2- methoxy-3-methyl pyrazine FL/FR 2- methoxypyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR cocoa 2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine FL/FR 2- methyl butyraldehyde FL/FR coconut alpha- angelica lactone FL/FR delta- decalactone FL/FR gamma- heptalactone FL/FR coffee coffea arabica seed extract FL/FR furfuryl mercaptan FL/FR corn chip popcorn pyrimidine FL/FR coumarinic coumane FL/FR tonka bean resinoid FR earthy dibenzyl ether FL/FR 2- ethyl-3-methoxypyrazine FL/FR nutty pyrazine FL/FR ethereal acetal FL/FR iso propyl formate FL/FR fatty coconut absolute FL/FR fermented 3- methyl-1-pentanol FL/FR valeraldehyde FL/FR floral boronia butenal FR para- cresyl laurate FL/FR ethyl phenyl acetate FL/FR ortho- methyl acetophenone FL/FR fruity allyl 2-ethyl butyrate FL/FR iso amyl nonanoate FL/FR benzaldehyde FL/FR 2- benzofuran carboxaldehyde FL/FR bread thiophene FL/FR butyl 2-methyl butyrate FL/FR cherry oxyacetate FL/FR methyl valerate FL/FR 3- methyl-2-butenal FL/FR (E)-7- methyl-3-octen-2-one FL/FR prunus amygdalus amara seed extract FL/FR tetrahydrofurfuryl acetate FL/FR tropical thiazole FL/FR gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR green butyl lactate FL/FR 1- heptanol FL/FR 2- heptyl furan FL/FR lilac acetaldehyde FL/FR (E,Z)-2,6- nonadien-1-ol FL/FR (E,Z)-2,6- nonadien-1-yl acetate FL/FR phenyl acetaldehyde FL/FR styralyl acetate FL/FR tiglaldehyde FL/FR herbal 2- pentyl acetate FL/FR saffron pyranone FR gamma- valerolactone FL/FR meaty sulfurol FL/FR mushroom 3- octen-2-ol 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 naphthyl para- methyl anisole FL/FR ortho- methyl anisole FL/FR nutty 3- acetyl pyridine FL/FR 2- acetyl-3-ethyl pyrazine FL/FR 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR 2- acetyl-5-methyl furan FL/FR 3,5- cocoa pyrazine FL/FR 3,6- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR 2- ethyl-4-methyl thiazole FL/FR filbert heptenone FL/FR filbert heptenone B FL/FR filbert pyrazine FL/FR (+)-(E,S)- filbertone FL/FR (-)-(E,R)- filbertone FL/FR european hazelnut absolute FL/FR roasted hazelnut infusions FL/FR european hazelnut oil CO2 extract FL/FR 2,6- lutidine FL/FR maraniol CS methoxymethyl pyrazine FL/FR 2- methyl pyrazine FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR 2- methyl-3-propyl pyrazine FL/FR nutty cyclohexenone FL/FR nutty quinoxaline FL/FR sesame absolute FL/FR sesame absolute CO2 extract FL/FR shoyu pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,4,5- trimethyl oxazole FL/FR 2,3,5- trimethyl pyrazine FL/FR vinyl sulfurol FL/FR phenolic para-alpha- dimethyl styrene FL/FR plastic 1- phenyl-1,2-propane dione FL/FR popcorn 2- acetyl pyrazine FL/FR 2- acetyl pyridine FL/FR 2- acetyl thiazole FL/FR roasted fenugreek resinoid FL/FR trigonella foenum-graecum seed oil CO2 extract FL/FR spicy 3-(2- furyl) acrolein FL/FR sulfurous benzothiazole FL/FR furfuryl thioacetate FL/FR tobacco veltonal (Bedoukian) FR tonka 6- amyl-alpha-pyrone FL/FR coumarin FR tonka bean absolute FR whiskey lactone FL/FR tropical delta- dodecalactone FL/FR vegetable mesityl oxide FL/FR tetrahydrofurfuryl alcohol FL/FR waxy phenethyl octanoate FL/FR woody 4- hydroxybenzaldehyde FL/FR For Flavor No flavor group found for these acetyl acetaldehyde dimethyl acetal FL (E)- aconitic acid FL amyl phenyl acetate FL/FR bornyl isobutyrate FL/FR butter nut rum flavor FL 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 butyramide FL chocolate pyrazine A FL/FR chocolate pyrazine B FL coumane FL/FR cyclohexyl methyl pyrazine FL 2,5- diethyl thiazole FL 2,5- diethyl-4-methyl thiazole FL 6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine FL dimethyl dihydrocyclopentapyrazine FL 2,5- dimethyl thiazole FL 4,5- dimethyl-2-ethyl thiazole FL ethyl 2-hydroxy-2-methyl butyrate FL/FR 2- ethyl-3-methoxypyrazine FL/FR (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 3-(2- furyl) acrolein FL/FR (E,E)-2,4- heptadien-1-ol FL 2- hexyl-5 or 6-keto-1,4-dioxane FL 2- methoxypyrazine FL/FR methyl 2-(methyl thio) acetate FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR nut base flavor FL peanut dithiazine FL 2- propyl pyridine FL para- salicylic acid FL sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR valeraldehyde propylene glycol acetal FL/FR 5- acetyl-2,3-dihydro-1,4-thiazine FL sulfuryl formate FL sulfuryl octanoate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR alcoholic alcoholic propyl alcohol FL/FR aldehydic nonanal (aldehyde C-9) FL/FR alliaceous 2- methyl thioacetaldehyde FL tropical thiazole FL/FR anisic ortho- methyl acetophenone FL/FR apple (E,Z)-2,6- nonadien-1-ol FL/FR astringent 2- methyl pyridine FL balsamic amyl cinnamate FL/FR (E)- benzyl tiglate FL/FR bitter cocoa pyrazines base (mixture of pyrazines) FL methyl ethoxypyrazine FL paullinia cupana seed extract FL bready 2- propionyl thiazole FL brown fenugreek oleoresin FL/FR furfural FL/FR tetrahydrofurfuryl acetate FL/FR burnt 2- methyl quinoxaline FL 2,4,5- trimethyl oxazole FL/FR buttery butter nut vanilla flavor FL butter pecan flavor FL butter vanilla nut flavor FL butyroin FL 3,4- hexane dione FL/FR camphoreous ortho- methyl anisole FL/FR caramellic caramel nut cream flavor FL caramel nut fudge flavor FL cyclotene FL/FR fenugreek absolute FL/FR fenugreek resinoid FL/FR barley malt extract FL toasted maple nut flavor FL maple nut flavor FL 1- phenyl-1,2-propane dione FL/FR chocolate chocolate banana nut flavor FL chocolate caramel nut flavor FL chocolate macadamia nut flavor FL cocoa oleoresin FL/FR cocoa propanal FL cocoa butyraldehyde FL chocolate enhancers FL cocoa distillates FL cocoa hexenal FL/FR gac fruit distillates FL coconut delta- decalactone FL/FR coffee coffea arabica seed extract FL/FR coffee distillates FL difurfuryl ether FL 2- ethyl-4-methyl thiazole FL/FR furfuryl mercaptan FL/FR methyl furfuryl mercaptopropionate FL 2-iso propyl pyrazine FL corn 2- acetyl pyridine FL/FR 2- acetyl thiazole FL/FR 2- acetyl-2-thiazoline FL popcorn pyrimidine FL/FR creamy 6- amyl-alpha-pyrone FL/FR alpha- angelica lactone FL/FR delta- dodecalactone FL/FR 4- hydroxybenzaldehyde FL/FR gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR dairy 2- pentyl acetate FL/FR earthy (±)-2- mercapto-5-methylheptan-4-one FL 2- methyl-3-propyl pyrazine FL/FR tamarind distillates FL ethereal allyl 2-ethyl butyrate FL/FR fatty coconut absolute FL/FR (E,E)-2,4- decadienal FL 2- heptyl furan FL/FR (E)-7- methyl-3-octen-2-one FL/FR (E,E)-2,4- nonadienal FL fishy 4,5- dimethyl thiazole FL floral iso amyl cinnamate FL/FR iso amyl phenyl acetate FL/FR cocoa pentenal FL/FR fruity amaretto flavor FL banana nut bread flavor FL banana nut cream flavor FL benzaldehyde FL/FR bread thiophene FL/FR butyl 2-methyl butyrate FL/FR cherry oxyacetate FL/FR dibenzyl ether FL/FR 2,4- hexadien-1-ol FL lilac acetaldehyde FL/FR (E,E)- methyl sorbate FL methyl valerate FL/FR 3- methyl-2-butenal FL/FR phenethyl octanoate FL/FR propyl benzoate FL/FR iso propyl formate FL/FR strawberry cream nut flavor FL styralyl acetate FL/FR tiglaldehyde FL/FR iso valeraldehyde FL/FR fusel 2- methyl butyraldehyde FL/FR green butyl lactate FL/FR celery distillates FL cocoa butenal FL/FR dihydroxyacetophenone (mixed isomers) FL 2,5- dimethyl thiophene FL 2- ethyl butyraldehyde FL 2- hexyl pyridine FL 3- methyl pyridine FL 4- methyl thiazole FL 1-(5- methyl-2-furyl) propan-1-one FL 2- methyl-5-isopropyl pyrazine FL (E,Z)-2,6- nonadien-1-yl acetate FL/FR 2- vinyl pyrazine FL honey ethyl phenyl acetate FL/FR phenyl acetaldehyde FL/FR jammy ethyl cyclopentenolone FL/FR lactonic gamma- heptalactone FL/FR meaty benzothiazole FL/FR 2,6- dimethyl pyrazine FL/FR 2,6- dimethyl thiophenol FL 2- methyl 3-(methyl thio) furan FL sulfurol FL/FR mushroom 3- octen-2-ol FL/FR musty 2,5- dimethyl pyrazine FL/FR 2- ethoxythiazole FL hazelnut pyrazine FL/FR menthofuran FL/FR propionaldehyde FL shoyu pyrazine FL/FR 2,3,5- trimethyl pyrazine FL/FR naphthyl para- methyl anisole FL/FR nutty acetal FL/FR 2- acetyl furan FL/FR 3- acetyl pyridine FL/FR 2- acetyl pyrrole FL/FR 2- acetyl-1-methyl pyrrole FL 3- acetyl-2,5-dimethyl furan FL/FR 3- acetyl-2,5-dimethyl thiophene FL 2- acetyl-3-ethyl pyrazine FL/FR 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR 2- acetyl-4-methyl thiazole FL 2- acetyl-5-methyl furan FL/FR aconitic acid FL roasted almond distillates FL almond distillates FL almond flavor FL toasted almond flavor FL roasted almond flavor FL almond hazelnut flavor FL almond isolates FL arachis hypogaea fruit extract FL 2- benzofuran carboxaldehyde FL/FR 2- butyl-2-butenal FL cashew flavor FL chestnut flavor FL toasted chestnut flavor FL roasted chestnut flavor FL 3,5- cocoa pyrazine FL/FR 3,6- cocoa pyrazine FL/FR coffee furanone FL/FR 2,5- diethyl pyrazine FL 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR 1- ethyl-2-acetyl pyrrole FL 2- ethyl-6-methyl pyrazine FL filbert flavor FL filbert heptenone FL/FR filbert heptenone B FL/FR filbert pyrazine FL/FR (+)-(E,S)- filbertone FL/FR (-)-(E,R)- filbertone FL/FR furfural acetone FL european hazelnut absolute FL/FR european hazelnut distillates FL hazelnut flavor FL roasted hazelnut infusions FL/FR european hazelnut oil CO2 extract FL/FR european hazelnut oleoresin FL hazelnut paste FL 2,6- lutidine FL/FR macadamia distillates FL macadamia nut cream flavor FL macadamia nut flavor FL 2- methoxy-3-methyl pyrazine FL/FR methoxymethyl pyrazine FL/FR 2- methyl pyrazine FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR nut background flavor FL nut flavor FL nutty cyclohexenone FL/FR nutty pyrazine FL/FR nutty quinoxaline FL/FR nutty thiazole FL peanut brittle flavor FL peanut butter flavor FL chocolate peanut butter flavor FL peanut flavor FL peanut oxazole FL pecan distillates FL pecan flavor FL pecan krisp flavor FL pistachio butter FL pistachio flavor FL pistachio paste FL popcorn flavor FL prunus amygdalus amara seed extract FL/FR sesame absolute FL/FR sesame absolute CO2 extract FL/FR sesame distillates FL roasted sesame seed oil FL tetrahydrofurfuryl alcohol FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR vinyl sulfurol FL/FR walnut distillates FL black walnut flavor FL walnut flavor FL popcorn 2- propionyl-2-thiazoline FL potato mesityl oxide FL/FR roasted 2- acetyl pyrazine FL/FR ethyl 3-(furfuryl thio) propionate FL furfuryl thioacetate FL/FR trigonella foenum-graecum seed oil CO2 extract FL/FR smoky prosopis juliflora wood extract FL solvent 1- heptanol FL/FR spicy cinnamon nut butter rum flavor FL cinnamon nut cream flavor FL para-alpha- dimethyl styrene FL/FR horchata flavor FL sulfurous 2- naphthyl mercaptan FL sweet vanilla butter nut flavor FL toasted acetyl propionyl FL/FR tonka gamma- valerolactone FL/FR vanilla white chocolate macadamia nut cookie flavor FL vanilla hazelnut flavor FL vanilla macadamia nut flavor FL vanilla nut creme flavor FL waxy para- cresyl laurate FL/FR 2- methyl undecanal (aldehyde C-12 mna) FL/FR whiskey 3- methyl-1-pentanol FL/FR winey iso amyl nonanoate FL/FR 5- ethyl-2-methyl pyridine FL valeraldehyde FL/FR woody ambroxan FL/FR whiskey lactone FL/FR   Potential Uses: FL chocolate cocoa FL nut   Occurrence (nature, food, other):note   beef cooked beef Search PMC Picture   Synonyms: 2,4- dimethyl-5-vinyl-1,3-thiazole 2,4- dimethyl-5-vinylthiazole 5- ethenyl-2,4-dimethyl thiazole 5- ethenyl-2,4-dimethyl-1,3-thiazole 5- ethenyl-2,4-dimethylthiazole   thiazole, 5-ethenyl-2,4-dimethyl-   Articles:   None found yet. 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Notes: Present in cooked beef volatiles. Flavouring ingredient