Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white to pale yellow solid (est) |
Assay: | 98.00 to 100.00
|
Food Chemicals Codex Listed: | No |
Melting Point: | 62.00 to 63.00 °C. @ 760.00 mm Hg
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Boiling Point: | 280.00 to 281.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.006000 mmHg @ 25.00 °C. (est) |
Flash Point: | 212.00 °F. TCC ( 100.00 °C. )
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logP (o/w): | 2.812 (est) |
Shelf Life: | 12.00 month(s) or longer if stored properly. |
Storage: | refrigerate in tightly sealed containers. |
Soluble in: |
| alcohol | | water, very slightly | | water, 9134 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: corn chip |
corn chip taco popcorn toasted roasted |
Odor Description:at 0.10 % in dipropylene glycol. corn chip taco popcorn toasted roasted |
corn taco nutty popcorn roasted toasted |
Odor Description:corn, taco, nutty, popcorn, roasted and toasted nuances Mosciano, Gerard P&F 21, No. 3, 51, (1996) |
Flavor Type: corn chip |
corn taco nutty popcorn corn chip roasted |
Taste Description: at 5.00 ppm. Corn, taco, nutty, popcorn and corn chip with roasted nuances Mosciano, Gerard P&F 21, No. 3, 51, (1996) |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Advanced Biotech |
5,7 DIHYDRO 2-METHYLTHIENO 3,4 PYRIMIDINE 0.1% IN ETOH SYNTHETIC
|
Apple Flavor & Fragrance |
Popcorn aroma
|
Beijing Lys Chemicals |
Popcorn Pyrimidine
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BeYonde |
Popcorn Aroma
|
BOC Sciences |
For experimental / research use only. |
Popcorn aroma
|
DeLong Chemicals America |
5,7-Dihydro-2-methylthieno[3,4-d]pyrimidine, Kosher
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Jalor-Chem |
For experimental / research use only. |
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
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Jiangyin Healthway |
7-Dihydro-2-methylthieno (3,4-d) pyrimidine
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New functional food ingredients |
Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE 1% T.E.C.
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Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE 1% TRIACETIN
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Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE 1% TRIACETIN
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Penta International |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE
|
Shijiazhuang Donglian Nankai Aroma Chemicals |
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
Odor: Popcorn, sweet toasted almond |
Synerzine |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE (1% IN TRIACETIN)
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Synerzine |
5,7-DIHYDRO-2-METHYLTHIENO(3,4-D) PYRIMIDINE, 1% IN TRIACETIN
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Tianjin Danjun International |
5,7-Dihydro-2-methylthieno(3,4-d)pyrimidine
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United International |
2-Methyl-5,7-dihydrothieno[3,4-d]pyrimidine
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WholeChem |
5,7-Dihydro-2-methylthieno(3,4-d)pyr
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Safety Information:
Preferred SDS: View |
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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) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
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 |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for popcorn pyrimidine usage levels up to: | | 0.0500 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.40 (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: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | 1.00000 |
beverages(nonalcoholic): | - | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 1.00000 |
cheese: | - | - |
chewing gum: | - | 1.00000 |
condiments / relishes: | - | 1.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 1.00000 |
fruit ices: | - | 1.00000 |
gelatins / puddings: | - | 1.00000 |
granulated sugar: | - | - |
gravies: | - | 1.00000 |
hard candy: | - | 1.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.00000 |
milk products: | - | 1.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 1.00000 |
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...
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European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting)[1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87. View page or View pdf
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EPI System: View |
EPA Substance Registry Services (TSCA):36267-71-7 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :61951 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:3 |
2-methyl-5,7-dihydrothieno[3,4-d]pyrimidine |
Chemidplus:0036267717 |
References:
Other Information:
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 |
balsamic |
balsamic |
propyl benzoate FL/FR |
buttery |
acetyl propionyl FL/FR |
3,4- hexane dione FL/FR |
camphoreous |
bornyl isobutyrate FL/FR |
caramellic |
ethyl 2-hydroxy-2-methyl butyrate FL/FR |
geranyl crotonate FR |
chocolate |
chocolate pyrazine A FL/FR |
2- methoxypyrazine FL/FR |
cocoa |
2- methyl butyraldehyde FL/FR |
coconut |
alpha- angelica lactone FL/FR |
coconut naphthalenone FL/FR |
gamma- heptalactone FL/FR |
coumarinic |
coumane FL/FR |
tonka bean resinoid FR |
earthy |
2- ethyl-3-methoxypyrazine FL/FR |
nutty pyrazine FL/FR |
fermented |
valeraldehyde FL/FR |
floral |
boronia butenal FR |
fruity |
allyl 2-ethyl butyrate FL/FR |
iso amyl nonanoate FL/FR |
methyl valerate FL/FR |
3- methyl-2-butenal FL/FR |
green |
2- heptyl furan FL/FR |
herbal |
acorn acetate FR |
saffron pyranone FR |
musty |
2- acetyl pyrrole FL/FR |
3- acetyl-2,5-dimethyl furan FL/FR |
hazelnut pyrazine FL/FR |
menthofuran FL/FR |
naphthyl |
ortho- methyl anisole FL/FR |
para- 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 |
3,6- cocoa pyrazine FL/FR |
2,3- dimethyl pyrazine FL/FR |
2- ethyl pyrazine FL/FR |
2- ethyl-4-methyl thiazole FL/FR |
filbert heptenone FL/FR |
filbert pyrazine FL/FR |
2,6- lutidine FL/FR |
maraniol CS |
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 |
shoyu pyrazine FL/FR |
2,3,5,6- tetramethyl pyrazine FL/FR |
2,3,5- trimethyl pyrazine FL/FR |
vinyl sulfurol FL/FR |
popcorn |
2- acetyl pyrazine FL/FR |
2- acetyl pyridine FL/FR |
2- acetyl thiazole FL/FR |
spicy |
3-(2- furyl) acrolein FL/FR |
sulfurous |
dimethyl sulfide FL/FR |
furfuryl thioacetate FL/FR |
tobacco |
veltonal (Bedoukian) FR |
tonka |
tonka bean absolute FR |
whiskey lactone FL/FR |
For Flavor |
No flavor group found for these |
2- acetyl-5-methyl pyrazine FL |
2- acetyl-6-methyl pyrazine FL |
bornyl isobutyrate FL/FR |
chocolate pyrazine A FL/FR |
coconut naphthalenone FL/FR |
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 |
ethyl 2-hydroxy-2-methyl butyrate FL/FR |
ethyl dimethyl pyrazine FL |
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 |
2- methyl-3-(methyl thio) pyrazine FL/FR |
2- methyl-3-ethoxypyrazine FL/FR |
peanut dithiazine FL |
2- propionyl pyrrole 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 |
alliaceous |
alliaceous |
2- methyl thioacetaldehyde FL |
ammoniacal |
2- methyl piperidine FL |
bready |
2- propionyl thiazole FL |
burnt |
2- methyl quinoxaline FL |
buttery |
3,4- hexane dione FL/FR |
camphoreous |
ortho- methyl anisole FL/FR |
coffee |
difurfuryl ether FL |
2- ethyl-4-methyl thiazole FL/FR |
2-iso propyl pyrazine FL |
corn |
2- acetyl pyridine FL/FR |
2- acetyl thiazole FL/FR |
2- acetyl-2-thiazoline FL |
creamy |
alpha- angelica lactone FL/FR |
earthy |
2- methyl-3-propyl pyrazine FL/FR |
ethereal |
allyl 2-ethyl butyrate FL/FR |
fatty |
2- heptyl furan FL/FR |
(E,E)-2,4- nonadienal FL |
fishy |
4,5- dimethyl thiazole FL |
fruity |
2,4- hexadien-1-ol FL |
methyl valerate FL/FR |
3- methyl-2-butenal FL/FR |
propyl benzoate FL/FR |
fusel |
2- methyl butyraldehyde FL/FR |
green |
2,5- dimethyl thiophene FL |
4- methyl thiazole FL |
2- methyl-5-isopropyl pyrazine FL |
2- vinyl pyrazine FL |
lactonic |
gamma- heptalactone FL/FR |
malty |
yeast thiazoline FL |
metallic |
2,5- dihydroxy-1,4-dithiane FL |
musty |
hazelnut pyrazine FL/FR |
menthofuran FL/FR |
shoyu pyrazine FL/FR |
2,3,5- trimethyl pyrazine FL/FR |
naphthyl |
para- methyl anisole FL/FR |
nutty |
3- acetyl pyridine FL/FR |
2- acetyl pyrrole FL/FR |
3- acetyl-2,5-dimethyl furan 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 |
3,6- cocoa pyrazine FL/FR |
3,5- diethyl-2-methyl pyrazine FL |
2,5- diethyl-3-methyl pyrazine FL |
2,3- dimethyl pyrazine FL/FR |
2,4- dimethyl-5-vinyl thiazole FL |
2- ethyl pyrazine FL/FR |
1- ethyl-2-acetyl pyrrole FL |
filbert heptenone FL/FR |
filbert pyrazine FL/FR |
2,6- lutidine FL/FR |
2- methyl pyrazine FL/FR |
5- methyl quinoxaline FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine FL/FR |
nutty cyclohexenone FL/FR |
nutty pyrazine FL/FR |
nutty quinoxaline FL/FR |
nutty thiazole FL |
peanut oxazole FL |
2,3,5,6- tetramethyl pyrazine FL/FR |
vinyl sulfurol FL/FR |
popcorn |
2- propionyl-2-thiazoline FL |
roasted |
2- acetyl pyrazine FL/FR |
furfuryl thioacetate FL/FR |
sulfurous |
dimethyl sulfide FL/FR |
toasted |
acetyl propionyl FL/FR |
winey |
iso amyl nonanoate FL/FR |
5- ethyl-2-methyl pyridine FL |
valeraldehyde FL/FR |
woody |
whiskey lactone FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
5,7- | dihydro-2-methyl thieno(3,4-d)pyrimidine | 5,7- | dihydro-2-methyl thieno(3,4-d)pyrimidine synthetic | 5,7- | dihydro-2-methylthieno (3,4-d) pyrimidine | 5,7- | dihydro-2-methylthieno(3,4-d) pyrimidine | 5,7- | dihydro-2-methylthieno(3,4-d)pyrimidine | 5,7- | dihydro-2-methylthieno[3,4-d]pyrimidine | 2- | methyl-5,7-dihydrothieno(3,4-d)pyrimidine | 2- | methyl-5,7-dihydrothieno[3,4-d]pyrimidine | 2- | methyl-5,7-dihydrothiopheno[3,4-d]pyrimidine | | pop-corn pyrimidine | | pop-corn pyrimidine synthetic | | popcorn aroma | | popcorn chemical (IFF) | | thieno(3,4-d)pyrimidine, 5,7-dihydro-2-methyl- | | thieno[3,4-d]pyrimidine, 5,7-dihydro-2-methyl- |
Articles:
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