2-(2-butyl)-4,5-dimethyl-3-thiazoline
3-thiazoline, 2-sec-butyl-4,5-dimethyl-

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  2-(sec-Butyl)-4,5-dimethyl-3-thiazoline NI, Kosher

Name: 2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole CAS Number: 65894-82-8 3D/inchi ECHA EINECS - REACH Pre-Reg: 265-968-0 FDA UNII: 0Y33EGH91P Nikkaji Web: J349.292C MDL: MFCD01680858 XlogP3-AA: 2.60 (est) Molecular Weight: 171.30649000 Formula: C9 H17 N S NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: JECFA evaluated 2-(2-Butyl)-4,5-dimethyl-3-thiazoline (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register. According to JECFA: Min. assay value is ”98 %” and ”60:40 mix of cis and trans isomers”. Mixture of diastereoisomers, each of them racemic (EFFA, 2013b). 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: 1059 2-(2-butyl)-4,5-dimethyl-3-thiazoline DG SANTE Food Flavourings: 15.029 2-(sec-butyl)-4,5-dimethyl-3-thiazoline FEMA Number: 3619 2-(2-butyl)-4,5-dimethyl-3-thiazoline FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 65894-82-8 ; 2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE   Physical Properties: Appearance: pale yellow clear liquid (est) Assay: 98.00 to 100.00 sum of isomers Food Chemicals Codex Listed: No Specific Gravity: 0.95000 to 0.95500 @ 25.00 °C. Pounds per Gallon - (est).: 7.905 to 7.947 Refractive Index: 1.48300 to 1.48800 @ 20.00 °C. Boiling Point: 71.00 °C. @ 4.00 mm Hg Boiling Point: 228.00 to 230.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.086000 mmHg @ 25.00 °C. (est) Flash Point: 202.00 °F. TCC ( 94.44 °C. ) logP (o/w): 3.949 (est) Soluble in:   alcohol   water, 7.73 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: meaty meaty spicy vegetable Odor Description:at 0.10 % in dipropylene glycol. meaty spicy vegetable Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 2-(2-Butyl)-4,5-dimethyl-3-thiazoline Carbosynth For experimental / research use only. 2-(2-Butyl)-4,5-dimethyl-3-thiazoline Parchem 2-(2-butyl)-4,5-dimethyl-3-thiazoline Penta International 2-(2-BUTYL)-4,5-DIMETHYL-3-THIAZOLINE R C Treatt & Co Ltd 2-(sec-Butyl)-4,5-dimethyl-3-thiazoline NI, Kosher Santa Cruz Biotechnology For experimental / research use only. 2-sec-Butyl-4,5-dimethyl-3-thiazoline   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: gavage-mouse LD50 [sex: M,F] 2827 mg/kg (Moran et al., 1980) oral-mouse LD50 2827 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980. Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 2-(2-butyl)-4,5-dimethyl-3-thiazoline 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): 5.00 (μg/capita/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: 12 Click here to view publication 12   average usual ppm average maximum ppm baked goods: - 2.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - 2.00000 egg products: - - fats / oils: - - fish products: - - frozen dairy: - 0.50000 fruit ices: - - gelatins / puddings: - 2.00000 granulated sugar: - - gravies: - 0.50000 hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - 0.50000 milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - - soups: - 0.50000 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 :5362564 National Institute of Allergy and Infectious Diseases:Data 2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole Chemidplus:0065894828   References:   2-butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 65894-82-8 Pubchem (cid): 5362564 Pubchem (sid): 135267707   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): HMDB37514 FooDB: FDB016593 Export Tariff Code: 2934.10.0000 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor alliaceous dimethyl trisulfide FL/FR ferula assa-foetida gum oil FL/FR methyl furfuryl disulfide FL/FR burnt rum ether FL/FR chocolate 2,4,5- trimethyl thiazole FL/FR coffee coffee difuran FL/FR earthy 1- octen-3-ol FL/FR ethereal ethyl pyruvate FL/FR fatty 5- methyl-5-hexen-2-one FL/FR fruity hexanal propylene glycol acetal FL/FR 2- pentyl furan FL/FR tropical thiazole FL/FR green cortex pyridine FL/FR ethyl (E)-2-hexenoate FL/FR geranium thiazole FL/FR (Z)-4- heptenal FL/FR (Z)-3- hexen-1-yl (E)-crotonate FL/FR (Z)-3- hexen-1-yl formate FL/FR (Z)-3- hexen-1-yl lactate FL/FR (Z)-3- hexen-1-yl phenyl acetate FL/FR (Z)-3- hexen-1-yl pyruvate FL/FR (Z)-3- hexen-1-yl tiglate FL/FR 4- hexenol FL/FR hexyl hexanoate FL/FR melon nonenoate FL/FR 2,6- nonadien-1-ol FL/FR 2- octen-1-ol FL/FR 1- penten-3-ol FL/FR meaty meaty dithiane FL/FR 4- methyl nonanoic acid FL/FR sulfuryl acetate FL/FR melon (Z)-6- nonen-1-ol FL/FR minty iso propyl tiglate FL/FR musty hazelnut pyrazine FL/FR nutty 2- acetyl-3-methyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- methyl pyrazine FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR vinyl sulfurol FL/FR sulfurous benzothiazole FL/FR dimethyl disulfide FL/FR dimethyl sulfide FL/FR ethyl 3-mercaptopropionate FL/FR fish thiol FL/FR grapefruit menthane FL/FR lychee mercaptan acetate FL/FR 2- mercaptopropionic acid FL/FR methyl 3-(methyl thio) propionate FL/FR 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR 3-( methyl thio) hexanol FL/FR 1- phenethyl mercaptan FL/FR vegetable 1- furfuryl pyrrole FL/FR mesityl oxide FL/FR methional FL/FR tetrahydrofurfuryl alcohol FL/FR waxy methyl octanoate FL/FR For Flavor No flavor group found for these 4- acetyl-2-methyl pyrimidine FL gamma- aminobutyric acid FL amyl mercaptan FL iso butyl mercaptan FL cyclopropyl (E,Z)-2,6-nonadienamide FL 2,5- diethyl thiazole FL diisopropyl sulfide FL dimethyl tetrasulfide FL 2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone FL bis(2,5- dimethyl-3-furyl) disulfide FL 2,5- dimethyl-3-thiofuroyl furan FL ethyl (E,Z)-2,6-nonadienamide FL S- ethyl 2-acetyl aminoethane thioate FL ethyl 3-mercaptopropionate FL/FR ethyl 4-(acetyl thio) butyrate FL (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 2- ethyl-4,5-dimethyl oxazole FL (Z)-3- hexen-1-yl (E)-crotonate FL/FR (E)-4- hexenal FL 2- hexenal FL 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR methyl dihydrofuran thiol FL 2- methyl thiazole FL 2- methyl thiazolidine FL 4-( methyl thio) butanol FL 2-( methyl thio) ethanol FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-furyl tetrasulfide FL 3-((2- methyl-3-furyl)thio)-4-heptanone FL 4-((2- methyl-3-furyl)thio)-5-nonanone FL 2- methyl-5-methoxythiazole FL 1,9- nonane dithiol FL peanut dithiazine FL 1- phenethyl mercaptan FL/FR 1,3- propane dithiol FL iso propyl disulfide FL 2-iso propyl-3-(methyl thio) pyrazine FL 3- thienyl mercaptan FL N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide FL 3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide FL 4- mercapto-2-pentanone 1% in acetoin FL 2- methyl-1-methyl thio-2-butene FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL 1-(2- thienyl) butanone FL alliaceous alliaceous 1,3- butane dithiol FL cyclopentyl mercaptan FL dimethyl trisulfide FL/FR ferula assa-foetida gum oil FL/FR 2- methyl thioacetaldehyde FL 3- tetrahydrothiophenone FL tropical thiazole FL/FR burnt bacon dithiazine FL 1,6- hexane dithiol FL rum ether FL/FR chemical 2,5- dimethyl furan FL cocoa butyraldehyde FL coffee coffee difuran FL/FR methyl furfuryl disulfide FL/FR earthy difurfuryl sulfide FL 1,8- octane dithiol FL eggy iso propyl mercaptan FL ethereal 5- methyl-5-hexen-2-one FL/FR fatty (E,E)-2,4- heptadienal FL 4- methyl nonanoic acid FL/FR 2- octen-1-ol FL/FR (E)-2- octenoic acid FL fruity ethyl (E)-2-hexenoate FL/FR hexanal propylene glycol acetal FL/FR hexyl hexanoate FL/FR green cortex pyridine FL/FR dihydroxyacetophenone (mixed isomers) FL geranium thiazole FL/FR (Z)-4- heptenal FL/FR (E)-2- heptenal FL (Z)-3- hexen-1-yl formate FL/FR (Z)-3- hexen-1-yl lactate FL/FR (Z)-3- hexen-1-yl phenyl acetate FL/FR (Z)-3- hexen-1-yl pyruvate FL/FR (Z)-3- hexen-1-yl tiglate FL/FR melon nonenoate FL/FR methyl octanoate FL/FR 3-(5- methyl-2-furyl) butanal FL 2,6- nonadien-1-ol FL/FR 2,4- octadienal FL 4- penten-1-yl acetate FL 1- penten-3-ol FL/FR 2- pentyl furan FL/FR 2- propyl pyrazine FL iso propyl tiglate FL/FR propylene glycol acetone ketal FL juicy lychee mercaptan acetate FL/FR malty yeast thiazoline FL meaty 4- allyl-2,6-dimethoxyphenol FL benzothiazole FL/FR 2,6- dimethyl thiophenol FL 2,5- dimethyl-3-furan thiol FL 1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% FL 4- furfuryl thio-2-pentanone FL meaty dithiane FL/FR 3- mercapto-3-methyl butanol FL 2- mercaptomethyl pyrazine FL 2- mercaptopropionic acid FL/FR 2- methyl 3-(methyl thio) furan FL 12- methyl tridecanal FL bis(2- methyl-3-furyl) disulfide FL S-(2- methyl-3-furyl) ethane thioate FL 2- methyl-3-tetrahydrofuran thiol FL propyl 2-mercaptopropionate FL propyl 2-methyl-3-furyl disulfide FL pyrazinyl ethane thiol FL 2- pyridinyl methane thiol FL sulfuryl acetate FL/FR thialdine FL ortho- thiocresol FL ortho- thioguaiacol FL metallic 2,5- dihydroxy-1,4-dithiane FL 4- hexenol FL/FR 3-( methyl thio) hexanol FL/FR mushroom 1- octen-3-ol FL/FR musty 2- ethoxythiazole FL hazelnut pyrazine FL/FR nutty 2- acetyl-3-methyl pyrazine FL/FR 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- methyl pyrazine FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR nutty thiazole FL tetrahydrofurfuryl alcohol FL/FR 2,4,5- trimethyl thiazole FL/FR vinyl sulfurol FL/FR onion furfuryl isopropyl sulfide FL 2- methyl-1,3-dithiolane FL propyl thioacetate FL popcorn 2- propionyl-2-thiazoline FL potato mesityl oxide FL/FR roasted ethyl 3-(furfuryl thio) propionate FL hexyl mercaptan FL rummy ethyl pyruvate FL/FR savory N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide FL N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide FL spicy jalapeno oleoresin FL sulfurous 2,3- butane dithiol FL dimethyl disulfide FL/FR dimethyl sulfide FL/FR S- ethyl thioacetate FL fish thiol FL/FR furfuryl methyl sulfide FL grapefruit menthane FL/FR methyl 2-methyl-3-furyl disulfide FL methyl benzyl disulfide FL methyl thiomethyl butyrate FL 3- methyl-2-butane thiol FL 2- naphthyl mercaptan FL potato butanone FL roasted butanol FL tomato methional FL/FR tropical 3- mercaptohexyl butyrate FL vegetable 1- furfuryl pyrrole FL/FR methyl 3-(methyl thio) propionate FL/FR radish isothiocyanate FL tyramine FL waxy (Z)-6- nonen-1-ol FL/FR   Potential Uses: FL meat FL spice FL vegetable   Occurrence (nature, food, other):note   vegetable protein hydrolyzed Search Picture   Synonyms: 2- butan-2-yl-4,5-dimethyl-2,5-dihydro-1,3-thiazole 2-sec- butyl-4,5-dimethyl-2,5-dihydro-1,3-thiazole 2-sec- butyl-4,5-dimethyl-2,5-dihydrothiazole 2-sec- butyl-4,5-dimethyl-3-thiazoline 2-(sec- butyl)-4,5-dimethyl-2,5-dihydrothiazole 2-(sec- butyl)-4,5-dimethyl-3-thiazoline 2,5- dihydro-4,5-dimethyl-2-(1-methyl propyl) thiazole 2,5- dihydro-4,5-dimethyl-2-(1-methylpropyl) thiazole 2,5- dihydro-4,5-dimethyl-2-(1-methylpropyl)thiazole 2,5- dihydro-4,5-dimethyl-2-1-methyl propyl thiazole 2,5- dihydro-4,5-dimethyl-2-1-methylpropylthiazole 4,5- dimethyl-2-(1-methylpropyl)-3-thiazoline   thiazole, 2,5-dihydro-4,5-dimethyl-2-(1-methylpropyl)- 3- thiazoline, 2-sec-butyl-4,5-dimethyl-   Articles:   None found yet. 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Notes: Flavouring ingredient. Reported in hydrolysed vegetable protein