|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.95600 to 0.96400 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.955 to 8.021
|
| Refractive Index: | 1.43800 to 1.44600 @ 20.00 °C.
|
| Boiling Point: | 133.00 to 134.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 10.394000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 3.8 ( Air = 1 ) |
| Flash Point: | 92.00 °F. TCC ( 33.33 °C. )
|
| logP (o/w): | 1.206 (est) |
| Soluble in: |
| | alcohol | | | water, 2801 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: nutty |
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less |
| Substantivity: < 1 hour(s) at 100.00 % |
| nutty nut skin roasted wasabi shellfish mustard vegetable |
Odor Description:at 100.00 %. nutty nut skin roasted wasabi shellfish mustard vegetable
Luebke, William tgsc, (2008) |
| Odor sample from: R C Treatt and Co Ltd |
| Flavor Type: burnt |
| burnt nutty hazelnut oily nut skin potato earthy mushroom |
Taste Description: burnt nutty hazelnut oily nut skin potato earthy mushroom
Luebke, William tgsc, (2008) |
| Odor and/or flavor descriptions from others (if found). |
| R C Treatt & Co Ltd |
| 2,4,5-Trimethyloxazole Halal, Kosher |
Odor Description:Nutty, sweet, green
Very low odour threshold of 5ppb |
Taste Description:earthy potato-like and mushroom
Used in meat flavours to give a boiled note. |
Cosmetic Information:
Suppliers:
| Augustus Oils |
| 2,4,5 Trimethyloxazole
|
| Services |
| BOC Sciences |
| For experimental / research use only. |
| 2,4,5-Trimethyloxazole
|
| Charkit Chemical |
| TRIMETHYLOXAZOLE, 2,4,5- FEMA 4394
|
| DeLong Chemicals America |
| 2,4,5-Trimethyloxazole, Kosher
|
| Endeavour Specialty Chemicals |
| 2,4,5-Trimethyloxazole 99% F&F
|
| Speciality Chemical Product Groups |
| Frutarom |
| 2-4-5-TRIMETHYLOXAZOLE
KOSHER Flavor: Fatty, Green, Meaty, Nutty, Sweet |
| CBD Offering |
| IFF |
| 2-4-5-TRIMETHYLOXAZOLE
KOSHER Flavor: Fatty, Green, Meaty, Nutty, Sweet |
| Lluch Essence |
| 2,4,5-TRIMETHYL OXAZOLE
|
| Penta International |
| 2,4,5-TRIMETHYLOXAZOLE
|
| R C Treatt & Co Ltd |
| 2,4,5-Trimethyloxazole
Halal, Kosher Odor: Nutty, sweet, green Use: Very low odour threshold of 5ppb Flavor: earthy potato-like and mushroom Used in meat flavours to give a boiled note. |
| Robinson Brothers |
| 2,4,5-Trimethyloxazole F&F
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Sigma-Aldrich |
| 2,4,5-Trimethyloxazole, 99%, FG
|
| Certified Food Grade Products |
| Synerzine |
| 2,4,5-Trimethyloxazole
|
| Taytonn ASCC |
| 2,4,5-Trimethyloxazole
Odor: Fatty, Green, Meaty, Nutty, Sweet |
| TCI AMERICA |
| For experimental / research use only. |
| 2,4,5-Trimethyloxazole >98.0%(GC)
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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 37/39 - Wear suitable gloves and eye/face protection.
|
| |
| 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: | | 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 2,4,5-trimethyl oxazole usage levels up to: | | | 0.3000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 3.70 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 96 (μg/person/day) |
| Threshold of Concern: | 540 (μg/person/day) |
| 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: 23 |
| Click here to view publication 23 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.40000 | 2.00000 |
| beverages(nonalcoholic): | 0.20000 | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 0.20000 | 1.00000 |
| cheese: | 0.40000 | 2.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 0.20000 | 1.00000 |
| confectionery froastings: | 0.40000 | 2.00000 |
| egg products: | - | - |
| fats / oils: | 0.20000 | 1.00000 |
| fish products: | 0.10000 | 0.40000 |
| frozen dairy: | 0.40000 | 2.00000 |
| fruit ices: | 0.40000 | 2.00000 |
| gelatins / puddings: | 1.00000 | 5.00000 |
| granulated sugar: | - | - |
| gravies: | 1.00000 | 5.00000 |
| hard candy: | - | - |
| imitation dairy: | 0.40000 | 2.00000 |
| instant coffee / tea: | - | - |
| jams / jellies: | 1.00000 | 5.00000 |
| meat products: | 0.10000 | 0.40000 |
| milk products: | 0.40000 | 2.00000 |
| nut products: | - | - |
| other grains: | 0.20000 | 1.00000 |
| poultry: | 0.10000 | 0.40000 |
| processed fruits: | 0.30000 | 1.50000 |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.20000 | 1.00000 |
| snack foods: | 0.20000 | 1.00000 |
| soft candy: | - | - |
| soups: | 0.20000 | 1.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | 0.20000 | 1.00000 |
| |
| 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/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 0.40000 | 2.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 1.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 0.40000 | 2.00000 |
| Processed fruit (04.1): | 0.30000 | 1.50000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
| Confectionery (05.0): | 0.40000 | 2.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
| Bakery wares (07.0): | 0.40000 | 2.00000 |
| Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.40000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.40000 |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.20000 | 1.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.40000 | 2.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | - | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.40000 | 2.00000 |
| Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
Safety References:
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 |
| chocolate |
| chocolate |
2,5- dimethyl pyrazine
FL/FR |
| coconut |
alpha- angelica lactone
FL/FR |
| earthy |
2- ethyl fenchol
FL/FR |
| ethereal |
propylene glycol dibenzoate
CS |
| floral |
ortho- methyl acetophenone
FL/FR |
| fruity |
iso amyl nonanoate
FL/FR |
hexyl (E)-tiglate
FL/FR |
| green |
2- heptyl furan
FL/FR |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
3,5- cocoa pyrazine
FL/FR |
filbert heptenone
FL/FR |
methoxymethyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
| spicy |
ethyl vinyl ketone
FL/FR |
| sulfurous |
furfuryl thioacetate
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
| For Flavor |
| No flavor group found for these |
iso butyl mercaptan
FL |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL |
dimethyl dihydrocyclopentapyrazine
FL |
2,5- dimethyl thiazole
FL |
ethyl isothiocyanate
FL |
methyl 2-(methyl thio) acetate
FL |
methyl isothiocyanate
FL |
4- pentenyl isothiocyanate
FL |
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
|
sulfuryl formate
FL |
sulfuryl octanoate
FL/FR |
sulfuryl propionate
FL/FR |
| alliaceous |
| alliaceous |
2- methyl thioacetaldehyde
FL |
iso propyl isothiocyanate
FL |
| anisic |
ortho- methyl acetophenone
FL/FR |
| astringent |
2- methyl pyridine
FL |
| coffee |
coffee distillates
FL |
| creamy |
alpha- angelica lactone
FL/FR |
| earthy |
2- ethyl fenchol
FL/FR |
| fatty |
2- heptyl furan
FL/FR |
| fishy |
4,5- dimethyl thiazole
FL |
| green |
hexyl (E)-tiglate
FL/FR |
3- methyl pyridine
FL |
1-(5- methyl-2-furyl) propan-1-one
FL |
2- vinyl pyrazine
FL |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
2- methyl 5-(methyl thio) furan
FL/FR |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-4-methyl thiazole
FL |
almond hazelnut flavor
FL |
3,5- cocoa pyrazine
FL/FR |
3,5(6)- cocoa pyrazine
FL |
3,6- cocoa pyrazine
FL/FR |
2,5- diethyl-3-methyl pyrazine
FL |
2- ethyl-6-methyl pyrazine
FL |
filbert heptenone
FL/FR |
methoxymethyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
| onion |
methyl propyl disulfide
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
furfuryl thioacetate
FL/FR |
| spicy |
ethyl vinyl ketone
FL/FR |
| vanilla |
vanilla hazelnut flavor
FL |
| winey |
iso amyl nonanoate
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | oxazole, 2,4,5-trimethyl- | | 2,4,5- | trimethyl-1,3-oxazole | | 2,4,5- | trimethyloxazole |
Articles:
|
3D/inchi