4,5-dimethyl-2-ethyl thiazole
2-ethyl-4,5-dimethylthiazole

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  873-64-3 2-Ethyl-4,5-dimethylthiazole

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  HL0143 2-Ethyl-4,5-dimethyl thiazole

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  H0084 2-ETHYL-4,5-DIMETHYL THIAZOLE, Kosher

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  H0084 2-Ethyl-4,5-dimethyl Thiazole

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  E0718 4,5-Dimethyl-2-ethylthiazole >98.0%(GC)
  SDS

Name: 2-ethyl-4,5-dimethyl-1,3-thiazole CAS Number: 873-64-3 3D/inchi FDA UNII: 34N4WYF56I Nikkaji Web: J45.611J MDL: MFCD00053125 XlogP3-AA: 2.60 (est) Molecular Weight: 141.23667000 Formula: C7 H11 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 DG SANTE Food Flavourings: 15.058 4,5-dimethyl-2-ethylthiazole   Physical Properties: Appearance: colorless to pale yellow solid (est) Assay: 96.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 104.00 °C. @ 760.00 mm Hg Boiling Point: 185.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.402000 mmHg @ 25.00 °C. (est) Flash Point: 166.00 °F. TCC ( 74.44 °C. ) logP (o/w): 1.361 (est) Soluble in:   alcohol   water, 177.1 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: nutty burnt hazelnut cocoa nutty Odor Description:at 0.01 % in propylene glycol. burnt hazelnut cocoa Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 2-Ethyl-4,5-dimethylthiazole Jiangyin Healthway 2-Ethyl-4,5-dimethyl thiazole New functional food ingredients M&U International 2-ETHYL-4,5-DIMETHYL THIAZOLE, Kosher Penta International 4,5-DIMETHYL-2-ETHYLTHIAZOLE Santa Cruz Biotechnology For experimental / research use only. 2-Ethyl-4,5-dimethylthiazole Sigma-Aldrich: Aldrich For experimental / research use only. 2-Ethyl-4,5-dimethylthiazole 97% sds Sunaux International 2-Ethyl-4,5-dimethyl Thiazole TCI AMERICA For experimental / research use only. 4,5-Dimethyl-2-ethylthiazole >98.0%(GC) sds Tengzhou Jitian Aroma Chemiclal 4,5-Dimethyl-2-ethyl Thiazole   Safety Information: Preferred SDS: View   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: flavoring agents Recommendation for 4,5-dimethyl-2-ethyl thiazole usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.015 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 130 (μg/person/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II   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): 0.10000 0.50000 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: 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 Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 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 :522877 National Institute of Allergy and Infectious Diseases:Data WISER:UN 1993 WGK Germany:3 2-ethyl-4,5-dimethyl-1,3-thiazole Chemidplus:0000873643   References:   2-ethyl-4,5-dimethyl-1,3-thiazole NIST Chemistry WebBook: Search Inchi Pubchem (cid): 522877 Pubchem (sid): 10537240   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 HMDB (The Human Metabolome Database): HMDB40068 FooDB: FDB019755 Export Tariff Code: 2934.10.2000 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor balsamic 2- acetyl furan FL/FR iso amyl cinnamate FL/FR amyl cinnamate FL/FR amyl phenyl acetate FL/FR butyl cinnamate FL/FR camphoreous butyrophenone FL/FR caramellic 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 2,5- dimethyl pyrazine FL/FR 2,6- 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 ethereal iso propyl formate FL/FR fermented 3- methyl-1-pentanol FL/FR valeraldehyde FL/FR floral ethyl phenyl acetate FL/FR ortho- methyl acetophenone FL/FR fruity butyl 2-methyl butyrate FL/FR cherry oxyacetate FL/FR nonyl isovalerate FL/FR green phenyl acetaldehyde FL/FR herbal gamma- valerolactone FL/FR musty cocoa butenal FL/FR hazelnut pyrazine FL/FR nutty 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR 3,6- cocoa pyrazine FL/FR 2,6- lutidine FL/FR 2- methyl pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR 2- methyl-3-pentenoic acid 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 thiazole FL/FR roasted fenugreek resinoid FL/FR trigonella foenum-graecum seed oil CO2 extract FL/FR waxy phenethyl octanoate FL/FR For Flavor No flavor group found for these amyl phenyl acetate 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 butyrophenone FL/FR chocolate pyrazine A FL/FR chocolate pyrazine B FL 2- methoxypyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR 2- methyl-3-pentenoic acid FL/FR nonyl isovalerate FL/FR peanut dithiazine FL 2- propyl-3,5-dimethyl pyrazine FL anisic anisic ortho- methyl acetophenone FL/FR balsamic amyl cinnamate FL/FR bitter methyl ethoxypyrazine FL brown fenugreek oleoresin FL/FR caramellic fenugreek resinoid FL/FR chocolate cocoa oleoresin FL/FR cocoa propanal FL cocoa butyraldehyde FL cocoa distillates FL cocoa hexenal FL/FR corn chip 2- acetyl thiazole FL/FR floral iso amyl cinnamate FL/FR iso amyl phenyl acetate FL/FR cocoa pentenal FL/FR fruity butyl 2-methyl butyrate FL/FR cherry oxyacetate 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 honey ethyl phenyl acetate FL/FR phenyl acetaldehyde FL/FR meaty 2,6- dimethyl pyrazine FL/FR musty 2,5- dimethyl pyrazine FL/FR hazelnut pyrazine FL/FR propionaldehyde FL 2,3,5- trimethyl pyrazine FL/FR nutty 2- acetyl furan FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-3,5(or 6)-dimethyl pyrazine FL/FR 3,6- cocoa pyrazine FL/FR 2,5- diethyl-3-methyl pyrazine FL 2,4- dimethyl-5-vinyl thiazole FL european hazelnut oleoresin FL 2,6- lutidine FL/FR 2- methoxy-3-methyl pyrazine FL/FR 2- methyl pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,4,5- trimethyl thiazole FL/FR vinyl sulfurol FL/FR roasted 2- acetyl pyrazine FL/FR trigonella foenum-graecum seed oil CO2 extract FL/FR tonka gamma- valerolactone FL/FR whiskey 3- methyl-1-pentanol FL/FR winey valeraldehyde FL/FR   Potential Uses: FL chocolate FL coffee FL nut   Occurrence (nature, food, other):note   coffee Search PMC Picture   Synonyms: 4,5- dimethyl-2-ethylthiazole 2- ethyl-4,5-dimethyl thiazole 2- ethyl-4,5-dimethyl-1,3-thiazole 2- ethyl-4,5-dimethylthiazole   Articles:   None found yet. 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Notes: Component of coffee aroma