2-propionyl-2-thiazoline
1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one

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  BOC Sciences

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  CODE158188 CODE158188
  Product(s):
  29926-42-9 2-Propionyl-2-thiazoline

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  Penta International Corporation

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  For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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  CODE158188 CODE158188
  Product(s):
  16-69483 2-PROPIONYL-2-THIAZOLINE

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  Symrise AG

  Always Insiring More
  Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
  We are globally recognized as a leading provider of fragrances, flavors and active ingredients as well as aroma chemicals for the perfume, cosmetic, pharmaceutical, food and beverage industries. We combine our knowledge about consumers’ ever- changing needs with creativity and ground-breaking technologies. In doing so, we concentrate on the development of solutions that provide our customers with added value. We ensure sustained value creation by allowing our employees and shareholders to share our Company’s success.
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  CODE158188 CODE158188
  Product(s):
  158188 Propionyl Thiazoline-2,2 10% VTG
  Useful in: brown caramel, brown nuts, brown cereals, brown cocoa, brown coffee, brown others, savory vegetable, savory meat.

Name: 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one CAS Number: 29926-42-9 3D/inchi FDA UNII: 19M98WOF3F Nikkaji Web: J827.775C XlogP3-AA: 0.70 (est) Molecular Weight: 143.20893000 Formula: C6 H9 O 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: 1760 2-propionyl-2-thiazoline DG SANTE Food Flavourings: 15.128 2-propionyl-2-thiazoline FEMA Number: 4064 2-propionyl-2-thiazoline FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 29926-42-9 ; 2-PROPIONYL-2-THIAZOLINE   Physical Properties: Appearance: colorless to pale yellow clear liquid (est) Assay: 99.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.13000 to 1.33000 @ 25.00 °C. Pounds per Gallon - (est).: 9.403 to 11.067 Refractive Index: 1.51000 to 1.52500 @ 20.00 °C. Boiling Point: 237.00 to 241.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.040000 mmHg @ 25.00 °C. (est) Flash Point: 209.00 °F. TCC ( 98.33 °C. ) logP (o/w): -0.363 (est) Soluble in:   alcohol   water, 3760 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: meaty meaty nutty cooked roasted Odor Description:at 0.10 % in propylene glycol. meaty nutty cooked roasted Flavor Type: popcorn popcorn roasted bready bread baked bread crust Taste Description: popcorn roasted bread baked bread crust Odor and/or flavor descriptions from others (if found). Symrise Propionyl Thiazoline-2,2 10% VTG Odor Description:meaty nutty cooked roasted Taste Description:Roasted, Popcorn, Nutty, Basmati Rice Useful in: brown caramel, brown nuts, brown cereals, brown cocoa, brown coffee, brown others, savory vegetable, savory meat.   Cosmetic Information: None found   Suppliers: Axsyn For experimental / research use only. 1-Propanone, 1-(4,5-dihydro-2-thiazolyl)- BOC Sciences For experimental / research use only. 2-Propionyl-2-thiazoline Parchem 2-propionyl-2-thiazoline Penta International 2-PROPIONYL-2-THIAZOLINE Symrise Propionyl Thiazoline-2,2 10% VTG Flavor: Roasted, Popcorn, Nutty, Basmati Rice Useful in: brown caramel, brown nuts, brown cereals, brown cocoa, brown coffee, brown others, savory vegetable, savory meat.   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: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for 2-propionyl-2-thiazoline usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.19 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 62 (μg/person/day) Threshold of Concern: 540 (μg/person/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: 21 Click here to view publication 21   average usual ppm average maximum ppm baked goods: 0.40000 1.00000 beverages(nonalcoholic): 0.01000 0.08000 beverages(alcoholic): 0.04000 0.20000 breakfast cereal: 0.01000 0.05000 cheese: - - chewing gum: 0.04000 1.00000 condiments / relishes: - - confectionery froastings: 0.04000 0.20000 egg products: - - fats / oils: 0.04000 0.20000 fish products: - - frozen dairy: 0.16000 0.80000 fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: 0.02000 0.10000 hard candy: 0.08000 0.80000 imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 0.04000 0.40000 milk products: 0.02000 0.08000 nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 0.08000 0.80000 snack foods: 0.08000 0.80000 soft candy: 0.08000 0.80000 soups: - - sugar substitutes: - - sweet sauces: - -   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): 0.16000 0.80000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.04000 0.20000 Edible ices, including sherbet and sorbet (03.0): 0.16000 0.80000 Processed fruit (04.1): - - Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.04000 0.20000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.01000 0.05000 Bakery wares (07.0): 0.40000 1.00000 Meat and meat products, including poultry and game (08.0): 0.04000 0.40000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): - - Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.08000 0.80000 Foodstuffs intended for particular nutritional uses (13.0): - - Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.01000 0.08000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.04000 0.20000 Ready-to-eat savouries (15.0): 0.08000 0.80000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): - -   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 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 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 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives 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 :6428990 National Institute of Allergy and Infectious Diseases:Data 1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one Chemidplus:0029926429   References:   1-(4,5-dihydro-1,3-thiazol-2-yl)propan-1-one NIST Chemistry WebBook: Search Inchi Pubchem (cid): 6428990 Pubchem (sid): 135304944 Pherobase: View   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): HMDB32493 FooDB: FDB010141 ChemSpider: View   Potential Blenders and core components note For Odor coffee 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR corn chip popcorn pyrimidine FL/FR fruity (E)-7- methyl-3-octen-2-one FL/FR musty hazelnut pyrazine FL/FR nutty 2- methyl-3-(methyl thio) pyrazine FL/FR For Flavor No flavor group found for these 3,6- diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri FL 3-( ethyl thio) butanol FL (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 1-(3- hydroxy-5-methyl-2-thienyl) ethanone FL 2- methyl-2-thiazoline FL 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 3-iso propenyl pentane dioic acid FL thiazole FL thioacetic acid FL 5- acetyl-2,3-dihydro-1,4-thiazine FL S- allyl-laevo-cysteine FL (±)-3-( methyl thio) heptanal FL 3-( methyl thio) methyl thiophene FL 2- methyl-1-methyl thio-2-butene FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL bready bready bakery flavor FL baklava flavor FL biscuit flavor FL bread crust distillate FL bread crust flavor FL bread flavor FL baked crust flavor FL corn chip popcorn pyrimidine FL/FR fatty (E)-7- methyl-3-octen-2-one FL/FR meaty propyl 2-mercaptopropionate FL musty hazelnut pyrazine FL/FR nutty 3- acetyl-2,5-dimethyl thiophene FL 2- butyl-2-butenal FL 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL radish 3-( methyl thio) propyl mercaptoacetate FL roasted lactoyl ethanolamine FL lactoyl ethanolamine phosphate FL sulfurous 2,4,6- trithiaheptane 10% in triacetin FL   Potential Uses: FL meat   Occurrence (nature, food, other):note   not found in nature   Synonyms: 1-(4,5- dihydro-1,3-thiazol-2-yl)-1-propanone 1-(4,5- dihydro-1,3-thiazol-2-yl)propan-1-one 1-(4,5- dihydro-2-thiazolyl)-1-propanone 1-(4,5- dihydrothiazol-2-yl)propan-1-one 1- propanone, 1-(4,5-dihydro-2-thiazolyl)-   propionyl thiazoline-2,2 10% VTG 1-(2- thiazolin-2-yl)-1-propanone   Articles:   None found yet. 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Notes: Used as a food additive [EAFUS]